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Red Velvet Whoopie Pies

These soft, cake-like cookies filled with tangy cream cheese are perfect for busy afternoons, kid-approved, and budget-friendly.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 12 whoopie pies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Sifted before measuring
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt Unsalted butter helps control salt
  • 8 Tbsp unsalted butter, room temperature Mixing at room temperature is easier
  • 1 cup light brown sugar, packed
  • 1 large egg, room temperature Mixing at room temperature is easier
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk, room temperature For improved mixing
  • 1 Tbsp red gel food coloring Gel coloring gives a rich hue
For the Filling
  • 6 oz cream cheese, room temperature
  • 5 Tbsp unsalted butter, room temperature
  • 2 tsp vanilla extract
  • 2 1/2 cups powdered sugar, sifted Sift for smooth filling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment and draw heart guides; flip so the ink faces the pan.
  2. In a medium bowl, whisk together flour, cocoa, baking powder, and salt until even and airy.
  3. In a large bowl, cream the 8 Tbsp of butter until smooth. Add the brown sugar and beat until light and fluffy.
  4. Mix in the egg and 1 tsp of vanilla, followed by the buttermilk and red gel coloring. Scrape the bowl and ensure the batter looks velvety and thick.
  5. On low speed, add the dry mixture until just combined; do not overmix.
  6. Transfer the batter to a piping bag and pipe hearts onto the prepared sheets.
Baking
  1. Bake for 10-12 minutes until the edges are set and a toothpick comes out with a few crumbs.
  2. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Filling
  1. In a bowl, beat the cream cheese, 5 Tbsp of butter, and 2 tsp of vanilla until smooth.
  2. Gradually add the powdered sugar, beating until light and fluffy.
  3. Pair the cookies by size, pipe filling onto one cookie, and top with its match. Press gently and chill briefly to set.

Notes

Chop and fold leftover cookies into plain yogurt for a quick dessert bowl. Store in an airtight container in the fridge for 3-4 days or freeze for 2 months. Reheat at room temperature for 15 minutes.