Red velvet whoopie pies are fun to make and fun to eat. Bright red cakey cookies flavored with cocoa, vanilla, and buttermilk filled with sweet and tangy cream cheese frosting. If you love red velvet cake, this is the whoopie pie recipe for you!
Ingredients for Red Velvet Whoopie Pies
Red velvet cookies
- All-purpose flour: All-purpose flour works perfectly. Be sure to level your measuring cups.
- Cocoa powder: Use regular cocoa powder to preserve the bright red color.
- Baking soda: Baking soda serves as the leavening agent, causing the cookies to spread.
- Baking powder: Baking powder is another leavening agent which helps the cookie rise.
- Salt: Salt enhances the flavors in the cookies.
- Unsalted butter: Room temperature.
- Granulated sugar: For sweetness.
- Brown sugar: Brown sugar also adds sweetness with a slight molasses flavor.
- Egg: The egg serves as a binder and a source of moisture. Be sure it is also at room temperature.
- Vanilla extract: Vanilla extract adds great flavor to the cookies.
- Red gel food coloring: Red gel food coloring adds the classic red color.
- Buttermilk: Room temperature.
Cream cheese frosting
- Unsalted butter: Room temperature.
- Cream cheese: Cream cheese should also be at room temperature so it combines well with the butter.
- Powdered sugar: Powdered sugar sweetens the frosting. No need to sift!
- Vanilla extract: Pure vanilla extract adds great flavor to the frosting.
- Salt: A bit of salt balances out the sweetness.
Tools & Supplies for Making Red Velvet Whoopie Pies
How to Make Red Velvet Cookies
To make the cookies, I recommend using an electric hand mixer. You can also use a stand mixer fitted with a paddle attachment.
- Preheat the oven to 350 degrees F. Line a baking sheet pan with parchment paper or silicone baking mat.
- In a large bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar.
- Add in egg and vanilla extract and continue to mix.
- Add in red gel food coloring and half of the flour mixture. Mix on low speed until just combined.
- Pour in buttermilk and continue to mix on low speed until combined and smooth.
- Add in remaining flour mixture and mix on low speed until combined. Scrape the bottom and sides of the bowl.
- Use a large cookie scoop to portion the batter onto the prepared baking sheets.
- Bake for 12-13 minutes until the cookies are puffed up. Allow the cookies to cool on the pan for 1-2 minutes before transferring to a wire baking rack to cool completely.
How to Make Cream Cheese Frosting
To make the cream cheese frosting, you will need a stand mixer or an electric hand mixer.
- Whip the softened butter and cream cheese on medium-high speed until light and fluffy.
- Add half of the powdered sugar and mix on low. Then add the remaining half and continue to mix on low speed.
- Add in vanilla extract and salt. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
- Turn the mixer to medium-high and whip for 2-3 minutes until light and fluffy.
Red Velvet Whoopie Pies Recipe Tips
Portion the batter with a cookie scoop
To create even, round cookies, I recommend using a large cookie scoop. This will allow the cookies to be uniform in size and shape!
Use red gel food coloring
Gel food coloring provides a vibrant red color without changing the taste or texture of the cookies. My favorite brands of gel food coloring are Americolor and Chefmaster.
Piping the cream cheese frosting
You can spread the frosting onto the cookies with a knife or offset spatula, but I highly recommend piping the frosting using a piping bag and a Wilton 1M piping tip.
Buttermilk substitute
If you do not have buttermilk, don’t worry. You can make a buttermilk substitute. Check out this blog post on how to make an easy buttermilk substitute at home with just two ingredients!
Storing and serving
Store the whoopie pies in an airtight container in the refrigerator for up to 4 days. Serve at room temperature for the best taste and texture.
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Red Velvet Whoopie Pies
Equipment
- Electric hand mixer or stand mixer
Ingredients
Red Velvet Cookies
- 2 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- 1-2 tsp red gel food coloring
- ½ cup buttermilk room temperature
Cream Cheese Frosting
- 1 cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 3 ½ cups powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
Instructions
Red Velvet Whoopie Pies
- Preheat oven to 350° F. Prepare baking pans with parchment paper or silicone baking mats.
- In a bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
- In a large mixing bowl, add butter, granulated sugar, and brown sugar. Cream on medium speed using an electric hand mixer.
- Add in egg, vanilla extract, and red gel food coloring and continue to mix until smooth.
- Add half of the flour mixture. Mix on low speed until combined. Pour in buttermilk and continue to mix on low until combined and smooth.
- Add the remaining flour mixture and mix until the dry ingredients are fully incorporated. Scrape the sides and bottom of the bowl to ensure all the ingredients are well mixed.
- Use a large cookie scoop (3 tbsp) to portion the batter onto the prepared baking pans. Allow space between the cookies for spreading.
- Bake for approximately 12-13 minutes until the cookies are puffed up and set.
- Remove the pan from the oven and allow the cookies to cool on the pan for 1-2 minutes. Transfer the cookies to a wire baking rack to cool completely.
Cream Cheese Frosting
- In a mixing bowl or bowl of a stand mixer, whip butter and cream cheese for 2-3 minutes until smooth and creamy.
- Add in half of the powdered sugar and mix on low until combined. Add remaining half of powdered sugar and continue to mix on low speed until combined.
- Add in vanilla extract and salt and continue to mix.
- Turn the mixer speed up to medium speed and whip for 2-3 minutes until light and fluffy. Scrape the sides and bottom of the bowl occasionally.
Assemble the Red Velvet Whoopie Pies
- Spread or pipe the cream cheese frosting using a Wilton 1M piping tip on the bottom of one of the cookies. Add another cookie on top of the cream cheese frosting to create a sandwich.
Notes
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Comments & Reviews
Can you use salted butter in place of unsalted?
Yes! You can omit the additional salt if you would like to account for the salted butter.
Hi!! I love your recipes but why is my cream cheese frosting to running?
TÍA..
Hi there! Thank you! Your butter and cream cheese might be a bit too soft. Especially during the warmer months, this can happen. If you are making the frosting and it appears too runny, toss it in the fridge for 15-20 minutes and rewhip. Sometimes, it just needs to firm up a bit in the fridge to whip up well!
This recipe is so delicious!! Made them tonight and the family loved them. Making more tomorrow!!! 10-10
I’m so glad that you enjoyed the recipe! Thank you for trying it out!