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Red Velvet Whoopie Pies with Easy Fluffy Cream Cheese Filling

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These red velvet whoopie pies feature soft, pillowy cakes with a hint of cocoa and a dreamy cream cheese filling. Quick to make and perfect for parties, potlucks, or a cozy treat at home.

Ingredients

Scale
  • 2 cups all-purpose flour, sifted
  • 2 tablespoons unsweetened cocoa powder (natural, not Dutch-processed)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon red food coloring (gel preferred)
  • 1 teaspoon distilled white vinegar
  • 6 oz cream cheese, softened (full-fat)
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Sprinkles (red or white, optional)
  • Mini chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Sift together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. In a medium bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy (2-3 minutes).
  4. Beat in eggs one at a time, scraping down sides after each addition. Add buttermilk, vanilla extract, red food coloring, and vinegar. Mix until smooth and evenly colored.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Cover bowl and chill batter in the fridge for 10-15 minutes.
  7. Using a medium cookie scoop (about 1.5 tablespoons), drop mounds of batter onto prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 9-11 minutes, until tops spring back when lightly pressed and edges look set.
  9. Cool cakes on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. For the filling: In a clean bowl, beat softened cream cheese and butter until smooth and creamy (about 1 minute). Add powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy and thick.
  11. Match up cakes by size. Pipe or spoon 1-2 tablespoons of filling onto the flat side of half the cakes, then top with remaining cakes to make sandwiches.
  12. Optional: Roll sides in sprinkles or mini chocolate chips. Let pies sit for 15 minutes to set before serving.

Notes

Use room temperature butter and cream cheese for smooth batter and filling. Sift dry ingredients for fluffier pies. Chill batter for thicker cakes. If making gluten-free or dairy-free, use recommended swaps. Store in airtight container in fridge up to 5 days or freeze individually for up to 2 months. Let pies come to room temperature before serving for best texture.

Nutrition

Keywords: red velvet, whoopie pies, cream cheese filling, easy dessert, fluffy, party treats, baking, American dessert, cocoa, buttermilk, sandwich cookies

Find it online: https://lucydishes.com/red-velvet-whoopie-pies-recipe-easy-fluffy-cream-cheese-filling/