What is a red velvet whoopie pie?

A red velvet whoopie pie is a handheld dessert made from two soft, cake-like cookies sandwiching a creamy filling, typically cream cheese frosting. The "red velvet" part comes from the vibrant red color of the batter, achieved with food coloring, and a subtle cocoa flavor from a small amount of chocolate. Originating from Amish traditions, whoopie pies gained popularity in the U.S. Northeast, with red velvet adding a festive twist popular around holidays. Each pie is about 3-4 inches wide, yielding 12-18 per batch. They're moist, tangy from buttermilk, and less dense than cupcakes, making them perfect for parties or lunchbox treats. No forks needed—just grab and eat.

How do you make red velvet whoopie pies from scratch?

Start with these simple steps for 24 whoopie pies: Preheat oven to 350°F. Whisk 2 cups flour, 1/4 cup cocoa, 1 tsp baking soda, 1/2 tsp salt. In another bowl, beat 1 cup sugar, 1/2 cup softened butter, 1 egg, 1 cup buttermilk, 2 tsp vanilla, 1 oz red food coloring, and 1 tsp vinegar. Combine wet and dry ingredients. Scoop 2-tbsp mounds onto parchment-lined sheets, bake 10-12 minutes until springy. Cool completely. For filling: Beat 8 oz cream cheese, 1/2 cup butter, 2 tsp vanilla, and 4 cups powdered sugar until fluffy. Sandwich cookies with 2 tbsp filling. Store in airtight container up to 3 days. Total time: 45 minutes active, 1 hour total.

What's the best frosting for red velvet whoopie pies?

Cream cheese frosting is the top choice for red velvet whoopie pies, balancing the cake's mild cocoa tang with sweet, tangy richness. Recipe for enough to fill 24 pies: Beat 8 oz softened cream cheese and 1/2 cup unsalted butter until smooth. Add 1 tsp vanilla extract and gradually mix in 4-5 cups powdered sugar for spreadable consistency. For stability, chill 30 minutes before using. Variations include adding 1/2 tsp cinnamon for warmth or marshmallow fluff for lighter texture. Avoid buttercream alone—it's too sweet. Pipe or spread 2 tbsp between cooled cookies. This combo mimics classic red velvet cake, earning high praise in baking tests for flavor harmony and hold-up in warm weather.

Can you make red velvet whoopie pies without food coloring?

Yes, skip food coloring for naturally hued whoopie pies using beet powder or pureed beets for pinkish-red tones. Substitute 2-3 tbsp beet powder (or 1/2 cup pureed cooked beets) for 1 oz red gel coloring in a standard recipe. Adjust liquid by reducing buttermilk 2 tbsp if using puree to keep batter consistency. The cocoa still provides chocolate notes, and beets add earthy sweetness. Bake as usual at 350°F for 10-12 minutes. Result: Softer red shade, antioxidant boost, and dye-free appeal for kids or allergies. Taste testers note minimal flavor change. Pair with cream cheese frosting to mask any beet earthiness—perfect for health-conscious bakers.

How should you store homemade red velvet whoopie pies?

Store red velvet whoopie pies in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days due to cream cheese frosting. Layer with parchment paper to prevent sticking. For freezing (up to 2 months), wrap individually in plastic, then foil or freezer bags; thaw at room temp 1 hour before serving. Avoid microwaving—frosting melts. If stacking, chill first for firmness. Pro tip: They stay moist thanks to buttermilk; refresh with 5 minutes at 300°F if needed. In humid areas, silica packets extend shelf life. Always label with dates for freshness.

Red Velvet Whoopie Pies Recipe With Soft Cream Filling

Name: Red Velvet Whoopie Pies
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Cuisine: American
Ingredients: – 2 cups flour – Provides structure for the soft, cake-like cookies.; – 1/4 cup cocoa – Delivers subtle chocolate flavor without overpowering.; – 1 tsp baking soda – Helps the batter rise for pillowy whoopie pies.; – 1/2 tsp salt – Balances sweetness in these red velvet cookies.; – 1 cup sugar – Sweetens the dough evenly for tender results.; – 1/2 cup softened butter – Creates richness and moisture in the batter.; – 1 egg – Binds ingredients for cohesive soft whoopie pies.; – 1 cup buttermilk – Adds tang and keeps cookies ultra-moist.; – 2 tsp vanilla – Enhances overall flavor depth.; – 1 oz red food coloring – Gives the signature vibrant red hue.; – 1 tsp vinegar – Reacts with baking soda for lift and classic tang.; – 8 oz cream cheese – Base for creamy, tangy whoopie pie filling.; – 1/2 cup butter – Makes the cream cheese filling smooth and spreadable.; – 2 tsp vanilla – Boosts flavor in the cream filling.; – 4 cups powdered sugar – Sweetens and thickens the filling perfectly.

Ingredients

– 2 cups flour – Provides structure for the soft, cake-like cookies.

– 1/4 cup cocoa – Delivers subtle chocolate flavor without overpowering.

– 1 tsp baking soda – Helps the batter rise for pillowy whoopie pies.

– 1/2 tsp salt – Balances sweetness in these red velvet cookies.

– 1 cup sugar – Sweetens the dough evenly for tender results.

– 1/2 cup softened butter – Creates richness and moisture in the batter.

– 1 egg – Binds ingredients for cohesive soft whoopie pies.

– 1 cup buttermilk – Adds tang and keeps cookies ultra-moist.

– 2 tsp vanilla – Enhances overall flavor depth.

– 1 oz red food coloring – Gives the signature vibrant red hue.

– 1 tsp vinegar – Reacts with baking soda for lift and classic tang.

– 8 oz cream cheese – Base for creamy, tangy whoopie pie filling.

– 1/2 cup butter – Makes the cream cheese filling smooth and spreadable.

– 2 tsp vanilla – Boosts flavor in the cream filling.

– 4 cups powdered sugar – Sweetens and thickens the filling perfectly.

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Instructions

1-First Step: Preheat and Prep Dry Ingredients.: Set oven to 350°F. Line baking sheets with parchment. In a bowl, whisk 2 cups flour, 1/4 cup cocoa, 1 tsp baking soda, and 1/2 tsp salt. This dry mix ensures even rising for soft red velvet cookies. Takes 2 minutes.

2-Second Step: Mix Wet Ingredients.: Beat 1 cup sugar and 1/2 cup softened butter until fluffy, about 2 minutes. Add 1 egg, 1 cup buttermilk, 2 tsp vanilla, 1 oz red food coloring, and 1 tsp vinegar. Blend smooth. The color blooms here, perfect for festive homemade red velvet whoopie pies. Vegan tip: Use flax egg.

3-Third Step: Combine Wet and Dry.: Gently fold dry into wet until just mixed. Avoid overmixing to keep soft whoopie pies tender. Batter should be thick and vibrant red. Let rest 5 minutes for best scoop.

4-Fourth Step: Scoop and Bake.: Drop 2-tbsp mounds 2 inches apart on sheets. Bake 10-12 minutes until tops spring back. Cool on sheets 5 minutes, then racks. Gluten-free? Same timing works. Makes 48 cookies for 24 pies.

5-Fifth Step: Make Cream Cheese Filling.: Beat 8 oz cream cheese and 1/2 cup butter smooth. Add 2 tsp vanilla, then 4 cups powdered sugar gradually. Whip fluffy, 3 minutes. Chill 30 minutes for piping ease. Low-cal: Light versions hold up.

6-Sixth Step: Assemble Whoopie Pies.: Pair cooled cookies. Spread or pipe 2 tbsp filling on flat sides. Press together gently. Dust with powdered sugar if desired.

7-Final Step: Finishing Touches and Serving.: Store as noted below. Serve at room temp for best texture. Pair with milk or [vanilla ice cream](https://juicycooking.com/no-churn-vanilla-ice-cream-recipe/) for extra delight. Total time: 45 minutes active, 1 hour full. Enjoy your soft red velvet cookies recipe success!

Last Step:

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Notes

🍰 Use gel food coloring for more intense red color without thinning the batter
🎂 Refrigerate the dough balls for 10 minutes before baking to ensure soft, rounded cookies
🧁 Store filled whoopie pies in an airtight container in the fridge for up to 3 days to keep them fresh

Author: Brandi Oshea
Prep Time: 25 minutes
Chilling Time: 10 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 whoopie pie
Calories: 320
Sugar: 28g
Sodium: 290mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0.4g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg