Red Velvet Whoopie Pies

by , May 17, 2017
red velvet whoopie pies
Photo by Diana Rattray

These small red velvet whoopie pies are perfect for Valentine's Day or Christmas parties. The recipe is easily doubled for a larger batch or larger whoopie pies.

Prep Time: 22 minutes
Cook Time: 9 minutes
Total Time: 31 minutes



  1. Heat the oven to 350 F.
  2. Line two large baking sheets with parchment paper.
  3. Measure the flour, unsweetened cocoa, baking powder, baking soda, and salt into a bowl. Whisk or stir to blend.
  4. In a mixing bowl with an electric mixer, beat 4 tablespoons of butter with 1/2 cup of brown sugar until light. Add the egg and 1 teaspoon of vanilla; beat until well blended. Stir in the flour and cocoa mixture, alternating with the buttermilk and red food coloring. Beat until smooth and blended.
  5. With a cookie scoop or pastry bag, drop or pipe the batter onto the prepared baking sheets in 1 1/2-inch round mounds.
  6. Bake the whoopie pies for 8 to 10 minutes, or until the cakes spring back when touched lightly with a finger.
  7. Cool completely before filling.
  8. Prepare the filling (directions below) and spread or pipe some on the bottom of a cookie. Top with the another cookie to form a whoopie pie (flat side down). Repeat with the remaining cookies and filling.
  9. Store the whoopie pies in the refrigerator in wax paper or parchment-lined containers, putting sheets of parchment or wax paper between the cookies.
  1. Beat the 4 ounces of cream cheese with 4 tablespoons of butter until light. Beat in the confectioners' sugar and 1/2 teaspoon of vanilla until smooth and fluffy.

Makes About 13 Small Whoopie Pies.

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