Red Velvet Whoopie Pies
These red velvet whoopie pies with cream cheese filling are irresistible! Treat your family to these fantastic filled cakes!
by Diana Rattray
These small red velvet whoopie pies make a yummy family treat or bake sale item. With their festive red color, they’re perfect for Valentine’s Day or a Christmas party. The recipe is easily doubled for a larger batch or larger whoopie pies.
Did Whoopie Pies Originate in Maine?
Growing up in Maine, whoopie pies were my favorite lunchbox dessert, with Devil Dogs a close second. The first whoopie pies were sold in 1925 by Labadie’s Bakery in Lewiston Maine, and these days there’s even a festival honoring the yummy cakes. In 2011, the whoopie pie was designated Maine’s official state treat by the Maine State Legislature.
While the traditional whoopie pie is made with a chocolate cake and Marshmallow Fluff filling, this version is made with the addition of red food coloring and a cream cheese filling.
What is it—cake, pie, or cookie?
The whoopie pie is made with two cake-like cookies sandwiched with a sweet filling. I think of them as sandwich cakes, but they could be called sandwich cookies or pies.
Red Velvet Whoopie Pies
Ingredients
- 1 cup 128 grams all-purpose flour
- 1/3 cup 27 grams unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1/2 cup 107 grams brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup 4 ounces buttermilk, well shaken
- 1 tablespoon red food coloring, liquid
Filling
- 4 ounces room temperature cream cheese, regular, softened
- 4 tablespoons unsalted butter, softened
- 1 1/4 cups confectioners’ sugar
- Pinch salt
- 1/2 teaspoon vanilla extract
Instructions
- Heat the oven to 350 F.
- Line two large baking sheets with parchment paper.
- Measure the flour, unsweetened cocoa, baking powder, baking soda, and 1/4 teaspoon of salt into a bowl. Whisk or stir to blend.
- 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.
- With a cookie scoop or pastry bag, drop or pipe the batter onto the prepared baking sheets in 1 1/2-inch round mounds.
- Bake the whoopie pies for 8 to 10 minutes, or until the cakes spring back when touched lightly with a finger.
- Cool completely before filling.
- 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.
- Store the whoopie pies in the refrigerator in wax paper or parchment-lined containers, putting sheets of parchment or wax paper between the cookies.
Filling
- Beat the 4 ounces of cream cheese with 4 tablespoons of butter and a pinch of salt until light. Beat in the confectioners’ sugar and 1/2 teaspoon of vanilla until smooth and fluffy.
