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Red Velvet Whoopie Pies

This dreamy dessert takes the charm of a cupcake and the fun of a cookie, then smooshes them together in red velvet whoopie pie bliss. A soft, cake-like red velvet cookie is filled with a rich, fluffy cream cheese frosting that melts in your mouth. A dessert so cute, so indulgent, and so irresistible—it'll vanish in minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Cooling & Assembling Time 40 minutes
Total Time 1 hour 11 minutes
Servings 12

Ingredients
  

For the Red Velvet Cookies:

  • 1 3/4 cups 220g all-purpose flour
  • 1/4 cup 20g unsweetened natural cocoa powder
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 115g unsalted butter, softened
  • 1 cup 200g packed light brown sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup 160ml buttermilk, room temperature
  • 1 teaspoon red gel food coloring

For the Cream Cheese Filling:

  • 6 oz 170g cream cheese, softened
  • 1/3 cup 75g unsalted butter, softened
  • 1 1/2 cups 180g powdered sugar, sifted
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
  • In a bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt.
  • In a large bowl, beat softened butter and brown sugar with a mixer on medium speed until light and fluffy.
  • Add the egg and mix until well combined. Mix in vanilla and buttermilk. Don’t worry if it looks a bit curdled.
  • Reduce mixer to low and slowly add the dry ingredients. Mix until fully combined. Add gel food coloring until the batter is a deep red.
  • Drop heaping tablespoons (about 1.5 tbsp each) of batter onto the prepared baking sheets, spacing 3 inches apart.
  • Bake for 10-12 minutes until centers are set. Let cool completely on a wire rack.
  • For the filling: Beat cream cheese and butter together until creamy. Add powdered sugar and vanilla; beat until smooth.
  • Once cookies are cooled, match them in pairs by size. Spread frosting on the flat side of one cookie and sandwich with the other.
  • Optional: Light dusting of powdered sugar on top.

Notes

  • Use gel food coloring for vibrant red without adding too much liquid.
  • Chill the frosting slightly before spreading for cleaner sandwiches.
  • Store in the fridge for longer freshness, but serve at room temp for best texture.
  • Swap the cream cheese frosting with marshmallow fluff for a twist.
  • These freeze beautifully—wrap individually and freeze up to 2 months.