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Red Velvet Whoopie Pies Recipe Easy Homemade Cream Cheese Filling

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Soft, moist red velvet whoopie pies with a light, tangy cream cheese filling that’s perfect for cozy gatherings and quick baking sessions.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 tablespoons (15 g) unsweetened cocoa powder
  • 1 teaspoon (5 g) baking soda
  • ½ teaspoon (3 g) salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • ¾ cup (180 ml) buttermilk (or ¾ cup milk + 1 tablespoon vinegar, left to sit 5 minutes)
  • 1 teaspoon (5 ml) vanilla extract
  • 1 to 2 teaspoons red gel food coloring
  • 8 ounces (226 g) cream cheese, softened
  • 1 ½ cups (180 g) powdered sugar
  • ¼ cup (57 g) unsalted butter for filling, softened
  • ½ teaspoon (2.5 ml) vanilla extract for filling

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the egg and vanilla extract until fully combined.
  5. Add red food coloring and mix until the batter turns vibrant red.
  6. Alternately add the dry ingredients and buttermilk in three parts, starting and ending with the dry ingredients. Mix on low speed just until incorporated after each addition.
  7. Using a spoon or cookie scoop, drop rounded tablespoons of batter onto the prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes, or until tops spring back lightly and a toothpick inserted comes out clean.
  9. Cool cakes on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the filling by beating cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, then beat in vanilla extract. Chill if too soft.
  11. Pair cooled cakes by size. Spread or pipe about 2 tablespoons of filling onto one cake and sandwich with the other. Press gently to spread filling evenly.
  12. Serve immediately or refrigerate for a firmer texture. Cover and chill if storing.

Notes

Use gel food coloring for vibrant red without thinning the batter. Avoid overmixing to keep cakes tender. Chill filling if too soft before assembling. Rotate baking sheets halfway if oven runs hot. Let cakes cool completely before filling to prevent melting.

Nutrition

Keywords: red velvet, whoopie pies, cream cheese filling, easy dessert, homemade, quick baking, cozy treats

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