These Red Velvet Whoopie Pies are soft and fluffy cake-like cookies with a luscious cream cheese filling sandwiched in between, and they’re made entirely from scratch. They taste just like red velvet cupcakes and they’re even easier to make!

Red velvet whoopie pies piled on a plate.

There is something so special about the flavor of red velvet. It’s a vanilla base with just enough cocoa powder to lend a subtle chocolate flavor, and tangy cream cheese frosting balances everything out perfectly.

And of course the vibrant red color makes any occasion extra festive. 🙂

I’ve been a fan since I tried it many years ago, and always make my red velvet cupcakes and red velvet brownies for Valentine’s Day and special occasions.

These Red Velvet Whoopie Pies have all the flavor of my cupcakes, but they come together with a lot less effort.

Many red velvet cookie recipes call for boxed cake mix, but this version is made completely from scratch since I try to use as few processed ingredients as possible in my kitchen.

And while I normally steer clear of food coloring, I do use it for my red velvet treats because it’s just not the same without it.

These whoopie pies are soft and fluffy with luscious cream cheese filling sandwiched in between, and they’re completely irresistible. 🙂

Red velvet whoopie pies on parchment paper.
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Why you’ll love this recipe

  • Red velvet whoopie pies are a unique treat that stand out from the usual cookies and cakes. They’re soft and cake-like and are filled with a luscious cream cheese frosting.
  • This is a scratch recipe, yet it tastes just like the classic cookies made with boxed cake mix.
  • The red velvet cookies and cream cheese frosting can both be prepared in advance, saving you time once you’re ready to assemble the whoopie pies!
  • They’re an easy dessert that will make holidays like Christmas and Valentine’s Day (or any occasion) extra special.

Recipe ingredients

These whoopie pies are basically mini red velvet cakes sandwiched together with cream cheese frosting. They’re scrumptious and they come together quickly!

Red velvet whoopie pie recipe ingredients.
  • All purpose flour. Spoon the flour into your measuring cups to avoid compacting it.
  • Unsweetened cocoa powder. Just a few tablespoons adds subtle chocolate flavor and contributes to the signature dark red hue of red velvet.
  • Baking soda. Essential for leavening.
  • Butter. Make sure that the butter has softened to room temperature. If you cut it into small cubes, it will soften much faster. If you are not using unsalted butter, omit the 1/8 teaspoon of salt in the whoopie pies.
  • Buttermilk. Adds a signature tangy flavor to the whoopie pies. Allow it to come to room temperature with the butter, egg and cream cheese. No buttermilk? Add 2 teaspoons of lemon juice or white vinegar to milk, stir and let stand 5-10 minutes until it has soured.
  • Granulated sugar. Sub with packed light brown sugar for added flavor or even use half granulated sugar and half packed light brown sugar for the perfect mix of both.
  • Egg. Make sure your egg is room temperature. Set the egg in a bowl of warm (not hot) water to speed up the process.
  • Vanilla Extract. Infuses the cookie dough with additional flavor.
  • Red gel paste or food coloring. I prefer using red gel paste rather than liquid red food coloring. The gel provides a more vibrant, concentrated red color without needing to add extra liquid to the cookie dough. 1/2 tablespoon provides the optimal color. If using liquid food coloring, you’ll need twice as much (around 1 tablespoon), and it could thin out the dough a bit.
  • Cream cheese frosting. I highly recommend using my homemade cream cheese frosting recipe. It’s luscious and creamy with the perfect balance of sweet, tangy flavor.

See the recipe card below for the full list of ingredients and quantities.

How to make red velvet whoopie pies

This recipe comes together quickly, so you’ll want to gather all of the ingredients before getting started.

Pro tip: It’s essential that the butter, egg, buttermilk and cream cheese come to room temperature as this ensures that the ingredients mix more evenly. This promotes a fluffy texture and even baking.

See the recipe card below for full instructions.

Prepare the whoopie pies

How to make red velvet whoopie pies.
  1. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  2. Cream together the butter and sugar.
  3. Add the egg, buttermilk, vanilla, and red food coloring and beat on low speed until combined.
  4. Add the dry ingredients to the wet ingredients and beat just until incorporated.
  5. Scoop the dough onto parchment lined baking sheets 2-3″ apart and smooth out the tops.
  6. Bake for 10-12 minutes or just until set, and cool completely.

Assemble the whoopie pies

Assembling red velvet whoopie pies.
  • Prepare the frosting according to instructions in my cream cheese frosting recipe and pipe or spread it onto HALF of the cooled whoopie pies.
  • Top each frosted pie with the remaining half and serve. Chill for 15-20 minutes to keep the frosting from oozing out once bitten into.
Red velvet whoopie pies scattered about on parchment paper.

Recipe FAQs

What’s the difference between whoopie pies and sandwich cookies?

Whoopie pies and sandwich cookies look similar, but the difference lies in the texture. Whoopie pies are soft, cake-like treats, almost like handheld cupcakes. Sandwich cookies, on the other hand, are typically crisp or chewy and have a firmer bite. Think of whoopie pies as mini cakes that you eat like a cookie!

Can this recipe be made in advance?

Absolutely! You can prepare the cream cheese frosting up to 3 days in advance, and the cookie dough can be made the day before you plan on baking it (or roll it into balls and freeze for up to 3 months).

You also have the option to bake and assemble the red velvet whoopie pies ahead of time. They must be stored in an airtight container in the fridge and will last up to 1 week. For best results, allow the chilled cookies to come to room temperature before serving for the best cake-like texture.

Can whoopie pies be frozen?

For longer storage, freeze the cookies (unfilled) for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer bag or airtight container. Allow to defrost in the refrigerator overnight.

When you’re ready to assemble them, prepare the filling, frost the pies and serve.

Recipe notes

  • Pro tip: It’s essential that the butter, egg and buttermilk come to room temperature as this ensures that the ingredients mix more evenly. This promotes a fluffy texture and even baking.
  • I prefer using red gel paste rather than liquid red food coloring. The gel provides a more vibrant, concentrated red color without needing to add extra liquid to the cookie dough. 1/2 tablespoon provides the optimal color. If using liquid food coloring, you’ll need twice as much (around 1 tablespoon), and it could thin out the dough a bit.
  • Store the whoopie pies in an airtight container in the refrigerator for up to one week. Be sure to let them stand at room temperature before serving for the best cake-like texture.
Red velvet whoopie pie cut in half.

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Red velvet whoopie pies piled on a plate.

Red Velvet Whoopie Pies

Servings: 16 whoopie pies
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 0 minutes
Total Time: 30 minutes
Red Velvet Whoopie Pies are soft, fluffy cake-like cookies sandwiched together with a luscious cream cheese frosting! They're made entirely from scratch and they're perfect for Valentine's Day, Christmas or any occasion!
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Equipment

Ingredients

  • 2 cups all purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt omit if using salted butter
  • 1 stick unsalted butter softened; see note 2
  • 1 cup granulated sugar
  • 1 large egg room temperature; see note 2
  • 1/2 cup buttermilk room temperature; see note 3
  • 1 teaspoon pure vanilla extract
  • 1/2 tablespoon red gel paste see note 4
  • cream cheese frosting

Instructions 

Prepare the whoopie pies:

  • Preheat the oven to 350 degrees. Line (2) rimmed baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
    2 cups all purpose flour, 3 tablespoons unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
  • Place the softened butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and add the egg, buttermilk, vanilla and red food coloring, beating on low until combined.
    1 stick unsalted butter, 1 cup granulated sugar, 1 large egg, 1/2 cup buttermilk, 1 teaspoon pure vanilla extract, 1/2 tablespoon red gel paste
  • Add the flour mixture and beat on low speed until just incorporated, scraping down the sides of the bowl as necessary.
  • Using a 1 1/2" cookie scoop, scoop out about 1 tablespoon of the dough and place on the prepared pans about 2-3" apart and smooth the tops of the dough as needed. Bake on the middle rack of the oven for 10-12 minutes until set, then remove from heat.
  • Cool on a wire rack for 10 minutes, then remove the cookies from the pan and cool completely on the wire rack.
  • Prepare the cream cheese frosting and spread or pipe the frosting onto half of the whoopie pies. Top each frosted whoopie pie with the other half. To keep the filling from oozing out when bitten into, chill the pies for 15-20 minutes before serving. Enjoy!
    cream cheese frosting

Notes

  1. Pro tip: It’s essential that the butter, egg and buttermilk come to room temperature as this ensures that the ingredients mix more evenly. This promotes a fluffy texture and even baking.
  2. To speed up the process of softening the butter, cut it into small cubes. Add the egg to a bowl of warm (not hot) water to bring it to room temperature more quickly.
  3. No buttermilk? Add 2 teaspoons of lemon juice or white vinegar to regular milk, stir and let stand 5-10 minutes until soured.
  4. I prefer using red gel paste rather than liquid red food coloring. The gel provides a more vibrant, concentrated red color without needing to add extra liquid to the cookie dough. 1/2 tablespoon provides the optimal color. If using liquid food coloring, you’ll need twice as much (around 1 tablespoon), and it could thin out the dough a bit.
  5. Store the whoopie pies in an airtight container in the refrigerator for up to one week. Be sure to let them stand at room temperature before serving for the best cake-like texture.

Nutrition

Serving: 1whoopie pie, Calories: 206kcal, Carbohydrates: 35g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 28mg, Sodium: 89mg, Sugar: 27g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Cookies, Sweets
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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