Red Velvet Whoopie Pies

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This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

You will not be able to stop at eating just one of these red velvet whoopie pies. They are stunningly beautiful and made completely from scratch.

Red Velvet Shows Off Beautifully

My favorite thing about these red velvet whoopie pies is how they pop in pictures and on plates. If I want to have a show-stopping, head-turning dessert, I always go for red velvet.

The cream cheese filling is the perfect color and texture for my whoopie pies. There’s an awe-inducing contrast between the bold red cakes and the bright white cream.

These are perfect for parties, bake sales, or any time you want to celebrate something delicious.

Red Velvet Emulsions

This whoopie pie recipe was made with LorAnn’s Red Velvet Bakery Emulsion. It adds the rich taste and color of classic red velvet cake in one easy step!  Perfectly blended to give your favorite red velvet recipe an irresistible flavor and lush red color.

Whoopie Pies – Individual Portions

I love making cupcakes and cookies. I like how they are already made into individual portions, unlike cakes and pies, that you have to cut.

When you make these desserts, you know how many based solely on how many people will be wanting one. So simple.

Shopping List

This is what you will need before you make them.

• All-purpose flour
• Cocoa powder
• Buttermilk
• Vanilla
• Unsalted Butter
• Brown Sugar
• Egg
• LorAnn Red Velvet Emulsion (Get it here on Amazon)
• Powdered Sugar
• Marshmallow Cream

What is Red Velvet?

Red velvet is basically chocolate with red dye, with one little change. The red velvet flavoring is unique to cakes because it adds a bit of buttermilk to it, giving it a creamy and rich flavor.

Can you use homemade buttercream in whoopie pies?

Yes, feel free to change this recipe for yourself and use your own homemade buttercream frosting as the filling. I used cream cheese filling because I really enjoyed how light and fluffy it made the filling. You can’t beat that combined with the soft red velvet cakes. Either way these woopie pies go great dipped in milk for the holidays.

How to Make Red Velvet Whoopie Pies?

1. 1. Make cakes:
      1. 1. Preheat oven to 350°F.
      1. 1. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
      1. 1. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
      1. Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

1. 1. Make filling:
      1. Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

1. Assemble pies:
   1. Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Red Velvet Whoopie Pies Recipe

Here’s a printable recipe card. Don’t forget to pin this post so you can find it later. You will definitely want to make this again.

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Red Velvet Whoopie Pies

This stunning beautiful dessert is a must for the holidays. Make red velvet whoopie pies are made with LorAnn Bakery Emulsions with cream cheese filling

Course Desserts

Cuisine American

Keyword Cream Cheese, Red Velvet, Whoopie Pies

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 10

Calories 535kcal

Author April Golightly

Ingredients

Cakes

• 2 cups all-purpose flour
• 1/2 cup Unsweetened cocoa powder
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk well-shaken
• 1 teaspoon vanilla extract
• 8 TBSP unsalted butter softened
• 1 cup granulated sugar
• 2 tablespoons Maple Syrup
• 1 Egg Large
• 1 tablespoon LorAnn Red Velvet Emulsion

Filling

• 16 TBSP unsalted butter softened
• 1 1/4 cups confectioners sugar
• 2 ounces cream cheese
• 1 teaspoon vanilla extract

Instructions

Make cakes:

• Preheat oven to 350°F.
• Whisk together flour, cocoa, baking soda, and salt in a bowl until combined.
• Stir together buttermilk and vanilla in a small bowl.
• Beat together butter, maple syrup, LorAnn Red Velvet Emulsion, and granulate sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well.
• Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
• For large whoopie pies like I made, spoon 1/3-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. For small whoopie pies, use a tablespoon to scoop onto a butter baking dish.
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes.
• Transfer with a metal spatula to a rack to cool completely.

Make filling:

• Beat together butter, confectioners sugar, cream cheese, and vanilla extract in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:

• Add the cream cheese mixture into a piping bag. Pipe the one side of the whoopie pie and make into sandwich.

Nutrition Facts

Red Velvet Whoopie Pies

Amount Per Serving

Calories 535 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 19g95%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 98mg33%

Sodium 425mg18%

Potassium 153mg4%

Carbohydrates 60g20%

Fiber 2g8%

Sugar 38g42%

Protein 5g10%

Calcium 57mg6%

Vitamin C 0mg0%

Vitamin A 990IU20%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. • Filling can be made 4 hours ahead and kept, covered, at room temperatur

More Dessert Recipes

If you enjoyed this recipe, you will love these dessert recipes too.

• Pumpkin Whoopie Pies Recipe with Cream Cheese Filling
• Homemade Chocolate Turtle Cupcakes
• Keto Mint Chocolate Cupcakes

#ChristmasSweetsWeek recipes:

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Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections
Glogg from Culinary Adventures with Camilla
Grinch Cocoa with Peppermint Marshmallows from Kate’s Recipe Box
Salted Caramel Toffee Martini from Family Around the Table
Sparkling Snowfall Cocktail from Seduction in the Kitchen
Sugar Cookie Martini from The Redhead Baker

Breakfast:

Christmas Cranberry Bread from Hezzi-D’s Books and Cooks
Easy Cinnamon Roll Christmas Tree from Jonesin’ For Taste
Overnight Caramel French Toast from Rants From My Crazy Kitchen

Candies:

Cherry Mash Truffles from Strawberry Blondie Kitchen
Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee
Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
Grinch Fudge Topped Brownies from Big Bear’s Wife
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Red Velvet Fudge from Live Love Texas

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