Red Velvet Whoopie Pies

AFFILIATE DISCLOSURE: This post contains affiliate links. We earn a small commission from qualifying purchases.

Sharing is caring!

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 Whoopie Pies

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. Make cakes:
        1. Preheat oven to 350°F.
        1. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
        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. 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.
Cooks’ 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 temperature.

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.

Print

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
Cook Time 13 minutes
Total Time 23 minutes
Servings 10
Calories 535kcal
Author April Golightly

Ingredients

Cakes

Filling

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.

#ChristmasSweetsWeek recipes:

Beverages:

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
Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
Red Velvet Fudge from Live Love Texas

Desserts:

Black Forest Tiramisu Parfait from A Kitchen Hoor’s Adventures
Chocolate Bundt Cake from Juggling Act Mama
Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
Cookie Butter Pudding Cups from The Beard and The Baker
Cranberry Almond Ecstasy Bars from Tip Garden
Date Filled Cookies from Platter Talk
Easy Snickerdoodle Cake from Daily Dish Recipes
Eggnog Blossom Cookies from Blogghetti
Eggnog cookies from Karen’s Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Glazed Gingerbread Loaf from 4 Sons ‘R’ Us

Gingerbread Cupcakes with Eggnog Buttercream from Tara’s Multicultural Table
Marbled Star Cookies from Eat Move Make
Mint Chip Cookies from The Mandatory Mooch
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Peppermint Shortbread from Cheese Curd in Paradise
Pepper Jelly Rugelach from Take Two Tapas
Red Velvet Whoopie Pies from April Golightly
Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
Toffee Thumbprint Cookies from The Bitter Side of Sweet
Ugly Sweater Cake from Mildly Meandering
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Vegan Hot Chocolate Layer Cake from The Baking Fairy
Winter Wonderland Snack Mix from An Affair from the Heart

Chocolate Eggnog Cupcakes from The Crumby Kitchen

Sharing is caring!

37 thoughts on “Red Velvet Whoopie Pies”

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.