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.
This is what you will need before you make them.
- All-purpose flour
- Cocoa powder
- Unsalted Butter
- Brown Sugar
- 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?
- 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 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.
- 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.
- Make cakes:
- Make filling:
- Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
- Make filling:
- Assemble pies:
- 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.
Red Velvet Whoopie Pies
- 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
- 16 TBSP unsalted butter softened
- 1 1/4 cups confectioners sugar
- 2 ounces cream cheese
- 1 teaspoon vanilla extract
- 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.
- Beat together butter, confectioners sugar, cream cheese, and vanilla extract in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
- Add the cream cheese mixture into a piping bag. Pipe the one side of the whoopie pie and make into sandwich.
More Dessert Recipes
If you enjoyed this recipe, you will love these dessert recipes too.
- Pumpkin Whoopie Pies Recipe with Cream Cheese Filling
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Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
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37 thoughts on “Red Velvet Whoopie Pies”
gingerbread man scream Christmas to me. More than any other baked good.
I love their red velvet emulsion! I made the most delicious macaron with it. I can’t wait to try these pies, though. I haven’t made them. Ever.
Red velvet is my favorite, I can’t wait to try these. Thanks for sharing at Merry Monday!
These Whoopie cookies look so declicious! I do like Red Velvet cake in cupcakes so I’m sure they are wonderful as whoopies!!! Thanks for sharing this week at Share Your Style #188.