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5 from 3 votes

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
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Desserts
Cuisine: American
Keyword: Cream Cheese, Red Velvet, Whoopie Pies
Servings: 10
Calories: 535kcal
Author: April Golightly





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.


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


Sodium: 425mg | Calcium: 57mg | Vitamin C: 0mg | Vitamin A: 990IU | Sugar: 38g | Fiber: 2g | Potassium: 153mg | Cholesterol: 98mg | Calories: 535kcal | Trans Fat: 0g | Monounsaturated Fat: 0g | Polyunsaturated Fat: 0g | Saturated Fat: 19g | Fat: 31g | Protein: 5g | Carbohydrates: 60g | Iron: 1.9mg