Red Velvet Whoopie Pies are a beloved treat, uniting two incredibly soft, cake-like cookies with a rich, velvety texture and a delightful hint of cocoa, all sandwiched around a luscious, creamy filling. One bite, and you’ll understand why these vibrant crimson delights inspire cries of “Whoopie!”
Whether you opt for the generously sized whoopie pies perfect for a substantial indulgence or charming, bite-sized versions, these Red Velvet Sandwich Cookies are guaranteed to leave you utterly satisfied, smacking your lips, and eagerly anticipating your next one! Our family has a deep affection for whoopie pies, making it a natural progression to explore beyond the classic chocolate varieties and dive into the enchanting world of red velvet.
Why These Red Velvet Whoopie Pies Will Steal Your Heart
- Irresistible Flavor Fusion: If the mere mention of red velvet sends shivers of delight down your spine, prepare for these whoopie pies to ignite your taste buds. The perfect balance of subtle cocoa, tender crumb, and tangy sweetness makes for an unforgettable dessert experience.
- Dreamy Marshmallow Cream Cheese Filling: The filling is a masterful creation, blending the airy sweetness of marshmallow cream with the rich tang of cream cheese. This unique combination results in a frosting that is both incredibly light and deeply satisfying – truly swoon-worthy!
- Festive & Eye-Catching: Their striking crimson hue makes these whoopie pies an absolute showstopper, ideal for special occasions. They’re perfectly suited for romantic Valentine’s Day celebrations, festive Christmas gatherings, or any event where you want to add a vibrant splash of color. A sprinkle of edible glitter or festive decorations can add an extra touch of glamour!
The inspiration for these delightful Red Velvet Whoopie Pies first arrived when my daughter, Katie, spotted them featured on Good Morning America back in 2012. Celebrity chef Emeril Lagasse was promoting his latest sandwich cookbook, sparking an immediate interest in our kitchen. It’s truly wonderful how my children keep their eyes peeled for exciting new recipes for me to try – a habit that’s arguably self-serving, but one I certainly don’t mind! As luck would have it, I had friends who were actively promoting Emeril’s Kicked Up Sandwiches (affiliate link), and I was fortunate enough to win my very own copy. With the recipe literally in hand, there was no reason not to give this enticing red velvet whoopie pie recipe a try.
Beyond the minor hurdle of unearthing my piping supplies (and the slight dread that often accompanies their use!), these treats proved surprisingly straightforward to assemble. Katie, ever the eager taste-tester, gave them her immediate seal of approval, proclaiming them undeniable winners. Her enthusiasm, however, quickly turned to incredulity when she discovered that a batch was destined for a tailgate party, meaning her brother and his friends would have access to her treasured creations! Thankfully, her brother showed commendable restraint, not absconding with *all* the leftovers, thus averting a potential family feud!
The Irresistible Allure of Red Velvet
Red velvet isn’t just a dessert; it’s an experience. The magic truly lies in its unique balance of flavors and textures. The vibrant crimson color is undeniably captivating, setting it apart from other desserts. But beyond its striking appearance, a true red velvet boasts a subtle cocoa flavor, often enhanced by a touch of vinegar or buttermilk that creates a slight tanginess. This acidity interacts beautifully with the baking soda, contributing to the distinctively tender, moist, and fluffy crumb that makes red velvet so beloved. When paired with the classic cream cheese or, in our case, a marshmallow cream cheese filling, it creates a symphony of sweet, tangy, and rich notes that dance on your palate. These whoopie pies capture all the enchanting qualities of a traditional red velvet cake in a fun, handheld sandwich cookie format.
Crafting Your Perfect Red Velvet Whoopie Pies
Making these delightful whoopie pies is a rewarding process, and there are a couple of excellent methods to achieve your desired size and shape. Each approach yields equally delicious results!
Spread batter in muffin top pan – Bake and Cool – Spread Marshmallow Cream Filling on flat side of half the whoopie pie halves
- Two Ways to Bake:
- Method One (Traditional): For classic, rounded whoopie pies, you can pipe the cake batter into uniform circles directly onto a parchment-lined baking sheet. This method is great for achieving that iconic domed shape. Once baked and cooled, these delicious halves are then generously filled.
- Method Two (Pan-Baked for Uniformity): If you prefer a larger, flatter whoopie pie with perfectly consistent sizing, spreading the batter into each well of a muffin top pan (affiliate link) is an excellent option. After baking, two of these flat-sided cakes are beautifully sandwiched together with our luscious filling, creating an impressive and substantial whoopie pie!
- Filling Quantity is Key: When I initially prepared the larger whoopie pies using the muffin top pan for these photos, I used a full ¼ cup of frosting for each. While undeniably decadent, it proved to be a bit excessive, causing the filling to ooze out from the sides. For a cleaner, more manageable whoopie pie, I highly recommend using slightly less filling per sandwich – a generous tablespoon for smaller pies and about two tablespoons for larger ones should be perfect.
- PRO-Tip for Consistent Sizing: Achieving uniformly sized whoopie pies, especially when piping freehand, can be a challenge. To ensure every whoopie pie is a twin, trace the outline of a 2 ½-inch diameter biscuit cutter onto one side of your parchment paper. Leave approximately 2 inches between each circle. Then, flip the parchment paper over and use these visible markings as a precise guide for piping your batter. For the larger, pan-baked whoopie pies, a specialty muffin top pan simplifies this entirely, typically yielding 6 perfectly sized whoopie pies compared to 12-18 smaller ones.
- Room Temperature Ingredients for a Smooth Filling: The secret to a velvety smooth and lump-free filling lies in starting with room temperature butter and cream cheese. This allows them to cream together effortlessly with the other ingredients, creating a consistently luxurious texture. Plan ahead and take these ingredients out of the refrigerator at least an hour before you begin mixing.
- The Signature Red Hue: This recipe calls for a full 2 tablespoons of red food coloring, which is absolutely essential for achieving that vibrant, characteristic red velvet color. Yes, that’s equivalent to about two standard bottles of food coloring! While it might seem like a lot, this dessert is typically reserved for special occasions rather than regular baking. If the amount of food coloring is a concern, consider trying my equally delicious classic chocolate whoopie pies, which I’ve linked to below for your convenience.
- PRO-Tip: Homemade Buttermilk in a Pinch: Don’t have buttermilk on hand? No problem! You can easily make your own substitute. Pour 1 tablespoon of white vinegar or apple cider vinegar into a one-cup liquid measuring cup. Then, fill the cup with whole milk or 2% milk (avoid skim milk for best results) up to the 1-cup mark. Allow the mixture to rest for 5-10 minutes; it will curdle slightly, indicating it’s ready to use and will provide the essential tang and moisture for your whoopie pie cakes.
The Secret to a Luscious Filling: Marshmallow Cream Cheese Magic
While various fillings can grace a whoopie pie, the marshmallow cream cheese filling in this recipe is truly exceptional. It combines the best qualities of several classic frostings. The marshmallow cream contributes a unique lightness and delightful sweetness, creating a fluffy, cloud-like texture. This is beautifully balanced by the slight tang and rich body of cream cheese, which prevents the filling from being overly sweet and adds a sophisticated depth of flavor. A touch of butter ensures a smooth, spreadable consistency, while vanilla enhances all the flavors. This harmonious blend results in a filling that is utterly decadent, stable, and perfectly complements the tender red velvet cakes, making these whoopie pies truly stand out.
Frequently Asked Questions About Whoopie Pies
Originating in New England, whoopie pies are a cherished dessert that delightfully blurs the lines between a cake, a cookie, and a pie! They consist of two soft, mound-shaped, cake-like cookies (often chocolate, red velvet, or pumpkin) that sandwich a generous layer of creamy filling. Traditionally, this filling is a buttercream, cream cheese, or marshmallow creme-based frosting. The whimsical name is said to have come from the joyful exclamation of “Whoopie!” when children (and adults!) discovered these treats in their lunchboxes. Across different regions, whoopie pies are also known by charming alternative names like black moons, gobs, black and whites, or even Big Fat Oreos (BFOs).
The “best” whoopie pie filling often comes down to personal preference, as there’s a delightful array of options available for different whoopie pie varieties, including classic chocolate, vibrant red velvet, cozy pumpkin, and even sophisticated carrot cake. Filling recipes range from a straightforward vanilla buttercream or a tangy cream cheese frosting to my absolute favorite: a marshmallow creme-based frosting. This particular recipe elevates the marshmallow creme frosting by incorporating some cream cheese into the mix, creating a filling that offers the best of both worlds – the fluffy sweetness of marshmallow and the rich tang of cream cheese for an unparalleled taste and texture!
Given the cream cheese in our luscious filling, it’s always best to store whoopie pies in the refrigerator. To enjoy them at their optimal texture and flavor, we recommend bringing them out of the fridge about an hour before serving to allow them to come to a slightly cooler room temperature, which softens the cake and filling beautifully. It’s crucial not to leave them at room temperature for longer than two hours due to the dairy content. To maintain their freshness and prevent them from drying out, always store whoopie pies in an airtight container. When stored correctly, these delightful treats are best enjoyed within 3-4 days.
Absolutely! Whoopie pies are an excellent dessert for making in advance, which can be a huge time-saver, especially for parties or holidays. You can bake the cake halves a day or two before, store them in an airtight container at room temperature, and then prepare the filling and assemble them closer to serving time. Alternatively, you can assemble the entire whoopie pie and store them in the refrigerator, as noted above.
Yes, whoopie pies freeze beautifully! For best results, freeze the unfrosted cake halves in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or airtight container for up to 2-3 months. Thaw them at room temperature before filling. If you want to freeze assembled whoopie pies, wrap each one individually in plastic wrap, then place them in an airtight freezer-safe container. Thaw in the refrigerator before bringing to room temperature. The filling may soften slightly, but the taste will still be delicious.
Serving and Gifting Your Red Velvet Whoopie Pies
These Red Velvet Whoopie Pies are not only a treat for the taste buds but also a feast for the eyes, making them perfect for a variety of occasions. Serve them as a festive dessert for holiday parties, a romantic gesture for Valentine’s Day, or a delightful addition to any gathering. For an elegant presentation, arrange them on a tiered dessert stand or platter, perhaps with a dusting of powdered sugar or a few fresh berries. They also make fantastic edible gifts! Package them individually in clear cellophane bags tied with a ribbon, or arrange a small stack in a decorative box for a thoughtful homemade present that’s sure to impress.
You May Also Like: More Delightful Dessert Recipes
- Oreo Whoopie Pies from Tastes of Lizzy T
- Carrot Cake Whoopie Pies
- Classic Whoopie Pies
- Red Velvet Cheesecake Swirled Brownies
- Favorite Red Velvet Recipes
- More of my Best Dessert Recipes
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Ultimate Red Velvet Whoopie Pies Recipe
40 minutes
6 minutes
46 minutes
6-12 delicious whoopie pies
Indulge in these magnificent Red Velvet Whoopie Pies, featuring two perfectly moist, crimson mini cakes filled with an unbelievably creamy and tangy marshmallow cream cheese frosting. A true dessert masterpiece for any occasion!
Ingredients
For the Velvety Red Whoopie Pies:
- 2 cups All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 8 tablespoons (1 stick) Unsalted Butter, softened to room temperature
- 1 cup Granulated Sugar
- 1 large Egg
- 2 tablespoons Red Food Coloring (liquid or gel for vibrant color)
- 1 ½ teaspoons Vanilla Extract
- 1 cup Buttermilk (see pro-tip below for homemade substitute)
For the Dreamy Marshmallow Cream Cheese Filling:
- 1 ½ cups Powdered Sugar (confectioners’ sugar)
- 7-ounce jar Marshmallow Creme (such as Fluff)
- 4 ounces Cream Cheese, softened to room temperature
- 2 tablespoons Unsalted Butter, softened to room temperature
- 1 teaspoon Vanilla Extract
Instructions
- Prepare Your Oven: Preheat your oven to 400°F (200°C) for baking smaller, piped whoopie pies, or 350°F (175°C) if you are using a muffin top pan for larger whoopie pies.
- Prep Baking Sheets: Line two large baking sheets with parchment paper or silicone baking mats (Silpats). If using muffin top pans, spray them thoroughly with non-stick cooking spray. Set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, usually 2-3 minutes. Add the large egg and continue to mix until it is fully incorporated into the butter and sugar mixture.
- Add Color and Flavor: Incorporate the red food coloring and vanilla extract into the wet ingredients. Beat on medium speed until the color is evenly distributed and the mixture is well blended and vibrant.
- Combine Wet and Dry: Alternately add the buttermilk and the whisked flour mixture to the wet ingredients. Begin with about a third of the buttermilk, mix lightly, then add about a third of the flour mixture. Repeat this process, ending with the flour mixture. Mix until the ingredients are just combined and no dry streaks remain; be careful not to overmix.
- Method One (Smaller Whoopie Pies – Piped): If making smaller whoopie pies, transfer the batter to a piping bag fitted with a large round tip (or a gallon-sized Ziploc bag with a corner snipped off). Pipe 2 ½-inch diameter rounds onto the prepared baking sheets, leaving about 2 inches of space between each. You can gently smooth the tops with a damp fingertip if desired. Bake for approximately 6 minutes, or until the cookies are puffy, spring back when lightly touched, and the centers appear set. Let them cool on the baking sheets for about a minute before carefully transferring them to a wire rack to cool completely.
- Method Two (Larger Whoopie Pies – Muffin Top Pan): If using muffin top pans, ensure they are well-sprayed with non-stick cooking spray. Divide the batter evenly among the wells, typically about ¼ cup of batter per well. Use an offset spatula to gently spread the batter evenly to the edges of each well. Bake for about 8 minutes, then rotate the pans and bake for an additional 6 minutes, or until the cakes are puffy and a toothpick inserted into the center comes out clean or with only a few moist crumbs. Cool completely on a wire rack.
- Prepare the Filling: In a clean mixing bowl, combine the powdered sugar, marshmallow creme, softened cream cheese, softened butter, and vanilla extract. Beat with an electric mixer on medium-high speed until the mixture is light, fluffy, and completely smooth.
- Assemble the Whoopie Pies: Once the whoopie pie cakes are completely cool, gently spread about a tablespoon of the marshmallow cream cheese filling over the flat side of half of the small cookies. Top with another cookie of approximately the same size, pressing gently to create a sandwich. For the larger whoopie pies from the muffin top pan, use about 2 tablespoons (less than a quarter cup) of filling per whoopie pie to prevent excessive oozing.
Yield: 6-18 whoopie pies, depending on size.
Notes
The provided calorie count is an estimate based on a batch yielding 12 medium-sized whoopie pies. Adjust for your specific yield. For the most vibrant red color, using a high-quality gel food coloring can sometimes yield a more intense hue than liquid coloring.
Recommended Products for Perfect Whoopie Pies
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- Marshmallow Creme
- KitchenAid Artisan Stand Mixer (Empire Red)
- Muffin Top Pan
Nutrition Information:
Yield:
12
Serving Size:
1 Whoopie Pie
Approximate Amount Per Serving:
Calories: 327Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 253mgCarbohydrates: 63gFiber: 1gSugar: 41gProtein: 5g
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