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Perfect Red Velvet Whoopie Pies

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Soft, tender red velvet whoopie pies with a fluffy cream cheese filling, perfect for summer cookouts and casual gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 g), sifted
  • 2 tablespoons unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter (113 g), softened
  • 1 ¾ cups granulated sugar (350 g)
  • 2 large eggs, room temperature
  • 1 cup buttermilk (240 ml) or regular milk with 1 tablespoon vinegar/lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring (gel-based recommended)
  • 1 teaspoon white vinegar
  • 8 oz cream cheese (226 g), softened
  • ½ cup unsalted butter (113 g), softened
  • 3 cups powdered sugar (360 g), sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar until light and fluffy, about 3–5 minutes.
  4. Beat in eggs one at a time, then add vanilla extract and mix until incorporated.
  5. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition.
  6. Stir in red food coloring and white vinegar until batter is smooth and evenly colored. Avoid overmixing.
  7. Drop rounded dollops (about 2 tablespoons each) onto prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 12–14 minutes until tops spring back lightly and a toothpick comes out mostly clean with a few moist crumbs.
  9. Cool completely on wire racks, about 20 minutes.
  10. For the filling, beat cream cheese and softened butter until smooth and fluffy.
  11. Gradually add powdered sugar, mixing on low speed then increasing speed until creamy.
  12. Stir in vanilla extract and a pinch of salt.
  13. Match cakes in pairs of similar size. Spread or pipe about 2 tablespoons of filling on one cake and sandwich with the other.
  14. Press lightly to spread filling evenly to edges.

Notes

Use gel food coloring for vibrant color without thinning batter. Avoid overmixing batter to keep cakes tender. Chill filling for 10 minutes before assembling for easier piping. Batter and filling can be prepared up to 24 hours ahead and refrigerated. Store finished pies in airtight container in fridge up to 4 days or freeze individually wrapped.

Nutrition

Keywords: red velvet, whoopie pies, summer dessert, cream cheese filling, easy bake, cookout treats

Find it online: https://islatable.com/perfect-red-velvet-whoopie-pies-recipe-easy-summer-cookout-treats/