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Red velvet whoopie pies on pink background

Red Velvet Whoopie Pies

Course Dessert
Cuisine American
Red velvet whoopie pies combine soft and puffy cookies with a decadent cream cheese filling.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 14 whoopie pies



  • 1/2 cup butter softened
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • 4 tablespoons red gel food coloring more or less can be used based on your preferences
  • 2 1/2 cups flour
  • 1/4 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla

Cream Cheese Filling

  • 8 ounces cream cheese softened
  • 1/2 cup butter softened
  • 2 1/2 cups powdered sugar


  • Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.
  • Stencil heart shapes all over the parchment paper, leaving about an inch of space between each. Flip parchment paper over so that the side with pencil marks will not be the side that the food touches*
  • In a large mixing bowl, use an electric mixer to cream the butter and sugars together for at least 3 minutes on medium high speed until it is light and fluffy.  Then, beat in the eggs until smooth. Next, add the buttermilk and food coloring and mix only until well combined, do not overmix.
  • In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Once combined, add these ingredients to the wet ingredients. Mix together on low speed until mixed. Add in vanilla and vinegar, mixing just until combined. The batter will look more like cake batter than cookie batter.
  • Place the batter into a piping bag with a Wilton 1A round tip. If you don’t have one, you could cut the corner out of a large zip-lock bag and this will work as well.  
  • Pipe the batter into heart shapes leaving about two inches of space between them. The cookies will spread while baking.
  • Bake the cookies for 10-12 minutes until completely set up. Allow them to cool slightly on the pan, then move them to a wire rack to cool completely.

Cream Cheese Filling

  • While the cookies are cooling, make the filling. Beat the cream cheese and softened butter together until light and fluffy with an electric mixer, for approximately 2 minutes. Add powdered sugar 1 cup at a time and beat for another minute or two after each addition until light and creamy.
  • Allow cookies to cool completely before filling them. Match up pairs of cookies that are similar in shape and size. Spread about 2 tablespoons of filling onto the flat side of one cookie, then gently top it with a matching cookie. Don’t squeeze too hard or the filling will likely squeeze out the sides.


*I find it easiest to trace a small heart-shaped cookie cutter, but you may make a template for yourself.  We want all of the hearts to be the same size.  You will want to flip the parchment paper over so that you can still see the hearts but will not be placing batter directly on the pencil markings.  
Store in refrigerator due to cream cheese filling. 


Calories: 448kcal | Carbohydrates: 62g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 378mg | Potassium: 144mg | Fiber: 1g | Sugar: 43g | Vitamin A: 713IU | Calcium: 77mg | Iron: 2mg
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