Oh my goodness, let me tell you about my obsession with red velvet whoopie pies! These little gems are like a dream come true—soft, cake-like cookies that just melt in your mouth. The rich, velvety flavor paired with that luscious cream cheese filling? It’s a match made in dessert heaven! I remember the first time I tried them; I was at a friend’s party, and I couldn’t get enough! They’ve become my go-to treat for any occasion, whether it’s a cozy night in or a big celebration. Trust me, once you take a bite, you’ll understand why they’re a favorite!
Ingredients for Red Velvet Whoopie Pies
Before we dive into baking, let’s gather everything we need for these delightful red velvet whoopie pies! Having all your ingredients prepped and ready to go makes the process so much smoother. Here’s what you’ll need:
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon white vinegar
And for the oh-so-delicious cream cheese filling:
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
Make sure to have everything at room temperature for the best results, especially the cream cheese and butter for that smooth, creamy filling! Once you’ve got all these beauties lined up, we’re ready to start baking!
How to Prepare Red Velvet Whoopie Pies
Alright, let’s get our hands a little messy and whip up these fabulous red velvet whoopie pies! I promise, it’ll be worth every minute. Follow these steps, and you’ll have a batch of soft, scrumptious cookies stuffed with silky cream cheese goodness in no time!
Preheat and Mix Dry Ingredients
First things first, go ahead and preheat your oven to 350°F (175°C). This is super important because we want our cookies to bake perfectly! While that’s warming up, grab a large mixing bowl and combine the dry ingredients: the flour, sugar, cocoa powder, baking soda, and salt. Give it a good whisk until everything’s nicely blended. This little step ensures there are no clumps and that your cookies come out smooth and delicious!
Combine Wet Ingredients
Now that our dry mix is ready, let’s move on to the wet ingredients! In a separate bowl, mix together the red food coloring, vanilla extract, vegetable oil, eggs, buttermilk, and vinegar. I like to use a whisk here too; it really helps to combine everything smoothly. The vibrant color of the red food coloring is just so exciting—it’s like a little preview of the deliciousness to come!
Mix and Bake the Cookies
Once you’ve got those wet ingredients all mixed up, it’s time to bring them together! Pour the wet mixture into the bowl with the dry ingredients and mix until everything is just combined. Don’t overmix! You want that batter to be smooth but still a little fluffy. Now, drop tablespoon-sized scoops of the batter onto a lined baking sheet, leaving some space between them because they’ll spread a bit while baking. Pop them in the oven for 10-12 minutes. You’ll know they’re ready when they spring back slightly when touched. Let them cool completely before we go to the next step!
Prepare the Cream Cheese Filling
While the cookies are cooling, let’s whip up that decadent cream cheese filling! In a bowl, beat together the softened cream cheese and butter until it’s super smooth and creamy. I find it helps to start on a low speed to avoid splattering—trust me, it gets messy otherwise! Once it’s nice and fluffy, gradually add in the powdered sugar. Keep mixing until it’s all well-combined and dreamy. Taste it, and you might find yourself wanting to eat it straight from the bowl—no judgment here!
Assemble the Whoopie Pies
Finally, it’s time to assemble our whoopie pies! Spread a generous dollop of that luscious cream cheese filling onto the flat side of one cookie, then place another cookie on top, flat side down, to create a delightful sandwich. Don’t be shy with the filling; it’s the best part! Repeat this process until all your cookies are filled. And there you have it—your very own homemade red velvet whoopie pies, ready to be devoured! I recommend letting them sit for a bit to allow the flavors to meld, but honestly, I can never wait that long!
Why You’ll Love This Recipe
- They’re incredibly soft and cake-like, making each bite a little piece of heaven!
- The stunning red color adds a festive touch, perfect for any celebration!
- That rich cream cheese filling is the ultimate indulgence—smooth and tangy!
- They’re fun to make and even more fun to share with friends and family.
- With simple ingredients you likely already have, they’re easy to whip up any time!
- These whoopie pies taste even better the next day, so they’re great for make-ahead treats!
- They’re a unique twist on traditional cookies, sure to impress everyone!
Tips for Success
Let me share some of my favorite tips to ensure your red velvet whoopie pies turn out perfect every time! These little tricks will help you achieve that soft, cake-like texture and delicious flavor that everyone will rave about.
- Room Temperature Ingredients: Make sure your eggs, buttermilk, cream cheese, and butter are at room temperature. This helps everything mix together smoothly and creates a better texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until they’re combined. Overmixing can lead to dense cookies, and we want them light and fluffy!
- Use a Cookie Scoop: For uniform cookies, use a cookie scoop to drop your batter. This ensures they bake evenly and look gorgeous when assembled.
- Cool Completely: Let your cookies cool completely before adding the filling. If they’re warm, the filling might melt and make a mess—delicious but messy!
- Experiment with Color: If you want a deeper red hue, feel free to add a bit more food coloring. Just be careful not to overdo it; a little goes a long way!
- Chilling Time: Allow your assembled whoopie pies to rest for a couple of hours or even overnight in the fridge. This helps the flavors meld and makes for an even tastier treat!
With these tips in your back pocket, you’re all set to create the most delightful red velvet whoopie pies that will wow your friends and family. Happy baking!
Storage & Reheating Instructions
Alright, so you’ve made these scrumptious red velvet whoopie pies, and now you’re wondering how to store them, right? Trust me, you’ll want to keep them fresh for as long as possible because they’re just too good to waste! Here’s how I do it:
- Storing: Place your whoopie pies in an airtight container. I like to separate layers with parchment paper to keep them from sticking together. This way, they stay soft and delicious. You can store them at room temperature for up to 2 days, but if you want them to last longer, pop them in the fridge where they’ll keep for about a week. Just be sure to let them come to room temperature for the best texture before enjoying!
- Freezing: If you want to save them for later, you can absolutely freeze your whoopie pies! Wrap each one tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. They’ll stay good for about 2 months. When you’re ready to indulge, just take them out and let them thaw in the fridge or at room temperature. No need to reheat—just enjoy them chilled!
With these simple storage tips, you can savor your red velvet whoopie pies for days to come. But honestly, they might not last that long—they’re just too tempting!
Nutritional Information
Now, I know many of you like to keep an eye on the nutritional side of things, and while these red velvet whoopie pies are definitely a treat, it’s good to know what you’re indulging in! Here’s the estimated nutritional breakdown for one whoopie pie:
- Calories: 250
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 200mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 20g
- Protein: 3g
Keep in mind that these numbers are estimates and can vary based on the specific ingredients you use. But hey, life’s all about balance, right? Enjoy these delightful whoopie pies as part of a well-rounded diet, and you’ll be just fine!
FAQ Section
Can I make red velvet whoopie pies ahead of time?
Absolutely! In fact, I recommend making them a day in advance if you can. The flavors really develop and meld beautifully overnight in the fridge. Just be sure to store them in an airtight container to keep them fresh!
What can I use if I don’t have buttermilk?
No worries! You can easily make a buttermilk substitute by mixing 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes, and you’re good to go!
Can I use a different filling for my whoopie pies?
Of course! While the cream cheese filling is a classic, you can experiment with other fillings like vanilla buttercream, chocolate ganache, or even a berry-flavored frosting. The sky’s the limit!
How do I know when my cookies are done baking?
Great question! You’ll know they’re done when they spring back lightly when touched and the edges look set. Just remember, they’ll continue to firm up as they cool, so don’t overbake them!
Can I freeze red velvet whoopie pies?
Yes, definitely! Just wrap each whoopie pie tightly in plastic wrap and place them in a freezer-safe container. They’ll last about 2 months in the freezer, and you can enjoy them chilled straight from the freezer or let them thaw at room temperature. Enjoy the tasty convenience!
Red velvet whoopie pies: 7 creamy bites of bliss
- Total Time: 1 hour
- Yield: 12 whoopie pies 1x
- Diet: Vegetarian
Description
Red velvet whoopie pies are soft, cake-like cookies filled with cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon white vinegar
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, combine red food coloring, vanilla, oil, eggs, buttermilk, and vinegar.
- Mix wet and dry ingredients until smooth.
- Drop tablespoon-sized scoops onto a baking sheet.
- Bake for 10-12 minutes.
- Let cookies cool completely.
- In a separate bowl, beat cream cheese and butter until smooth.
- Add powdered sugar and mix until creamy.
- Spread filling on half of the cookies and sandwich with the other half.
Notes
- Store whoopie pies in an airtight container.
- They taste better after resting for a day.
- You can add more food coloring for a deeper red color.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: red velvet whoopie pies, dessert, cookies
