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4.07 from 31 votes
Red Velvet Whoopie Pies
Red Velvet Whoopie Pies
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr

Can't think of a better way to say "I love you" this Valentine's Day than tender red velvet whoopie pies filled with tangy cream cheese icing! Soft and pillowy, bright and vibrant, you're going to love these sweet sandies!

Course: Cookies
Cuisine: American
Keyword: red velvet whoopie pies
Servings: 28 Servings
Calories: 267 kcal
Red Velvet Cookies
  • 4 oz unsalted butter, softened (1 stick)
  • ¼ cup vegetable oil
  • 1 cup sugar
  • ½ cup light brown sugar, packed
  • 2 eggs
  • 1 oz red food coloring
  • 2/3 cup buttermilk
  • 3 cups all-pupose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
Cream Cheese Icing
  • 8 oz cream cheese, softened (brick cream cheese, not whipped)
  • 4 oz unsalted butter, softened
  • 1 lb confectioners sugar
  • 1 1/2 tsp vanilla extract
Red Velvet Cookies
  1. Preheat the oven to 350 degrees and line two baking sheets with parchment.
  2. Cream together the butter, oil, and sugars until light and fluffy.

  3. Add the eggs, one at a time, blending well after each addition.
  4. Add the food coloring and buttermilk and mix until incorporated.
  5. In a separate bowl, whisk together the flour, cocoa, salt and baking soda.
  6. Slowly add in the flour mixture and mix until just combined.
  7. Add the vinegar and mix, then the vanilla and mix until just combined. Do not overmix.
  8. Scoop out the batter (I like a 1 1/2 Tbsp ice cream scoop) and place on prepared baking sheets (12 per sheet).
  9. Bake for about 8 minutes, rotating once during baking, until cookies are set. Let cookies cool slightly on the pan and then remove to a wire rack to finish cooling. Make sure cookies are completely cool before filling.
  10. Repeat with remaining batter.
Cream Cheese Filling
  1. Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.

  2. Gradually add in confectioners sugar, mixing well to combine.
  3. Stir in vanilla extract until incorporated.
Make the Whoopie Pies
  1. Spread about 2 Tbsp of filling on one cookie and place another on top. Press lightly together and repeat with remaining cookies.

Recipe Notes

Recipe yields 28 sandwich cookies.

  • Red velvet gets it's signature taste and texture by a small amount of cocoa powder, buttermilk, baking soda, and a splash of vinegar, added in the right order and never over-mixed. The result is tender, slightly spongy cake that feels airy, not dense.
  • Bake on parchment to prevent sticking.
  • Cool completely before filling with the cream cheese frosting so the frosting doesn't melt and run.
  • Use a small ice cream scoop in leveled portions so your cookies are the same size and match up when sandwiching.
  • Pair up tops and bottoms and flip over one of each before filling. Press slightly to adhere when sandwiching, but not so much that the filling squeezes out.
  • Store your whoopie pies in an airtight container in the refrigerator for up to 3 days. I prefer them served at room temperature, so take them out an hour or so before serving.
Nutrition Facts
Red Velvet Whoopie Pies
Amount Per Serving
Calories 267 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 38mg13%
Sodium 167mg7%
Potassium 54mg2%
Carbohydrates 38g13%
Sugar 27g30%
Protein 2g4%
Vitamin A 340IU7%
Calcium 24mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.