Red Velvet Whoopie Pies

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Move over cupcakes because these Red Velvet Whoopie Pies are going to be the hit at your next party! Sandwich them with cream cheese icing or a traditional buttercream and roll in sprinkles.

3 red velvet whoopie pies on a plate


 

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I believe the best way to eat a cupcake is to take the bottom off and plop it on top of the frosting. Basically creating a cupcake sandwich.

So here’s the thing…why don’t we just make whoopie pies instead? Save ourselves all that trouble.

If you’ve never made whoopie pies before you’re going to be surprised at just how easy they are!

If you’re always the one bringing dessert to the 4th of July celebration, check out this roundup of 50 patriotic desserts for all your family and friend get-togethers!

How To Make Red Velvet Whoopie Pies – Step By Step

Step 1: Whisk together your dry ingredients

hand whisking dry ingredients for red velvet whoopie pies

Step 2: Cream Your butter and sugar until light and fluffy.

Pro Tip: Cream your butter first in your mixer for a minute before adding your sugar.

butter and sugar creamed together

Step 3: Add in your eggs and mix to combine. Add them one at a time, and mix in between each addition and scrape down the bowl as well.

Pro Tip: Whisk your eggs lightly before adding them to your mixture to help prevent the mixture from curdling.

Step 4: Add in the rest of your liquid ingredients – red food coloring, vanilla, vinegar, and sourcream.

red food coloring added to creamed mixture

* Note: The mixture may curdle after adding the red food coloring, but will become smooth again. 

vanilla, sour cream, and vinegar added to mixture

Step 5: Add in your dry ingredients in 3 batches. The batter will be very thick.

dry ingredients added to batter

Step 6: Stir in the cooled melted chocolate

Step 7: Scoop The Batter On To  A Parchment Lined Baking Sheet

scooping red velvet whoopie pie batter

Pro Tip: Use a small scoop for even scooping!

Step 8: Bake the whoopie pies for 8-10 minutes until the edges are set.

baked red velvet whoopie pies on a cookie sheet

Step 9: Once cooled, then scoop or spread frosting onto one cookie and sandwich them together. I rolled the whoopie pies in sprinkles after for a festive touch.

2 red velvet whoopie pies on a plate

More Baking Tips 

  • Make sure your flour is measured correctly. Over-measuring can result in a dense textured cake. Check out this post on how to measure your flour the right way.
  • Bring your eggs to room temperature before adding them to the mixture. You want the eggs room temperature so they don’t solidify the creamed butter. Bring them to temperature quickly by placing them in a bowl of warm water for 10 minutes.
  • Be sure to scrap the bowl down after adding each egg, to ensure the mixture is mixed well.
  • When melting the chocolate, you can use your microwave. But be careful. Microwave in 30-second intervals and give it a stir. The chocolate will hold its shape, even though its melted.

Whoopie Pie Variations

I included two frosting options for you in the recipe. The first is a traditional vanilla buttercream frosting with patriotic sprinkles for the 4th of July. But my favorite is the cream cheese icing, However you might also like ermine frosting (a traditional southern red velvet cake icing).

I made these for the 4th of July. But you could also try mixing up the sprinkles! For Christmas you could use these sprinkles. Or make these for Valentine’s Day and use heart sprinkles.

Can I Make These Red Velvet Whoopie Pies Ahead?

Of course!  You can make this batter ahead of time, up to 3 days. Just simply cover the batter with plastic wrap and refrigerate.

You can also freeze baked whoopie pies (before you frost them). Just wrap in plastic wrap and freeze for up to 3 months. Just thaw overnight in the refrigerator before frosting and serving.

2 red velvet whoopie pies on a plate

More Recipes To Try

Red Velvet Whoopie Pies

These red velvet whoopie pies are the perfect 4th of July treat and easy to make!
3.72 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: dessert
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 15 whoopie pies
Calories: 638kcal

Ingredients

For the whoopie pies:

  • 2 1/4 cups (270 g) all-purpose flour
  • 1/4 cup (21 g) unsweetened cocoa powder
  • 3/4 cup (1 1/2 sticks, 170 g) unsalted butter softened
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (200 g) granulated sugar
  • 2 large eggs *room temperature
  • 1/2 cup (113 g) sour cream
  • 1 fl. ounces red food coloring (I used McCormick)
  • 1 1/2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 2 ounces semisweet chocolate melted and cooled

For the buttercream frosting option:

  • 1 1/4 cup (2 1/2 sticks, 283 g) unsalted butter, softened
  • 2 1/2 cups (283 g) powdered sugar
  • 2 1/2 tablespoons heavy cream
  • 2 teaspoons vanilla extract

For the cream cheese icing option:

  • 8 ounces cream cheese softened
  • 5 tablespoons unsalted butter softened
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (283 g) powdered sugar

Instructions

  • Preheat oven to 375ยฐ. Line two baking sheets with parchment paper.
  • In a medium sized mixing bowl, whisk together flour, cocoa, baking powder, salt and baking soda.
  • In a bowl of your stand mixer fitted with the paddle attachment, cream butter for 1 minute then add the sugar and cream until light and fluffy, about 2 minutes.
  • Beat in eggs, sour cream, food coloring, vinegar and vanilla.
  • Add the dry ingredient mixture in 3 batches. Scraping the bowl down in between additions.
  • Stir in cooled melted chocolate.
  • Drop dough by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  • To Make the buttercream: Cream the butter until light and fluffy about 2 minutes, then add in the powdered sugar (I do this in 2 additions) and start your mixer on low speed. Then cream together. Add in the heavy cream and vanilla and mix for 8 minutes. Spread the frosting onto one cookie and sandwich a second one on top.
  • To make the cream cheese icing:  combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectionersโ€™ sugar until totally incorporated, increase the speed and then beat until smooth.

Nutrition

Calories: 638kcal | Carbohydrates: 72g | Protein: 5g | Fat: 38g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 378mg | Potassium: 170mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1192IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!


 

10 Comments

  1. 5 stars
    Wow! These were a hit at the office…Ive never had so many compliments. Nailed it… Thanks!!!

    1. Thanks Jason! That’s wonderful to hear!

  2. 1 star
    Followed the recipe exactly and was very disappointed. Cakes were pretty to look at but were too heavy and dense.

    1. Hi Kim! I am sorry to hear that. With the addition of melted chocolate these are a rich chocolate based cake in the end. The cake will be fluffier if you leave out the melted chocolate. I made these more than once and did not find them to be heavy or dense at all so I’m sorry that was your experience. A couple of tips: make sure your leavening agents are fresh, double check the flour measurement (I always recommend to scoop and level), make sure you have creamed this mixture long enough (2-3 minutes so the sugar can punch holes into the butter to aerate the mixture), and be sure your butter is to room temperature. Of course hard to say since I can’t be in the kitchen with you why they came out this way. Hope that helps!

  3. Marc K Braund says:

    1 star
    The recipe for buttercream filling is not right. It calls for 2 1/2 sticks of butter or 1 1/2cups. They aren’t the same so which is correct?

    1. Hi Marc! Sorry about that – it should read 1 1/4 cups, the 2 1/2 sticks is correct. The recipe card has been updated.

  4. Kimberlly Grady says:

    5 stars
    You have done it yet AGAIN! Anything Red Velvet is absolutely AMAZING in my book. Whoopie Pies…seriously? ! Oh my goodness! That is enough wonderfulness to last a while! Red Velvet, Buttercream AND Sprinkles…YANKEE DOODLE DANDY!!
    Happy 4th, my friend!
    Snap, Crackle and POP!

    1. Kimberlly- thank you!! That’s soooo sweet ๐Ÿ™‚ And Happy 4th of July to you!

  5. Bobette Butts says:

    5 stars
    How innovative! Great photos too. -5 Stars

    1. Thank you ๐Ÿ™‚ I’ve come a long way haha!

3.72 from 7 votes (2 ratings without comment)

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