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3.72 from 7 votes

Red Velvet Whoopie Pies

These red velvet whoopie pies are the perfect 4th of July treat and easy to make!
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Dessert
Cuisine: dessert
Servings: 15 whoopie pies
Calories: 638kcal


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


  • Preheat oven to 375°. 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 confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.


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