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Moist Red Velvet Whoopie Pies Recipe Easy Homemade Creamy Filling

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These Moist Red Velvet Whoopie Pies feature tender, moist red velvet cakes sandwiching a luscious, creamy filling. Perfect for any occasion, they are quick, easy, and irresistibly delicious.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 tablespoons (15g) unsweetened cocoa powder (Dutch-processed recommended)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk (or make your own by adding 1 tablespoon vinegar to milk)
  • 1 tablespoon red food coloring (gel recommended)
  • 1 teaspoon white vinegar
  • ½ cup (115g) unsalted butter, softened (for filling)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for filling)
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons (30ml) heavy cream or whole milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, sift together 1 ½ cups flour, 2 tablespoons cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
  3. In a large bowl, beat ½ cup softened butter with ¾ cup granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in 1 large egg and 1 teaspoon vanilla extract until combined and smooth.
  5. Add 1 tablespoon red food coloring and 1 teaspoon white vinegar; mix until color is even.
  6. Gradually add the dry ingredients in three parts, alternating with ½ cup buttermilk (start and end with dry), mixing gently after each addition. Do not overmix.
  7. Use a 2-tablespoon cookie scoop to drop mounds about 2 inches apart on the baking sheets.
  8. Bake for 12-14 minutes, or until tops spring back when lightly pressed.
  9. Let the cakes cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. For the filling, beat ½ cup softened butter and 4 ounces softened cream cheese until smooth and creamy.
  11. Slowly add 1 ½ cups powdered sugar and beat until fluffy.
  12. Mix in 1 teaspoon vanilla extract and 2 tablespoons heavy cream until light and spreadable.
  13. Spread or pipe a generous dollop of filling on the flat side of one cake and sandwich with another, pressing gently to spread the filling evenly.
  14. Chill assembled whoopie pies for at least 30 minutes before serving for best texture.

Notes

Do not overmix the batter to keep cakes tender. Let cakes cool completely before filling to prevent melting. Chill assembled pies for at least 30 minutes for best texture. Use gel food coloring for vibrant color. For gluten-free, substitute almond flour; for dairy-free, use vegan cream cheese and plant-based milk.

Nutrition

Keywords: red velvet, whoopie pies, creamy filling, easy dessert, homemade, baking, cocoa, cream cheese filling

Find it online: https://cooksybite.com/moist-red-velvet-whoopie-pies-recipe-easy-homemade-creamy-filling/