Red Velvet Whoopie Pies with Cream Cheese Filling
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4.2
120 reviews
Good
Red Velvet Whoopie Pies with Cream Cheese Filling
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Red velvet whoopie pies (or gobs, depending on where you live) are filled with cream cheese frosting and are perfect for Valentine's Day dessert!
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Ingredients
For the Whoopies
- 3 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup vegetable shortening
- ½ cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 teaspoons Red food coloring
- 1 cup buttermilk
For the Cream Cheese Filling
- 4 ounces cream cheese at room temperature
- ¼ cup unsalted butter, at room temperature
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Whoopies: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.
- Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.
- Using a spoon (or a medium cookie scoop, which is what I used), drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for 5 minutes before transferring them to a rack to cool completely.
- Make the Cream Cheese Filling: In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.
- Assemble the Whoopie Pies: Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip (I used a #12 Wilton tip) to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling. Assembled whoopie pies can be stored in an airtight container at room temperature for up to 3 days. If you need to stack layers, place a piece of wax paper between layers.
Notes
- Nutritional values are based on one whoopie pie
Nutrition Information
Show Details
Calories
295kcal
(15%)
Carbohydrates
43g
(14%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
35mg
(12%)
Sodium
105mg
(4%)
Potassium
82mg
(2%)
Sugar
30g
(60%)
Vitamin A
275IU
(6%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24assembled whoopie pies
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 35mg | 12% |
| Sodium | 105mg | 4% |
| Potassium | 82mg | 2% |
| Sugar | 30g | 60% |
| Vitamin A | 275IU | 6% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
120 reviews
Good
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