Red Velvet Whoopie Pies with Cream Cheese Filling
User Reviews
4.2
Red Velvet Whoopie Pies with Cream Cheese Filling
Description
Red Velvet Whoopie Pies with Cream Cheese Filling combine a moist, tender red velvet cake with a luscious cream cheese inner layer. The cake rounds are made from a blend of all-purpose flour, unsweetened cocoa powder, and leavening agents, flavored with vanilla and red food coloring for the signature red tone. Butter and vegetable shortening with both brown and granulated sugars are creamed to create a fluffy base for the batter, which is complemented by the acidity of buttermilk.
Baked at 350 degrees Fahrenheit until just set, the cake rounds develop a soft but sturdy texture ideal for sandwiching. The cream cheese filling uses softened cream cheese and butter combined with powdered sugar and vanilla extract, producing a smooth, sweet layer that contrasts the slightly cocoa-flavored cake. These whoopie pies can be served as handheld treats, balancing sweetness and subtle chocolate notes.
The preparation allows for dropping batter by spoon or cookie scoop onto parchment-lined baking sheets, offering manageably sized cakes for assembling. Cooling completely before filling ensures the cream cheese layer maintains its shape and the pies hold together well. Nutritional values are based on one assembled whoopie pie.
Ingredients
For the Whoopies
- 3 cups all-purpose flour
- ⅓ cup cocoa powder unsweetened
- 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 egg
- 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
- The nutritional information provided applies to one fully assembled whoopie pie.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.2
You'll Also Love
