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4.2 from 120 votes

Red Velvet Whoopie Pies with Cream Cheese Filling

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!

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 24 assembled whoopie pies
Calories: 295 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.