There’s something irresistibly charming about whoopie pies. These delightful little sandwiches of cake and cream are a perfect treat for any occasion, and when you introduce the classic red velvet flavor into the mix, they become truly special. Paired with a luscious cream cheese filling, Red Velvet Whoopie Pies with Cream Cheese Filling are sure to win hearts and taste buds alike. Whether you’re celebrating a special event or just indulging your sweet tooth, these pies are a delightful way to brighten your day.
Reasons to Love Red Velvet Whoopie Pies with Cream Cheese Filling
First off, the color! The vibrant red hue of these whoopie pies is simply stunning, making them a show-stopping dessert. The rich cocoa flavor combined with the tangy cream cheese filling creates a perfect balance of sweetness and slight tartness. Not to mention, they’re incredibly soft and chewy, with a texture that begs for a second bite. Plus, they’re easy to make and can be enjoyed by both kids and adults. These whoopie pies are not just a dessert; they are an experience!
What’s in the Bowl
To whip up these fabulous Red Velvet Whoopie Pies with Cream Cheese Filling, you’ll need the following ingredients:
- 3 cups (375g) all-purpose flour
- 1 cup (28.67g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (113.5g) unsalted butter, at room temperature
- ¾ cup (102.5g) vegetable shortening
- 1 cup (110g) light brown sugar
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 teaspoons red food coloring
- 1 cup (240ml) buttermilk
- 4 ounces (113.4g) cream cheese, at room temperature
- ½ cup (56.75g) unsalted butter, at room temperature
- 3 cups (420g) powdered sugar
- 1 teaspoon vanilla extract
Hardware & Gadgets
Make sure you have the following tools ready before you start baking:
- Mixing Bowls: For combining your ingredients.
- Electric Mixer: To achieve a smooth and fluffy cream cheese filling.
- Baking Sheet: For placing your whoopie pies in the oven.
- Parchment Paper: To line your baking sheets and prevent sticking.
- Cookie Scoop: For evenly portioning out your batter.
- Cooling Rack: To let your whoopie pies cool properly before filling.
Make Red Velvet Whoopie Pies with Cream Cheese Filling: A Simple Method
Get ready to bake! Here’s a step-by-step guide to making your Red Velvet Whoopie Pies with Cream Cheese Filling.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure that your whoopie pies don’t stick.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat together the unsalted butter, vegetable shortening, light brown sugar, and granulated sugar until light and fluffy. This should take about 3-5 minutes on medium speed.
Step 4: Add Eggs and Flavorings
Add the eggs, vanilla extract, and red food coloring to the butter mixture. Continue to beat until well combined, scraping down the sides of the bowl as necessary.
Step 5: Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix!
Step 6: Scoop and Bake
Using a cookie scoop, drop balls of batter onto the prepared baking sheets, leaving enough space in between for spreading. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Step 7: Make the Cream Cheese Filling
In a mixing bowl, beat the cream cheese and unsalted butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
Step 8: Assemble the Whoopie Pies
Once the red velvet cookies have cooled completely, spread a generous amount of cream cheese filling on the flat side of one cookie, then top with another cookie to create a sandwich. Repeat until all cookies are filled.
Texture-Safe Substitutions
If you’re looking to make any substitutions, consider the following options:
- Gluten-free Flour: Swap out all-purpose flour for a gluten-free blend.
- Vegetable Oil: Use vegetable oil in place of the shortening for a different texture.
- Non-Dairy Milk: Substitute buttermilk with almond or soy milk mixed with a splash of vinegar.
- Vegan Cream Cheese: Use a plant-based cream cheese for the filling to make it dairy-free.
Insider Tips
- Make sure all your ingredients are at room temperature for the best results.
- Don’t skip the resting time after baking; this helps the whoopie pies firm up and makes them easier to handle.
- For an extra touch, sprinkle a little cocoa powder on the cream cheese filling before sandwiching.
- Feel free to double the recipe if you’re hosting a larger gathering!
Keep-It-Fresh Plan
To keep your Red Velvet Whoopie Pies with Cream Cheese Filling fresh, consider the following:
- Store them in an airtight container at room temperature for up to 3 days.
- If you want to keep them longer, refrigerate them for up to a week.
- You can also freeze the unfilled cookies for up to 3 months. Just assemble them once you’re ready to enjoy!
Ask & Learn
Can I make these whoopie pies ahead of time?
Absolutely! You can bake the cookies a day in advance and store them in an airtight container. Just fill them with the cream cheese filling before serving for optimal freshness.
What can I use instead of red food coloring?
If you prefer not to use food coloring, you can omit it entirely for a chocolate flavor, or use natural alternatives like beet juice for a hint of red.
How do I know when the whoopie pies are done baking?
They should be set on the edges and a toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I add chocolate chips to the batter?
Yes! Adding mini chocolate chips can give your whoopie pies an extra layer of flavor. Just fold them in gently before scooping the batter onto the baking sheets.
Desserts to Finish
If you love these Red Velvet Whoopie Pies with Cream Cheese Filling, you might also enjoy:
- Classic Chocolate Chip Cookies
- Lemon Blueberry Cheesecake Bars
- Peanut Butter Cup Cookies
- Rich and Creamy Chocolate Mousse
Ready, Set, Cook
Now that you have all the tools, ingredients, and tips, it’s time to roll up your sleeves and get baking. The delightful scent of red velvet whoopie pies wafting through your kitchen will be worth every minute spent in preparation. Gather your loved ones, and enjoy the process of making these scrumptious treats together. You’ll find that the joy of baking is only surpassed by the joy of sharing these delicious Red Velvet Whoopie Pies with Cream Cheese Filling. Happy baking!
Red Velvet Whoopie Pies with Cream Cheese Filling
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Cooling rack
Ingredients
For the Whoopie Pies:
- 3 cups all-purpose flour 375g
- 1 cup unsweetened cocoa powder 28.67g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter at room temperature, 113.5g
- ¾ cup vegetable shortening 102.5g
- 1 cup light brown sugar 110g
- 1 cup granulated sugar 200g
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 teaspoons red food coloring
- 1 cup buttermilk 240ml
For the Cream Cheese Filling:
- 4 ounces cream cheese at room temperature, 113.4g
- ½ cup unsalted butter at room temperature, 56.75g
- 3 cups powdered sugar 420g
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the unsalted butter, vegetable shortening, light brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes on medium speed.
- Add the eggs, vanilla extract, and red food coloring to the butter mixture. Beat until well combined, scraping down the sides as needed.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
- Using a cookie scoop, drop batter balls onto the prepared baking sheets, leaving space for spreading.
- Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Cream Cheese Filling
- In a mixing bowl, beat the cream cheese and unsalted butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
Assembly
- Once the cookies have cooled completely, spread a generous amount of cream cheese filling on the flat side of one cookie, then top with another cookie to form a sandwich.
- Repeat until all cookies are filled.
Notes
- Ensure all ingredients are at room temperature for best results.
- Let the whoopie pies rest after baking to firm up and make handling easier.
- Try sprinkling cocoa powder on the cream cheese filling for an extra touch.
- You can double the recipe for larger gatherings.
- Store in airtight container at room temperature up to 3 days or refrigerate up to a week.
