Red Velvet Whoopie Pies with Cream Cheese Filling
These Red Velvet Whoopie Pies with Cream Cheese Filling are irresistibly soft, chewy, and bursting with rich flavor!
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.