Red velvet whoopie pies with cream cheese frosting – Soft, cake-like red velvet cookies sandwiched with a smooth sweet cream cheese frosting
This year is the year I’m trying something new, recipes I’m not familiar with, conquer classic American recipes. Some of you might laugh right now, but I had no idea until a few years ago what a whoopie pie is. I could have sworn it’s a pie. Why would someone call a dessert whoopie pie if it’s not a pie.
The same goes for Boston cream pie. I’ve learned it’s actually a cake.
Or why red velvet is SO popular around Valentine’s day? I thought it’s a chocolate themed holiday.
And the list keeps going but I won’t bore you with it. Needless to say, I still have a lot of things to learn.
With Valentine’s day just around the corner, I thought it’s the perfect time to tackle a classic. Red Velvet whoopie pies with cream cheese frosting.
5 minutes later I was checking to see if my butter is softened enough to make these whoopie pies I found on Better Homes and Gardens. 30 minutes later I was waiting for my cookies to cool so I can sandwich them.
Of course, some never lasted around long enough to be sandwiched. Little bites of cake. They were the perfect red color, not too brownish like other red velvet desserts I’ve seen. The secret was probably the liquid red color (I used Dab-n-color Red from Wilton).
The moment I took a bite I fell in love. Soft pillowy cake-like cookies. Although the recipe calls for 1 teaspoon of vanilla and 2 tablespoons of unsweetened cocoa powder, they don’t taste like a vanilla or a chocolate cake. It’s different, but in a delicious way.
Once you sandwich them with smooth sweet cream cheese sandwich you’re in heaven. Think layer cake goodness but in a 3 bite-size cookie. AH-mazing!
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Yields 15 sandwiches
Red velvet whoopie pies with cream cheese frosting - Soft, cake-like cookies sandwiched with a smooth sweet cream cheese frosting.
10 minPrep Time
10 minCook Time
- 1/2 cup (113 grams) butter, softened
- 1 cup (200 grams) brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 2 cups (240 grams) all-purpose flour
- 2 tablespoons (10 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons red food coloring (liquid not paste)
- 1/4 cup softened butter
- 4 ounce package softened cream cheese
- 7 ounce marshmallow creme
- Preheat oven to 375 F. Line two baking sheets with parchment paper.
- In large mixing bowl cream butter and sugar until light and fluffy. Beat in egg and vanilla.
- In a separate bowl sift together the flour, baking soda, salt and cocoa powder.
- Add, to the cream mixture, the dry ingredients alternately with buttermilk, beating after each addition just until combined.
- Stir in food coloring
- Using a medium size ice-cream scoop, drop batter on the prepared baking sheets and bake in preheated oven for about 10 minutes or until tops are set.
- Remove from the oven and cool completely.
- In medium mixing bowl beat butter and cream cheese until smooth. Fold in marshmallow creme
- To sandwich the cookies, spoon a little frosting on the flat side of one cookie. top with another one.
If you enjoyed these red velvet whoopie pies with cream cheese frosting, your sweetheart may also like
Peanut butter cake with peanut butter frosting
Reese’s peanut butter chocolate brownies
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