Red Velvet Whoopie Pies with Cream Cheese Filling Recipe
Prep Time:
35 minutes
Cook Time:
16 minutes
Servings:
20 Servings
Ingredients
  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons white vinegar
  • 2 teaspoons red gel food coloring, plus more as desired
  • 3 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 ¼ cups whole milk
  • ½ cup unsalted butter, at room temperature
  • 1 (8-ounce) package cream cheese, softened
  • 2 ½ cups confectioners' sugar
  • ½ teaspoon vanilla extract or paste
  • ½ teaspoon kosher salt
Directions
  1. Preheat the oven to 375 F.
  2. Line three baking sheets with parchment paper; set aside.
  3. Prepare the whoopies: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until smooth.
  4. Add the egg and beat to combine.
  5. Add the vinegar and enough food coloring to reach your desired shade of red.
  6. Add the flour, cocoa, baking soda, baking powder, salt, and whole milk. Beat until smooth, adjusting with additional coloring, if needed.
  7. Transfer the batter into a piping bag fitted with a medium round tip.
  8. Pipe 2-inch circles onto the baking sheets, spacing them at least 2 inches apart. You should have about 40 circles total.
  9. Bake the trays, one or two at a time, for 8 to 9 minutes, until the whoopies spring back to the touch. Set aside to cool completely.
  10. Prepare the filling: Beat the butter and cream cheese until smooth.
  11. Add the confectioners' sugar, vanilla, and salt; beat until light and fluffy.
  12. Transfer to a piping bag, cutting a medium-large hole off the tip.
  13. Flip half of the whoopie pies upside down for filling.
  14. Pipe filling onto the flipped whoopies to coat.
  15. Sandwich with the remaining whoopies.
  16. Dust with confectioners' sugar, if desired, and serve, or store in an airtight container in the refrigerator.