Red Velvet Whoopie Pies Recipe

Name: Red Velvet Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, softened; 1 cup sugar; 2 large eggs, room temperature; 1/2 cup sour cream; 1 tablespoon red food coloring; 1-1/2 teaspoons white vinegar; 1 teaspoon clear vanilla extract; 2-1/4 cups all-purpose flour; 1/4 cup baking cocoa; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 2 ounces semisweet chocolate, melted and cooled; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 2-1/2 cups confectioners' sugar; 2 teaspoons clear vanilla extract; White baking chips, melted; Finely chopped pecans

Servings: persons

3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 tablespoon red food coloring
1-1/2 teaspoons white vinegar
1 teaspoon clear vanilla extract
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 ounces semisweet chocolate, melted and cooled
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
2 teaspoons clear vanilla extract
White baking chips, melted
Finely chopped pecans

1
Preheat oven to 375u00b0. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate.
2
Drop dough by tablespoonfuls 2 in. apart onto parchment paper-lined
3
. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
4
For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies.
5
Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving.
6
Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

1485

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup butter, softened, 1 cup sugar, 2 large eggs, room temperature, 1/2 cup sour cream, and more.

Yes, Red Velvet Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Velvet Whoopie Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions