Red Velvet Whoopi Pies

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Have you heard about Whoopi Pies? No, they are not named after Whoopie Goldberg. Lol, the theory is that pie originated in the Pennsylvania Dutch County. When people would see the treats that were being made for them, they would exclaim “whoopie” out of excitement. These Red Velvet Whoopi Pies are made with cream cheese filling and will be great for Valentine’s Day or any other occasion. 

Red Velvet Whoopi Pies.

Why you’ll love this recipe

  • Perfect dessert for Valentine’s Day like Red Velvet Macarons or Cupcakes.
  • Easy recipe that required basic baking skills.
  • These Whoopi Pies are soft and fluffy.

Ingredients note

  • Unsalted butter– any regular unsalted butter will work. 
  • Granulated sugar– regular granulated sugar. 
  • Sour cream – use your favorite. Light will be good too. 
  • Vegetable oil– canola oil will work too. 
  • All-purpose flour– I recommend using unbleached. 
  • Cocoa powder-use good quality cocoa for the best tasting cookies. 
  • Vanilla extract– vanilla bean paste can be used as well. 
  • Baking soda– this helps the cookies to rise. 
  • Pinch of salt -kosher salt for taste. 
  • Red food coloring (gel)-i used Chefmaster

How to make this recipe

Preheat the oven to 350oF (177oC). Line two baking sheets with parchment paper or a silicone baking mat. I recommend Silicomart Air mat. Set aside. 

In the small mixing bowl mix sour cream and baking soda. Set aside. 

In a bowl using a stand mixer fitted with a paddle attachment, beat unsalted butter, and granulated sugar until completely smooth and creamy. 

Beat in eggs, scraping down the sides and bottom of the bowl as needed. Add vanilla extract, vegetable oil, and sour cream mixture. Mix all together at a low speed. Add red food coloring (about 1 teaspoon gel). 

Meanwhile, whisk all-purpose flour, cocoa powder, and salt together. 

Slowly add dry ingredients to wet ingredients until combined. 

Transfer the batter to a pastry bag. Pipe circles onto prepared baking sheets, about 2-3 inches apart. 

Bake the cookies for 12 -14 minutes or until centers appear set. Allow to cool completely before sandwiching. 

 Whoopi Pies pipped on the baking mat.

How to make Cheam cheese filling

In the bowl using the paddle attachment, beat cream cheese until smooth and creamy. Add unsalted butter and beat until combined. Add the powdered sugar and beat on medium speed until combined and creamy. Transfer into pastry bag with Wilton 1M tip. 

Pair the cookies up based on their size. Pipe cream cheese filling on the flat side of one cookie and sandwich with the other. Repeat with remaining. 

red velvet whoopi pies with cream cheese filling.

Expert Tips

  • Get all ingredients and tools ready before baking.
  • Do not overbake cookeis.
  • You can also use Whipped Cream Cheese Cream in this recipe.
Red Velvet Whoopi Pies with cream cheese filling.

Recipe FAQs

Can I freeze Red Velvet Whoopi Pies?

Yes, you can freeze pies after making them. Store them in an air-tight container before placing them in the freezer. They are good in the freezer for 2-3 months. 

How to store Red Velvet Whoopi Pies?

Store in an air-tight container in the refrigerator for up to 3 days. 

Why do Whoopi pies come out flat?

If your Whoopi pies are flat, the batter may be too thin. This is a common issue with this dessert. That’s why I use sour cream in my recipe. 

Red Velvet Whoopi Pies with cream cheese filling

If you make these Red Velvet Whoopi Pies, please tag me on social media and make sure to leave a rating down below. I would love to see your creations.

Recipe Card

Red Velvet Whoopi Pies

Red Velvet Whoopi Pies

Marina
Red Velvet Whoopie Pies are two red velvet cookies that are filled with cream cheese filling. 
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 270 kcal

Equipment

  • 1 stand mixer or electric hand mixer

Ingredients
  

Red Velvet batter

  • 8 Tablespoons unsalted butter room temperature (1 stick; 113 gr)
  • 1 cup granulated sugar (200gr)
  • 2 eggs room temperature
  • 1 cup sour cream (240 gr)
  • 5 Tablespoons vegetable oil (70 gr)
  • 3 cups all-purpose flour (360 gr)
  • 3 Tablespoons cocoa powder (15 gr)
  • 1 teaspoon baking soda
  • 1 Tablespoon vanilla extract
  • pinch of salt
  • 1 teaspoon red food coloring (gel)

Cream cheese filling

  • 8 oz cream cheese (1 pack; 226 gr)
  • 8 Tablespoons unsalted butter (1 stick)
  • 1 ½ cup powdered sugar (180gr)

Instructions
 

  • Preheat the oven to 350oF (177oC). Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
  • In the small mixing bowl mix sour cream and baking soda. Set aside. 
  • In a bowl using a stand mixer fitted with a paddle attachment, beat unsalted butter, and granulated sugar until completely smooth and creamy. 
  • Beat in eggs, scraping down the sides and bottom of the bowl as needed.
  • Add vanilla extract, vegetable oil, and sour cream mixture. Mix all together at a low speed. Add red food coloring (about 1 teaspoon gel). 
  • Whisk all-purpose flour, cocoa powder, and salt together.
  • Slowly add dry ingredients to wet ingredients until combined. 
  • Transfer batter to pastry bag. Pipe circles onto prepared baking sheets, about 2-3 inches apart. 
  • Bake the cookies for 12 -14 minutes or until centers appear set. Allow to cool completely before sandwiching. 

Cream cheese filling

  • In the bowl using the paddle attachment, beat cream cheese until smooth and creamy. 
  • Add unsalted butter and beat until combined.
  • Add the powdered sugar and beat on medium speed until combined and creamy.
  • Transfer into pastry bag with Wilton 1M pipping tip. 
  • Pair the cookies up based on their size. Pipe cream cheese filling on the flat side of one cookie and sandwich with the other. Repeat with remaining. 

Notes

Get all ingredients and tools ready before baking. 
Do not overbake cookies. 

Nutrition

Serving: 1cookieCalories: 270kcalCarbohydrates: 29gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 49mgSodium: 115mgPotassium: 59mgFiber: 1gSugar: 16gVitamin A: 440IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!

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