Red Velvet Whoopie Pies Recipe#WeCare

My family adores whoopie pies, so it’s no surprise that I ventured beyond the traditional chocolate version and whipped up these Red Velvet Whoopie Pies!
Red velvet whoopie pies | A twist on the classic whoopie pie with rounds of red velvet cake and creamy filling!

Red Velvet Whoopie Pies

My daughter  Katie, saw these Whoopie Pies on Good Morning America. Emeril was promoting his new sandwich book. I love that my kids are keeping their eyes peeled for recipes for me to try (self serving as that may be!). As it just happened, I had a group of friends promoting Kicked Up Sandwiches, and I won my very own copy from Amanda of MarocMama. I was set! Besides needing to dig out my piping supplies (and the dread that comes with utilizing them), these were simple to make. Katie had the first sample and proclaimed them winners. But she was nothing short of incredulous when she found out we were taking these to a tailgate and her brother and his friends would have access to her prized treats! He was kind enough not to take ALL the leftovers back to his dorm, so no family feud ensued!

Red velvet whoopie pies | A twist on the classic whoopie pie with rounds of red velvet cake and creamy filling!

Hurricane Sandy

Once again, the food blogging community is joining together to support those affected by  tragedy. Some of my dear blogger friends and I wanted to do our part in encouraging support for the victims of Hurricane Sandy. Consider skipping a couple Starbucks runs this week and, instead, use those funds to contribute $10 to the Red Cross…every dollar counts.  And if you’re a blogger and would like spread the word with us, I’d be thrilled. Simply include a link to the Red Cross or to another charitable organization raising money for the hurricane victims in your blog post. Feel free to add the badge below to your post or sidebar. I still have friends without power as the temps plummet below freezing at night, friends digging sand out of their house on the New Jersey shore, friends unable to get to work due to gas shortages and lines…but thankfully, all these folks have wonderful support and resources. That isn’t the case with everyone.

There is still a great need due to the horrific devastation left by this storm…please help.The food and blood, supplies, shelter, and clothes to Hurricane Sandy victims. You can donate directly to the Red Cross or you can also text the word RedcrossAlso, if you go to any register at Macy’s and donate $1.00, they will match it in hopes of raising $1,000,000! Isn’t that amazing????

Red velvet whoopie pies | A twist on the classic whoopie pie with rounds of red velvet cake and creamy filling!

Tip of the Day: To make consistent sized whoopie pies, I traced the outline of a 2 1/2 inch diameter cookie cutter on one side of the parchment paper, then repeated with approximately 2 inches between each circle.  I flipped over the paper and used the markings as a guide for piping the batter.

Red Velvet Whoopie Pies

Serves 10-12     adjust servings

Prep Time 40 mins
Cook Time 6 mins
Total Time 46 mins

A red velvet twist on whoopie pies with two mini red velvet cakes filled with a marshmallow cream and cream cheese filling!


For Whoopie Pies

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons red food coloring
  • 1 1/2 teaspoons vanilla
  • 1 cup buttermilk (you can make your own by adding 1 tablespoon lemon juice or vinegar to 1 scant cup of milk)


  • 1 1/2 cups powdered sugar
  • 7-ounce jar marshmallow creme
  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons butter, at room temperature
  • 1 teaspoon vanilla


  1. Preheat the oven to 400°. Line two baking sheets with parchment (I used these...see tip of the day below), Silpats or spray pans well with non-stick cooking spray, and set aside. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. Using a mixer, cream together the butter and granulated sugar. Add the egg and mix until combined. Add the red food coloring and the vanilla, and beat until well blended. Alternately add the buttermilk and the flour mixture, beginning with the buttermilk and ending with the flour. Mix until just combined.
  3. Pipe 2½-inch-diameter cookies onto the prepared pans, placing them 2 inches apart. If you don't own piping equipment, you can use a gallon Zip-loc bag with a corner cut off. Smooth the top of each cookie with a damp finger. Bake for approximately 6 minutes, or till they are puffy and centers appear baked. Cool for about a minute on the baking sheets, and then remove to a cooling rack.
  4. To make the filling: Combine the confectioners' sugar, marshmallow creme, cream cheese, butter, and vanilla mix well.
  5. To make the whoopie pies: spread about a tablespoon of the filling over half of the cookies, on the flat side. Top with another cookie of approximately the same size.

Yield: 10-12 depending on size.


    Nutrition Facts
    Serving Size
    Amount Per Serving As Served
    Calories 472kcal Calories from fat 153
    % Daily Value
    Total Fat 17g 26%
    Saturated Fat 10g 50%
    Transfat 0g
    Cholesterol 63mg 21%
    Sodium 299mg 12%
    Carbohydrate 77g 26%
    Dietary Fiber 2g 8%
    Sugars 51g
    Protein 6g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000
    Total Fat Less than 65g
    Sat Fat Less than 25g
    Cholesterol Less than 300mg
    Sodium Less than 2,400mg
    Total Carbohydrate 300g
    Dietary Fiber 25g
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