Red Velvet Whoopie Pies taste like red velvet cupcakes and are filled with either vanilla buttercream or cream cheese frosting. Great red velvet recipe!
Published 12/9/13. Updated with new tips and photos 12/1/18.
Lately, my son has been my buddy when I’m in the kitchen. He has been learning to measure ingredients, and he loves to drop the ingredients into the mixing bowl.
Since he’s been spending time baking with me, I try to make sure that there are some special treats that we make just for him.
There are two things that I know he always likes – chocolate/mint treats and anything red velvet. So, these Red Velvet Whoopie Pies were for him.
How to make red velvet whoopie pies (without cake mix)
Begin by beating the butter. Then, add in the sugars, and beat until well-combined.
Next, mix in egg and vanilla. Then, alternate flour mixture with buttermilk, beginning and ending with flour mixture.
Finally, mix in red food color, scoop, and bake!
How to store these cookies
This recipe makes 1 dozen sandwich cookies, and they were gone shortly after we made them. If you’re lucky enough to have some leftover, store them covered in the fridge.
More red velvet recipes!
If you’ve tried this red velvet whoopie pie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Red Velvet Whoopie Pies
- 2 cups all-purpose flour¹
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (at cool room temperature²)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup buttermilk³
- 1 ounce bottle red food coloring⁴
- Whipped Buttercream Frosting
- Cream Cheese Frosting
- Preheat oven to 375 F. Line 2 baking sheets with parchment or silicone baking mats. Set aside.
- In medium bowl whisk flour, cocoa powder, baking soda, and salt together; set aside.
- In large mixing bowl beat butter on medium for 30 seconds.
- Add in the sugars, and beat until well-combined.
- Beat in egg and vanilla.
- Alternate adding flour mixture and buttermilk, mixing after each addition just until combined. Stir in food coloring.
- Scoop out 1.5 tablespoons batter, spacing cookies about 2 inches apart on prepared baking sheets.
- Bake 7-12 minutes, or until cookies are set.
- Let cool 5 minutes on baking sheet.
- Remove to wire rack to finish cooling.
- Top cooled cookie with vanilla buttercream or cream cheese frosting, and then place another cookie on top.
- Cover and refrigerate any leftovers.
- Be sure to measure the flour properly by either weighing the flour or by aerating the flour, spooning it into your measuring cup, and then leveling.
- The butter is at cool room temperature if you can dent it when you press on it, but the butter holds its shape otherwise. You don't want to use warm butter in this recipe.
- Regular or low-fat ok.
- Or 2 tablespoons red food color.
- Nutrition values are estimates. Nutrition information for 1 serving is for 2 cookies without frosting.