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Red Velvet Whoopie Pies recipe card

Heart-Shaped Red Velvet Whoopie Pies

Soft, rich red velvet cookie sandwiches with creamy vanilla bean cream cheese filling, perfect for Valentine’s Day.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 10 whoopie pies
Calories 250 kcal

Ingredients
  

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1/3 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg at room temperature
  • 1 tsp vanilla bean paste
  • 1/2 cup buttermilk at room temperature
  • 1 –2 tsp red gel food coloring
  • 4 oz cream cheese softened
  • 3 tbsp unsalted butter softened
  • 2 1/2 cups powdered sugar sifted
  • 1/2 tsp vanilla bean paste

Instructions
 

  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Draw heart shapes on the underside of the parchment as a stencil, then flip so the pencil marks face down.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  • In a large bowl, beat 1/2 cup softened butter, brown sugar, and granulated sugar with a hand mixer until light and fluffy.
  • Add the egg and 1 tsp vanilla bean paste to the butter mixture and beat until smooth and glossy.
  • Add the dry ingredients to the butter mixture in 2–3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed just until a smooth, thick batter forms.
  • Add the red gel food coloring and mix briefly until the batter is an even, vibrant red color.
  • Transfer the batter to a piping bag fitted with a round tip and pipe heart shapes onto the parchment, following the stencils and leaving space between each for spreading.
  • Bake one sheet at a time for 9–10 minutes, or until the tops are set and spring back lightly when touched.
  • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
  • While the cookies cool, make the filling: In a medium bowl, beat the cream cheese and 3 tbsp softened butter together until smooth and creamy.
  • Add the powdered sugar gradually, beating on low at first, then increase to medium speed until the mixture is thick, smooth, and fluffy.
  • Beat in 1/2 tsp vanilla bean paste until fully combined and the frosting is light and pipeable.
  • Match up the cooled heart cookies in pairs of similar size. Pipe or spread a layer of cream cheese filling onto the flat side of one cookie from each pair.
  • Gently place the second cookie on top of the filling and press lightly to sandwich, allowing the filling to reach the edges.
  • Chill the assembled whoopie pies in the refrigerator for at least 20 minutes before serving to help the filling set.

Notes

- Use gel food coloring to achieve a deep red color without thinning the batter.
- Make sure the cookies are completely cool before filling to prevent the cream cheese frosting from melting.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- For cleaner edges, pipe the filling slightly away from the edge and gently press the top cookie until the filling reaches the sides.
Keyword cream cheese filling, heart, heart-shaped whoopie pies, red velvet dessert, Red Velvet Whoopie Pies, shaped red velvet whoopie pies, Vegetarian