Introduction

These Valentine’s Red Velvet Whoopie Pies are perfect for sharing a sweet, festive treat with someone special. Soft, cocoa-infused cakes sandwich a creamy, tangy cream cheese filling for a delightful bite every time. They’re fun to make and ideal for celebrating love with a homemade touch.

Valentine’s Red Velvet Whoopie Pies Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
2 tablespoons cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
8 tablespoons unsalted butter, room temperature
1 cup light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
½ cup buttermilk, room temperature
1 tablespoon (1 oz.) red gel food coloring
6 oz. cream cheese, room temperature
5 tablespoons unsalted butter, room temperature
2 teaspoons vanilla extract
2 ½ cups powdered sugar, sifted

Instructions

Step 1: Line two large baking sheets with parchment paper. Use a small heart-shaped cookie cutter or a template cut from a card to stencil hearts spaced one inch apart on the paper. Turn the paper over so the stencil faces down. Preheat the oven to 350°F.
Step 2: In a bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined.
Step 3: In a separate bowl, cream the softened butter on medium-high speed for 1 minute until smooth and creamy.
Step 4: Add the brown sugar and beat on medium-high until fluffy and combined. Mix in vanilla extract and egg, scraping down the bowl sides as needed.
Step 5: Beat in buttermilk and red gel food coloring. On low speed, gradually add the dry ingredients to the wet mixture until just combined. Avoid overmixing.
Step 6: Transfer the batter to a piping bag fitted with a ½-inch round tip or a zip-lock bag with the corner cut off. Pipe a simple V shape inside each heart stencil on the parchment paper. The batter will spread during baking.
Step 7: Bake for 10–12 minutes, or until the centers appear set. Cool on the pans for 10 minutes, then transfer cookies to a rack to cool completely.
Step 8: To prepare the filling, beat softened butter, cream cheese, and vanilla extract together until smooth. Gradually add sifted powdered sugar and mix until fluffy.
Step 9: Transfer the filling to a piping bag fitted with a large round tip or a zip-lock bag with the corner cut off.
Step 10: Pair cookies by size and shape. Pipe filling onto the flat side of one cookie, leaving a small border around the edge. Top with another cookie, flat side down, and press gently so the filling reaches the edges.
Step 11: Store the finished whoopie pies in an airtight container in the refrigerator until ready to serve.

Tips & Variations

Use gel food coloring for vibrant color without thinning the batter.
If you don’t have heart-shaped cutters, you can pipe rounds and assemble as classic whoopie pies.
For extra flavor, add a pinch of cinnamon or espresso powder to the batter.
Allow the cookies to cool completely before assembling to prevent the filling from melting.

Storage

Store the whoopie pies in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, bring to room temperature before serving. You can also freeze assembled whoopie pies for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring is preferred because it provides a richer color without adding extra liquid that might affect the batter’s consistency.

Do the whoopie pies need to be refrigerated?

Yes, because the filling contains cream cheese and butter, refrigeration helps keep them fresh and safe to eat.

Valentine’s Red Velvet Whoopie Pies Recipe

Print Recipe

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4.6 from 91 reviews

These Valentine’s Red Velvet Whoopie Pies are a delightful treat featuring soft, heart-shaped red velvet cookies sandwiched with a creamy vanilla cream cheese filling. Perfect for Valentine’s Day or any special occasion to share with loved ones, these pies combine a rich cocoa flavor with vibrant red coloring and a luscious, sweet cream cheese frosting.

Author: Nora
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Yield: 12–14 whoopie pies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 Tablespoons cocoa powder
½ teaspoon baking powder
¼ teaspoon salt

Wet Ingredients

8 Tablespoons unsalted butter (room temperature)
1 cup light brown sugar
1 large egg (room temperature)
1 teaspoon vanilla extract
½ cup buttermilk (room temperature)
1 Tablespoon (1 oz.) red gel food coloring

Filling Ingredients

6 oz. cream cheese (room temperature)
5 Tablespoons unsalted butter (room temperature)
2 teaspoon vanilla extract
2 ½ cups powdered sugar (sifted)

Instructions

Prepare Baking Sheets and Oven: Line two large baking sheets with parchment paper. Using a small heart-shaped cookie cutter or a template, draw hearts spaced about one inch apart on the paper; the cookies will spread during baking. Place the parchment paper stencil side down. Preheat the oven to 350°F (175°C).
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
Cream Butter: In another large bowl, cream the softened butter on medium-high speed for 1 minute until smooth and creamy.
Add Sugar and Eggs: Add the light brown sugar and beat on medium-high speed until fluffy and well mixed. Then add vanilla extract and the egg, mixing thoroughly while scraping down the sides and bottom of the bowl as needed.
Add Buttermilk and Food Coloring: Beat in the buttermilk and red gel food coloring until evenly incorporated.
Combine Wet and Dry Ingredients: On low speed, slowly add the dry ingredients to the wet ingredients just until combined. Avoid overmixing to maintain a tender texture.
Pipe the Cookies: Transfer the batter to a piping bag fitted with a ½ inch round tip. Pipe a simple ‘V’ shape inside each heart outline on the parchment paper; avoid filling the entire heart as the batter will spread during baking.
Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the centers look set. Let cool on the baking sheet for 10 minutes.
Cool Completely: Transfer the cookies to a wire rack to cool completely before assembling.
Make the Filling: In a bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth. Gradually add sifted powdered sugar and continue beating until fluffy.
Prepare Filling for Assembly: Transfer the filling into a piping bag fitted with a large round tip (or use a zip-lock bag with a corner cut off).
Assemble Whoopie Pies: Pair cookies by similar shape and size. Pipe the filling onto the flat side of one cookie, leaving room around the edges. Top with the matching cookie, flat side down, and press gently to spread the filling to the edges.
Storage: Store the assembled whoopie pies in an airtight container in the refrigerator to keep them fresh.

Notes

Make sure all dairy ingredients (butter, egg, cream cheese, buttermilk) are at room temperature for best mixing and texture.
Use gel food coloring instead of liquid to maintain the proper batter consistency and vibrant red color.
If you don’t have a piping bag or tips, a zip-lock bag with a small corner cut off works perfectly for piping the batter and filling.
Allow cookies to cool completely before assembling to prevent filling from melting.
These whoopie pies are best served chilled but can be brought to room temperature for a softer bite.
Store the pies in the fridge for up to 4 days in an airtight container.

Keywords: Valentine’s Day, red velvet, whoopie pies, heart-shaped cookies, cream cheese filling, dessert, holiday treat