Introduction

Valentine’s Red Velvet Whoopie Pies are a delightful treat perfect for sharing with loved ones. These soft, heart-shaped cakes sandwich a creamy, luscious filling that’s sure to impress. They combine classic red velvet flavor with a fun and festive presentation.

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 from a card to stencil hearts all over the paper about one inch apart. Place the parchment paper stencil side down and preheat the oven to 350°F.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
Step 3: In another bowl, cream the softened butter on medium-high speed for 1 minute until smooth and creamy.
Step 4: Add the brown sugar to the butter and beat until fluffy and combined. Mix in the vanilla extract and egg, scraping down the sides and bottom as needed.
Step 5: Beat in the buttermilk and red gel food coloring. On low speed, slowly add the dry ingredients to the wet, mixing just until combined — do not overbeat.
Step 6: Transfer the batter to a piping bag fitted with a ½ inch round tip, or use a zip-lock bag with the corner cut off. Pipe a simple “V” shape inside each heart stencil on the parchment. The batter will spread during baking, so filling the whole heart isn’t necessary.
Step 7: Bake for 10-12 minutes or until the centers appear set. Let cool for 10 minutes on the pan, then transfer to a wire rack to cool completely before sandwiching.
Step 8: To make the filling, beat together softened butter, cream cheese, and vanilla extract until smooth. Gradually add sifted powdered sugar and beat until creamy and fluffy.
Step 9: Transfer the filling to a piping bag with a large round tip or use a zip-lock bag with the corner cut off.
Step 10: Pair cookies by similar shape and size. Pipe filling onto the flat side of one cookie, leaving a small edge clear. Top with another cookie flat side down and press gently so the filling reaches the edges.

Tips & Variations

Use red gel food coloring instead of liquid for a deeper, more vibrant red without thinning the batter.
If you don’t have heart-shaped cutters, use a stencil or freehand pipe hearts for a charming rustic look.
For a richer filling, add a teaspoon of lemon juice or a pinch of cinnamon to the cream cheese mixture.
To make these whoopie pies ahead, assemble and refrigerate; bring to room temperature before serving for best texture.

Storage

Store the assembled whoopie pies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the softest texture. You can also freeze the assembled pies for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular milk for buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.

Why do the cookies spread during baking?

The batter contains butter and liquid ingredients that cause the cookies to spread. Using the stencil and piping a simple “V” inside the heart shape accounts for this spread and helps maintain the heart shape after baking.