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Red Velvet Whoopie Pies

You won’t be able to resist sinking your teeth into this Valentine dessert. These whoopie pies consist of a soft, cream cheese filling sandwiched between two red velvet cookies. They’re not only delicious, but a perfect way to say, “I love you!”

Makes about 16 whoopie pies



2 1/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup (granulated white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3/4 cup buttermilk
1 tablespoon liquid red food coloring

Cream Cheese Filling:

1/2 cup unsalted butter, softened
1 – 8 ounce box cream cheese, softened
3 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract


  1. Place oven rack in the center of the oven. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat togther the butter and sugars with an electric mixer until light and fluffy. Add egg and vanilla extract; mix well. Mix the buttermilk and red food coloring together in a small cup. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour.
  4. Drop heaping tablespoons of the batter onto the prepared baking sheets, spacing 2 inches apart. Using the back of a spoon, smooth the tops of the cookies into a slight dome shape.
  5. Bake for about 9-10 minutes or when a toothpick inserted into the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely.

Cream Cheese Filling: In a bowl, using a hand mixer, beat the butter until smooth and creamy. Add the cream cheese and mix until smooth. Mix in the vanilla extract. Gradually mix in the confectioners’ sugar, a little at a time, until smooth and creamy.

To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, pipe on lines of filling. Thin out some the cream cheese filling with little milk. Place in a piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies.

The whoopie pies can be stored, covered, in the refrigerator for several days.

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