Here’s my take on red velvet whoopie pies, made extra special with fresh blueberries mixed into the cream cheese filling. These soft, cake-like cookies sandwiched together with smooth frosting are a fun twist on the classic red velvet cake.
These whoopie pies have become a regular treat in our house, especially when we need something sweet to pack in lunchboxes or bring to potlucks. I usually make a double batch because they disappear so quickly – and let’s be honest, who doesn’t love having a few extras stashed away for midnight snacking?
Why You’ll Love These Red Velvet Whoopie Pies
- Quick dessert – These whoopie pies come together in under 45 minutes, making them perfect for last-minute gatherings or when you need a sweet treat without spending hours in the kitchen.
- Perfect balance of flavors – The combination of rich red velvet cake, tangy cream cheese filling, and fresh blueberries creates an irresistible taste that’s not too sweet.
- Make-ahead friendly – You can prepare the cake portions and filling separately and assemble them just before serving, making them great for parties or holiday gatherings.
- Fun to make – These treats are like mini sandwich cakes that you can customize with different toppings – perfect for getting kids involved in the kitchen or impressing friends at a bake sale.
What Kind of Cocoa Powder Should I Use?
For red velvet whoopie pies, natural unsweetened cocoa powder is your best bet. Dutch-processed cocoa powder isn’t recommended here since it can interfere with the recipe’s chemistry and affect how the red food coloring shows up in your final bake. Regular unsweetened cocoa powder has a slightly acidic nature that works with the buttermilk and vinegar to help create the perfect texture. Just make sure your cocoa powder is fresh and hasn’t been sitting in your pantry for too long – old cocoa powder can lose its rich flavor. If you want to check freshness, give it a sniff – it should smell deeply chocolatey with no musty notes.
Options for Substitutions
Making these whoopie pies but missing a few ingredients? Here are some handy swaps you can try:
- Buttermilk: No buttermilk? Make your own by adding 1½ teaspoons of lemon juice or white vinegar to ½ cup regular milk. Let it sit for 5 minutes before using.
- Red food dye: If you prefer natural alternatives, try 2 tablespoons of beet powder or puree. The color won’t be as bright, but it’ll still have a nice reddish tint.
- Heavy cream: For the filling, you can use whipping cream instead. Just avoid using half-and-half or milk as they won’t whip up properly.
- Cream cheese: This is pretty important for the classic taste, but in a pinch, you can use mascarpone cheese. Just note that the filling might be a bit softer.
- Pecans: Feel free to swap these with toasted walnuts, almonds, or leave them out if you prefer nut-free treats.
- Blueberries: Fresh raspberries or blackberries work great too. If using frozen berries, make sure to thaw and drain them well to avoid making the filling watery.
Watch Out for These Mistakes While Baking
The biggest challenge when making whoopie pies is achieving the right consistency – if your butter isn’t properly softened (but not melted), your cookies will spread too much during baking and lose their classic dome shape. Another common mistake is overmixing the batter once you’ve added the flour, which can lead to tough, chewy cookies instead of the soft, cake-like texture we’re after – mix just until the ingredients are combined. When making the filling, ensure your cream cheese is cold (not room temperature) and beat it first before adding other ingredients, or you’ll end up with a runny filling that won’t hold its shape. For the perfect assembly, wait until your cookies are completely cool before filling them, and if you’re adding blueberries, pat them dry thoroughly to prevent any moisture from making the cookies soggy.
What to Serve With Whoopie Pies?
These red velvet whoopie pies are perfect for serving alongside your favorite hot drinks! A cold glass of milk is the traditional choice, but I love pairing them with a hot cup of coffee or creamy hot chocolate to balance out the sweetness. For afternoon tea parties, try serving these treats with Earl Grey or chamomile tea – the subtle flavors work really well together. If you’re hosting a dessert party, set up a drink station with different milk options (regular, almond, or oat milk) and let everyone pick their favorite pairing.
Storage Instructions
Keep Fresh: These red velvet whoopie pies need to be kept in the refrigerator because of the cream cheese filling. Place them in an airtight container, and they’ll stay good for up to 3 days. I like to place a piece of wax paper between layers to prevent them from sticking together.
Freeze: Want to save some for later? You can freeze these treats for up to 1 month! Just wrap each whoopie pie individually in plastic wrap, then place them in a freezer bag. The blueberries might get a bit soft after thawing, but they’ll still taste great.
Serve: When you’re ready to enjoy your frozen whoopie pies, move them to the fridge the night before. Let them sit at room temperature for about 15-20 minutes before serving – this helps the filling become perfectly creamy again. They taste best when the chill has just worn off!
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3500-3800
- Protein: 30-35 g
- Fat: 225-250 g
- Carbohydrates: 400-450 g
Ingredients
- 2 cups plain flour
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup butter (1 stick), softened
- 1 cup white sugar
- 2 large eggs
- 1/4 cup sifted unsweetened cocoa powder
- 1 tablespoon red food dye
- 1/2 cup full-fat buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 8 oz. cold cream cheese
- 1 1/2 cups powdered sugar, plus extra for sprinkling
- 1/2 teaspoon vanilla essence
- 1/4 teaspoon kosher salt
- 1 1/2 cups heavy cream
- 1/2 cup toasted chopped pecans
- 1 pint fresh blueberries
Step 1: Prepare the Baking Sheets and Dry Ingredients
Begin by preheating your oven to 350°F (175°C).
Line 2 baking sheets with parchment paper to prevent sticking and ensure easy clean-up.
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
Set this dry mixture aside.
Step 2: Cream the Butter and Sugar
Using an electric mixer on medium speed, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter until it becomes fluffy, about 2 minutes.
Add the granulated sugar and continue beating, scraping down the sides of the bowl halfway through, for about 2 more minutes until the mixture is light and creamy.
Step 3: Incorporate Wet Ingredients
Reduce the mixer speed to low and add the eggs one at a time, beating well after each addition to incorporate them thoroughly.
Add the cocoa powder and food coloring and then beat on medium speed until the mixture is smooth and ribbony, about 1 minute.
Add the buttermilk, vinegar, and vanilla, beating until fully incorporated.
It’s normal for the mixture to appear slightly curdled at this stage.
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry flour mixture to the wet ingredients in three separate additions, beating on low speed after each addition.
Make sure to scrape down the bowl after each addition to ensure everything is well combined.
Use a rubber spatula to fold in the last few streaks of flour for a smooth batter.
Step 5: Portion and Bake the Cookies
Using a 1 1/2-tablespoon cookie scoop or a tablespoon measuring spoon, scoop the batter onto the prepared baking sheets, making sure to space the portions about 2 inches apart.
Bake the cookies, rotating the pans halfway through, until the sides are slightly firm and tops are smooth, approximately 10 minutes.
Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Step 6: Prepare the Cream Cheese Frosting
Meanwhile, in a medium bowl or in the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese, powdered sugar, vanilla, and salt on low speed until the mixture appears as coarse crumbs, about 3 minutes.
Increase the mixer speed to medium and continue beating until the frosting is smooth, 2 to 3 minutes more.
Scrape down the sides of the bowl as needed.
With the mixer running, slowly stream cream down the side of the bowl and beat until stiff peaks form.
Fold in pecans.
Step 7: Assemble the Cookies
Spoon the frosting into a piping bag fitted with a large star tip and store it in the refrigerator until ready to use.
Flip half of the cookies so that the flat side is facing up.
Pipe a layer of frosting onto each flat side.
Top the frosting layer with a few blueberries and sandwich each with another cookie.
Finally, dust the tops with powdered sugar for a decorative finish.