Red Velvet Whoopie Pies

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Easy Red Velvet Whoopie Pies from Cake Mix are moist, soft cookies filled with smooth cream cheese filling. Fun, easy, delicious handheld desserts for Valentine's Day, Christmas, or any special occasion.

Prep Time20

Cook Time7

Total Time27

Course: Dessert

Cuisine: American

Servings:

Calories: 277kcal

Author: Cara Lanz

Ingredients

Cake Mix Whoopie Pies

1 box red velvet cake mix I used Duncan Hines, 15.25 oz. box
3.9 ounces instant chocolate pudding mix (4-serving size box)
3 large eggs
½ cup oil
¾ cup water

Cream Cheese Buttercream

½ cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar

Instructions

Red Velvet Whoopie Pies

Preheat oven to 350 degrees and line baking pans with parchment paper.
Place all whoopie pie ingredients in a large mixing bowl. Mix on low-medium speed until moistened, then mix on medium-high until well combined, 1-2 minutes.
Scoop rounded one-tablespoon portions of dough and place 2 inches apart on prepared baking sheet. Use a spoon to gently swirl the batter into uniformly round shapes. Tuck in any ragged edges with damp fingers.
Bake 7-9 minutes or until the tops spring back when gently pressed. Cool on pan for a few minutes, then carefully transfer to a wire rack. Cool completely before filling.

Cream Cheese Buttercream Filling

In a large bowl, cream butter and cream cheese until smooth and creamy, 1-2 minutes. Mix in the vanilla and salt. Gradually mix in the powdered sugar, one cup at a time, until completely combined. Do not overmix, or the filling can become runny.
Spread or pipe 1 ½ - 2 tablespoons of cream cheese filling onto the flat side of one cookie. Top with another to make a sandwich. If the frosting is too soft to easily pipe or spread, chill for 15-20 minutes.
Enjoy immediately or refrigerate until ready to serve. Whoopie pies are best enjoyed the day they are assembled.
The cakes are very moist and may stick to your serving plate, storage container, and each other. To avoid this, store them individually wrapped in plastic wrap.

Notes

The batter spreads. Portion the dough with a small cookie scoop, one tablespoon size, for a 3-inch whoopie pie.
For the roundest possible whoopie pies, smooth out the batter on the pan with a spoon and use wet fingers to push in any stray ends.
Mix the buttercream just until smooth. Overmixing can make it too thin.
Chill the frosting for 10-20 minutes if it is too soft to easily work with.
If the filling is soft, chill the whoopie pies before serving to set the filling and make them easier to eat.

Nutrition