If you’re ready to bring some extra love into your dessert game, the Red Velvet Heart-Shaped Whoopie Pie with Cream Cheese Frosting Recipe is exactly what you need. These charmingly shaped treats combine the rich, velvety flavor of red velvet cake with luscious, tangy cream cheese frosting nestled in between soft, cakey cookies. Perfect for sharing with someone special or brightening any occasion, this recipe marries sweetness and texture in every bite, leaving you with a smile and a happy heart. Trust me, once you try this Red Velvet Heart-Shaped Whoopie Pie with Cream Cheese Frosting Recipe, it will quickly become a beloved classic in your baking lineup.
Ingredients You’ll Need
Each ingredient in this Red Velvet Heart-Shaped Whoopie Pie with Cream Cheese Frosting Recipe plays an essential role, creating the signature color, texture, and flavor. Using simple pantry staples combined thoughtfully ensures your whoopie pies turn out perfect and irresistible every time.
- 2 ½ cups flour: Provides the structure and soft crumb of the cookies.
- ¼ cup unsweetened cocoa powder: Adds depth and richness to the red velvet flavor.
- 1 teaspoon baking soda: Helps the cookies rise, making them fluffy and tender.
- ½ teaspoon salt: Balances the sweetness and enhances overall flavor.
- ½ cup salted butter (softened): Contributes moisture and a creamy texture.
- ⅔ cup white sugar: Sweetens while helping to create a tender bite.
- ⅔ cup brown sugar: Adds a subtle caramel note and chewiness.
- 2 eggs: Bind the ingredients and provide richness.
- 2 cups buttermilk: Brings tanginess and keeps the cookies moist.
- 1 teaspoon white vinegar: Reacts with baking soda for lift and enhances the red color.
- 2 teaspoons vanilla: Brings warmth and rounds out the flavors.
- 4 tablespoons red gel food coloring: Gives those classic vibrant red velvet hues.
- Cream cheese frosting: The star filling, perfectly creamy and slightly tangy to complement the sweet cookies.
How to Make Red Velvet Heart-Shaped Whoopie Pie with Cream Cheese Frosting Recipe
Step 1: Prep Your Oven and Baking Sheets
Start by heating your oven to 350 degrees Fahrenheit and prepare two baking sheets by lining them with parchment paper. To get those perfect heart shapes, draw or stencil hearts all over the paper, about an inch apart. Flip the parchment to the clean side so the batter won’t touch pencil marks—this little trick makes your pies look so professional!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This dry mix is the backbone of the red velvet cookies, ensuring they rise well and have that subtle chocolate flavor brilliantly layered throughout.
Step 3: Cream Butter and Sugars
Using a mixer, beat the softened butter until creamy, then gradually add white and brown sugar. Keep beating on medium-high speed for about three minutes until the mixture is fluffy and light. This step is crucial as it aerates the butter, giving the cookies an inviting lightness.
Step 4: Incorporate Eggs and Wet Ingredients
Beat in the eggs until the mixture is smooth, then gently mix in the buttermilk. The buttermilk’s acidity tenderizes the cookie and enhances the tang that makes red velvet so special.
Step 5: Combine Wet and Dry
Add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing here to keep the batter light and cakey.
Step 6: Add Vinegar, Vanilla, and Red Coloring
Stir in the white vinegar and vanilla extract, then fold in the red gel food coloring until you achieve the perfect bold red shade. The vinegar reacts with baking soda to lighten the texture and boost that signature red hue.
Step 7: Pipe the Heart Shapes
Transfer the batter into a piping bag fitted with a round tip, or use a zip-lock bag with a snipped corner. Pipe the batter carefully onto the parchment paper, following the heart outlines you traced. Leave about two inches between each because the cookies will spread a bit while baking.
Step 8: Bake and Cool
Bake for 10 to 12 minutes, until the cakes are set but still soft. Once out of the oven, let the cookies cool slightly on the pans, then transfer them to a wire rack to cool completely—cooling fully is essential before adding your luscious cream cheese frosting.
Step 9: Prepare the Cream Cheese Frosting
Beat together softened cream cheese and butter until light and fluffy, then gradually add powdered sugar, beating until creamy and spreadable. This frosting is what makes the Red Velvet Heart-Shaped Whoopie Pie with Cream Cheese Frosting Recipe truly irresistible with its creamy tang.
Step 10: Assemble Your Whoopie Pies
Pair similar-sized cookies, spread about two tablespoons of frosting on one half, and gently sandwich with the other half. Be careful not to press too hard or the filling might squish out. Refrigerate immediately since cream cheese frosting needs to stay cool.
How to Serve Red Velvet Heart-Shaped Whoopie Pie with Cream Cheese Frosting Recipe
Garnishes
Sprinkle a few red velvet crumbs on top or dust lightly with powdered sugar for a sweet finishing touch. A small edible rose petal can elevate the charm if you’re serving these at a special event.
Side Dishes
Pair these delightful whoopie pies with fresh berries or a cold glass of milk to balance their richness. For adults, a cup of coffee or a mild black tea complements the sweetness beautifully.
Creative Ways to Present
Arrange the pies in a heart-shaped tiered stand to double down on the romance and visual appeal. Wrapping each in a pretty cellophane bag with a ribbon makes them perfect party favors or gifts. You can even decorate the edges with a little extra piped cream cheese frosting for an elegant look.
Make Ahead and Storage
Storing Leftovers
Because of the cream cheese filling, keep your whoopie pies refrigerated in an airtight container. They stay fresh for up to three days and maintain their tender texture and creamy filling.
Freezing
You can freeze assembled whoopie pies by wrapping them individually in plastic wrap and then placing them in a freezer bag. They’ll keep for up to two months. Thaw overnight in the refrigerator before serving to preserve the perfect texture.
Reheating
Since these are best enjoyed cool, avoid microwaving once filled. If you prefer a slightly warmer treat, remove the frosting with a spatula, warm the cakes briefly, then reapply fresh frosting.
FAQs
Can I make the whoopie pies without red food coloring?
While the red food coloring gives the classic look of red velvet, you can omit it for a more subtle appearance. The flavor will still be delicious, just without the striking red hue.
What can I substitute for buttermilk in this recipe?
If you don’t have buttermilk, stir one tablespoon of white vinegar or lemon juice into a cup of milk and let it sit for five minutes before using. This mimics buttermilk’s acidity and texture well.
Do I have to pipe the batter into heart shapes?
Piping helps create uniform, pretty hearts, but you can also scoop the batter and then shape the edges gently with a spatula if preferred. The hearts will still be adorable with a bit of care!
Can the cream cheese frosting be replaced?
Yes, you can swap the cream cheese frosting with a simple buttercream if you prefer, though the classic tang of cream cheese perfectly complements the red velvet flavor.
Are these whoopie pies suitable for freezing before assembly?
Absolutely! You can freeze the baked cookies separately and frost them fresh when you’re ready to serve, which is great for making them ahead without compromising texture.
Final Thoughts
Sharing this Red Velvet Heart-Shaped Whoopie Pie with Cream Cheese Frosting Recipe is like sending a little love and sweetness your way. These treats are perfect for celebrations, gifting, or simply brightening your day, and once you make them, you’ll keep coming back for more. Whip up a batch, share with someone special, and watch how these delightful pies bring smiles all around!
Print
Red Velvet Heart-Shaped Whoopie Pie with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 15 whoopie pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Whoopie Pies are a delightful treat featuring soft, heart-shaped red velvet cookies sandwiched with a creamy, smooth cream cheese frosting. Perfectly moist and rich with a hint of cocoa and buttermilk tang, these whimsical whoopie pies are ideal for celebrations or a charming dessert anytime.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup salted butter, softened
- ⅔ cup white sugar
- ⅔ cup brown sugar
- 2 large eggs
- 2 cups buttermilk
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 4 tablespoons red gel food coloring (adjust for desired redness)
Filling
- Cream cheese frosting made from cream cheese, softened butter, and powdered sugar
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and stencil heart shapes all over the paper, spacing about one inch apart. Flip the parchment paper so the pencil marks don’t contact the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined.
- Cream Butter and Sugars: In a large bowl, beat the softened butter using a mixer on high speed until creamy. Gradually add white and brown sugars and beat on medium-high for about 3 minutes until fluffy. Then beat in the eggs until the mixture is smooth.
- Add Wet Ingredients: Incorporate the buttermilk into the mixture, mixing only as needed.
- Combine Dry and Wet Mixtures: Add the flour mixture to the wet mixture and mix on low speed just until combined. Then stir in the vinegar, vanilla extract, and red food coloring until the batter is uniform in color without overmixing. The batter should be similar in texture to cake batter and pipe easily.
- Pipe Batter: Transfer batter into a piping bag fitted with a Wilton 1A round tip or a large zip-lock bag with the corner cut. Pipe heart shapes onto the parchment paper about two inches apart. Pipe an outline first, then fill in, smoothing with a spatula if needed.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the cookies are set. Let cool slightly on the baking sheets before transferring to wire racks to cool completely.
- Prepare Cream Cheese Filling: Beat softened cream cheese and butter together on high speed until light and fluffy, approximately 2 minutes. Gradually add powdered sugar, one cup at a time, beating 1-2 minutes after each addition until creamy.
- Assemble Whoopie Pies: Once cookies are fully cooled, pair similar-sized hearts. Pipe or spread about 2 tablespoons of cream cheese filling on one cookie side and sandwich with its matching cookie gently to avoid squeezing out the filling.
- Storage: Store the assembled whoopie pies in the refrigerator to keep the cream cheese filling fresh and safe.
Notes
- Use gel food coloring rather than liquid to avoid altering batter consistency.
- Do not overmix batter to maintain the tender texture.
- Ensure cookies are completely cooled before assembling to prevent melting filling.
- Keep the finished whoopie pies refrigerated due to cream cheese frosting.
- Heart stencil and piping technique ensure uniform, attractive shapes.
