Description
Red Velvet Whoopie Pies with Blueberries are soft, cocoa-flavored cakes filled with cream cheese frosting and fresh blueberries—perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup unsweetened cocoa powder, sifted
- 1 Tbsp red food coloring
- 1/2 cup whole fat buttermilk
- 1 Tbsp distilled white vinegar
- 1 tsp vanilla extract
- 8 oz cream cheese, cold
- 1 1/2 cups powdered sugar, plus more for dusting
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 1 1/2 cups heavy whipping cream
- 1/2 cup chopped toasted pecans
- 1 pint fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a mixer, cream butter until fluffy (2 mins), add sugar, and beat 2 more mins.
- Reduce mixer speed to low, add eggs one at a time until incorporated.
- Mix in cocoa powder and red food coloring until smooth and combined.
- Add buttermilk, vinegar, and vanilla; mix until blended.
- Add dry ingredients in three batches, mixing on low just until combined.
- Using a cookie scoop, portion batter onto baking sheets, spacing evenly.
- Bake 10 minutes or until tops are set. Cool on a wire rack completely.
- In a bowl, beat cream cheese, powdered sugar, vanilla, and salt until crumbly (3 mins).
- Beat until smooth, then slowly add cream and beat until stiff peaks form.
- Fold in toasted pecans.
- Transfer filling to piping bag and chill until ready to use.
- Flip half the cakes, pipe frosting onto each, top with blueberries, and sandwich with remaining cakes.
- Dust tops with powdered sugar before serving.
Notes
- Use beet juice for a natural red coloring alternative.
- Don’t overmix the batter to keep the cakes fluffy.
- For gluten-free option, use a gluten-free flour blend.
- To make ahead, store cakes and frosting separately and assemble before serving.
- Use mascarpone instead of cream cheese for a milder flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Red Velvet Whoopie Pies, blueberry whoopie pies, cream cheese whoopie pies, red velvet dessert, easy whoopie pies