Red Velvet Whoopie Pies with Cream Cheese Frosting are a handheld version of classic red velvet cake. This cake mix recipe comes together in a snap and is a perfect dessert for holiday parties!
Growing up, my nanny baked a home-made red velvet cake for nearly every holiday. It was bright, festive and a real crowd pleaser. (I mean, who doesn’t like red velvet?) She always made it Southern style with pecans folded right into the cream cheese frosting. I guess you could say I was classically conditioned to crave red velvet around Christmas.
I am a sucker for tradition; if I could keep every holiday the same year-after-year, I totally would. But I also appreciate a shortcut in the kitchen. That’s why, I am sharing this easy, handheld version of my nanny’s red velvet.
Introducing Red Velvet Whoopie Pies
These Red Velvet Whoopie Pies only require a handful of ingredients; box cake mix and instant pudding do all the heavy lifting here. For the cake/cookie, you will beat together the cake mix, pudding mix, water, oil and eggs until thick and luscious. Then, you will pipe the batter onto cookie sheets and bake for about 10 minutes depending on your oven. You’ll know they are done when you can gentle touch the top of the cookie and it bounces back.
Once the cookies are cooled you will whip up a classic cream cheese frosting with butter, cream cheese, vanilla and confectioners sugar. If you want to make them southern style, fold in a cup of chopped pecans. I love these whoopies with pecans because it gives them a little texture.
Scoop frosting onto one cookie, sandwich it with another, then gently press until the frosting is in an even layer. It is a delicate process so take your time or they will fall apart. Arrange on a platter and dust with powdered sugar.
Red Velvet Whoopie Pies are such a crowd pleaser and perfect for Christmas parties. Who knows, maybe you will create your own yummy tradition for the holidays! Looking for other whoopie pie recipes? Check out these Devils Food Whoopie Pies with Caramel Cream Cheese Frosting
Follow the recipe below and snap a photo for Instagram. I love it when you guys tag me @bluecheesebungalow!
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Happy Holiday!
Kelsey Renee
Red Velvet Whoopie Pies with Cream Cheese Frosting
Ingredients
For the Cookies
- 1 box red velvet cake mix
- ¾ cup water
- ½ cup vegetable oil
- 3 eggs
- 1 box vanilla instant pudding mix (4 servings)
For the Cream Cheese Frosting
- 4 ounces cream cheese (softened)
- ½ cup butter (1 stick) (softened)
- 1 teaspoon vanilla extract
- 3 cups powdered (Confectioners) sugar
- *optional: 1 cup chopped pecans
Instructions
- 1. Heat oven to 350 degrees.
- 2. Line 3 cookie sheets with silicon mats or parchment paper (if you do not have 3 cookie sheets, bake the cookies in batches).
- 3. In a large bowl, combine cake mix, water, oil, eggs and pudding mix. Using an electric mixer, beat on low speed until well combined. Then, turn to high speed and beat for one minute.
- 4. Spoon cookie mixture into a gallon size resealable plastic bag. Cut a half-inch hole in one of the bottom corners. Pipe approximately 3 dozen circles onto the cookie sheets. Leave one inch between circles as cookies will spread.
- 5. Bake 9 to 11 minutes or until set. Allow cookies to cool for 2 minutes then transfer to a cooling rack. Cookies must cool completely before filling.
- 6. While cookies are cooling, prepare the cream cheese frosting. Add butter, vanilla and cream cheese to a large bowl. Using an electric mixer, beat ingredients on medium speed until smooth and fluffy.
- 7. Turn mixer to low speed. Add powdered sugar one cup at a time. Beat until no lumps remain. If you are adding the pecans, gently fold them into the frosting.
- 8. To fill the cookies, use a spoon or small spatula to spread 1- 2 tablespoons of frosting on the bottom (flat side) of cookie. Top with a second cookie (flat side down) to create a sandwich.
- 9. Dust with powdered sugar for a “finished look”
- 10. Store whoopie pies in an airtight container in the refrigerator for 5-6 days.
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