These red velvet whoopie pies are a delightful holiday treat. With rich red velvet cake cookies and a creamy vanilla buttercream frosting, they’re the perfect holiday treat.
- 1 Duncan Hines Red Velvet Cake Mix
- 1 1/2 cup unsalted butter – softened and divided
- 1 Tbsp. flour
- 2 eggs
- 2 1/2 cup powdered sugar
- 1 tsp. vanilla
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, add 1/2 cup softened unsalted butter, red velvet cake mix, 1 Tbsp. flour, and 2 eggs. Mix on medium until well-combined. The dough will be THICK.
- Line your baking sheet with a silicone mat or similar, then spoon the red velvet dough into 1-inch balls. Bake for 10-12 minutes. Remove from the oven and carefully transfer to a cooling rack to completely cool. Continue until all the dough has been used.
- While the cookies are chilling, make the vanilla buttercream frosting. Add 1 cup softened unsalted butter, powdered sugar, and vanilla to a mixing bowl and beat on medium speed until smooth.
- Once the cookies have cooled, pipe the frosting onto the bottom side of one cookie, then top with another cookie. You can also simply spread the frosting on rather than piping if preferred.
- Continue until all whoopie pies have been assembled. Store in an air-tight container. Refrigerate if keeping longer than one day.
- Use your own cream cheese frosting, if preferred.
- Make ahead and refrigerate in an air-tight container, if needed.
- Nutritional Disclaimer
- Category: dessert
- Cuisine: American
Keywords: whoopie pies, red velvet, red velvet whoopie pies, buttercream frosting, holiday desserts