Eggless Red Velvet Whoopie Pies

These Eggless Red Velvet Whoopie Pies are soft, light, and cakey. Each bite of these delightful cake-like eggless cookies truly melts away in your mouth! They’re vastly easier than they look.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings big whoopee pies

Calories 444kcal

Author Oriana Romero

Equipment

Ingredients

2 cups (280 g) all-purpose flour
3 tablespoons (23 g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115 g) unsalted butter, softened
1 cup (200 g) brown sugar
2 tablespoons (30 g) regular plain yogurt
2/3 cup (160 ml) buttermilk, room temperature
2 teaspoons (10 ml) pure vanilla extract
1 teaspoon gel red food coloring

Cream Cheese Filling:

6 oz (170 g) full fat cream cheese, softened
1/4 cup (58 g) unsalted butter, softened
1 1/2 cups (180 g) confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract

Instructions

Preheat oven to 350º F (180º C). Line 2 baking sheets with parchment paper or silicone baking mat.
In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt together. Set aside.
Using an electric hand mixer or a stand mixer, cream the butter for 1 minute on medium-high speed until completely smooth and creamy. Add brown sugar, beat until light and fluffy, about 3 – 4 minutes. Beat in yogurt, buttermilk, and vanilla; beat until fully combined. Scrape down the sides and bottom of the bowl as needed.
Add the dry ingredients to the wet ingredients, then mix on low until combined. Add enough food coloring to achieve a deep red hue (usually about 1 teaspoon gel is enough).
Spoon or scoop mounds of batter, about 1 1/2 tablespoons each, onto prepared baking sheets– about 3 inches apart. PRO TIP: Use damp fingers to shape the batter into a ball and smooth the tops after scooping it onto the baking sheet.
Bake the cookies for 10-12 minutes or until centers appear set, and the tops spring back when lightly touched. Allow cooling completely before sandwiching.

Make the Filling:

In a large bowl, beat the cream cheese with a hand-held or stand mixer for 1 minute on high speed, until completely smooth and creamy. Add butter; beat until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
PRO TIP: If the frosting is not stiff enough, transfer the frosting into a piping bag or a gallon-sized zip lock bag and then place it in the refrigerator for 30 minutes.

Assemble:

Pair the cookies up based on their size. Pipe or spread cream cheese filling onto the flat side of one cookie and sandwich with the other. Repeat with the remaining cookies. NOTE: You can spread the filling onto the flat side of the cookie with a knife or you can use a piping tip. I use a piping bag fitted with an Ateco #808 piping tip.

Notes

STORE: Place leftover whoopie pies in an airtight container and store them in the refrigerator for up to 1 week.

FREEZE: You can freeze the baked and filled whoopie pies for up to 2 months. Wrap them individually with plastic wrap and place them in a large freezer bag or container. Thaw wrapped whoopie pies overnight in the refrigerator or at room temperature.

YOU DON’T HAVE BUTTERMILK? NO PROBLEM!! Check out my recipe to make a buttermilk substitute at home.

ASSEMBLY: You can spread the filling onto the flat side of the cookie with a knife, or you can use a piping tip. I use a piping bag fitted with an Ateco #808 piping tip.

SMALLER WHOOPIE PIES: If you want smaller whoopie pies, measure 1 scant tablespoon of batter for each cookie to yield about 28 - 30 smaller pies. Bake until centers appear set and the tops spring back when lightly touched.

RECIPE TIPS:

Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the whoopie pies as soon as the batter is ready.
I like to use a medium cookie scoop to portion each cookie; it should be about 1 1/2 tablespoons of batter each.
Use damp fingers to shape the batter into a ball and smooth the tops after scooping it onto the baking sheet.
Don't open the oven door until the whoopie pies have set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The whoopie pies are done when centers appear set, and the tops spring back when lightly touched.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition