Description
These easy red velvet whoopie pies start with a cake mix and are sandwiched with rich cream cheese frosting, making them a perfect quick treat for holidays, parties, or just because.
Ingredients
Units
Scale
- 1 box red velvet cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the cake mix, eggs, oil, and vanilla until well combined and smooth.
- Scoop the batter by rounded tablespoons onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 8–10 minutes, or until the tops are set and spring back when lightly touched. Let cool completely on a wire rack.
- While cookies cool, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until creamy and fluffy.
- Spread or pipe frosting onto the flat side of half the cookies, then top with the remaining cookies to create sandwiches.
- Chill for 30 minutes before serving for best texture.
Notes
- Use a cookie scoop for even-sized pies.
- Store in the fridge for up to 4 days or freeze for up to 2 months.
- Optional: Roll the edges in sprinkles or mini chocolate chips for extra flair.
- Let soften at room temp for 10 minutes before serving if chilled.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 310
- Sugar: 23g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg