Red Velvet Whoopie Pies

With its Luscious Marshmallow Cream Cheese Filling sandwiched between Two Velvety Soft and Plump Cookies, these Heart Shaped Red Velvet Whoopie Pies will surely melt your heart… or someone special <3

Red Velvet Whoopie Pies | URBAN BAKES

The time has come and now you’re ready to make your special someone something cute and sweet. Maybe it’s just for fun for yourself and a few friends, for the kiddos, the coworkers and the like. In either case, you stopped at the right spot! I couldn’t believe my eyes when I saw this recipe. I knew I had to make ’em!

These red velvet heart shaped whoopie pies are as cute and fun to eat just as much as they were to bake!

Red Velvet Whoopie Pies | URBAN BAKES

If you’re cake-fiend like myself, then you’ll have no problem with these cookies. Better known as whoopie pies, they are a “cakey” type of cookie. Its best known attributes are its rounded edges giving the look and feel of a soft plump body typically filled with a plush and flavored cream. When it comes to red velvet, a popular flavor of a filling is cream cheese.

For mine, I’ve decided to mix both cream cheese and marshmallow cream to get the best of both worlds. Essentially, it tastes like sweet marshmallow fluff with a bit of creamy tang from the cheese. All-in-all, this combination was very complimentary to the red velvet. I and everyone else I tried them with, LOVED them!

Red Velvet Whoopie Pies | URBAN BAKES

If you enjoy the process of baking cakes, whoopie pies (for this recipe, in particular) is about the same process. If possible, remember to not pull out the cake pan. My recipes always state to begin with prepping the pans but I never follow through with this. Shh! Don’t tell. I usually prep my pans simultaneously when the mixer is running and because this recipe is similar to cake baking, naturally by habit, I grabbed and began prepping for an actual cake! My bad, ha!

So it’s best before mixing any ingredient, to start with prepping the lining for the cookie sheets as shown in the images below. As much as I love using my silicone baking mats, I found using parchment paper more useful so I could stencil the hearts. The stenciling is not a must but found it quite helpful when piping the batter to remain within the lines. This way, when the cookies baked, they were approximately the same size.

Red Velvet Whoopie Pies | URBAN BAKES

Tips for Piping Heart Shaped Whoopie Pies

  • BE DRAMATIC in your V-SHAPE. It’s important to emphasize the two rounded areas of the top of the heart. To do this, pipe slightly more batter in the rounded parts and slowly begin to release the pressure of piping as you pull the batter down toward the apex of the heart. It’s okay if the batter on one side of the heart slightly overlaps the other side. As they bake, this will flatten. Because the batter will expand, the goal here of being “dramatic” is to ensure the top of the heart will be distinguishable.
  • PINCH THE TIP. After the piping is complete, using either an offset spatula dipped in water or your fingers, pull the batter downward toward the apex of the heart to create a sharper tip. Or you may use your fingers to lightly pinch the bottom of the heart to create the tip. If this step is skipped, the cookie may plump too much where the tip becomes too round.
  • PINCH THE TIP… AGAIN. Hoping you’re not too afraid of heat, please do this with caution to not burn yourself. Once the cookies have baked and are removed from the oven, using either your fingers or a dry offset spatula, push the sides of the heart inward and lightly pinch the tip. If you begin to see the tip crack, stop. This must be done while the cookies are still hot. Once they are cooled, it will become very difficult to reshape.

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Red Velvet Whoopie Pies | URBAN BAKES

Red Velvet Whoopie Pies

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  • Author: URBAN BAKES
  • Total Time: 1 hour
  • Yield: 2 dozen 1x


With its Luscious Marshmallow Cream Cheese Filling sandwiched between Two Velvety Soft and Plump Cookies, these Heart Shaped Red Velvet Whoopie Pies will surely melt your heart… or someone special <3




  • 2 cups (240 grams) all-purpose flour
  • 2 tablespoons (15 grams) cocoa powder
  • 1/2 teaspoon (2 grams) baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, softened
  • 1 cup (220 grams) light brown sugar
  • 1 large egg (55 grams)
  • 1 teaspoon (6 grams) pure vanilla extract
  • 1/2 cup (125 grams) buttermilk
  • Red food gel coloring (I used Wilton Red No-Taste)


  • 1/4 cup (57 grams) unsalted butter, softened
  • 2 tablespoons (28 grams) cream cheese, softened
  • 1 cup (96 grams) marshmallow fluff
  • 1/2 cup (58 grams) powdered sugar
  • 1 teaspoon (6 grams) pure vanilla extract



  1. Heat oven to 350°F (175°C).  Using a marker and heart shaped cookie cutter, stencil the shape onto 3 9×13 inch parchment paper, about 1 1/2 inches apart.  Flip parchment over the cookie sheet so the marked side is facing down; set aside. 
  2. In a medium bowl, whisk together flour, cocoa, baking powder and salt; set aside. 
  3. In a large bowl using an electric mixer on medium speed, whip butter until smooth.  Mix in brown sugar until light and creamy.  Add in egg and vanilla, continue to mix until well combined.  Gradually add in flour mixture alternately with buttermilk in 3 parts ending with flour and mix until just combined; do not overmix. Drop 1 teaspoon of red food color into batter and fold batter until color is well blended. 
  4. Fill a pastry (piping) bag with batter fitted with a 1/2 inch round tip.  On the prepared parchment paper, pipe batter over the stenciled hearts in a V-shape.  Apply more pressure on the round points of the heart gradually releasing pressure towards the apex. Note: for a more defined shape, pinch the batter at the apex to create more of a point.
  5. Bake each sheet for 8 minutes.  Whoopie pies are done when tops are puffed and cookie springs back with lightly touched.  Tip: While whoopies are still hot, gently massage the sides of the hearts pulling toward or lightly pinching the apex of the hearts to give a sharper shape.
  6. FILLING: In a large bowl using an electric mixer, whip butter until smooth.  Mix in cream cheese, marshmallow fluff, powdered sugar and vanilla until smooth.  Cover bowl with plastic wrap and chill in fridge for 30 minutes before filling the whoopie pies.  ENJOY!
  • Prep Time: 25 minutes
  • Cook Time: 8 minutes
  • Cuisine: American

Red Velvet Whoopies Pies adapted from OMG Chocolate Desserts.

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