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Decadent Pink Velvet Whoopie Pies Recipe Easy Homemade Cream Filling

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Soft, cakey pink velvet whoopie pies paired with a luscious, fluffy cream cheese filling. Perfect for celebrations or cozy indulgence.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 tablespoons Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel or liquid)
  • 1 teaspoon white vinegar
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, sift together 2 ½ cups (315g) all-purpose flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat ¾ cup (170g) softened unsalted butter with 1 ¾ cups (350g) sugar until light and fluffy, about 3-4 minutes.
  4. Beat in 2 large eggs, one at a time, mixing well after each addition.
  5. In a small bowl or measuring cup, mix 1 cup (240ml) buttermilk, 1 teaspoon vanilla extract, 1 tablespoon red food coloring, and 1 teaspoon white vinegar.
  6. Gradually add the dry flour mixture and the wet buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix gently on low speed or fold with a spatula until just combined. Do not overmix.
  7. Using a 2-tablespoon cookie scoop, drop rounded mounds spaced about 2 inches apart on the prepared baking sheets. Smooth tops gently with a damp fingertip if desired.
  8. Bake for 12-14 minutes until the whoopie pies spring back lightly when touched and start pulling away from the parchment edges.
  9. Transfer the cakes to cooling racks and let cool completely before filling.
  10. For the cream filling, beat 8 ounces (225g) softened cream cheese and ½ cup (115g) softened unsalted butter until smooth and creamy.
  11. Gradually add 3 cups (360g) sifted powdered sugar, one cup at a time, mixing well after each addition.
  12. Stir in 1 teaspoon vanilla extract and 2 tablespoons heavy cream. Beat on medium-high speed for 2-3 minutes until light and fluffy.
  13. Pair similar-sized cakes. Spread about 2 tablespoons of cream filling onto the flat side of one cake and sandwich with its partner. Press gently to spread filling evenly to edges.
  14. Serve immediately or refrigerate for 30 minutes to let the filling set. Store in an airtight container in the fridge for up to 3 days.

Notes

Softening butter and cream cheese properly is key to smooth batter and filling. Avoid overmixing the batter to keep cakes tender. Let cakes cool completely before filling to prevent melting. If batter is too thick, add a splash more buttermilk. Store assembled pies in fridge up to 3 days or freeze up to 2 months.

Nutrition

Keywords: pink velvet whoopie pies, whoopie pies recipe, cream filling, homemade dessert, pink velvet cake, easy dessert, celebration dessert

Find it online: https://pokirecipes.com/decadent-pink-velvet-whoopie-pies-recipe-easy-homemade-cream-filling/