These Red Velvet Whoopie pies start with a cake mix and transform into the most delicious cookies! Filled with cream cheese frosting for the perfect dessert recipe!
This easy whoopie pie recipe is an incredible cross between cake and cookie! Soft cake cookies are filled with cream cheese frosting for a delicious treat. The most amazing part? It all starts with a cake mix!
My ten year old has proclaimed these homemade red velvet whoopie pies his MUST have Valentine’s Day treat. He is a connoisseur of red velvet. Cakes, cupcakes, cookies… You name it, he has tried it!
- Cake Mix Hack: All of the magic starts with a mix!
- 5-Ingredients: The cookie is only 5 ingredients + frosting!
- Perfect for Holidays: Christmas? YES. Valentines? YES. 4th of July? YES.
Want another quick and easy Valentine’s treat? Try making your own chocolate covered strawberries!
What You’ll Need:
There aren’t many ingredients called for- Which means you need to reach for quality. Be sure to pick a cake mix you LOVE.
- Cake mix- I use Duncan Hines Red Velvet cake mix for this recipe. I have tried a few different brands, all taste great, but this one is my favorite.
- Water- Plain ol’ H2O.
- Oil- I like to use vegetable oil but canola oil would work fine too!
- Eggs- Large eggs at room temperature will incorporate more quickly into the batter.
- Vanilla extract- Make sure you use pure vanilla and not imitation.
For a full list of ingredients and measurements see the recipe card below.
Step by Step Instructions:
Ready to learn how to make red velvet whoopie pies from a cake mix? Be prepared for the EASIEST whoopie pie recipe of all-time.
- Preheat your oven to 350 degrees. Line two or three cookie trays with parchment and set aside.
- Combine the first 5 ingredients in a large bowl. Whisk together until the batter is smooth.
- Drop by heaping tablespoon full onto your prepared sheets leaving at least a 2 inch space between each cookie.
- Bake 10-12 minutes. Allow to cool completely.
- Spread 1-2 tablespoons of frosting between two cookies. Continue with remaining cookies.
This recipe really does taste best with cream cheese frosting. You can find pre made at the store or give my homemade cream cheese frosting recipe a try! OR you can break the mold and try red velvet whoopie pies with marshmallow filling!
Tips and FAQs:
What is a whoopie pie?
Whoopie pies are a cross between cake, cookie, pie, and sandwich. I kid you not, this is the king of mixed desserts! Baked like a cookie, texture of cake, and hand held for easy eating. Whoopie pies are filled with a sweet and creamy frosting and sandwiched together making the perfect pair.
How to store whoopie pies:
Storing whoopie pies is key to keeping them fresh. It is best to keep cooled cookies in an air tight container UNFILLED at room temperature.
Once you have added frosting or filling, keep the cookies stored in the refrigerator.
Searching for something a smidge different? You might love my 4th of July Sugar Cookies.
More Red Velvet Recipes:
More Cookie Recipes:
- Lemon Ricotta Cookies
- The Very Best Chocolate Chip Cookies
- Classic Peanut Butter Cookies
- M&M Cookies
- Salted Brownie Cookies
- 1 box red velvet cake mix
- 1/2 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- cream cheese frosting
1. Preheat your oven to 350 degrees. Line two or three cookie trays with parchment and set aside.
2. Combine the first 5 ingredients in a large bowl. Whisk together until the batter is smooth.
3. Drop by heaping tablespoon full onto your prepared sheets leaving at least a 2 inch space between each cookie.
4. Bake 10-12 minutes. Allow to cool completely.
5. Spread 1-2 tablespoons of frosting between two cookies. Continue with remaining cookies.
I like to use a cookie scoop to keep each cookie uniform in size.
Remember that they will expand during baking so leave enough room for them to spread out.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 85Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 30mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 1g
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