Description
These Red Velvet Whoopie Pies with Blueberries are a delightful twist on the classic sandwich cookie. With fluffy red velvet cookies, a luscious cream cheese filling, toasted pecans, and bursts of fresh blueberries, this dessert delivers both decadence and freshness in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup unsweetened cocoa powder, sifted
- 1 Tbsp red food coloring
- 1/2 cup whole-fat buttermilk
- 1 Tbsp distilled white vinegar
- 1 tsp vanilla extract
- 8 oz cream cheese, cold
- 1 1/2 cups powdered sugar, plus more for dusting
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 1 1/2 cups heavy whipping cream
- 1/2 cup chopped toasted pecans
- 1 pint fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
- In a large bowl, cream softened butter with an electric mixer for 2 minutes. Gradually add granulated sugar and beat until fluffy.
- Reduce mixer speed and add eggs one at a time, mixing well. Mix in cocoa powder and red food coloring. Add buttermilk, vinegar, and vanilla, blending well.
- Gradually add flour mixture to wet ingredients in three parts. Mix until just combined. Use a spatula to fold in remaining dry spots.
- Using a cookie scoop, drop batter onto baking sheets 2 inches apart. Bake for 10 minutes or until firm at the edges. Let cool on the sheet for 10 minutes, then transfer to a rack.
- For filling, beat cold cream cheese, powdered sugar, vanilla, and salt on low until crumbly. Increase speed to medium and beat until smooth (2–3 minutes).
- With mixer running, stream in heavy cream and beat until stiff peaks form. Gently fold in toasted pecans.
- Flip half the cookies. Pipe cream cheese filling on flat sides. Add blueberries. Top with remaining cookies. Dust with powdered sugar and serve.
Notes
- Use gluten-free flour for a gluten-free version.
- Dairy-free alternatives can be used for butter and cream cheese.
- Add lemon zest to the filling for a citrusy twist.
- Cookies can be made a day ahead and assembled before serving.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 360
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: red velvet whoopie pies, blueberry whoopie pies, cream cheese filling, sandwich cookies, red velvet dessert