Red Velvet Whoopie Pie with Blueberries

by Pecorari Elisa

Red Velvet Whoopie Pie with Blueberries

Red velvet whoopie pies with blueberries are a delightful twist on a classic American dessert. The soft, cake-like cookies filled with a creamy, sweet filling combined with the fresh and tangy burst of blueberries make for an irresistible treat that will leave your taste buds begging for more. If you're looking to impress your family and friends with a delicious and unique dessert, you've come to the right place. In this article, we'll walk you through step-by-step instructions on how to make your own red velvet whoopie pies with blueberries. So, let's get started and satisfy our sweet cravings!


  • Cookie Sheet 13" x 19" (OR Aluminized Steel Cookie Sheet, Commercial Grade Pure Aluminum Cookie Sheet, Cookie Sheet 13", 15", 17")
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Mixing Bowls
  • Carbon Steel Rolling Pin
  • Reusable Piping Bag and Tips
  • Whisk (Silicone or Stainless Steel)


Red Velvet Whoopie Pie Batter:
• 3/4cup All-purpose flour
• 2 tsp Cocoa Powder
• 1 tsp Baking Powder
• 1/8 tsp Baking Soda
• Pinch of Salt
• 1/4 cup Granulated sugar
• 1tbsp Canola Oil
• 1/4 cup Milk
• 1 tbsp White Vinegar
• 1 tsp vanilla extract
• 1 tbsp Plain Yogurt
• 1 tbsp Water
• Red Food Color

• 1/2cup Powdered Sugar
• 1⁄4 cup Cream Cheese, room temperature
• 1 tsp Vanilla Extract
• 1 cup Heavy Whipping Cream
• Powdered Sugar
• Blueberries (optional)


1. Preheat oven to 350f and lightly grease a baking tray with oil and line it with baking paper.
2. For Whoopie Pie Batter: In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, combine milk, white vinegar, canola oil, plain yogurt, water, red food color, and vanilla and mix until it is smooth. Sift the dry ingredients gradually, into the liquid ingredients, until it is fully mixed together.
3. Prepare a piping bag fitted with a medium-sized round piping nozzle. Pour the whoopie pie batter into the piping bag and pipe 1.5-inch-wide circles of the batter and have them evenly spaced out, at least 2 inches apart.
4. Bake for 7-8 minutes Allow to cool on the baking tray until completely cooled, about 30 minutes. Then make pairs of whoopie pies and arrange them on a clean tray or a plate.
5. For the frosting: In a mixing bowl combine softened cream cheese and heavy cream, whisk until it is smooth without any lumps of cream cheese, and then add powdered sugar. Whip until stiff peaks form. Pipe the prepared frosting on each whoopie pie and arrange the blueberries in a circle. Serve immediately or store in an airtight container and refrigerate for up to 2 days.

Credits to @pastrybysaloni for using our bakeware and tools to create this recipe baked by Saloni (IG)

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