Red Velvet Whoopie Pies for 4th of July
These 4th of July Red Velvet Whoopie Pies are the perfect handheld holiday treat! Made with a red velvet cake mix, filled with fluffy vanilla frosting, and rolled in blue sprinkles for a fun red, white, and blue twist. They're easy, festive, and guaranteed to be a hit at any Fourth of July party!
Ingredients
Red Velvet Whoopie Pie Rounds
- 1 box red velvet cake mix
- 1/3 cup + 1 Tbsp vegetable oil
- 2 eggs
- 1 Tbsp flour
- 1 tsp vanilla
Vanilla Filling
- 1 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1 1/2 tsp vanilla
- 1-2 Tbsp heavy cream or milk
- 1 pinch salt
Instructions
Bake Red Velvet Whoopie Pie Rounds
- In a mixing bowl, stir together the red velvet cake mix, oil, eggs, flour, and vanilla extract until a thick dough forms. It’ll be stiffer than cake batter — more like cookie dough.
- Use a small cookie scoop or tablespoon to portion out the dough into even rounds. Place them a couple of inches apart on your baking sheets.
- Bake for 8 to 10 minutes, or until the cookies are puffed and set.
- They might look slightly underdone when they’re actually done, but ket them cool completely on the tray — they’ll firm up as they cool.
Prepare Vanilla Filling
- Beat the softened butter until light and fluffy. Add powdered sugar, vanilla, and salt, then mix until combined. Drizzle in the cream or milk and beat until the mixture is smooth and spreadable.
- If it’s too thick, add a little more cream to get that perfect whoopie pie texture.
Assemble and Decorate
- Once the red velvet rounds are cool, flip half of them upside down. Pipe or spread the filling onto the flat side of each, then top with another round to make a sandwich.
- Gently roll the sides of each whoopie pie in blue sprinkles so they stick to the creamy filling.