If you want a festive, homemade Valentine’s treat that looks charming and tastes like red velvet cake, these heart-shaped whoopie pies deliver. They’re portable, adorable, and simple enough to bake for gifts or a cozy dessert.
What makes these heart-shaped red velvet whoopie pies special
Think of these as miniature red velvet cakes sandwiched with a silky cream cheese filling. The tiny heart shape turns a classic dessert into a playful Valentine’s offering. They are ideal for school parties, neighborly gifts, or a romantic surprise.
Small size, big flavor: the cookies remain soft and cakey, while the filling gives the tangy contrast that defines red velvet desserts.
Ingredients you’ll need for the cookies and filling
For the red velvet hearts
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, room temperature
- 1 cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk, room temperature
- 1 tablespoon red gel food coloring
For the cream cheese filling
- 6 oz cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- 2½ cups powdered sugar, sifted
Easy step-by-step: bake the heart-shaped red velvet cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
- Create heart guides by tracing a small heart cutter on paper. Place the paper guides under the parchment with the hearts showing through.
- Whisk flour, cocoa, baking powder, and salt in a bowl. Set aside.
- Cream the softened butter in a mixer for about 1 minute until smooth.
- Add the brown sugar and beat until light and fluffy. Mix in the egg and vanilla.
- Pour in the buttermilk and red gel coloring. Blend until combined.
- Reduce speed and fold the dry ingredients into the wet until just mixed. Do not overmix.
- Fill a piping bag fitted with a ½-inch round tip, or use a zip-top bag with the corner cut off.
- Pipe a simple V or small mound inside each heart guide. The batter will spread while baking.
- Bake 10–12 minutes, until centers look set. Let cool on pans 10 minutes, then transfer to a rack to cool completely.
How to make and assemble the cream cheese filling
- Beat the softened butter, cream cheese, and vanilla until smooth.
- Slowly add powdered sugar and mix until the filling is thick and pipeable.
- Transfer filling to a piping bag with a large round tip, or use a sealed bag with the corner trimmed.
- Match cookies by size and shape. Pipe a dollop on the flat side of one cookie.
- Top with its partner, flat side down, and press gently so the filling spreads to the edge.
- Refrigerate the assembled whoopie pies in an airtight container until ready to serve.
Timing, yield, and baking notes
- Prep time: about 30 minutes.
- Cook time: roughly 10–12 minutes per batch.
- Total time: plan on about 1 hour from start to finish.
- Yield: around 10 heart-shaped whoopie pies, depending on heart size.
Use gel coloring for a richer red without thinning the batter. If you don’t have buttermilk, stir ½ cup milk with ½ tablespoon lemon juice and let sit 5 minutes.
Practical tips for gifting, storage, and variations
- Packaging: place each pie in mini cupcake liners or stack in small boxes with parchment separators.
- Storage: keep in the fridge for up to 4 days, or freeze for longer storage. Thaw in the fridge before serving.
- Make-ahead: bake cookies a day ahead and assemble on the day you gift.
- Flavor swaps: try white chocolate chips in the batter or add a touch of lemon zest to the filling for brightness.
- Tool notes: a piping bag makes shaping faster but a zip-top bag works perfectly in a pinch.
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