Weigh out the ingredients


For the whoopie pies, you'll need flour, cocoa powder, baking powder, baking soda, salt, buttermilk, white vinegar, red food gel, butter, sugar, egg, and vanilla.

Weigh out the ingredients


For the cream cheese frosting, you'll need powdered sugar, cream cheese, and butter.

In a glass measuring cup, combine the lukewarm buttermilk, white vinegar, and food gel. Set aside.

Combine wet ingredients


In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.

Cream together butter & sugar


Mix in the egg and vanilla. Scrape down the bowl to ensure everything is fully combined.

Mix in egg & vanilla


Add half of the dry ingredients and mix until just combined. Mix in the buttermilk mixture, then the remaining dry ingredients until just combined.

Alternate dry & wet ingredients


Transfer the batter to piping bag with a medium piping tip (I used Ateco 806).

Transfer batter to piping bag


Place the template under the parchment paper on the baking sheet. Pipe the batter perpendicular to fill in each circle. Gently pat down the points with your finger, then remove the template and repeat until all of the batter has been piped.

Pipe the batter


Bake the whoopie pies for about 8 minutes. Allow to cool completely on the baking sheet.



Cream the butter and cream cheese on high speed until smooth. Slowly add the sifted powdered sugar and mix on low speed until fully combined. Continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.

Make the cream cheese frosting


Pair the whoopie pies up. Transfer the cream cheese frosting to a piping bag with a small round piping tip (I used Ateco 804). Pipe the frosting onto the bottom whoopie pie and gently press the paired one on top.



Serve room temperature or chilled. Enjoy!