Raspberries and lemon pair sweetly in this nostalgic treat. Fresh berries tint the cookies a rosy hue (add pink food gel to turn them even brighter), and a tangy cream cheese filling is sandwiched between them. Sprinkles are optional but highly recommended. Make a platter of these whoopie pies for your next Easter gathering, potluck, or party.
A cross between a cookie and a cake, these whoopie pies have the best texture after an overnight stay in the fridge. Store them unfilled in an airtight container before assembling. This whoopie pie recipe can be made up to one week ahead and stored in the fridge.
Ingredients
Raspberry Whoopie Pies
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1/4 cup butter, softened
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1/4 cup shortening
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1 cup granulated sugar
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2 oz. fresh raspberries (1/4 cup lightly packed)
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1/2 tsp baking soda
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Pink paste or gel food coloring
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1 egg
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1 tsp vanilla
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2 1/4 cups all purpose flour
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1/2 cup buttermilk
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Sprinkles, optional
Lemon Filling
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1/2 of an 8-oz. pkg. cream cheese, softened
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2 tbsp softened butter
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3 1/4 cups powdered sugar
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1 tsp lemon zest
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1 tbsp fresh lemon juice
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Pinch salt
Directions
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Preheat the oven to 375°F. Line two cookie sheets with parchment paper. In a large bowl beat the butter and shortening with a mixer on medium speed for 30 seconds. Add the granulated sugar, raspberries, baking soda, 1/4 tsp. salt, and food coloring (if using). Beat the mixture until combined.
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Beat in the egg and vanilla until combined. Alternately add the flour and buttermilk, beating after each addition, just until the mixture is combined. Do not overmix.
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Using a 3-Tbsp. cookie scoop, drop 16 mounds of dough 2 inches apart on the prepared cookie sheets. Bake until the edges are firm and the bottoms start to brown, 10 to 12 minutes. Remove; let them cool on wire racks for 30 minutes.
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To make the Lemon Filling: In a medium bowl combine 1/2 of an 8-oz. pkg. cream cheese, softened; 2 Tbsp. softened butter; 3 1/4 cups powdered sugar; 1 tsp. lemon zest; 1 Tbsp. fresh lemon juice; and a pinch of salt. Beat with a mixer on medium speed until smooth. If you like, transfer the filling to a piping bag fitted with an open star tip.
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Pipe or spread 2 Tbsp. of the Lemon Filling on the bottoms of half of the cookies. Add the sprinkles (if using). Press the bottoms of the remaining cookies on top of filling and serve.
Test Kitchen Tip: Store the filled whoopie pies in an airtight container in the refrigerator for up to 1 week. For longer storage, layer the unfilled cookies in an airtight container between sheets of waxed paper. Freeze up to 3 months. Thaw and fill them before serving.
Nutrition Facts (per serving)
| 601 | Calories |
| 21g | Fat |
| 99g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 601.2 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 11.2g | 56% |
| Cholesterol 64.7mg | 22% |
| Sodium 248.1mg | 11% |
| Total Carbohydrate 98.7g | 36% |
| Dietary Fiber 1.2g | 4% |
| Total Sugars 70.3g | |
| Protein 5.9g | 12% |
| Vitamin D 0.1mcg | 1% |
| Vitamin C 2.2mg | 2% |
| Calcium 45mg | 3% |
| Iron 1.8mg | 10% |
| Potassium 101mg | 2% |
| Fatty acids, total trans 0.4g | |
| Vitamin D 5.3IU | |
| Alanine 0.2g | |
| Arginine 0.2g | |
| Ash 1g | |
| Aspartic acid 0.4g | |
| Caffeine 0mg | |
| Carotene, alpha 0.8mcg | |
| Choline, total 32.8mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 2515.6kJ | |
| Fluoride, F 1mcg | |
| Folate, total 70.9mcg | |
| Glutamic acid 1.6g | |
| Glycine 0.2g | |
| Histidine 0.1g | |
| Isoleucine 0.2g | |
| Leucine 0.5g | |
| Lysine 0.3g | |
| Methionine 0.1g | |
| Magnesium, Mg 12.7mg | |
| Manganese, Mn 0.3mg | |
| Niacin 2.1mg | |
| Phosphorus, P 83mg | |
| Pantothenic acid 0.4mg | |
| Phenylalanine 0.3g | |
| Phytosterols 0.9mg | |
| Proline 0.6g | |
| Retinol 126.4mcg | |
| Selenium, Se 15.9mcg | |
| Serine 0.3g | |
| Starch 0.6g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 0.6mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.3g | |
| Vitamin A, IU 465.9IU | |
| Vitamin A, RAE 128.7mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 2.9mcg | |
| Water 37.5g | |
| Zinc, Zn 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
