vanilla whoopie pies with raspberry cream filling

(3 ratings)
Blue Ribbon Recipe by
Crystal W.
Owner of Crystal Rose Confections, MI

The cake is so soft and moist and the raspberry filling is scrumptious!

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Blue Ribbon Recipe

Whoopie pies are a fun dessert for both kids and adults. Who wouldn't want to eat cake-like cookies with a marshmallow filling sandwiched between them? In this recipe, the cookie has a rich vanilla flavor. The raspberry marshmallow cream inside is sweet, but a tad tart from the raspberry jam in the filling. When combined, it's a wonderful cookie. We made the cookies with 2 Tbsp of batter as suggested and created a larger whoopie pie. You could easily reduce it to 1 Tbsp of batter per cookie for more of a bite-sized dessert.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 pies
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For vanilla whoopie pies with raspberry cream filling

  • VANILLA WHOOPIE PIE
  • 4 lg
    egg yolks
  • 2/3 c
    milk
  • 1 tsp
    vanilla extract
  • 1 c
    granulated sugar
  • 2 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1 stick
    butter, softened
  • RASPBERRY CREAM FILLING
  • 6 Tbsp
    butter, softened
  • 1 1/2 c
    powdered sugar
  • 1/8 tsp
    salt
  • 1 jar
    marshmallow creme (7 oz)
  • 1 tsp
    vanilla extract
  • 1/3 c
    seedless raspberry jam or more to taste

How To Make vanilla whoopie pies with raspberry cream filling

Test Kitchen Tips
If you want a fluffier filling, fold in the raspberry jam and marshmallow creme rather than mixing.
  • Add parchment paper to a baking sheet.
    1
    Preheat oven to 350 degrees F. Grease a whoopie pan or add parchment paper to a baking sheet.
  • Combine eggs and butter.
    2
    For the cookie, beat butter, egg yolks, and sugar until creamy.
  • Add vanilla extract and milk.
    3
    Add vanilla and milk; mix.
  • Add dry ingredients and mix.
    4
    Add dry ingredients and mix well.
  • Drop batter on a baking sheet.
    5
    Fill wells of pan with 2 Tbsp of batter or drop onto a cookie sheet leaving about 2 inches between cakes.
  • Bake for 9 - 11 minutes.
    6
    Bake for approximately 9 - 11 minutes or until lightly browned.
  • Cool on the baking sheet on a wire rack.
    7
    Let them cool on a rack for 8 to 10 minutes. Remove from pan and let cool completely on rack.
  • Beat butter until fluffy.
    8
    For raspberry cream filling, in a mixing bowl beat butter until creamy.
  • Add sugar and salt to butter and mix.
    9
    Add sugar and salt to butter; mix well.
  • Add marshmallow creme and vanilla extract.
    10
    Add marshmallow creme and vanilla; blend well.
  • Mix in raspberry jam.
    11
    Then add raspberry jam and mix again. If you want, add a tad of pink food coloring to make it a bit pinker.
  • Pipe marshmallow creme between two cookies to assemble.
    12
    To assemble, take two pies and sandwich the marshmallow creme/jam mixture inside.
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