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vanilla whoopie pies with raspberry cream filling

(3 ratings)
mrscrystal2you avatar
Blue Ribbon Recipe by
Crystal W.
@mrscrystal2you
Owner of Crystal Rose Confections, MI

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

Blue Ribbon Recipe

Yum! The whoopie pies are soft and moist. The cream inside is super yummy. It's sweet, but a tad tart from the raspberry jam. So good! We made the pies with 2 tbsp of batter as suggested and it made a larger whoopie pie. Great if you're sharing with someone or really in the mood for something sweet. You could easily cut it back to 1 tbsp of batter per cookie and have 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
    softened butter
  • RASPBERRY CREAM FILLING
  • 6 Tbsp
    butter, softened
  • 1 1/2 c
    powdered sugar
  • 1/8 tsp
    salt
  • 1 jar
    marshmallow creme; 7oz
  • 1 tsp
    vanilla
  • 1/3 c
    seedless raspberry jam (or more to your taste)

How To Make vanilla whoopie pies with raspberry cream filling

  • 1
    Preheat oven to 325-350 degree depends on your oven. Grease your whoopie pan (I used hearts for Valentines Day) if you have them. You can also use a greased baking sheet.
  • 2
    For whoopie pie, beat butter, egg yolks, and sugar together until creamy. Add vanilla and milk; mix.
  • 3
    Add your dry ingredients and mix well.
  • 4
    Fill wells of pan with 2 tbsp of batter or drop onto a cookie sheet, leaving about 2 inches between cakes.
  • 5
    Bake for approx 9-11 minutes or until lightly browned.
  • 6
    Let them cool on rack 8 to 10 minutes. Remove from pan and let cool completely on rack.
  • 7
    For raspberry cream filling, in a mixing bowl, beat butter until creamy. Add sugar and salt to butter; mix well.
  • 8
    Add marshmallow creme and vanilla; blend well.
  • 9
    Then add your raspberry jam and mix again. I also added a tad of pink food coloring to make it a bit pinker.
  • 10
    To assemble, take two pies and sandwich marshmallow creme/jam mixture inside. Hope you enjoy!!! :-)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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