Best 9 Vanilla Whoopie Pies With Raspberry Cream Filling Recipes

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Are you a dessert enthusiast looking for a sweet treat to impress your friends and family? Indulge in the delightful vanilla whoopie pies with raspberry cream filling. Their pillowy vanilla cakes and velvety raspberry cream filling create a taste sensation that will tantalize your taste buds. With this carefully crafted recipe, you'll discover the perfect balance of sweetness and tanginess in every bite. Get ready to embark on a culinary journey that will satisfy your sweet cravings and leave you wanting more.

Here are our top 9 tried and tested recipes!

CHOCOLATE-RASPBERRY WHOOPIE PIES



Chocolate-Raspberry Whoopie Pies image

I've saved this jam-filled whoopie pie recipe for years after cutting it out of a newspaper. It's one of my grandson's personal favorites. -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup 2% milk
FILLING:
1 jar (7 ounces) marshmallow creme
1/2 cup shortening
1/3 cup seedless raspberry jam
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 6-8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies.

Nutrition Facts : Calories 186 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 148mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.

VANILLA WHOOPIE PIES WITH MARSHMALLOW FILLING



Vanilla Whoopie Pies with Marshmallow Filling image

Sandwich homemade marshmallow fluff between two soft cookies for a classic treat.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 whoopie pies

Number Of Ingredients 15

Cooking spray
2 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
1 1/3 cups granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1 large egg
2/3 cup well-shaken buttermilk
1/2 teaspoon fine salt
4 large egg whites
1 cup granulated sugar
1 cup light corn syrup
1 teaspoon pure vanilla extract

Steps:

  • For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
  • Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
  • Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
  • For the marshmallow filling: Put the salt and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. On high speed, gradually add 1/4 cup of the granulated sugar and beat until stiff and shiny.
  • Meanwhile, combine the corn syrup, 1/2 cup water and the remaining 3/4 cup sugar in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches the firm-ball stage, about 245 degrees F on a candy thermometer.
  • Turn on the mixer to medium speed. Slowly pour the hot syrup into the egg whites, then beat on high until the mixture is thick, fluffy and cool, 5 to 7 minutes. Beat in the vanilla. Let cool completely.
  • To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.

VANILLA WHOOPIE PIES FROM SCRATCH



Vanilla Whoopie Pies from Scratch image

Deliciously soft and sweet cakes loaded with vanilla bean marshmallow cream, everyone will love these vanilla whoopie pies.

Provided by Katie Shaw

Categories     Dessert

Time 50m

Number Of Ingredients 14

½ cup unsalted butter ((1 stick))
1 cup granulated sugar
2 teaspoons vanilla
1 egg
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
¾ cup milk ((whole preferred but not essential))
¾ cup unsalted butter ((1 ½ sticks))
1 cup powdered sugar
1 teaspoon vanilla
¼ teaspoon salt
2 cups marshmallow cream ((such as marshmallow fluff brand))
¼ teaspoon vanilla bean paste (or inner portion of vanilla bean, scraped out)

Steps:

  • Preheat the oven to 350 degrees with two racks, in the upper middle and lower middle positions. Line 2 baking sheets with parchment paper.
  • Beat the butter and sugar in a stand mixer on medium speed until light and fluffy, or about 5 minutes. Beat in the egg and vanilla and scrape down the side of the bowl.
  • Combine the flour, salt, and baking bowl in a large bowl. Reduce the mixer speed to low. Add the dry ingredients to the butter mixture 1/2 cup at a time, alternating with the milk, beginning and ending with the flour.
  • Using a 1/4 cup measuring cup, scoop batter onto baking sheets spaced 2 inches apart in all directions. There should now be 12 cakes. (For smaller cakes, make them 2 tablespoons each. You will need another baking sheet.)
  • Bake at 350 degrees for 15-18 minutes, switching the baking sheets halfway through. (Reduce to 10-13 minutes for smaller cakes.). When fully baked, a cake tester will come out clean but the cakes will still be soft. Remove to a cooling rack and allow to cool completely.
  • Beat the powdered sugar and butter together until light and fluffy using a stand mixer on medium speed. Add the salt and vanilla. Add the marshmallow cream and beat until fully combined. Add the vanilla bean paste and stir in.
  • Spread 1/3 cup of filling onto the flat side of half of the cakes. The filling should stay on but still be spreadable. It if it's sliding off, place in the refrigerator to firm up or add a bit more powdered sugar. If it's too soft to spread, add a touch of milk.
  • Place the remaining cakes on top to make a sandwich. Serve immediately or refrigerate.

Nutrition Facts : Calories 903 kcal, Carbohydrate 131 g, Protein 7 g, Fat 41 g, SaturatedFat 26 g, Cholesterol 109 mg, Sodium 511 mg, Fiber 1 g, Sugar 89 g, ServingSize 1 serving

CHOCOLATE WHOOPIE PIES WITH RASPBERRY BUTTERCREAM



Chocolate Whoopie Pies with Raspberry Buttercream image

Sandwich raspberry buttercream between two soft chocolate cookies and then roll in toasted almonds.

Provided by Food Network Kitchen

Time 2h

Yield 12 whoopie pies

Number Of Ingredients 16

Cooking spray
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder (not Dutch process)
1 teaspoon baking soda
1 teaspoon fine salt
1 1/4 cups packed light brown sugar
10 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1 large egg
1 cup well-shaken buttermilk
1 1/2 pounds confectioners' sugar (about 6 cups)
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/4 cup seedless raspberry jam
1 teaspoon vanilla extract
2 tablespoons milk
Chopped toasted almonds, for coating the edges

Steps:

  • Line 2 baking sheets with parchment and lightly coat with cooking spray.
  • Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat together the brown sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
  • Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
  • For the buttercream filling: Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the raspberry jam and vanilla extract. Turn the mixer back on to medium speed and beat until well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
  • Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich.
  • Put the almonds on a plate and roll the edge of each whoopee pie in the almonds to coat.

LET'S MAKE WHOOPIE PIES



Let's Make Whoopie Pies image

Gear up for game day with these adorable football-shaped whoopie pies using Reynolds KITCHENS® Parchment Paper with SmartGrid® to bake the pies and Reynolds KITCHENS® Quick Cut™ Plastic Wrap to pipe the frosting.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 45m

Yield 16

Number Of Ingredients 15

Reynolds KITCHENS® Parchment Paper with SmartGrid®
2 cups all-purpose flour
⅔ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 stick butter, softened
1 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla
1 cup buttermilk
White crystal sugar
¾ stick unsalted butter, softened
2 cups powdered sugar
1 (7.5 ounce) jar marshmallow cream (such as Marshmallow Fluff®)
2 teaspoons vanilla
Reynolds KITCHENS® Quick Cut™ Plastic Wrap

Steps:

  • Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
  • In medium bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture.
  • Mix until smooth, occasionally scraping sides of bowl. With a tablespoon, spoon mounds of batter 2 inches apart onto baking sheets and form into football shapes. SmartGrid® lines represent 1 inch squares to help you with precise spacing.
  • Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
  • In medium bowl, with mixer on high speed, beat together butter, powdered sugar, marshmallow cream, and vanilla until smooth, about 3 minutes. Makes about 1 1/2 cups of filling. Spread a rounded tablespoon of filling on flat sides of half the cakes. Top with other cakes.
  • To decorate your whoopie pies to look like footballs, cut two pieces of Reynolds KITCHENS® Plastic Wrap about 15 inches wide and criss-cross them over each other to form a large X. In the center of the X, scoop all of your remaining filling and then gather the sides to push the filling down into a ball. Very carefully poke a small hole into the bottom of this ball so that you can pipe the football laces onto your whoopie pies. The thickness of your laces will depend on how big of a hole you poke into the plastic wrap.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 56.5 g, Cholesterol 38.9 mg, Fat 11.2 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 195.6 mg, Sugar 35.8 g

OLD-FASHIONED WHOOPIE PIES



Old-Fashioned Whoopie Pies image

Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
Dash salt
1 cup 2% milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY-LEMON WHOOPIE PIES



Raspberry-Lemon Whoopie Pies image

These decadent "pies" are really cakes filled with a raspberry whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 15

Number Of Ingredients 12

1/2 cup (1 stick) butter, room temperature
1 cup plus 3 tablespoons light-brown sugar
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract
1 large egg
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup whole milk
3/4 cup heavy cream
1 cup fresh raspberries (4 ounces)

Steps:

  • Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
  • Drop batter in 2-tablespoon mounds, about 2 inches apart, onto 2 parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
  • In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.

Nutrition Facts : Fiber 1 g

CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING



Chocolate Whoopie Pies with Vanilla Buttercream Filling image

Buttermilk gives the chocolate cookies a subtle tanginess that offsets the rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16 whoopie pies

Number Of Ingredients 14

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3 to 4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon pure vanilla extract

Steps:

  • Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
  • Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
  • Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
  • Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

CHOCOLATE RASPBERRY WHOOPIE PIES



Chocolate Raspberry Whoopie Pies image

Another fond childhood memory...with one of my modifications. The original filling was usually made with Crisco, YUCK! I changed it to cream cheese and added fresh raspberries. :)

Provided by MixnVixn

Categories     Baking

Time 27m

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup softened unsalted butter
1 1/4 cups sugar
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
2 ounces melted unsweetened chocolate (2 - 1 oz squares of baking chocolate)
2 large eggs
3/4 cup coconut milk or 3/4 cup almond milk
2 teaspoons instant espresso powder
2 1/2 cups all-purpose flour
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3/4 cup confectioners' sugar (there is really no subbing here)
1 teaspoon pure vanilla extract
1 cup fresh raspberry, mashed with a fork

Steps:

  • Pre heat oven to 350 degrees and line 3 large baking sheets with parchment paper.
  • In a bowl, beat butter, sugar, coco, baking powder and baking soda until creamy.
  • Beat in melted chocolate and eggs, one at a time, until well combined.
  • Beat in milk then flour.
  • Drop batter by heaping tablespoons onto prepared baking sheets, allowing 8 cookies per sheet. Makes about 24 cookies.
  • Bake for 10-12 minutes or until tops spring back when lightly pressed.
  • Remove to wire rack to cool completely.
  • FROSTING: In another bowl, beat cream cheese and butter until smooth. Add sugar and vanilla and continue to mix until fluffy. Fold in mashed raspberries. Be careful not to over mix.
  • Spread half the cookies with filling; top with the remaining cookies, flat side down to form sandwiches and press lightly.
  • ENJOY!

Nutrition Facts : Calories 499.5, Fat 30.3, SaturatedFat 18.3, Cholesterol 104.8, Sodium 251, Carbohydrate 54.7, Fiber 3.3, Sugar 29.4, Protein 7

General Baking and Assembly Techniques:

- Use fresh or thawed, not still-frozen, raspberries for the best texture and color. - Make sure to properly cream together the butter and sugar until they are light in color and fluffy. - Be careful not to over-bake the whoopie pie shells, as they should be soft and moist. - Let the whoopie pie shells cool completely before assembling them with the raspberry cream. - Use a piping bag or a spoon to apply the raspberry cream to the whoopie pie shells. - Freeze the assembled whoopie pie for at least 2 hours before serving to allow the flavors to meld and the texture to set.

Raspberry and Whoopie Pies:

- To enhance the raspberry's natural sweetness, consider adding a squeeze of fresh citrus, such as orange or grapefruit, before bringing it to a boil. - For a more distinct tang, use a combination of raspberries and cranberries. - Fold in some crushed chocolate cookies, toasted coconut, or sprinkles to the raspberry cream before assembling the whoopie pie. - Bake the whoopie pie shells in festive colors, like red, yellow, or blue, to match a particular theme. - For a mini version, use a smaller utensil to make whoopie pie shells and reduce the assembly time. - Find creative ways to decorate the assembled whoopie pie, like using powdered sugar, chocolate shavings, or fresh berries, to make the dessert more visually appealing.

Raspberry Variations and Inspirations:

- Adapt the raspberry cream by substituting other berries, like strawberries, blueberries, or blackcurrants, for a refreshing touch. - Infuse the raspberry cream with aromatic spices such as nutmeg, cinnamon, or cardamom for a warm and inviting taste. - Create a luscious raspberry-chocolate ganache by simmering heavy cream and melting chocolate before blending them with raspberry coulis. - For a unique and refreshing spin, transform the raspberry cream into a sorbet by churning it in an ice cream machine. - Create a delicious contrast in textures by incorporating crunchy meringue or buttery shortcrust pastry as a textural element in your raspberry dessert.

Conclusion:

With its sweet, tangy, and alluring appeal, it's no wonder that the Whoopie Pies with Raspberry cream is a classic and delectable treat. The well-balanced combination of soft and chewy whoopie pie shells and creamy raspberry cream makes this dessert a delightful indulgence. Try out the tips and recipe inspirations provided to create a variety of mouthwatering raspberry-based desserts that will impress your taste buds. From juicy raspberry cream-layered cake to refreshing raspberry-infused mousse, the versatility of raspberries shines through in each creation. So, let your culinary passion flourish as you embark on a sweet journey with raspberries, creating memorable and delectable raspberry dessert experiences.

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