New This Month

Raspberry-Lemon Whoopie Pies

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

  • Prep:
  • Total Time:
  • Yield: Makes 15

Source: Everyday Food, May 2010


  • 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)


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

The pies can be made through step 2, up to a day ahead. Assemble them just before serving. They look especially pretty dusted with confectioners sugar.


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