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Raspberry-Lemon Whoopie Pies
Recipe Summary
prep: 15 mins
total: 35 mins
Yield: Makes 15
Ingredients
Ingredient Checklist
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)
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.
Gallery
Raspberry-Lemon Whoopie Pies
Recipe Summary
prep: 15 mins
total: 35 mins
Yield: Makes 15
Gallery
Raspberry-Lemon Whoopie Pies
Raspberry-Lemon Whoopie Pies
Raspberry-Lemon Whoopie Pies
Recipe Summary
prep: 15 mins
total: 35 mins
Yield: Makes 15
Recipe Summary
prep: 15 mins
total: 35 mins
Yield: Makes 15
prep: 15 mins
total: 35 mins
prep:
15 mins
total:
35 mins
Yield: Makes 15
Makes 15
Ingredients
Ingredients
- 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)
Directions
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.
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.
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.
Reviews (4)
Add Rating & Review
196 Ratings
5 star values:
43
4 star values:
31
3 star values:
70
2 star values:
39
1 star values:
13
Reviews (4)
Add Rating & Review
196 Ratings
5 star values:
43
4 star values:
31
3 star values:
70
2 star values:
39
1 star values:
13
Add Rating & Review
196 Ratings
5 star values:
43
4 star values:
31
3 star values:
70
2 star values:
39
1 star values:
13
196 Ratings
5 star values:
43
4 star values:
31
3 star values:
70
2 star values:
39
1 star values:
13
196 Ratings
5 star values:
43
4 star values:
31
3 star values:
70
2 star values:
39
1 star values:
13
- 5 star values:
- 43
- 4 star values:
- 31
- 3 star values:
- 70
- 2 star values:
- 39
- 1 star values:
- 13
Martha Stewart Member
Rating: 1 stars
08/18/2014
Did not like at all. The cake was too dense and had no lemon taste. Wasted a lemon just using only the zest, should have added at least some of the juice from it. The filling was too raspberry tasting & because it was whipped cream it didn't hold up well or for long.
Martha Stewart Member
Rating: 5 stars
10/16/2012
These were the best Whoopie Pies I ever made.
The raspberry filling is to die for.
Impressive.
Thank you!
:)
Martha Stewart Member
Rating: Unrated
06/13/2012
Love it! I would also recommend trying this with lime and blackberry for some Mardi Gras fun or to try a different flavor combination :)
Martha Stewart Member
Rating: Unrated
08/21/2011
Amazing! Perfect summer dessert. Quick, easy, & delicisous
Martha Stewart Member
Rating: 1 stars
08/18/2014
Did not like at all. The cake was too dense and had no lemon taste. Wasted a lemon just using only the zest, should have added at least some of the juice from it. The filling was too raspberry tasting & because it was whipped cream it didn't hold up well or for long.
Rating: 1 stars
Rating: 5 stars
10/16/2012
These were the best Whoopie Pies I ever made.
The raspberry filling is to die for.
Impressive.
Thank you!
:)
Rating: 5 stars
Rating: Unrated
06/13/2012
Love it! I would also recommend trying this with lime and blackberry for some Mardi Gras fun or to try a different flavor combination :)
Rating: Unrated
Rating: Unrated
08/21/2011
Amazing! Perfect summer dessert. Quick, easy, & delicisous
All Reviews for Raspberry-Lemon Whoopie Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Raspberry-Lemon Whoopie Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
