vanilla whoopie pies with raspberry cream filling

Name: Vanilla Whoopie Pies With Raspberry Cream Filling
Prep time: 20 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: ## VANILLA WHOOPIE PIE; 4 large egg yolks; 2/3 cup(s) milk; 1 teaspoon(s) vanilla extract; 1 cup(s) granulated sugar; 2 cup(s) all-purpose flour; 2 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1 stick(s) butter, softened; ## RASPBERRY CREAM FILLING; 6 tablespoon(s) butter, softened; 1 1/2 cup(s) powdered sugar; 1/8 teaspoon(s) salt; 1 jar(s) marshmallow creme (7 oz); 1 teaspoon(s) vanilla extract; 1/3 cup(s) seedless raspberry jam or more to taste

(3 RATINGS)

518 Pinches 24 Photos

Crystal W.

Owner of Crystal Rose Confections, MI

Updated on Dec 20, 2024

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

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A plate of Vanilla Whoopie Pies With Raspberry Creme.

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

prep time 20 Min

cook time 20 Min

method Bake

yield 12 pies

Ingredients

VANILLA WHOOPIE PIE
4 large egg yolks
2/3 cup milk
1 teaspoon vanilla extract
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 stick butter, softened
RASPBERRY CREAM FILLING
6 tablespoons butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 jar marshmallow creme (7 oz)
1 teaspoon vanilla extract
1/3 cup 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.

Step 1

Preheat oven to 350 degrees F. Grease a whoopie pan or add parchment paper to a baking sheet.

Step 2

For the cookie, beat butter, egg yolks, and sugar until creamy.
Step 3

Add vanilla and milk; mix.
Step 4

Add dry ingredients and mix well.
Step 5

Fill wells of pan with 2 Tbsp of batter or drop onto a cookie sheet leaving about 2 inches between cakes.
Step 6

Bake for approximately 9 - 11 minutes or until lightly browned.
Step 7

Let them cool on a rack for 8 to 10 minutes. Remove from pan and let cool completely on rack.
Step 8

For raspberry cream filling, in a mixing bowl beat butter until creamy.
Step 9

Add sugar and salt to butter; mix well.
Step 10

Add marshmallow creme and vanilla; blend well.
Step 11

Then add raspberry jam and mix again. If you want, add a tad of pink food coloring to make it a bit pinker.
Step 12

To assemble, take two pies and sandwich the marshmallow creme/jam mixture inside.
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