Raspberry Whoopie Pies Recipe

Name: Raspberry Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKES:; 2 cups All-purpose Flour; 1/2 cups Cocoa Powder; 1 teaspoon Salt; 1-1/4 teaspoon Baking Soda; 1 cup Milk; 2 Tablespoons Raspberry Juice (from Thawed Raspberries); 1 teaspoon Vanilla Extract; 1 cup Brown Sugar, Packed; 1/2 cups Butter, Softened; 1 whole Egg; _____; FOR THE FILLING:; 1/2 cups Butter, Softened; 7 ounces, weight Marshmallow Creme Or Fluff; 1-1/2 cup Powdered Sugar; 2 Tablespoons Frozen Raspberries, Thawed And Crushed

Servings: persons

FOR THE CAKES:
2 cups All-purpose Flour
1/2 cups Cocoa Powder
1 teaspoon Salt
1-1/4 teaspoon Baking Soda
1 cup Milk
2 Tablespoons Raspberry Juice (from Thawed Raspberries)
1 teaspoon Vanilla Extract
1 cup Brown Sugar, Packed
1/2 cups Butter, Softened
1 whole Egg
_____
FOR THE FILLING:
1/2 cups Butter, Softened
7 ounces, weight Marshmallow Creme Or Fluff
1-1/2 cup Powdered Sugar
2 Tablespoons Frozen Raspberries, Thawed And Crushed

1
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2
Mix together flour, cocoa, salt and baking soda. In a separate bowl mix together milk, raspberry juice and vanilla. In a stand mixer, beat together brown sugar and butter until light and fluffy. Add egg and mix well. Add flour mixture alternating with milk mixture. Beat on low after each addition.
3
Drop 1 Tablespoon of batter 2 inches apart onto parchment lined sheets. Bake 8 minutes (rotate sheets half way through the cooking time) or until cookies spring back when touched. Cool one minute then move to cooling racks to cool completely.
4
Beat together all of the filling ingredients until well mixed. Spoon 1 Tablespoon of filling onto the flat side of a cookie. Top with another cookie (flat sides together) and press gently. Repeat until all cookies are used.

1032

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKES:, 2 cups All-purpose Flour, 1/2 cups Cocoa Powder, 1 teaspoon Salt, and more.

Yes, Raspberry Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Whoopie Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions