Raspberry Lemon Whoopie Pies

The first time I ever had a whoopie pie it was made by my husband’s cousin and it was a pumpkin whoopie pie with a cream cheese filling.  It was AMAZING!  The pumpkin and cream cheese combo is always a winner but something about the moist cake and creamy filling told me that other combinations would be equally amazing.  I saw this Raspberry Lemon version in the May 2010 issue of Everyday Food Magazine and if I had known how easy they were I would have made them a lot sooner!  

The preparation is easy, the cooking time is minimal and the final product is ready to devour in no time.  I knew that I wouldn’t be using all of mine at one time, so I assembled the ones that I knew we would be eating and put the left over pies in an airtight container and the filling in an airtight container in the fridge.  Then I assembled as needed over the next few days.  These would also work really well made as a “mini” sized dessert for a baby shower or just for easier snacking for the kiddos.

Preheat oven to 350. 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 two 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.  Dust with powdered sugar and serve.  ENJOY!

This post is linked to Sweet Tooth Friday, Everyday Sisters Sharing Sundays and Ingredient Spotlight