Raspberry Lemonade Whoopie Pies

Sweet raspberry buttercream sandwiched between two tender, lemony cakes. The perfect Summertime treat!

If you’ve ever had a Whoopie Pie before, you’d know that they’re one of the “sweetest” creations on this planet. And these were no exception…

While the original Whoopie Pie is usually made up of two little chocolate cakes with a fluffy white frosting in the center, I decided to put a different, Summery twist on these Whoopie Pies. Not that there’s anything wrong with chocolate. I just figured I’d go a “healthier” route. Don’t mind the 3 sticks of butter and 5 cups of sugar…

Although they’re called “Pies,” I wouldn’t really place these in the Pie category. They’re actually more like cupcakes except better in that you get equal amounts of frosting and cake in EVERY bite. Sorry Cupcakes, I know you’re pretty and all, but it’s kind of difficult to eat you without getting frosting up my nose.

These little pies have the perfect blend of lemony tartness and raspberry sweetness! There’s nothing more refreshing than lemonade in the Summer and raspberries only sweeten the deal! 

To make the cookies, preheat the oven to 375F degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar. Add the eggs, one at a time until fully combined. Mix in half of the flour mixture. Stir in half of the milk. Add the remaining flour mixture and stir just until combined. Finish with the remaining milk, lemon juice, lemon zest, and vanilla. Mix until combined.

Using a small cookie scoop (mine was about 1 1/2″ in diameter) or two small spoons, scoop batter onto the prepared baking sheet, leaving 2 inches between cookies.

Bake for 10-12 minutes, or until tops are springy. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely.

To make the raspberry buttercream, cream the butter and jam together using a stand mixer or a hand mixer and a large bowl. Add the milk and lemon juice and continue mixing until combined. Gradually add the powdered sugar, a cup at a time, mixing after each addition until all 4 cups have been added. Mix for an additional 2 minutes on high until light and fluffy.

To assemble the pies, pair each cookie with a cookie that matches its shape and size.

 Using a pastry bag fitted with a large star tip, pipe about 2 tablespoons of buttercream onto one cookie. Top with another cookie.

 Et voila!

Raspberry Lemonade Whoopie Pies

Sweet raspberry buttercream sandwiched between two tender, lemony cakes. The perfect Summertime treat!

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 27 minutes mins

Course Dessert

Cuisine American

Servings 20 Whoopie Pies

Ingredients

  

For the Cookies

• 2 cups all-purpose flour
• ¼ cup cornstarch
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter softened to room temp.
• 1 cup sugar
• 2 eggs
• ½ cup milk
• ¼ cup freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla

For the Raspberry Buttercream

• 1 cup unsalted butter softened to room temp.
• ¼ cup seedless raspberry jam*
• 1 Tablespoon milk
• 2 teaspoons lemon juice
• 4 cups powdered sugar

Instructions

 

For the Cookies

• Preheat oven to 375ºF. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar. Add the eggs, one at a time until fully combined.
• Mix in half of the flour mixture. Stir in half of the milk. Add the remaining flour mixture and stir just until combined. Finish with the remaining milk, lemon juice, lemon zest, and vanilla. Mix until combined.
• Using a small cookie scoop (mine was about 1 1/2" in diameter) or two small spoons, scoop batter onto the prepared baking sheet, leaving 2 inches between cookies. Bake for 10-12 minutes, or until tops are springy. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely.

For the Raspberry Buttercream

• Using a stand mixer or a hand mixer and a large bowl, cream the butter and jam together. Add the milk and lemon juice and continue mixing until combined.
• Gradually add the powdered sugar, a cup at a time, mixing after each addition until all 4 cups have been added. Mix for an additional 2 minutes on high until light and fluffy.

To Assemble

• Pair each cookie with a cookie that matches its shape and size. Using a pastry bag fitted with a large star tip*, pipe about 2 tablespoons of buttercream onto one cookie. Top with another cookie.

Notes

*I used homemade raspberry jam and strained it through a fine mesh strainer.
*If you don't have a piping bag, you can use a spoon to dollop the buttercream frosting onto each cookie.