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Inside The Kitchen: Raspberry Lemon Whoopie Pies


Oh my word!! I am going to try this recipe out as soon as I can!  Thank you to Carly for sharing this great dessert from the Food Network! I give you…. the Raspberry Lemon Whoopie Pie.


Start by preheating the oven to 350 degrees. In a large bowl, using an electric mixer, beat one stick of room temperature butter, one cup of light-brown sugar and one tablespoon grated lemon zest until the mixture is light and creamy.


Add one teaspoon pure vanilla extract and one large egg and beat to combine.


In a medium bowl, whisk together two and one-fourth cups all-purpose flour, three-fourths teaspoon baking powder, one-fourth teaspoon baking soda and one-half teaspoon course salt.

With mixer on low, beat in the flour mixture in three additions, alternating with one cup of whole milk and ending with the flour mixture. Beat well to combine.


Drop batter in two-tablespoon mounds, about two inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, seventeen to nineteen minutes, rotating sheets halfway through.


Let cakes cool completely on sheets on wire racks.


In a large bowl, whip three-fourths cup heavy cream and three tablespoons light-brown sugar to soft peaks.



In a small bowl, mash one cup fresh raspberries with a fork, then fold into whipped cream.


Divide raspberry cream evenly among bottoms of half the cakes. Then, sandwich with the remaining cakes. Hopefully you baked an even amount of cakes because, that’s the thing about whoopie pies, they have two sides.

Do you have a recipe that you’d like to share with ‘Lady and the Blog’? I would love to check it out. Please Oh PLEASE won’t you invite me inside your kitchen??


Tuesday 25th of May 2010

That looks absolutely yum!!!!!!!

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