Lemon Raspberry Whoopie Pies

Lemon Raspberry Whoopie Pies

So the freshness lives on in a lemon,
in the sweet-smelling house of the rind,
the proportions, arcane and acerb.
Pablo Neruda, Odes to Common Things

I love lemons! They always give you that burst of freshness! And you know what goes well with lemons? Raspberries!

Last summer, I was really obsessed with raspberry beer, especially Harpoon’s Raspberry UFO, and Lindeman’s Framboise. I literally stacked my fridge with packs of raspberry beer and would drink them like juice because they are so yummy!

Also, I had just finished making raspberry tiramisu and had some leftover raspberries. Lastly, I had bought a whoopie pie pan that was on sale from Crate and Barrel (furniture stores are the best!).

All these reasons combined…I decided to make lemon raspberry whoopie pies!

Funny thing is, by the time I completed making these, I think I ran out of raspberry beer, and only had  Kasteel Rouge (cherry beer) left. 

Kasteel Rouge

It still turned out to be a wonderful pairing!

Why bake it?

Other than the fact that they are so light and refreshing, this recipe definitely gives whoopie pies some class! 

Best paired with?

Enjoy these whoopie pies with some raspberry or cherry beer/juice! Or maybe some wine too? 

Happy baking!

Lemon Raspberry Whoopie Pies
Serves 15
The classiest whoopie pies you'll ever bake :)
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients for the cake
  1. ½ cup butter (1 stick)
  2. 1 cup light brown sugar
  3. 1 tablespoon grated lemon zest
  4. 1 teaspoon vanilla extract
  5. 1 large egg
  6. 2¼ cup all purpose flour
  7. ¾ teaspoon baking powder
  8. ¼ teaspoon baking soda
  9. ½ teaspoon salt
  10. 1 cup milk
Ingredients for the filling
  1. ¾ cup heavy cream
  2. 3 tablespoons light brown sugar
  3. 1 cup raspberries (mashed)
For the cake
  1. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. In a large bowl, cream butter, sugar, and lemon zest until light and fluffy. Beat in egg and vanilla.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Add a third of the flour mixture into the butter mixture, then a third of the milk, alternating until all ingredients are combined well.
  5. Drop 2 tablespoons of batter onto baking sheet, leaving at least two inches between each scoop.
  6. Bake for 17-19 minutes, rotating baking sheet halfway through. The cake should spring back in the middle and be slightly golden brown on the edges.
For the filling
  1. In a bowl, beat heavy cream and brown sugar together until it forms soft peaks.
  2. Fold mashed raspberries into whipped cream.
  3. Put filling between cakes before serving.
Notes
  1. Best eaten with raspberry or cherry beer, or juice (if you're underage!)
Adapted from 2 Sisters 2 Cities
Happy Oven Mitts http://happyovenmitts.com/

Comments are much appreciated!