Raspberry Whoopie Pies
Soft, fluffy, and filled with a sweet raspberry cream, these Raspberry Whoopie Pies are a fun twist on a classic dessert. Part cookie, part cake, and completely irresistible, whoopie pies have been a favorite for generations thanks to their tender texture and creamy filling. This version adds bright raspberry flavor for a fresh, fruity take that feels perfect for spring, summer, or any time you’re craving something a little special.
What makes this recipe stand out is its balance of textures and flavors. The soft cake-like cookies are light, moist, and perfectly tender, creating the ideal contrast to the smooth raspberry filling. The recipe starts with quality baking ingredients, including trusted baking essentials from Clabber Girl® and Crisco®. Clabber Girl® Baking Powder and Clabber Girl® Baking Soda work together to create the light, airy texture that makes whoopie pies so unique, helping the cakes rise beautifully while maintaining a soft, delicate crumb. Meanwhile, Crisco® All-Vegetable Shortening contributes to the tender texture and helps create a filling that’s rich, creamy, and perfectly smooth.
The process is surprisingly simple. The batter comes together quickly before being scooped and baked into soft rounds. As they bake, the cakes develop a tender, pillowy texture that perfectly complements the sweet raspberry filling. Once cooled, they’re sandwiched together with a luscious raspberry cream that adds just the right amount of sweetness and bright berry flavor. The result is a bakery-worthy dessert that looks impressive but is easy enough for home bakers of any skill level.
One of the best things about these whoopie pies is how versatile they are. They’re perfect for birthday parties, bridal and baby showers, holiday dessert trays, bake sales, afternoon coffee breaks, or simply as a fun weekend baking project. Their vibrant raspberry flavor makes them especially fitting for spring and summer gatherings, but they’re delicious year-round. You can even customize the filling with different fruit flavors, add fresh raspberries for extra texture, or drizzle the finished pies with white chocolate for an elegant finishing touch.
These Raspberry Whoopie Pies are also great for making ahead, as the flavors continue to develop after they’re assembled. Store them in the refrigerator for a cool, refreshing treat that’s ready whenever dessert cravings strike.
Sweet, nostalgic, and bursting with berry flavor, these Raspberry Whoopie Pies showcase how Clabber Girl® Baking Powder, Clabber Girl® Baking Soda, and Crisco® All-Vegetable Shortening work together to create a soft, creamy dessert that’s guaranteed to become a family favorite.
Raspberry Whoopie Pies
Ingredients
Cookies
- ½ cup Milk
- 1 ½ tsp White vinegar
- 2 cups King Arthur Bread Flour
- 1 tsp Clabber Girl® Baking Soda
- ½ tsp Clabber Girl® Baking Powder
- ¾ tsp Member's Mark™ Mediterranean Sea Salt Grinder
- ¼ cup Crisco® All-Vegetable Shortening
- ¼ cup Butter softened
- ¾ cup Member's Mark™ Granulated Sugar
- 2 tbsp Raspberry preserves
- 1 Egg
- 1 tsp Almond extract
Filling
- 1 cup Crisco® All-Vegetable Shortening
- 1 cup Marshmallow fluff
- ½ cup Raspberry preserves
- ⅛ tsp Member's Mark™ Mediterranean Sea Salt Grinder
- 1 ¼ cup Member's Mark™ Powdered Sugar
- 1 tsp Almond extract
Instructions
Cookies
- Preheat oven to 325°F and line a baking sheet(s) with parchment paper or spray with no-stick spray; set aside.
- Add milk to a measuring cup then stir in the vinegar. Place in the refrigerator while preparing the next steps.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
- In the bowl of a mixer, add the shortening, butter, granulated sugar and preserves.
- Cream on med-high speed for 3 minutes, scraping the bowl as needed, or until well blended.
- Add the egg and almond extract and blend on medium speed.
- On low speed, alternate adding the flour mixture and the milk mixture until well blended.
- Scoop 2 tablespoons of batter onto the prepared baking sheet(s), leaving at least 2 inches in between each scoop.
- Bake for 10-12 minutes. Allow to cool on the baking sheet.
Filling
- In the bowl of a mixer, whip the shortening, marshmallow fluff and salt until well blended.
- Slowly add the powdered sugar followed by the extracts and food coloring, if using.
- Dollop about two tablespoons of filling on the bottoms of half the cooled whoopie pies.
- Top with another whoopie pie to make a sandwich and press gently to spread the filling to the edges.
