Soft, cake-like vanilla cookies and a tangy raspberry cream cheese filling are the perfect match in these insanely gorgeous whoopie pies! There's no stopping at only one.
Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside. In a large bowl with a handheld electric mixer, beat butter and sugar on high until completely creamy. Beat in egg, vanilla, and milk until smooth. Gradually beat in flour, baking powder, and salt until a sticky dough forms.
Scoop dough into 1-in balls and place 2-in apart on prepared baking sheets. Bake whoopie pies at 350F 12 minutes or until edges just start to turn golden. Cool on pan 5 minutes then transfer to a wire cooling rack to cool completely.
In a medium bowl with a handheld electric mixer, beat softened cream cheese on high speed until completely creamy, about 2 minutes. Beat in butter and powdered sugar and continue to beat an additional 2 minutes until frosting is thick and completely creamed. Slowly beat in raspberry jam, vanilla and cream until frosting is creamy and spreadable.
Spread cream cheese frosting over bottoms of half of whoopie pies. Top each with an additional whoopie pie and serve immediately. Enjoy!