Vanilla Raspberry Cheesecake Whoopie Pies
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.
Servings 8 whoopie pies
Ingredients
Vanilla Whoopie Pies
- 1/4 cup butter, softened
- 1/2 cup coconut sugar (or brown sugar)
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup milk
- 1-1/4 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Raspberry Cheesecake Filling
- 2 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 2 tablespoons raspberry jam
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream
Instructions
Vanilla Whoopie Pies
- 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.
Raspberry Cheesecake Filling
- 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!