› Raspberry Whoopie Pies Recipe

Raspberry Whoopie Pies Recipe

This whoopie pies recipe combines whoopie pies and raspberries with a marshmallow filling. The mixture of cake and raspberry jam with soft, creamy marshmallow is so good.

Traditionally whoopie pies are made of chocolate and sandwiched together with a light, fluffy filling. The filling in this recipe follows tradition, and the cake is also quite traditional, however the addition of tart raspberry jam adds a new dimension as all three elements are a perfect foil for each other.

Like all whoopie pie recipes, you can follow the cake instruction but play around with flavors and textures for the filling.

A cream cheese filling or mock cream would also taste fantastic.

Prep Time

Cooking Time



10 minutes

10 minutes




  • 4oz (125g) butter, softened
  • 1 cup granulated (caster) sugar
  • 1 egg, beaten
  • 1 tsp baking powder
  • 8oz (250g) cake (self-raising) flour
  • 5-1/2fl oz (175ml) milk
  • 1 teaspoon vanilla essence
  • raspberry jam


  • Preheat the oven to 325F (160C).
  • Line baking trays with baking paper or grease whoopie pie tins with butter.
  • Beat butter and sugar with electric mixer and beat until pale and fluffy.
  • Mix in the beaten egg and vanilla and continue beating until well combined.
  • Fold in sifted flour and baking powder. Add milk and continue beating on low speed until incorporated.
  • Pipe onto baking trays or spoon into whoopie pie tins.
  • Bake for 10-15 minutes until firm to the touch.
  • Cool on trays for a couple of minutes before turning onto a wire rack to cool.
  • When cold, spread raspberry jam on one cake and whoopie pie filling on another cake and sandwich together.
  • Dust with sifted confectioners sugar.

› Raspberry Whoopie Pies Recipe

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