This is a fresh new twist on the traditional chocolate whoopie pie: a light lemony cake with a creamy lemon-raspberry filling made with smooth marscapone cheese.
These lemon whoopie pies are just as fun as their chocolate cousins but they seem a little more sweet and girly. From the lightly powdered-sugar tops to the pale pink filling they just beg to be served at a tea party or wedding shower. The cookies bake up soft and airy with a delicate lemon flavor while the filling is creamy and sweet with a little tang from the raspberries and lemon extract.
Here is how you can make your own:
You can find the entire recipe here along with a whole article on whoopie pies. I followed the recipe as written but added a little lemon extract to the cake batter and added a few crushed raspberries to the filling for a little pink tint with a tart kick.
Lemon Cookies: Start by preheating the oven to 375 degrees. Line baking sheets with parchment paper or silpat. Set aside.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside. In the bowl of an electric mixer beat the butter, shortening, and both sugars until light and creamy.
Add the eggs and buttermilk, beat until combined. Add the lemon zest, lemon juice, vanilla extract and I added 1/2 teaspoon lemon extract. Beat until combined.
Add the flour mixture and beat until combined. Using a small scoop or Tablespoon portion out a tablespoon’s worth of batter per cookie, spacing them around 2 inches apart on the baking sheet.
Bake for 12 minutes or until lightly golden on the edges and nicely puffed. Let cool slightly on the pan then transfer to wire rack to cool completely.
Lemon Raspberry Filling: Sift or whisk the powdered sugar into a bowl or onto a sheet of parchment paper, set aside.
In the bowl of an electric mixer beat together the marscapone cheese and the butter. If you can’t find marscapone cheese at the store you can easily use cream cheese instead.
Add the powdered sugar and beat until combined. Mash up a few of the raspberries and add to mixer. Add a few of the mashed raspberries at a time to make the filling a light pink color, but don’t add too many or the filling will become too liquid.
Assemble: Use a spatula or pipe the filling onto one cookie and top with another. Lightly dust the tops with powdered sugar.
