Moist Classic Whoopie Pies with Creamy Filling
Introduction
If you’ve ever wondered how to bake Moist Classic Whoopie Pies with Creamy Filling that melt in your mouth, you’re in the right place. These fluffy, dome‑shaped delights are a nostalgic favorite in New England, yet they’re surprisingly easy to master at home. In this post we’ll walk you through every step, share pro tricks, and answer the most common questions so you can serve up a batch that’s as soft as a cloud and as comforting as grandma’s kitchen. Ready to dive in? Let’s get started.
Ingredients
- 1 ½ cups (180 g) all‑purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs
- ½ teaspoon vanilla extract
- ¾ cup (180 ml) buttermilk, at room temperature
- 1 cup (120 g) mini marshmallows (optional, for extra fluff)
- For the creamy filling:
- ½ cup (115 g) unsalted butter, softened
- 2 cups (250 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
Instructions
- Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl whisk together flour, baking soda, and salt. Set aside.
- Using a handheld mixer, cream the softened butter with both sugars until light and fluffy, about 2‑3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in vanilla.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined; the batter will be thick.
- If using mini marshmallows, fold them in now for a surprise burst of sweetness.
- Drop rounded tablespoons of batter onto the prepared sheets, spacing them about 2 inches apart. The batter will spread slightly.
- Bake for 10‑12 minutes, or until the tops are set and spring back when gently pressed. Moist Classic Whoopie Pies with Creamy Filling should have a tender, domed top and a soft interior.
- Allow the pies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While the pies cool, prepare the creamy filling. Beat the butter until smooth, then gradually add powdered sugar, beating on low speed.
- Add vanilla and 2 tablespoons of heavy cream; beat until light and spreadable. If the mixture is too thick, add the remaining cream a little at a time.
- Once the pies are fully cooled, pipe or spoon a generous dollop of filling onto the flat side of one pie and sandwich it with another pie, pressing lightly to create a compact treat.
- Store the assembled pies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Pro Tips & Notes
- Room‑temperature ingredients: Butter, eggs, and buttermilk should be at room temperature to ensure even mixing and a tender crumb.
- Don’t over‑mix: Once the flour is added, mix just until combined to avoid tough pies.
- Even sizing: Use a cookie scoop or tablespoon to portion batter for uniform pies that bake evenly.
- Flavor twist: Add a pinch of cinnamon or swap half the buttermilk for orange juice for a citrusy twist.
- Freezing: Unfilled pies freeze well for up to 2 months. Thaw overnight in the fridge before adding fresh filling.
- Gluten‑free option: Substitute the all‑purpose flour with a 1:1 gluten‑free blend; the texture remains soft.
Nutrition Facts (per serving)
- Calories: 210 kcal
- Total Fat: 10 g
- Saturated Fat: 6 g
- Cholesterol: 55 mg
- Sodium: 180 mg
- Total Carbohydrates: 28 g
- Dietary Fiber: 0.5 g
- Total Sugars: 18 g
- Protein: 3 g
- Calcium: 40 mg
- Iron: 1 mg
Frequently Asked Questions
- Q: Can I make these pies ahead of time?
A: Yes! Bake the shells up to 2 days in advance and store them airtight at room temperature. Add the filling just before serving for optimal texture. - Q: Why did my pies turn flat?
A: Over‑mixing the batter or using cold ingredients can cause the batter to lose lift. Ensure your butter and eggs are warm, and mix until just combined. - Q: Can I use a different type of sugar for the filling?
A: Powdered sugar is ideal for a smooth, fluffy filling. If you prefer a slightly less sweet version, reduce the powdered sugar by ¼ cup and add an extra tablespoon of cream. - Q: My filling is too runny. What should I do?
A: Chill the filling in the refrigerator for 15‑20 minutes; it will firm up quickly. If it remains too soft, add a bit more powdered sugar, a tablespoon at a time. - Q: Are these pies suitable for vegans?
A: Traditional recipes rely on eggs and butter, but you can adapt them using flax‑egg replacers, dairy‑free butter, and plant‑based milk. The texture may vary slightly.
Sharing a batch of Moist Classic Whoopie Pies with Creamy Filling with friends and family is a delightful way to spread joy. Whether you’re baking for a holiday gathering, a casual brunch, or just a cozy night in, these treats are sure to become a cherished favorite. Enjoy every bite and let the sweet, creamy filling become your new go‑to comfort snack.
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