Vanilla Whoopie Pies

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recipe by Nicola Forde

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Whoopie Pies are not exactly something you hear of everyday and even when you do, they don’t sound particularly appealing! I promise you though, this American treat (Fact: they are official state ‘treat’ of Maine, not to be confused with the official state dessert, which is blueberry pie!) is worth all of the effort. These soft and fluffy half-cake-half-biscuit creations originated in New England and are a Pennsylvania Amish tradition. They consist of two baked rounds, commonly flavoured with cocoa, sandwiched together with a marshmallow ‘fluff’ or cream filling. These vanilla whoopie pies are a twist on the American classic! This recipe is adapted from two great recipes from Cupcake Jemma ( and Sorted Food (

Inspired by:

recipe updated Oct 8, 2019


  • Unsalted butter icon
    Unsalted butter
    80g (about 5¾ tbsp)
  • Caster sugar icon
    Caster sugar
    75g (about ¼ cup)
  • Egg icon
    1 (50g)
  • All purpose flour icon
    All purpose flour
    135g (about 1 cup)
  • Cornflour icon
    50g (about ½ cup)
  • Baking powder icon
    Baking powder
    about ½ teaspoon (2g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (about 5ml)
  • Buttermilk icon
    2 tbsp (30ml)
  • Single cream icon
    Single cream
    3½ tbsp (about 50ml)
  • Icing sugar icon
    Icing sugar
    4 tbsp (about 30g)
  • Mascarpone cheese icon
    Mascarpone cheese
    ½ cup (about 100g)
  • Lemon juice icon
    Lemon juice
    x ½ (about 14g)
  • Lemon zest icon
    Lemon zest
    ½ units
  • Raspberries icon
    2 cups (about 317g)


  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Large mixing bowl
  • kCook icon Serving plate
  • kCook icon Large resealable plastic bag
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 175°C
  2. Add unsalted butter and caster sugar to a clean large mixing bowl
  3. Cream together until light and fluffy - approx 3 min
  4. Add egg to the mixture
  5. Whisk until combined
  6. Add all purpose flour, cornflour and baking powder to the mixture
  7. Fold lightly until completely mixed then set aside
  8. Add vanilla extract and buttermilk to the mixture
  9. Mix until just combined
  10. Line a clean baking sheet with parchment paper
  11. Pipe mixture into rounds with piping bag
  12. Bake baking sheet until light golden and let cool - 12 min, 175°C
  13. Add single cream to a clean medium bowl
  14. Whisk until soft peaks form
  15. Add icing sugar to the filling
  16. Whisk until well combined
  17. Add mascarpone cheese and lemon juice to the filling
  18. Fold until well combined
  19. Add lemon zest to the filling
  20. Get a clean serving plate
  21. Decorate one by one with piping bag
  22. Add raspberries to the serving plate
  23. Serve
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