Fluffy Fruity Whoopie Pies That Taste Like Porch Weather Recipe

Introduction

These fluffy fruity whoopie pies are a delightful treat that perfectly capture the cozy feeling of porch weather. Soft cake-like rounds sandwich a sweet, creamy filling with a burst of fruit preserves, making them a nostalgic and satisfying dessert.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 1/3 cup fruit preserves (such as peach, apple butter, or raspberry jam)
• 1 cup marshmallow fluff or cream cheese frosting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
3. Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
4. Step 4: Beat in the egg and vanilla extract until the mixture is smooth and well blended.
5. Step 5: Add the dry ingredients to the butter mixture in three batches, alternating with the buttermilk. Mix gently after each addition until just combined; avoid overmixing.
6. Step 6: Use a tablespoon to scoop rounds of batter onto the prepared baking sheets, spacing them evenly to allow for spreading.
7. Step 7: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
8. Step 8: Let the cakes cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
9. Step 9: In a small bowl, combine the marshmallow fluff or cream cheese frosting with a spoonful of fruit preserves, stirring until blended.
10. Step 10: Pair the cooled cakes by size. Pipe or spoon the filling mixture onto one half, then top with the matching half and press gently to sandwich.
11. Step 11: Chill the assembled whoopie pies in the refrigerator for 20 to 30 minutes before serving to let the filling set and flavors meld.

Tips & Variations

• For extra flavor, try using different fruit preserves like strawberry, blueberry, or apricot to customize your filling.
• To make the filling tangier, substitute cream cheese frosting for marshmallow fluff or mix both for a balanced taste.
• Scoop batter with a cookie scoop to ensure uniform-sized cakes for easier pairing.

Storage

Store the assembled whoopie pies in an airtight container in the refrigerator for up to 3 days. For longer storage, keep the cake rounds and filling separately in airtight containers; assemble just before serving. Reheat slightly at room temperature for a few minutes if desired, but these treats are best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per 3/4 cup as a homemade buttermilk substitute. Let it sit for 5 minutes before using.

How do I prevent the whoopie pies from sticking to the baking sheet?

Using parchment paper on the baking sheets prevents sticking and makes cleanup easier. If you don’t have parchment, lightly grease the baking sheets instead.

Fluffy Fruity Whoopie Pies That Taste Like Porch Weather Recipe

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4.6 from 120 reviews

These Fluffy Fruity Whoopie Pies are tender, cake-like sandwich cookies filled with a luscious blend of marshmallow fluff or cream cheese frosting and sweet fruit preserves. Perfectly baked to a light golden finish, these delightful treats capture the essence of porch weather with every bite, combining soft, moist cakes and a fruity, creamy filling for a nostalgic and irresistible dessert.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 40 minutes
• Yield: Approximately 12 whoopie pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk

Filling

• 1/3 cup fruit preserves (such as peach, apple butter, or raspberry jam)
• 1 cup marshmallow fluff or cream cheese frosting

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined for an even distribution of leavening agents.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes, to incorporate air for a tender crumb.
4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is smooth and homogenous, which helps with the structure and flavor of the cakes.
5. Incorporate Dry Ingredients and Buttermilk: Alternately add the dry ingredients in three batches, interspersed with the buttermilk, mixing gently after each addition until just combined to avoid overmixing which can toughen the batter.
6. Scoop Batter onto Sheets: Using a tablespoon, scoop rounds of batter onto the prepared baking sheets, spacing them evenly to allow for spreading during baking.
7. Bake the Cakes: Bake in the preheated oven for 10 to 12 minutes or until the tops turn lightly golden and a toothpick inserted in the center comes out clean.
8. Cool the Cakes: Let the cakes cool on the baking sheet for 5 minutes for easier handling, then transfer them to a wire rack to cool completely to room temperature.
9. Prepare the Filling: In a small bowl, gently mix the marshmallow fluff or cream cheese frosting with a spoonful of fruit preserves to create a creamy, fruity filling.
10. Assemble the Whoopie Pies: Pair up the cooled cakes by size. Pipe or spoon the filling onto one half of each pair, then top with the second half and press gently to sandwich them together.
11. Chill Before Serving: Chill the assembled whoopie pies in the refrigerator for 20 to 30 minutes to allow the filling to set and the flavors to meld for the best taste and texture.

Notes

• Make sure the butter is softened to room temperature for easy creaming with sugar.
• Don’t overmix the batter to ensure the whoopie pies stay light and fluffy.
• You can substitute fruit preserves with your favorite jam or jelly for different flavor variations.
• For a richer filling, use cream cheese frosting instead of marshmallow fluff.
• Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
• Allowing the pies to chill improves the filling’s texture and melding of flavors.

Keywords: whoopie pies, fruity whoopie pies, marshmallow fluff filling, cream cheese frosting, easy dessert, porch weather dessert, baked treats, fruit preserves, soft cookie sandwiches