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This raspberry whoopie pie recipe features homemade raspberry-mint jam, lime buttercream frosting, and ripe summer raspberries. A sweet summertime treat inspired by the classic raspberry mojito cocktail!
What Inspired This Raspberry Whoopie Pie Recipe?
For my raspberry whoopie pie recipe, I drew inspiration from a classic summertime cocktail: the raspberry mojito!
This refreshing twist on the traditional mojito combines ripe, fresh raspberries with zesty lime and cool mint. A raspberry mojito usually includes unaged white rum, muddled raspberries, lime juice, fresh mint leaves, and sparkling water, all served over ice. With its pretty pink palette and fresh bright flavors, the raspberry mojito offers a festive beverage choice for summer parties and social events.
These whoopie pies feature the key flavors of a raspberry mojito: zesty lime (buttercream frosting, made with real lime juice and zest); raspberries (in the form of homemade jam, and a raspberry garnish); and mint (fresh garden mint makes the jam sing!); all sandwiched in between a pair of soft, pink cakes. And while I’ve chosen to keep this recipe alcohol-free (and family-friendly), you can even add a splash of white rum to the buttercream for a boozy, grown-up version.
Making the Raspberry Mint Jam
Piped in dollops in the middle of each cake, the homemade jam lends these cakes their minty-fresh flavor. The jam only takes about 15 minutes to prepare, and the steps are pretty straightforward, but you’ll want to keep a few tips in mind:
First, while you can make the jam with frozen raspberries, fresh mint leaves are an absolute must. Don’t try to substitute dried mint or mint extract; these simply can’t capture the flavor of fresh mint. Instead, wait until you can pick up a bunch from the grocery store or greenmarket—mint is cheap and plentiful during the summer months!
Also, when preparing the raspberry-mint jam, do not skip the straining step. Passing the jam through a fine mesh strainer removes the seeds, creating a much more pleasant texture. (Plus, no seeds to get stuck in your teeth!) And be sure to add the chopped mint after straining, for obvious reasons!
Making the Lime Buttercream Frosting
For best results, use freshly-squeezed lime juice for the buttercream, not bottled or reconstituted juice. I recommend using a Microplane for the zest—the pieces produced by a box grater are just too big, and will get caught in the piping tip. They’re also less pleasant to chew.
If desired, you can add a drop or two of green gel food coloring (I like Chefmaster’s Neon Brite Green for this recipe) or omit it for a more naturally-colored buttercream.
The finished lime buttercream should be smooth and creamy, yet stiff enough that it won’t lose its shape when piped—if your buttercream is too thin, the fresh raspberries will slide out of place. Keep some extra confectioner’s sugar and whole milk on hand to adjust the consistency of the frosting as needed.
Finally, if you do choose to add white rum, I suggest starting with 1 tablespoon, then taste-testing and adding more as desired. You will also need to whisk in some extra confectioner’s sugar to keep the buttercream thick enough to pipe.
Raspberry Whoopie Pie Recipe Tips and Tricks
For the garnish, don’t wash or cut the fresh berries. Too much liquid will leak and stain the cakes.
Try to “match” your buttercream to your raspberries. For instance, if you pipe thinner strips of buttercream, use smaller berries. For bigger berries, pipe thicker rings of buttercream. If these two components aren’t similar in size, you’ll have a hard time making the cakes fit nicely on top.
These raspberry whoopie pies don’t require much in the way of special equipment, but you will want to have disposable piping bags on hand (for piping the cakes, the jam, and the buttercream) as well as a fine mesh strainer, a Microplane, and a selection of piping tips.
As written this recipe makes 6-8 larger (3 – 3 1/2-inch round) whoopie pies, but feel free to double it if serving a crowd. You can also pipe smaller rounds to yield more cakes, but don’t go too small or the raspberries won’t fit easily around the edges of the cake. If you want to make “mini” pies, I suggest omitting the raspberry garnish.
Make-Ahead and Storage Suggestions
You can prepare the raspberry mint jam up to two days in advance. Cover with clingfilm/plastic wrap (or place in a disposable piping bag) and refrigerate until you’re ready to assemble the whoopie pies.
The lime buttercream frosting can also be prepared up to 24 hours in advance. Cover the bowl and refrigerate until ready to use. Before using, allow the buttercream to soften at room temperature for 30-60 minutes. I also like to use a hand mixer to “re-fluff” the chilled buttercream before transferring it to a piping bag.
I suggest baking the cakes on the day you plan to serve the whoopie pies. And don’t assemble the pies more than a few hours in advance—the moisture in the fresh raspberries can make the cakes a bit soggy.
Store leftover whoopie pies in an airtight container in the refrigerator for up to three days. If you do plan to refrigerate leftovers, I recommend removing the fresh raspberries to prevent the moisture issue mentioned above.
Other Whoopie Pie Recipes You Might Enjoy:
Rainbow Whoopie Pies
Red Velvet Whoopie Pies
Watermelon Whoopie Pies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintRaspberry Mojito Whoopie Pies
- Total Time: 1 hour 12 minutes
- Yield: 6-8 3-inch whoopie pies 1x
Description
This raspberry whoopie pie recipe features homemade raspberry-mint jam, lime buttercream frosting, and ripe summer raspberries. A sweet summertime treat inspired by the classic raspberry mojito cocktail.
Ingredients
Cakes:
192 grams all purpose flour (1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
60 grams unsalted butter, softened (4 tablespoons)
70 grams granulated sugar (1/3 cup)
1 egg
1 teaspoon vanilla extract
2 teaspoons lime zest, packed
75 milliliters whole milk (1/3 cup)
Pink gel food coloring (optional)
Raspberry Mint Jam:
85 grams fresh or frozen raspberries (3/4 cup)
30 grams granulated sugar (2 tablespoons)
2 teaspoons lime juice
2 teaspoons finely chopped fresh mint
Lime Buttercream:
60 grams unsalted butter, softened (4 tablespoons)
400 grams confectioner’s sugar (3 cups), plus more to adjust consistency
2–3 tablespoons whole milk, plus more to adjust consistency
1 tablespoon freshly squeezed lime juice
2 teaspoons lime zest, packed
1/8 teaspoon fine sea salt
Green gel food coloring (optional)
Fresh raspberries, to decorate (4-5 berries per whoopie pie)
Instructions
Preheat oven to 375° F / 190° C. Line a half sheet rimmed baking tray with parchment and set aside until ready to use.
In a large bowl, sieve flour, baking powder, baking soda, and salt.
In a separate mixing bowl or the bowl of a stand mixer, mix the butter on high speed until light and fluffy.
Add the sugar, followed by egg, vanilla extract, and lime zest, mixing on high speed until well combined.
Add the dry ingredient mixture to the batter, followed by milk. Mix on low speed until just combined.
Mix in pink gel food coloring, if using.
Transfer batter to a piping bag fitted with a 1/2-inch round tip.
Pipe 2-inch rounds onto prepared trays, allowing space for the cakes to spread.
With damp fingertips, pat the top of each cake to create a smooth, evenly domed surface.
Bake in preheated oven for 11-12 minutes, or until edges of cakes are very lightly golden brown and cakes spring back lightly when touched. Cool on tray.
While cakes are cooling, prepare the jam and the buttercream.
Raspberry-Mint Jam:
Add the raspberries and sugar to a small saucepan.
Cook over medium heat, stirring occasionally, for 5 minutes or until berries break down.
Remove from heat. Allow to cool briefly, then pass through a fine mesh strainer to remove the seeds.
Stir in the lime juice and the chopped mint.
Refrigerate until ready to use.
Lime Buttercream:
In a large mixing bowl or the bowl of a stand mixer, mix the softened butter on high speed until light and fluffy.
Gradually add the confectioner’s sugar, alternating with the milk and mixing well after each addition.
Add the lime juice, lime zest, sea salt, and gel food coloring (if using) and mix until smooth and creamy, about 3-5 minutes. If necessary, add more confectioner’s sugar or milk to adjust the consistency. The buttercream should be smooth and creamy, but thick and stiff enough that it won’t lose its shape when piped. (If your buttercream is too thin, the fresh raspberries will slide out of place!)
Transfer to a piping bag fitted with a 1/2-inch star or other decorative piping tip.
Assembly:
Transfer raspberry jam to a piping bag.
Divide the cakes into pairs, choosing tops and bottoms that are as close as possible in size.
Pipe a generous ring of lime buttercream on the flat side of the ‘bottom’ cakes.
Pipe raspberry jam in the middle of each ring.
Add 4-5 fresh raspberries around the outer edge of the buttercream.
Top each with the second cake to create a sandwich.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Whoopie Pies
- Method: Oven + Stovetop
- Cuisine: Desserts