Raisin creme whoopie pie is a redo of the classic lunchbox treat. As a kid, the raisin creme pie was one of my favorite lunchbox treats growing up as this yummy snack cake sure brings back memories.
With that, I decided to upgrade this classic and combine it with my love of whoopie pies to make it a bit of a retro redo.
The cake is so moist and delicious as it melts in your mouth and with the creamy filling it is incredibly satisfying and delicious and would make a great updated version to a great lunchbox dessert.
Admittedly, I must confess I loved all those snack cakes and looked forward to that lunchbox treat everyday to see what awaited my sweet craving. Looking back, I think that is when I started to develop by sweet tooth and sure could explain why I usually ate my dessert first before the rest of my lunch??….. some things just never change.
Retro-Raisin Creme Whoopie Pie
A take on the raisin crème pie
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 9 each 1x
- Category: Cookies and Bars
- Cuisine: American
For the cookie
- 1 cup flour
- 1/4 tsp salt
- 3/4 tsp baking powder
- 1/4 tsp cream of tartar
- 1 egg
- 1/2 cup sugar
- 1/4 cup shortening (or 4 TBS)
- 1/4 cup buttermilk
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp vinegar
- 1/2 cup raisins
- 1/2 stick unsalted butter (soft)
- 2 cups powdered sugar
- 2 TBS milk
- 1/2 tsp vanilla
- Preheat oven to 350. Mix together in small bowl the flour, salt, baking powder, and cream of tartar and set aside.
- In a mixer, cream the sugar and shortening together until creamy and fluffy. Add the egg and mix well.
- Combine the buttermilk and vanilla, add the baking soda and vinegar and mix well.
- Add half the dry ingredients to the sugar mixture and mix well, add the buttermilk mixture and mix till creamy, then the rest of the flour mixture and mix till creamy and combined.
- Fold in the raisins till incorporated. Use a small or medium cookie scoop, or drop by rounded tsp onto a greased baking sheet or one lined with parchment paper. You should get about 18 scoops.
- Bake 350 10-15 minutes till just done, you don’t want these to brown or they will be dry. They should be soft and spongy.
- In a mixer, cream the butter till fluffy, add the powdered sugar and mix on low till creamy and combined.
- Add the milk and vanilla and mix till combined and mix on medium about 2 minutes till light and fluffy.
- Place a small amount of filling on to 9 of the cookies equally, you can use a spoon, offset spatula, or a piping bag. Place each sandwich with a cookie top and press lightly to adhere to the filling.
If you are not a fan of raisins, chocolate chips can easily be a great substitute. This recipe was adapted by a great Amish cookbook titled “The Busy Mother’s Cookbook.”
Keywords: cookie, whoopie pie