Whoopie pies are a classic American treat. But these matcha whoopie pies with raspberry frosting are on another level.
They have the same soft, cake-like texture and creamy filling as traditional whoopie pies. But the flavor is way more complex.
In this delectable twist, we’re infusing Japanese elegance and a burst of berry goodness to create Matcha Whoopie Pies with Raspberry Frosting. And I know you’re gonna love them!
Matcha Whoopie Pies with Raspberry Frosting
The magic of this recipe lies in its unique fusion of flavors.
Matcha is a finely ground powder of specially grown and processed green tea. It imparts a delicate earthiness and a beautiful, natural green hue to the whoopie pie cakes.
If you tried my matcha brownies, you’ll know how delicious it is!
This distinct flavor is cherished in Japanese tea ceremonies, and it offers a sophisticated and slightly bitter note that perfectly complements the sweet filling.
Speaking of - the raspberry frosting is a vibrant and tangy embrace in every bite.
The natural tartness of raspberries keeps it from being too sweet. Instead, it’s a harmonious balance with the matcha.
And that’s not all! This pairing is a feast for the taste buds and a visual delight.
How can you beat natural green with vibrant pink?
So, whether you’re a matcha enthusiast, a berry aficionado, or just someone who loves trying out new and exciting dessert combinations, these matcha whoopie pies are a must-make.
What Makes the Perfect Whoopie Pie?
Creating the perfect Whoopie Pie involves a blend of the right ingredients, technique, and a bit of baking magic.
Here are some key factors to keep in mind:
- The Right Ingredients: The foundation of a good whoopie pie starts with quality ingredients. Use fresh, room-temperature ingredients for a smooth mixture. And don’t be tempted to use margarine instead of butter.
- The Texture of the Cake: Whoopie pies are known for their soft, cake-like texture. To achieve this, the batter should be thick yet slightly sticky. Resist the urge to overwork it and use the right baking pan. These Whoopie Pie Pans are my faves!
- Baking Technique: Even baking is crucial. That means portioning them evenly and not overbaking them. Also, it’s essential to let them cool completely before filling.
- The Filling: Traditionally, whoopie pies are filled with a marshmallow fluff filling. But as long as it’s firm enough to pipe, you can fill them with anything!
- Presentation: Lastly, the visual appeal of whoopie pies matters. They should be uniform in size and shape, with a smooth, rounded appearance. The filling should be just the right amount to complement the cakes without overwhelming them.
What You’ll Need
If you’re an avid baker, you’ll have most of these ingredients on hand. But you probably won’t have the matcha.
When buying matcha, look for “culinary grade” on the package. I like this Jade Leaf Matcha Organic Green Tea Powder - Culinary Grade Premium powder from Amazon.
But you’ll find it in a lot of health stores, too.
Ingredients for Matcha Whoopie Pies:
- All-Purpose Flour: The base ingredient providing structure to the whoopie pies.
- Matcha Powder: Gives a unique, earthy flavor and a distinct green color.
- Baking Soda: The leavening agent that helps the whoopie pies rise.
- Salt: Enhances the overall flavor.
- Unsalted Butter (Softened): Adds richness and ensures the cakes are tender.
- Granulated Sugar: Sweetens the pies and contributes to their texture.
- Egg: Acts as a binder and helps in leavening.
- Vanilla Extract: Adds a classic, sweet aroma and flavor.
- Buttermilk: To moisten the batter and make the texture soft.
Ingredients for Raspberry Frosting:
- Unsalted Butter (Softened to Room Temperature): The base for the buttercream frosting. Make sure it’s soft so you don’t get lumps.
- Seedless Raspberry Jam: Provides a fruity and slightly tart raspberry flavor.
- Milk: To make the frosting pipable.
- Lemon Juice: Adds a slight tang, complementing the sweetness of the frosting.
- Powdered Sugar: Sweetens and thickens the frosting, giving it a smooth texture.
How to Make Matcha Whoopie Pies
Ready to get baking? Here’s how to make the perfect matcha whoopie pies:
- Preheat the oven to 175°C (350°F) and very lightly spray the whoopie pie pans with cooking spray.
- Sift the dry ingredients into a bowl. Set aside.
- In a large bowl, beat the butter and sugar until pale and fluffy. Use an electric mixer or stand mixer with a paddle attachment.
- Scrape the sides and bottom of the bowl, then add the egg and vanilla.
- Whisk by hand until blended.
- Scrape the bowl again, then slowly whisk the milk in by hand.
- NOTE: the batter may look curdled, but it will be fine after adding the dry ingredients.
- Add the flour mixture to the bowl and gently stir with a spatula until just combined.
- Portion the batter into the pans using a cookie scoop and bake for 8-11 minutes. They’re ready when they spring back in the middle after gently pressing.
- Let the pies cool in the trays for about 5 minutes. Then, transfer them to wire racks to cool fully.
While the whoopie pies cool, make the buttercream!
I use raspberry jam to make buttercream because it’s thick and doesn’t contain a lot of excess moisture.
Adding fresh or frozen fruit will release a lot of juice that will affect the texture.
Trust me, use jam!
- In a large bowl, beat the butter and jam until smooth and well blended.
- Add the lemon juice and half of the milk and beat to smooth.
- Add half of the powdered sugar and gently mix until incorporated. Then add the rest and blend until smooth.
- Add more milk as needed.
- Beat on medium-high for 2 minutes until light and fluffy.
When the frosting is ready and the whoopie pies are cool, add 1-2 tablespoons of frosting to the inside of one cake and sandwich it with another.
Tips for Baking Whoopie Pies
I’ve made a lot of whoopie pies over the years. So I’ve learned a lot - including what not to do!
So, here are some essential tips for baking whoopie pies:
- Use the Right Ingredients at the Right Temperature: Room temperature ingredients are crucial for a smooth batter. This includes the butter, eggs, and buttermilk.
- Sift the Dry Ingredients: Sifting the flour with the matcha powder, baking soda, and salt helps to aerate them, resulting in a lighter and fluffier whoopie pie. This process also ensures even distribution of ingredients - so you don’t get pockets of baking soda in the batter.
- Don’t Overmix the Batter: Mix the batter just enough to combine the ingredients. Do it by hand so you have better control over it, and don’t forget to scrape the sides and bottom of the bowl.
- Use a Cookie Scoop to Portion: This guarantees even baking and tidies the presentation.
- Don’t Overbake: They’re ready when they’re lightly golden and spring back when you press gently in the middle. Think of them like muffin tops.
- Allow for Cooling: Let the cakes cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. If you take them out too soon, they’ll fall apart.
- Watch the Filling Consistency: The filling should be creamy and stable. That means it will hold its shape when piped and not ooze out when sandwiched in the pies. It also shouldn’t be too stiff, or it could squash the cakes.
Storing Whoopie Pies
If you plan to devour the whoopie pies within a day or two, you can store them at room temperature. Just make sure they’re in an airtight container (and that it’s not overly warm in the room).
For longer storage:
- In the Fridge: Place whoopie pies in a single layer in an airtight container and pop them in the fridge for up to 1 week.
- In the Freezer: Double wrap individual whoopie pies in plastic and then again in foil. Place them in a freezer bag and freeze for 2-3 months.
Note: only freeze whoopie pies if the filling will freeze.
To Make Ahead
If you want to make whoopie pies for a party, you can!
Just make and bake the whoopie pies. Then chill or freeze without the filling until you need them.
Make the filling and keep it in the fridge for up to 4 days.
Fill and serve just before the party.
Matcha Whoopie Pies with Raspberry Frosting
- For the Whoopie Pies
- 250g all-purpose flour (2 cups)
- 15-30g matcha powder, to taste (1/8-1/4 cup)
- 1 1/4 teaspoons baking soda
- 1/2 salt teaspoon
- 115g unsalted butter, softened (1/2 cup)
- 200g granulated sugar (1 cup)
- 1 large egg
- 1 teaspoon vanilla extract
- 250ml milk (1 cup)
- For the Raspberry Frosting:
- 225g unsalted butter, softened (1 cup)
- 80g seedless raspberry jam (1/4 cup)
- 15g milk (1 tablespoon)
- 2 teaspoons lemon juice
- 480g powdered sugar (4 cups)
- For the Whoopie Pies
- Preheat the oven to 175°C (350°F) and lightly grease a whoopie pie pan with cooking spray.
- Sift the flour, matcha powder, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl or stand mixer, beat the butter and sugar with an electric mixer or paddle attachment until light and fluffy.
- Add the egg and vanilla and beat until well combined.
- Scrape the sides and bottom of the bowl.
- Slowly add the milk and whisk by hand until blended.
- Add the dry ingredients and gently mix with a spatula until just combined.
- Use a cookie scoop to portion 1-2 oz scoops of batter into the baking tray.
- Bake for 8-11 minutes, until they spring back when gently pressed in the middle.
- Let the whoopie pies cool in the tray for 5-10 minutes, then transfer them to a wire rack. Leave to cool completely before frosting.
- For the Raspberry Buttercream
- Cream the butter and jam (with an electric mixer or paddle attachment) until smooth in a large bowl.
- Add half of the milk and the lemon juice and blend to smooth.
- Add half of the powdered sugar and gently mix by hand until it’s no longer cloudy.
- Add the rest of the sugar and mix again by hand. Then, beat on medium until smooth.
- Turn the mixer to medium-high and beat until smooth and fluffy (add more milk as needed).
- Match the cookies with similar-sized cookies,
- Turn one over and pipe or spoon about 2 ounces of frosting into the middle.
- Carefully sandwich the other cookie on top and gently press to stick them together.
- Serve with a light dusting of powdered sugar, and enjoy!