Ingredients for Blueberry Whoopie Pies
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- 1/2 cup sour cream
- 8 ounces cream cheese, softened
- 1 (7 ounce) jar marshmallow creme
- 1 cup fresh blueberries
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How to Make Blueberry Whoopie Pies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cinnamon, ginger, baking soda, nutmeg, salt, and cloves.
- In a large bowl, cream together the softened butter and brown sugar using a stand mixer or hand mixer until light and fluffy (about 3-4 minutes).
- Beat in the egg and molasses until well combined.
- Gradually add the dry ingredients and sour cream to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Drop by rounded tablespoons (about 2 1/2 inches apart) onto the prepared baking sheets.
- Bake for 11-13 minutes, or until the edges are lightly golden and the cakes spring back when gently pressed.
- Let the cakes cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the filling: In a large bowl, beat the softened cream cheese until smooth.
- Reduce the mixer speed to low and gradually add the marshmallow creme, beating until smooth and well combined.
- Gently fold in the blueberries.
- Once the cakes are completely cool, spread about 1/4 cup of filling onto the flat side of half of the cakes.
- Top each with a plain cake, flat side down, and gently press to secure.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
98g
Fat
51g
Carbs
14g
