Fluffy Fruity Whoopie Pies That Taste Like Porch Weather

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These Fluffy Fruity Whoopie Pies are the kind of sweet treat that feels like a breeze on a wraparound porch in the South. Soft, pillowy cookie-cakes with a gentle golden crust cradle a creamy vanilla-fruit filling that’s light enough for spring and comforting enough for fall. Whether you’re hosting a backyard brunch, planning a picnic, or just craving something joyful, these whoopie pies hit that cozy-sunny-day sweet spot.

The magic here is in the contrast—the gentle chew of the cake shells, the silky sweetness of the filling, and a subtle burst of fruit that keeps things from feeling too heavy. They’re like the dessert version of your favorite sundress: soft, charming, and guaranteed to draw compliments.

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What Kind of Fruit Filling Should I Use?

The beauty of this recipe is that it’s customizable. I like using peach preserves or apple butter for that warm-weather flavor, but lemon curd or raspberry jam works beautifully too. Stick to smooth fillings to keep the texture light and creamy. You want a flavor that complements vanilla, not competes with it.

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Ingredients for the Fluffy Fruity Whoopie Pies

• All-purpose flour: Gives the cookie its soft structure while keeping the texture tender.
• Baking powder and baking soda: A duo that ensures rise and fluffiness in every bite.
• Salt: Just a pinch enhances the sweetness and balances the flavors.
• Unsalted butter: Creamed with sugar to create a light, airy base.
• Granulated sugar: Adds sweetness without overwhelming the fruit notes.
• Egg: Helps bind the dough and enrich the cake texture.
• Vanilla extract: Adds warmth and depth.
• Buttermilk: The key to that tangy, soft crumb in the cakes.
• Fruit filling (peach preserves, apple butter, or similar): Brings the fruity sunshine vibe.
• Marshmallow fluff or cream cheese frosting: Smooth and creamy to contrast the cake shells.

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How To Make the Fluffy Fruity Whoopie Pies

Step 1: Prep Your Baking Tools

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside—this dry mix is the foundation for your fluffy texture.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. This step creates air pockets that keep your cakes soft.

Step 4: Add Egg and Vanilla

Mix in the egg and vanilla extract until fully incorporated. The batter should look silky and pale yellow.

Step 5: Alternate Dry and Buttermilk

Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry mix. Stir just until everything is combined—don’t overmix.

Step 6: Scoop and Bake

Using a cookie scoop or tablespoon, drop even mounds of batter onto the lined baking sheets, leaving space between each. Bake for 10-12 minutes or until the tops are set and lightly golden.

Step 7: Cool the Cakes

Let the cakes rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely. They should be soft but hold their shape well.

Step 8: Make the Filling

While the cakes cool, prepare your filling. You can use marshmallow fluff, cream cheese frosting, or a blend of both. Stir in a spoonful of your chosen fruit preserve to tie in the flavor.

Step 9: Assemble the Whoopie Pies

Pair up your cakes by size. Spoon or pipe filling onto the flat side of one half, add a dab of fruit preserve if desired, and gently press the other half on top.

Step 10: Chill and Serve

Let the assembled whoopie pies chill for 20-30 minutes in the fridge to firm up the filling before serving. They’re dreamy chilled but equally delicious at room temp.

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Serving and Storing These Whoopie Pies

These whoopie pies are best enjoyed slightly chilled or just below room temperature—the filling sets perfectly, and the texture stays soft but structured. Serve them on a vintage cake stand or nestled in parchment squares for a bakery-style presentation at parties or picnics.

If you’re making them ahead of time, store the assembled whoopie pies in an airtight container in the fridge for up to 4 days. To prevent sticking, place a layer of parchment between each one. For a freshly baked feel, let them sit out for 10 minutes before serving.

You can also freeze the unfilled cakes for up to a month. Just thaw, fill, and chill when you’re ready to enjoy.

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Frequently Asked Questions

Can I use a different fruit filling?

Yes! You can use lemon curd, raspberry jam, strawberry preserves, or even fig spread. Just make sure it’s smooth and not too watery to avoid soaking the cake.

How do I keep the filling from oozing out?

Chilling is key. Let the filling firm up in the fridge before assembling, and chill the whoopie pies again after assembly. This keeps everything in place.

Can I make them gluten-free?

You can! Substitute your favorite 1:1 gluten-free baking flour. Make sure it’s one that includes xanthan gum for structure.

Do I have to use marshmallow fluff?

Nope. Cream cheese frosting works beautifully, or even a stabilized whipped cream. Just avoid anything too soft or runny.

What’s the best way to transport them?

Lay them flat in a container with parchment between layers. If it’s a hot day, consider a cooler pack to keep the filling stable.

Can I make mini versions?

Absolutely. Just use a teaspoon-sized scoop for the batter and bake for 7-8 minutes instead.

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Want More Cookie Ideas with a Twist?

If you love these Fluffy Fruity Whoopie Pies, you’ll probably enjoy these other favorites:

• Condensed Milk Snow Cookies with a melt-in-your-mouth texture that’s perfect for gifting.
• Lemon Raspberry Swirl Cheesecake Cups for a tangy, creamy bite in every layer.
• Caramel Cheesecake Cookies with rich, gooey centers and a bakery-style look.
• Zesty Lemon Oatmeal No-Bake Cookies that require zero oven time and burst with citrus.
• Brown Sugar Maple Cookies for warm, cozy flavors that feel like fall.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with peach, apple, or something wild like passionfruit?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Looking for more sweet inspiration? Check out my daily recipe pins on Pinterest at Life with Jam.

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