Lemon-Raspberry Whoopie Pies

I saw this recipe in Martha Stewart's Everyday Food magazine and was intrigued by the springtime twist on the classic whoopie pie form. While picking out some fresh raspberries at the store, I was inspired to grab some blackberries as well, and fill half of these cakey lemon sandwiches with raspberry cream and half with blackberry cream. I like them both - the raspberries lend a slightly more tart flavor to the filling while the blackberries make for a sweet, mild berry-infused cream. Next time I make these, I'll decrease the baking time just slightly, maybe just by a minute. Definitely a keeper recipe, though!

Lemon-Raspberry (or Lemon-Blackberry) Whoopie Pies
(adapted from Everyday Food)

1/2 cup (1 stick) butter, at room temperature
1 cup plus 3 T. light-brown sugar (divided)
1 T. grated lemon zest
1 tsp. pure vanilla extract
1 large egg
2 1/4 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. coarse salt
1 cup whole milk
3/4 cup heavy cream
1 cup fresh raspberries (or blackberries, or some of each)
powdered sugar, for dusting

Preheat oven to 350. in a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In separate bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture, until combined.

Drop batter in 2-Tablespoon mounds, about 2 inches apart, on parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17-19 minutes (I'd say more like 15-16), rotating sheets halfway through. Cool completely on wire racks.

*Cakes can be made a day ahead, but wait to fill and assemble until just before serving*

In large bowl, whip cream and 3 T. brown sugar to soft peaks. In small bowl, use fork to mash berries, then fold into whipped cream. (If using two kinds of berries, separate cream between two bowls.) Match cakes together by size, spread one side of each pair with berry cream and sandwich with the other. Dust with powdered sugar.

Store extra whoopie pies in refrigerator.