Indulge your taste buds in a delightful summer treat with our Peaches and Cream Whoopie Pies! These luscious desserts combine the sweet, juicy flavor of ripe peaches with a rich and creamy filling, all nestled between soft, cake-like cookies. Perfect for warm afternoons or any gathering, these whoopie pies are not just a dessert; they’re a celebration of flavor! Whether you’re a baking novice or a seasoned pro, this easy-to-follow recipe will have you impressing friends and family in no time. Get ready to dive into a world of sweet peachy goodness that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 whoopie pies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pureed peaches
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the large egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
- Gently fold in the pureed peaches to the batter, mixing until evenly distributed.
- Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded portions of batter onto prepared baking sheets, leaving about 2 inches between each whoopie pie cake.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers spring back when touched.
- Remove from oven and let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the cream filling, whip heavy cream in a clean bowl until soft peaks form.
- Gradually add powdered sugar and vanilla extract to the whipped cream, continuing to beat until stiff peaks form.
- Once whoopie pie cakes are completely cooled, pipe or spread the cream filling onto one cake and sandwich with another cake.
- Refrigerate assembled whoopie pies for 30 minutes to set the filling before serving.
Tips
- Choose Ripe Peaches: For the best flavor, use ripe, juicy peaches. They should be slightly soft to the touch but not overly mushy. If fresh peaches aren't available, canned or frozen peaches can work in a pinch—just ensure they're well-drained and pureed.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense whoopie pies instead of the light, fluffy texture we desire.
- Cooling Time is Key: Allow the whoopie pie cakes to cool completely before adding the filling. This helps the cream filling maintain its structure and prevents it from melting into the warm cakes.
- Experiment with Flavor: Feel free to get creative! Add a pinch of cinnamon or nutmeg to the batter for a warm spice twist, or try substituting the vanilla extract with almond extract for a different flavor profile.
- Chill Before Serving: Refrigerating the assembled whoopie pies for at least 30 minutes not only helps the filling set but also enhances the overall flavor as the components meld together.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 3g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 75mg
