Lemon Raspberry Whoopie Pies

The lemon whoopie pies from yesterday's post were actually designed to be lemon raspberry whoopie pies. Lemon and raspberry is such a classic, refreshing flavor combination. However, not everyone enjoys raspberry, which is why I made some whoopie pies with just a plain cream cheese filling. However, these pies have the rasperry filling. Adding some fresh, local raspberries to the filling made it slightly more liquidy, but that's okay, because these berries were real gems - small, sweet, and ruby red in color. Although traditional whoopie pies only have the filling and no icing on top, I had a little extra and wanted to add to the presentation a bit, so I put a little on top of the pies too for extra flavor. 

Raspberry Filling
1/2 package (125 grams / 4 ounces) light cream cheese, softened
2 Tablespoons soft margarine
1 teaspoon vanilla extract
2 cups icing (confectioners') sugar
1/2 tub (125 grams) fresh raspberries (approximately 1/4 cup), washed and gently patted dry

In a small bowl, cream together the cream cheese and butter. Beat in the vanilla, then gradually beat in the sugar. Gently fold in the raspberries. Raspberries are delicate, but it is perfectly fine if some break apart and separate, as this will prevent large pieces of raspberry and will tint the entire filling a nice light pink.
The measurement for icing sugar is an estimate, because I rarely measure icing sugar myself. The filling should nor be runny, but just spreadable.