Lemon-Raspberry Whoopie Pies

Ingredients

• Pies
• ½ cup (113g) unsalted butter, at room temperature
• 1 cup (198g) granulated sugar
• Zest of 1 lemon
• 1 teaspoon pure vanilla extract
• 1 large egg, at room temperature
• 2½ cups (301g) all-purpose flour
• 1½ teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 cup (226g) whole milk
• 2 tablespoons lemon juice
• Filling
• ⅔ cup (103 g) seedless raspberry jam
• 3 tablespoons heavy cream
• 1 cup (226g) unsalted butter, at room temperature
• 4¼ cups (482g) confectioners’ sugar, plus more for finishing
• ¾ teaspoon pure vanilla extract
• 1½ cups fresh raspberries