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Lemon Whoopie Pies Recipe

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3.9 from 12 reviews

  • Author: Sara
  • Total Time: 32 minutes
  • Yield: 16 servings

Description

Delight in these zesty Lemon Whoopie Pies featuring soft, fluffy lemon-flavored cakes sandwiched with a creamy, tangy lemon cream cheese filling. Perfectly balanced with fresh lemon zest and juice, these treats are an irresistible twist on a classic dessert.

Ingredients

Cake Ingredients

  • 2 1/8 cups all-purpose flour (2 cups + 2 tablespoons)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2/3 cup buttermilk

Filling Ingredients

  • 4 ounces cream cheese (softened)
  • 1/4 cup unsalted butter (softened)
  • 1 3/4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 to 2 teaspoons fresh lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking the cakes.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined.
  3. Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy, creating a smooth base for the cake batter.
  4. Add Wet Ingredients: Incorporate the egg, vanilla extract, lemon zest, and fresh lemon juice into the creamed butter and sugar, mixing thoroughly to blend all flavors.
  5. Combine Batter: Add the dry ingredients in three portions, alternating with two portions of buttermilk, mixing gently between additions until just combined to ensure a tender texture.
  6. Portion Batter: Drop 1½ tablespoons (#40 scoop) of batter onto the prepared baking sheets, spacing the dollops about 2 inches apart to allow room for spreading.
  7. Bake Cakes: Bake for 10-12 minutes, or until the edges are set and the centers spring back when lightly pressed, indicating they are perfectly baked.
  8. Cool Cakes: Let the cakes cool on the pan for a few minutes before transferring them to a wire rack to cool completely, avoiding sagging or collapse.
  9. Prepare Filling: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar, vanilla extract, lemon zest, and 1 teaspoon lemon juice, continuing to beat until the filling is fluffy and smooth. Adjust thickness by adding more lemon juice if necessary.
  10. Assemble Whoopie Pies: Spread or pipe the cream cheese filling onto the flat side of one cake and top with another cake to form a sandwich.
  11. Chill for Firmness: For a firmer filling and easier handling, chill the assembled whoopie pies in the refrigerator for about 30 minutes before serving.

Notes

  • Use fresh lemon zest and juice for the best bright and tangy flavor.
  • Be careful not to overmix the batter to keep the cakes light and tender.
  • Adjust the filling consistency by adding lemon juice gradually until desired texture is achieved.
  • Chilling the assembled pies helps firm up the filling, making them easier to handle and enhancing the flavor melding.
  • Store leftover whoopie pies refrigerated in an airtight container for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/lemon-whoopie-pies-recipe/