Lemon Whoopie Pies
Bright, zesty, and utterly irresistible, Lemon Whoopie Pies are the ultimate dessert for citrus lovers. These soft, pillowy cake-like cookies boast the perfect balance of sweet and tart, thanks to fresh lemon juice and zest folded into both the batter and the creamy filling. Sandwiched with a rich, tangy cream cheese frosting, each bite offers a burst of sunshine. Perfectly suited for springtime gatherings, summer picnics, or any occasion that calls for a refreshing treat, these homemade handheld delights are surprisingly easy to make. With just 25 minutes of prep time, you can whip up a batch of these crowd-pleasing lemon desserts that are sure to impress. Store them in the fridge and serve at room temperature for optimal flavor!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1 cup granulated sugar
- 0.25 cups packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 cup buttermilk
- 1.5 cups powdered sugar
- 4 ounces cream cheese (softened)
- 0.25 cups unsalted butter (softened, for filling)
- 1 teaspoon lemon zest (for filling)
- 1.5 tablespoons fresh lemon juice (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture. Mix until fully incorporated.
Reduce the mixer speed to low and gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Using a cookie scoop or tablespoon, drop rounded dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the tops spring back when lightly touched. Allow the cakes to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
To make the filling, beat the cream cheese and butter together in a medium bowl until smooth and creamy.
Add the powdered sugar, lemon zest, and lemon juice to the cream cheese mixture. Beat on low speed until combined, then on high speed until the filling is light and fluffy.
To assemble the whoopie pies, spread a generous amount of filling on the flat side of one cake round. Top with a second round to sandwich the filling.
Repeat with the remaining cake rounds and filling.
Store the Lemon Whoopie Pies in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor.
Nutrition Facts
Calories |
5149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.3 g | 323% | |
| Saturated Fat | 153.6 g | 768% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 3269 mg | 142% | |
| Total Carbohydrate | 688.6 g | 250% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 444.9 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 565 mg | 43% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1047 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
