Lemon Whoopie Pie Recipe

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This is lemon whoopie pie recipe. It’s become one of my top favorites, not just because it’s easy to make, but because the flavor is unforgettable.

Lemon Whoopie Pie Recipe
Lemon Whoopie Pie Recipe

The soft, pillowy cakes paired with a tangy lemon filling strike the perfect balance between sweet and tart. As a food expert, I’ve tried countless variations, but this one delivers every single time.

Whether you’re celebrating something special or just craving something fresh, these lemon whoopie pies will brighten your day.

How To Make Lemon Whoopie Pie Recipe?

🕒 Quick Recipe Overview

Preparation Time: 45 minutes

Chilling Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 1 hour 15 minutes

Course: Dessert

Difficulty: Easy

Cuisine: American

Yield: 12 mini whoopie pies (2½-inch each)

🧰 Equipment Needed

  • Mixing bowls
  • Hand or stand mixer
  • Microplane zester
  • Piping bags with ½-inch round tips
  • Baking sheets
  • Parchment paper
  • Wire cooling rack

🧾 Ingredients

For the Lemon Cakes:

  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon pure lemon oil (or 1 teaspoon lemon extract)
  • ½ cup whole milk
  • Optional: Yellow gel food coloring

For the Lemon Buttercream Filling:

  • ½ cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • ¼ teaspoon fine sea salt
  • Optional: Yellow gel food coloring

🍋 Step-by-Step Instructions

1. Prepare the Lemon Cake Batter

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Beat in the egg, lemon zest, lemon juice, and lemon oil (or extract) until well combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. If desired, add a drop or two of yellow gel food coloring for a vibrant hue.

2. Bake the Cakes

  1. Transfer the batter to a piping bag fitted with a ½-inch round tip.
  2. Pipe 1½-inch rounds onto the prepared baking sheets, spacing them about 2 inches apart.
  3. Refrigerate the piped batter for 20 minutes to help maintain their shape during baking.
  4. Bake for 9–10 minutes, or until the edges are lightly golden.
  5. Allow the cakes to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

3. Make the Lemon Buttercream

  1. In a large bowl, beat the softened butter until creamy.
  2. Gradually add the confectioners’ sugar, beating until smooth.
  3. Mix in the lemon juice, lemon zest, and salt until well combined.
  4. If desired, add a drop of yellow gel food coloring for a bright appearance.

4. Assemble the Whoopie Pies

  1. Pair the cooled cakes by size.
  2. Pipe or spread a generous amount of lemon buttercream onto the flat side of one cake.
  3. Top with the matching cake to create a sandwich.
  4. Repeat with the remaining cakes and filling.

🥗 Nutrition Facts (Per Serving)

  • Calories: Approximately 160
  • Carbohydrates: 23g
  • Fat: 5g
  • Protein: 0g
  • Fiber: 0g
  • Sugar: Varies depending on ingredients used

🍽️ Serving Suggestions

These lemon whoopie pie recipe are delightful on their own but can be elevated with a few accompaniments:

  • Serve with a cup of hot tea or iced lemonade for a refreshing pairing.
  • Dust with powdered sugar for an elegant touch.
  • Add a few fresh berries on the side for a burst of color and flavor.

💡 Tips and Variations

  • Storage: Store the assembled whoopie pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
  • Make-Ahead: You can prepare the lemon buttercream a day in advance and store it in the refrigerator. Let it come to room temperature before using.
  • Flavor Twist: Add a handful of fresh blueberries to the batter for a fruity variation.
  • Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.

🌿 Health Benefits For Lemon Whoopie Pie Recipe

Lemon whoopie pie recipe offer a small boost of vitamin C from fresh lemon juice and zest, which can support immunity and skin health. Their small, portion-controlled size also helps prevent overindulgence.

While they’re still a treat, using fresh ingredients and enjoying them mindfully can fit into a balanced lifestyle.

How To Store?

I store my lemon whoopie pie recipe in an airtight container at room temperature for up to 2 days. If I need to keep them longer, I refrigerate them for up to 5 days.

To maintain their soft texture, I place a piece of parchment paper between each to prevent sticking. For longer storage, I freeze the unfilled cakes and the buttercream separately, then thaw and assemble when ready to serve.

📝 Note

For the best lemon flavor, use fresh lemon juice and zest. The natural oils in the zest provide a more intense citrus aroma and taste.

🏁 Conclusion

These Lemon Whoopie Pie recipe are a delightful blend of sweet and tangy flavors, perfect for any occasion.

Their soft, cake-like texture combined with the zesty lemon buttercream makes them a crowd-pleaser. Give this recipe a try, and enjoy a burst of sunshine in every bite

FAQs

Is It Safe For Heart Patients?

Lemon whoopie pie recipe are not ideal for heart patients due to their high sugar, butter, and refined flour content. These ingredients can raise cholesterol and blood pressure.

For a safer option, I recommend using heart-friendly swaps like whole grain flour, less sugar, and healthier fats. Always enjoy in moderation and check with a doctor if unsure.