Lemon whoopie pies bring a bright twist to a classic treat we all love. These soft, cake-like cookies sandwich a creamy, tangy filling that bursts with fresh lemon flavor. Perfect for spring and summer gatherings or anytime we crave a zesty dessert, lemon whoopie pies are easy to make and sure to impress.
We love how the lemon zest and juice add a refreshing zing that balances the sweet filling perfectly. Whether you’re baking for family, friends, or just yourself, this recipe delivers moist, tender cakes and a luscious frosting that melts in your mouth. Let’s dive into making these delightful lemon whoopie pies that combine simplicity with irresistible taste.
Ingredients
Below we list all the ingredients for our Lemon Whoopie Pie Recipe. We separate them into two parts to keep your baking organized and straightforward.
For the Lemon Whoopie Pie Cakes
- 2 1/4 cups all-purpose flour (sifted)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 1 tablespoon freshly grated lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup buttermilk (room temperature)
For the Lemon Cream Filling
- 1/2 cup unsalted butter (softened)
- 1 3/4 cups powdered sugar (sifted)
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
| Ingredient Category | Ingredient | Quantity | Prep Notes |
|---|---|---|---|
| Lemon Whoopie Pie Cakes | All-purpose flour | 2 1/4 cups | Sifted |
| Baking powder | 1 tablespoon | ||
| Baking soda | 1/2 teaspoon | ||
| Salt | 1/2 teaspoon | ||
| Unsalted butter | 1/2 cup | Softened | |
| Granulated sugar | 3/4 cup | ||
| Egg | 1 large | Room temperature | |
| Vanilla extract | 1 teaspoon | Pure | |
| Lemon zest | 1 tablespoon | Freshly grated | |
| Lemon juice | 1/3 cup | Freshly squeezed | |
| Buttermilk | 1/2 cup | Room temperature | |
| Lemon Cream Filling | Unsalted butter | 1/2 cup | Softened |
| Powdered sugar | 1 3/4 cups | Sifted | |
| Lemon zest | 1 tablespoon | Freshly grated | |
| Lemon juice | 2 tablespoons | Freshly squeezed | |
| Vanilla extract | 1/2 teaspoon | ||
| Salt | Pinch |
We use fresh lemon zest and lemon juice in both the cakes and filling to deliver that unmistakable zing in every bite. Softened butter and room-temperature eggs keep the cake texture tender and moist. Keep these measured precisely for best results.
Equipment Needed
To create our perfectly soft and tangy Lemon Whoopie Pies, having the right equipment is essential. Each tool plays a specific role to ensure that our cakes achieve the ideal texture and that the lemon cream filling is smooth and creamy.
Essential Baking Tools
- Mixing Bowls
We use medium and large bowls for combining dry and wet ingredients separately. Clear glass or stainless steel bowls work best for visibility and durability.
- Electric Mixer
A hand mixer or stand mixer helps us cream butter and sugar until fluffy and blend the lemon filling smoothly. This ensures a light texture in both the cakes and the filling.
- Measuring Cups and Spoons
Accurate measurement is critical. We recommend using a full set of dry measuring cups for flour and sugar, and spoons for smaller quantities like baking powder and lemon zest.
- Sifter
Sifting the flour and baking powder together ensures no lumps and gives our cakes a tender crumb.
- Zester or Microplane
To extract fresh lemon zest, a fine grater or microplane provides the best zest texture, enhancing the lemon flavor in both the cakes and filling.
Baking and Assembly Tools
- Baking Sheet or Cookie Sheets
Choose heavy-duty sheets to promote even baking. We line ours with parchment paper to prevent sticking and simplify cleanup.
- Parchment Paper or Silicone Baking Mats
This non-stick surface helps the whoopie pies release cleanly without damage.
- Spoons or Cookie Scoop
For dropping consistent sized batter dollops, a cookie scoop or two spoons portion the batter evenly. This helps our cakes bake uniformly.
- Cooling Rack
Essential for cooling the cakes completely before filling. This prevents the lemon cream from melting and keeps the pies intact.
- Spatula or Butter Knife
To spread the creamy lemon filling evenly between the cakes.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Combine ingredients | Glass or stainless steel preferred |
| Electric Mixer | Cream butter and blend filling | Hand or stand mixer |
| Measuring Cups | Measure dry and wet ingredients | Use precise baking measurements |
| Sifter | Sift flour and baking powder | Prevent lumps for tender texture |
| Zester/Microplane | Grate lemon zest | Enhances lemon flavor |
| Baking Sheet | Bake whoopie cakes | Heavy-duty with parchment paper lined |
| Parchment Paper | Non-stick baking surface | Easy release and cleanup |
| Cookie Scoop | Portion batter evenly | For consistent cake size |
| Cooling Rack | Cool cakes after baking | Prevents melting filling |
| Spatula/Butter Knife | Spread lemon cream filling | Smooth, even layer |
By assembling these tools beforehand, we streamline the process, allowing us to focus on creating our Lemon Whoopie Pies with perfect taste and texture every time.
Make-Ahead Tips
Preparing our Lemon Whoopie Pies in advance can save time and enhance flavors. Here are practical steps to ensure your whoopie pies stay fresh and delicious:
1. Bake in Advance and Cool Completely
- Bake the lemon cakes as directed.
- Allow the cakes to cool fully on a cooling rack. This prevents condensation that could make the cakes soggy.
2. Store the Cakes Properly
- Place cooled cakes in an airtight container.
- For short-term storage, keep cakes at room temperature for up to 2 days.
- For longer storage, freeze the cakes in a single layer on a baking sheet for 1 hour, then transfer to a freezer-safe container or resealable bag.
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Room Temperature | 68°F to 72°F | Up to 2 days | Keep airtight to avoid drying out |
| Freezer | 0°F or below | Up to 2 months | Wrap well to prevent freezer burn |
3. Prepare the Lemon Cream Filling Ahead
- Make the lemon cream filling as per the recipe.
- Store it airtight in the refrigerator for up to 3 days.
- Before assembling, bring filling to room temperature and whip briefly to restore its fluffiness.
4. Assemble Before Serving or Freeze Assembled Pies
- For fresh assembling: Sandwich the filling between two cakes right before serving.
- For freezing assembled pies:
- Assemble the pies, then individually wrap each one in plastic wrap.
- Place wrapped pies in an airtight container.
- Freeze for up to 1 month.
- Thaw overnight in the refrigerator before serving.
5. Tips for Maintaining Freshness
- Avoid refrigeration of assembled pies for extended periods; the cakes may dry out.
- If refrigerated, cover with plastic wrap or store in airtight containers to prevent the filling from absorbing odors.
“Pro Tip: Make the cakes and filling a day ahead to allow the flavors to meld, resulting in a richer lemon taste and a perfectly moist texture.”
Incorporating these Make-Ahead Tips makes our Lemon Whoopie Pies ideal for parties or busy days while preserving their characteristic soft texture and bright lemon flavor.
Instructions
Follow these precise steps to create our Lemon Whoopie Pie with moist cakes and vibrant lemon cream filling. Each phase ensures the perfect balance of flavor and texture.
Prep: Preparing the Batter
- Preheat the oven to 350°F (175°C). Line heavy-duty baking sheets with parchment paper.
- Sift together 2 cups all-purpose flour and 1 ½ teaspoons baking powder into a medium bowl. Set aside.
- In a large mixing bowl, cream ½ cup unsalted butter (room temperature) and 1 cup granulated sugar using an electric mixer on medium speed until fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition.
- Mix in zest of 1 lemon and 2 tablespoons fresh lemon juice to infuse the batter with citrus brightness.
- Alternate adding the dry flour mixture and ½ cup buttermilk to the creamed mixture, beginning and ending with flour. Mix just until combined; do not overmix.
Bake: Baking the Whoopie Pie Cakes
- Use a cookie scoop (about 2 tablespoons capacity) to portion batter onto the prepared baking sheets. Space each mound 2 inches apart.
- Gently flatten each mound slightly with the back of a spoon for a uniform shape.
- Bake for 12–14 minutes until the edges are set and the tops spring back when touched lightly.
- Remove from oven and let cool on the baking sheet for 5 minutes.
Cool: Cooling the Cakes
- Transfer cakes carefully to a wire cooling rack using a spatula to avoid breaking.
- Allow cakes to cool completely before filling to prevent melting of the lemon cream.
Prepare: Making the Lemon Cream Filling
- In a clean mixing bowl, beat ½ cup unsalted butter (softened) on medium speed until creamy.
- Gradually add 2 cups powdered sugar, beating after each addition to keep the mixture smooth.
- Add 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest to the buttercream.
- Continue beating for 3–5 minutes until the filling is light, fluffy, and easy to spread.
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | ½ cup | Softened |
| Powdered sugar | 2 cups | Sifted for smoothness |
| Fresh lemon juice | 1 tablespoon | Adds tang |
| Lemon zest | 1 teaspoon | Brightens the flavor |
Assemble: Assembling the Lemon Whoopie Pies
- Place one cooled cake flat-side up on a clean surface.
- Using a spatula or piping bag, spread about 2 tablespoons of lemon cream filling evenly over the cake surface.
- Top with a second cake, pressing gently to spread the filling to the edges.
- Repeat with remaining cakes and filling.
- For best flavor, chill assembled pies in the refrigerator for at least 30 minutes before serving or freeze wrapped individually for up to 1 month.
Storage Recommendations
To keep our Lemon Whoopie Pies fresh and maintain their soft texture and vibrant lemon flavor, proper storage is essential. Here are the detailed steps to store them efficiently:
Storing Assembled Lemon Whoopie Pies
- Place the assembled pies in an airtight container.
- Store them in the refrigerator for up to 3 days to preserve the creamy lemon filling and prevent spoilage.
- Before serving, allow the pies to come to room temperature for about 15 minutes to restore their soft, cake-like texture.
Storing Unassembled Lemon Cakes and Filling
| Item | Storage Location | Storage Duration | Storage Tip |
|---|---|---|---|
| Lemon Cakes | Airtight container at room temperature | Up to 2 days | Keep in a cool, dry place away from direct sunlight. |
| Freezer | Up to 2 months | Wrap individually in plastic wrap then place in a freezer bag. | |
| Lemon Cream Filling | Refrigerator | Up to 3 days | Store in an airtight container, stir gently before use. |
Freezing Tips for Longer Storage
- For longer storage, freeze assembled whoopie pies individually wrapped in plastic wrap and then placed in a freezer-safe bag.
- Freeze for up to 1 month to retain freshness and texture.
- Thaw frozen whoopie pies overnight in the refrigerator before enjoying.
Quick Reference Table: Storage Summary
| Storage Type | Location | Max Duration | Notes |
|---|---|---|---|
| Assembled Whoopie Pies | Refrigerator | 3 days | Best to serve at room temperature |
| Lemon Cakes (Unassembled) | Room temperature | 2 days | Use airtight container |
| Lemon Cakes (Unassembled) | Freezer | 2 months | Wrap tightly to prevent freezer burn |
| Lemon Cream Filling | Refrigerator | 3 days | Keep covered to avoid absorbing odors |
| Assembled Whoopie Pies Frozen | Freezer | 1 month | Individually wrapped for best results |
By following these storage recommendations, we ensure our Lemon Whoopie Pies remain as delightful and fresh as when first made, ready to impress whenever we serve them.
Conclusion
Lemon Whoopie Pies offer a bright and delightful twist on a classic treat that’s perfect for any occasion. With the right ingredients, tools, and a bit of preparation, we can easily create these moist cakes paired with a tangy lemon cream filling.
By following the steps and storage tips, we ensure our whoopie pies stay fresh and flavorful, ready to enjoy whenever we want a burst of citrusy sweetness. Let’s get baking and bring a little sunshine to our dessert table!
Frequently Asked Questions
What are lemon whoopie pies?
Lemon whoopie pies are soft, cake-like cookies sandwiching a creamy, tangy lemon filling. They offer a refreshing twist on traditional whoopie pies with bright lemon zest and juice flavors, perfect for spring and summer treats.
What ingredients do I need to make lemon whoopie pies?
Main ingredients include all-purpose flour, baking powder, unsalted butter, granulated sugar, fresh lemon juice and zest for the cakes, and unsalted butter, powdered sugar, lemon zest, and juice for the filling.
What equipment is essential for making these whoopie pies?
You’ll need mixing bowls, an electric mixer, measuring cups, a sifter, a zester, baking sheets lined with parchment paper, a cookie scoop, a cooling rack, and a spatula.
Can I prepare lemon whoopie pies ahead of time?
Yes! Bake the cakes up to 2 days in advance at room temperature or freeze for 2 months. The filling can stay refrigerated for 3 days. Assemble just before serving or freeze assembled pies for 1 month.
How do I store lemon whoopie pies to keep them fresh?
Store assembled pies in the fridge for up to 3 days. Unassembled cakes stay fresh 2 days at room temperature or 2 months frozen. Keep the lemon filling refrigerated for 3 days. Freeze assembled pies individually for best results.
What is the best way to bake and assemble lemon whoopie pies?
Cream butter and sugar, add eggs, lemon zest, and buttermilk, then mix dry ingredients. Portion batter on lined baking sheets, bake, cool, and prepare lemon cream filling. Spread filling and chill pies before serving for optimal flavor.
Why use fresh lemon juice and zest in the recipe?
Fresh lemon juice and zest give a vibrant, natural lemon flavor that brightens the cakes and filling, ensuring the pies taste fresh and tangy rather than artificial or dull.
Can lemon whoopie pies be enjoyed year-round?
Absolutely! Though ideal for spring and summer, lemon whoopie pies make a delightful treat any time you want a refreshing, citrusy dessert.