Get the Recipe:
Lemon Whoopie Pies
These lemon whoopie pies feature soft, cake-like cookies sandwiched with a creamy lemon cream cheese filling. Bright, tender, and easy to make, they’re a fresh twist on a classic treat that’s perfect for spring and summer baking.
Ingredients
For the cakes:
- 2 ⅛ cups (255 g) all-purpose flour, 2 cups + 2 tablespoons
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons (30 ml) fresh lemon juice
- ⅔ cup (160 ml) buttermilk
For the filling:
- 4 ounces (113 g) cream cheese, softened
- ¼ cup (57 g) unsalted butter, softened
- 1 ¾ cups (193 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 to 2 teaspoons fresh lemon juice
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Instructions
To make the cakes:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy. Mix in the egg, vanilla, lemon zest, and lemon juice.
- Add the dry ingredients in three portions, alternating with two portions of buttermilk, mixing until combined.
- Drop 1½ tablespoons (#40 scoop) of batter onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and centers spring back when lightly pressed.
- Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
The batter should be thick but scoopable. If your kitchen is warm, it may benefit from a 15-20 minutes chill before baking.
Over-baking can make them dry.
To make the filling and assemble:
- Beat the cream cheese and butter until smooth. Add the confectioners’ sugar, vanilla, lemon zest, and 1 teaspoon lemon juice, and beat until creamy. Add more juice if needed for consistency.
- Spread or pipe the filling onto the flat side of one cookie and top with another to make a sandwich.
- For a firmer filling, chill the assembled whoopie pies for about 30 minutes before serving.
If the filling is too soft when assembling, refrigerate it for 15-20 minutes to firm up.
Notes
- For best results, measure flour by weight or by spooning and leveling to avoid dense cakes.
- The batter should be thick and hold its shape when scooped. If it seems too soft, chill briefly before baking.
- Add the lemon juice to the filling gradually to maintain a thick, pipeable consistency.
- If the filling becomes too soft, refrigerate it for 15–20 minutes before assembling.
- For cleaner presentation, pair cakes of similar size before filling.
- Assembled whoopie pies can be chilled briefly to help the filling set.
- Store in an airtight container in the refrigerator for 3 days. Bring to room temperature or serve slightly chilled.
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