Whoopie Pies with Lemon Buttercream Recipe

If you’ve never experienced the joyful bite of Whoopie Pies with Lemon Buttercream, you’re in for a real treat. These delightful sandwich-like cakes burst with bright and zesty lemon flavor tucked inside soft, cake-like cookies, all enveloped by a luscious, creamy lemon buttercream filling that melts in your mouth. Whether you’re craving a refreshing dessert or looking to impress friends with something playful yet sophisticated, these whoopie pies deliver. Each element is thoughtfully balanced to create a harmonious taste adventure you’ll want to revisit again and again.

Ingredients You’ll Need

The magic of Whoopie Pies with Lemon Buttercream lies in their simple yet essential ingredients. Each one plays a crucial role: the flour and leavening agents create tender, fluffy cakes; the butter and sugar add richness and sweetness; while the lemon zest, juice, and oil bring that unmistakable citrus brightness that makes this dessert sing. Trust these ingredients to bring your whoopie pies to life with perfect flavor and texture.

• All-purpose flour: Provides structure and tenderness to the cakes, ensuring they stay soft and cakey.
• Baking powder and baking soda: Work together to give the cakes a gentle rise and light texture.
• Fine sea salt: Enhances and balances sweetness while deepening flavors.
• Unsalted butter: Adds richness and moisture to both the cakes and buttercream, giving a creamy finish.
• Granulated sugar: Sweetens the cakes perfectly without overpowering the lemon notes.
• Egg: Binds everything together and adds a subtle lift for that perfect crumb.
• Lemon zest: Infuses the batter and frosting with fresh, natural lemon flavor and aroma.
• Lemon oil: Concentrated citrus essence that intensifies the lemon punch in both components.
• Whole milk: Adds moisture and helps create a tender crumb in the cakes.
• Confectioner’s sugar: Sweetens and thickens the lemon buttercream, creating a smooth texture.
• Whipping cream: Lightens the buttercream for silky spreadability and the perfect consistency.
• Lemon juice: Adds bright acidity and balances the sweetness in the buttercream.
• Yellow gel food coloring (optional): Adds a cheerful sunshine hue to the buttercream, making your whoopie pies even more inviting.

How to Make Whoopie Pies with Lemon Buttercream

Step 1: Prepare the Whoopie Pie Cakes

Begin by preheating your oven to 375° F (190° C) and lining your baking trays with parchment paper or silicone mats—this ensures easy removal and even baking. Whisk together your dry ingredients: flour, baking powder, baking soda, and fine sea salt, setting this aside while you work on the wet mixture. In a separate bowl, whip softened butter until it’s light and fluffy; this step is key to giving the cakes their tender crumb. Add sugar, then the egg, lemon zest, and lemon oil, blending everything until smooth and fragrant. Gently fold in your dry ingredients alternately with milk, taking care not to overmix. Using a piping bag fitted with a 1/2-inch round tip, pipe 1 1/2-inch rounds onto the prepared trays, leaving space between each to allow for spreading. Chill the trays in the fridge for 20 minutes to help the cakes set up before baking.

Step 2: Bake and Cool

Bake your piped rounds for 9 to 10 minutes, or until the edges turn just a delicate golden brown. This subtle color shift signals that the cakes are perfectly done—soft and springy but with enough structure to hold up to the filling. Cool them on the trays for 10 minutes, then transfer to a wire rack to cool completely. Waiting patiently at this stage pays off big time when you bite into these moist, tender cakes paired with creamy filling.

Step 3: Whip Up the Lemon Buttercream

While your cakes cool, it’s time to prepare the star filling. Whip the softened butter on high speed until light and fluffy. Then, gradually add confectioner’s sugar alternating with whipping cream, ensuring the mixture stays smooth and creamy. Stir in lemon zest, fresh lemon juice, lemon oil, and a pinch of fine sea salt, blending for 3-5 minutes to let the flavors fully develop. Adjust the buttercream’s consistency with extra confectioner’s sugar or cream as needed—the goal is a thick but pipeable texture. For an extra pop of cheerfulness, a touch of yellow gel food coloring brightens the filling to sunny perfection.

Step 4: Assemble Your Whoopie Pies

Match your cakes into pairs, selecting tops and bottoms that are close in size for the best bite. Using a piping bag, generously pipe the luscious lemon buttercream onto the flat side of the bottom cakes, then gently sandwich them with the tops. Press lightly to spread the buttercream evenly to the edges. These filled whoopie pies are utterly irresistible and are best enjoyed fresh, though they store well for later snacking.

How to Serve Whoopie Pies with Lemon Buttercream

Garnishes

To elevate these cheerful treats, sprinkle a little extra lemon zest over the buttercream before sandwiching, adding texture and a fresh aroma that will intrigue your guests. Dusting a light coating of confectioner’s sugar right before serving gives the whoopie pies a charming, bakery-style finish. For a festive touch, small edible flower petals or a thin lemon slice add color and sophistication.

Side Dishes

Whoopie Pies with Lemon Buttercream are perfectly suited to be served alongside a light, fruity salad for a balanced dessert plate. Consider a fresh berry medley or a citrus salad that echoes the lemon theme. A cup of tea, especially Earl Grey or green tea, beautifully complements the bright flavors, while a chilled glass of sparkling lemonade pairs well for an extra citrusy celebration.

Creative Ways to Present

Try stacking your whoopie pies on a tiered dessert stand for a delightful centerpiece at a party or afternoon tea. Wrapping each dessert individually in parchment paper tied with a yellow ribbon makes lovely gifts for friends and family. For a playful twist, serve the pies slightly chilled and create a mini dessert platter with various flavored butters or jams alongside, inviting guests to mix and match.

Make Ahead and Storage

Storing Leftovers

Once assembled, Whoopie Pies with Lemon Buttercream keep well in an airtight container in the refrigerator for up to 4 days. Storing them chilled maintains the creamy texture of the buttercream and ensures the cakes stay soft. Let them come to room temperature for about 15 minutes before indulging to enjoy the best texture and flavor.

Freezing

You can freeze unfilled whoopie pie cakes for up to 3 months. Simply place the cooled cakes in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe bag or container. When you’re ready to enjoy, thaw them in the refrigerator overnight and assemble with fresh lemon buttercream for that perfect taste and texture.

Reheating

While these whoopie pies are best served cool or at room temperature, if you prefer a warm treat, gently microwave an assembled whoopie pie for 10-15 seconds. This softens the buttercream slightly and creates a cozy, melt-in-your-mouth sensation. Be careful not to overheat, as the cakes can dry out or the buttercream may lose its structure.

FAQs

Can I substitute lemon oil if I don’t have it?

If lemon oil is unavailable, you can increase the amount of lemon zest slightly or add a few drops of pure lemon extract. Just be cautious with extracts as they can be more potent and sometimes bitter if overused.

What is the best way to pipe the whoopie pie cakes?

Using a piping bag fitted with a 1/2-inch round tip ensures even, consistent rounds that bake uniformly. If you don’t have a piping bag, a sturdy zip-top bag with a small corner cut off works well too.

Can I make these whoopie pies gluten-free?

Yes, you can substitute the all-purpose flour for a gluten-free blend designed for baking. Be sure it contains xanthan gum or a similar binder to maintain the structure and softness of the cakes.

How do I know when the whoopie cakes are done baking?

The edges should turn a very light golden brown and the tops will spring back gently when touched. Overbaking will make them dry, so it’s better to err on the side of slightly underbaked for tender results.

How long does the lemon buttercream last?

Lemon buttercream stored in an airtight container will last about 3-4 days in the refrigerator. Before using, bring it back to room temperature and briefly whip to restore its fluffiness if needed.

Final Thoughts

Whoopie Pies with Lemon Buttercream are a truly joyful baking project and an equally delightful treat to share. Each bite brings a perfect balance of tender cake and vibrant, creamy lemon filling that never fails to brighten the day. Whether for a special occasion or a sunny afternoon snack, I encourage you to try making these at home—you’ll find yourself reaching for seconds, and your friends asking for the recipe. Get ready to turn simple ingredients into pure lemony happiness!

Print