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Whoopie Pies with Lemon Buttercream Recipe

Whoopie Pies with Lemon Buttercream Recipe
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★★★★★

4.8 from 20 reviews

These delightful Lemon Whoopie Pies feature soft, tender cake rounds infused with lemon zest and lemon oil, sandwiched with a rich, creamy lemon buttercream. Perfectly balanced with zesty citrus flavors and a luscious texture, they make an irresistible treat for any occasion.

Ingredients

Scale

Cakes:

  • 192 grams all purpose flour (1 1/2 cups)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 60 grams unsalted butter, softened (4 tablespoons)
  • 105 grams granulated sugar (1/2 cup)
  • 1 egg
  • 2 teaspoons lemon zest, packed
  • 1/2 teaspoon lemon oil
  • 75 milliliters whole milk (1/3 cup)

Lemon Buttercream:

  • 60 grams unsalted butter, softened (4 tablespoons)
  • 400 grams confectioner’s sugar (3 cups), plus more to adjust consistency
  • 55 milliliters whipping cream (about 1/4 cup), plus more to adjust consistency
  • 2 teaspoons lemon zest, packed
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon oil
  • 1/8 teaspoon fine sea salt
  • Yellow gel food coloring (optional)

Instructions

  1. Preheat and Prepare: Preheat the oven to 375° F (190° C). Line one large tray or two smaller baking trays with parchment paper or silicone mats and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly combined.
  3. Whip Butter: In a separate mixing bowl or stand mixer, whip the softened unsalted butter on high speed until it becomes light and fluffy, about 2-3 minutes.
  4. Add Sugar and Wet Ingredients: Gradually mix in the granulated sugar, then add the egg, lemon zest, and lemon oil. Continue mixing on high speed until the mixture is fully combined and creamy.
  5. Combine Wet and Dry: Using a rubber spatula, fold the dry ingredients into the butter mixture, then fold in the whole milk. Mix on low speed just until combined; do not overmix to keep the cakes tender.
  6. Pipe the Batter: Transfer the batter to a piping bag fitted with a 1/2-inch round tip. Pipe 1 1/2-inch rounds onto the prepared trays, leaving enough space for spreading. Refrigerate the trays for 20 minutes to help the cakes set.
  7. Bake the Cakes: Bake the rounds, one tray at a time, for 9-10 minutes or until the edges are very lightly golden brown. Let the cakes cool on trays for 10 minutes, then transfer to a wire rack to cool completely while preparing the buttercream.
  8. Prepare Lemon Buttercream: In a large bowl or stand mixer, whip the softened butter on high speed until fluffy. Gradually add the confectioner’s sugar alternately with the whipping cream, mixing well after each addition.
  9. Add Flavorings: Stir in the lemon zest, lemon juice, lemon oil, fine sea salt, and yellow gel food coloring (if using). Continue mixing until smooth and creamy, about 3-5 minutes. Adjust the consistency by adding more sugar or cream as needed. The buttercream should be pipeable yet thick and creamy.
  10. Assemble the Whoopie Pies: Match the cake rounds into pairs with similar sizes. Pipe a generous amount of the lemon buttercream on the flat side of the bottom halves, then sandwich with the top halves gently pressing together.

Notes

  • Refrigerating the piped batter before baking helps the cakes hold their shape and results in a better texture.
  • Lemon oil intensifies the lemon flavor without adding liquid, but can be omitted if unavailable.
  • You can store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
  • If yellow gel food coloring is used, add sparingly to avoid altering the flavor.
  • For a dairy-free version, substitute butter and cream with plant-based alternatives.

Nutrition

Keywords: lemon whoopie pies, lemon buttercream, lemon dessert, whoopie pies, lemon cake, citrus dessert, summer treats

Find it online: https://islawhite.com/whoopie-pies-with-lemon-buttercream-recipe/