We’ve always been fans of whoopie pies, those soft and irresistible treats that originated in Amish kitchens. Our lemon whoopie pie recipe adds a bright citrus twist to the classic, blending tangy lemon zest into fluffy cakes and creamy filling for a refreshing delight.
It’s perfect for spring gatherings or anytime you crave a zesty dessert. We love how simple it is to whip up, yet it delivers bold flavors that impress every time.
Ingredients
In our Lemon Whoopie Pie Recipe, we gather fresh, zesty ingredients that bring out the tangy lemon flavor in every bite. Below, we list them in the order they’re typically used, with prep notes for precision.
For the Cakes
- Flour: 2 cups all-purpose flour, sifted to ensure a light and airy texture
- Baking powder: 1 teaspoon, to help the cakes rise perfectly
- Salt: ½ teaspoon, for balancing the sweetness
- Butter: ½ cup unsalted butter, softened at room temperature for easy creaming
- Sugar: 1 cup granulated sugar, to create a tender crumb
- Eggs: 2 large eggs, at room temperature to promote even mixing
- Lemon zest: 2 tablespoons freshly grated from 2-3 lemons, for that bold, refreshing citrus punch
- Lemon juice: 2 tablespoons freshly squeezed, to enhance the zesty notes
- Milk: ½ cup whole milk, to achieve a smooth batter consistency
For the Filling
- Cream cheese: 8 ounces softened, for a creamy base
- Butter: ¼ cup unsalted butter, softened for whipping
- Powdered sugar: 2 cups sifted, to sweeten without grittiness
- Lemon zest: 1 tablespoon freshly grated, to amplify the lemon theme
- Vanilla extract: 1 teaspoon, for subtle depth of flavor
- Lemon juice: 1 tablespoon freshly squeezed, to add tanginess
These ingredients yield about 12 Lemon Whoopie Pies, making it perfect for sharing at spring gatherings. For nutritional breakdown, refer to the table below:
| Nutrient | Per Serving (1 pie) | % Daily Value* |
|---|---|---|
| Calories | 250 | 13% |
| Total Fat | 12g | 15% |
| Carbohydrates | 35g | 13% |
| Protein | 3g | 6% |
| Vitamin C | 4mg | 4% |
*Percent Daily Values are based on a 2,000-calorie diet. Values are approximate and may vary based on specific brands used.
Equipment Needed
To bring our Lemon Whoopie Pie recipe to life, we rely on essential baking tools that ensure precision and ease. Having the right equipment helps us achieve those fluffy cakes and creamy fillings with minimal fuss.
Must-Have Tools
We suggest gathering these key items before starting:
- Mixing bowls: Large and medium sizes for combining dry ingredients and preparing the batter and filling.
- Measuring cups and spoons: Accurate sets for measuring flour, sugar, and lemon juice to maintain the recipe’s balance of tangy and sweet flavors.
- Electric mixer or stand mixer: Essential for creaming butter and sugar to create the light, airy texture in our lemon-infused cakes.
- Baking sheets: At least two rimmed sheets lined with parchment paper to bake the whoopie pie cakes evenly.
- Cooling racks: Wire racks to let the baked cakes cool quickly and prevent sogginess before assembling.
- Spatula and cookie scoop: A rubber spatula for folding ingredients and a scoop (about 2-tablespoon size) for portioning batter uniformly.
- Microplane or zester: Crucial for finely grating fresh lemon zest, which infuses our whoopie pies with that signature zesty brightness.
- Piping bag or offset spatula: Optional but helpful for applying the creamy filling neatly between cake halves.
By preparing these tools in advance, we streamline the process and focus on the joy of baking our delightful Lemon Whoopie Pies.
Instructions
Now that we have gathered our ingredients and essential tools, we guide you through the straightforward steps to create irresistible lemon whoopie pies that burst with zesty flavor and soft texture.
Prepare the Batter
First, we combine the dry ingredients to build a solid base for our fluffy cakes. In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until evenly blended.
Next, we tackle the wet ingredients to infuse that signature lemon tang. In a large bowl using an electric mixer on medium speed, cream ½ cup unsalted butter (softened) with 1 cup granulated sugar until light and fluffy—about 2-3 minutes. Add 2 large eggs one at a time, beating well after each addition, then mix in 2 tablespoons lemon zest and 2 tablespoons lemon juice for a vibrant, aromatic burst.
Gradually, we incorporate the dry mixture into the wet one for a smooth batter. Alternately add the dry ingredients and ½ cup whole milk to the wet mixture, beginning and ending with the dry ingredients, and mix on low speed until just combined. The batter should be thick and zesty, with a fresh citrus scent that promises a delightful treat.
Bake the Whoopie Pies
To shape and bake our cakes, we preheat the oven to ensure even cooking. Set your oven to 375°F (190°C) and line two baking sheets with parchment paper for easy release.
Using a cookie scoop or tablespoon, we portion out the batter to create uniform cakes. Scoop about 2-tablespoon mounds of batter onto the prepared sheets, spacing them 2 inches apart to allow for spreading. Bake for 8-10 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean—the cakes will emerge soft, springy, and filled with tangy lemon essence.
After baking, we cool the cakes to preserve their texture. Transfer the sheets to cooling racks and let the cakes cool completely for about 10 minutes before handling, ensuring they remain moist and ready for filling.
Make the Lemon Filling
We start the filling by creaming the base ingredients for a creamy contrast. In a medium bowl with an electric mixer on medium speed, beat 4 ounces cream cheese (softened) and ¼ cup unsalted butter (softened) until smooth and lump-free—about 1-2 minutes.
To achieve the perfect sweetness and zest, we add the flavor enhancers. Gradually mix in 2 cups powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice, beating on low speed until combined, then increase to high speed for 1 minute until the filling is light, fluffy, and bursting with lemony brightness. This creates a filling that’s tangy yet sweet, ideal for balancing the cakes.
Assemble the Pies
With all components ready, we pair the cakes with the filling for the final touch. Once the baked cakes have cooled, select pairs of similar-sized cakes to form each pie.
Gently, we apply the filling to create a harmonious sandwich. Spread or pipe about 2 tablespoons of the lemon filling onto the flat side of one cake, then top with another cake, pressing lightly to adhere. Repeat for all pies, yielding approximately 12 assembled treats that showcase a crisp outer cake enveloping creamy, zesty goodness. Store them in an airtight container until serving for the best flavor.
Make-Ahead and Storage
To keep our Lemon Whoopie Pies fresh and flavorful, we recommend planning ahead for convenience and ensuring proper storage to preserve their tangy zest and soft texture. This approach lets us enjoy these delightful treats without last-minute rushes.
Make-Ahead Tips
We can prepare components of our Lemon Whoopie Pies in advance to streamline baking day. Follow these steps for optimal results:
- Prepare the Cakes Early: Bake the lemon-infused cakes up to 2 days ahead. After cooling them completely on racks, store in a single layer in an airtight container at room temperature. This keeps their fluffy, springy texture intact while allowing the zesty lemon flavor to mellow slightly.
- Make the Filling in Advance: Whip up the creamy filling (cream cheese, butter, powdered sugar, vanilla, and lemon juice) up to 1 day before assembly. Transfer it to an airtight container and refrigerate. Before using, let it sit at room temperature for 15-20 minutes to soften, ensuring it’s easy to spread and maintains its smooth, velvety consistency.
- Assemble Just Before Serving: For the best taste and texture, fill and sandwich the pies no more than 4 hours before serving. Assembling too early can make the cakes soggy from the moist filling, so we save this step to keep each bite perfectly balanced with tangy lemon zest and creaminess.
Storage Guidelines
Proper storage helps maintain the vibrant flavors and freshness of our Lemon Whoopie Pies. Here’s how we handle them based on duration and conditions:
- Short-Term Storage: If enjoying within a day, store assembled pies in an airtight container at room temperature. This prevents them from drying out while preserving their soft, pillowy feel.
- Refrigeration for Longer Freshness: For up to 5 days, refrigerate assembled pies in an airtight container. The cool environment enhances the zesty lemon notes but may firm up the texture, so let them sit out for 10 minutes before eating to regain that ideal softness.
- Freezing for Extended Storage: Freeze unfilled cakes or fully assembled pies for up to 3 months. Wrap individual pies tightly in plastic wrap, then place in a freezer-safe bag to avoid freezer burn and keep the bold lemon flavor vibrant.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Use an airtight container to maintain moisture and prevent staleness. |
| Refrigerator | Up to 5 days | Wrap pies to avoid absorbing odors; thaw at room temperature if needed. |
| Freezer | Up to 3 months | Freeze in single layers; thaw overnight in the fridge for best results. |
Conclusion
We’ve loved sharing this zesty lemon whoopie pie recipe with you, as it’s a fun way to brighten any occasion. It’s not just about the bake—it’s the joy of creating something simple yet impressive that brings us together.
Try tweaking it with your favorite flavors, and you’ll see why it’s become a staple in our kitchen. We’re sure it’ll become one of yours too.
Frequently Asked Questions
What is a lemon whoopie pie?
A lemon whoopie pie is a fun twist on the traditional Amish treat, featuring soft, fluffy cakes infused with tangy lemon zest and a creamy lemon filling. It’s perfect for spring events or anytime you want a zesty dessert. This recipe keeps it simple while delivering bold flavors.
What ingredients are needed for lemon whoopie pies?
You’ll need all-purpose flour, baking powder, unsalted butter, granulated sugar, eggs, lemon zest, lemon juice, and whole milk for the cakes. For the filling, gather cream cheese, more butter, powdered sugar, vanilla extract, and additional lemon juice. This yields about 12 pies and includes a nutritional breakdown per serving.
What equipment is required to make lemon whoopie pies?
Essential tools include mixing bowls, measuring cups and spoons, an electric or stand mixer, baking sheets, cooling racks, a spatula, a cookie scoop, and a zester. These items ensure precise baking and easy preparation, helping you create fluffy cakes and smooth fillings with minimal effort.
How do I make lemon whoopie pies step by step?
Start by mixing dry ingredients for the batter, then cream wet ingredients like butter, sugar, eggs, lemon zest, and juice. Bake at 375°F until springy. Cool the cakes, make the filling by beating cream cheese, butter, powdered sugar, vanilla, and lemon juice, then assemble by sandwiching the filling between two cakes.
How many lemon whoopie pies does this recipe make?
This recipe yields about 12 lemon whoopie pies, making it ideal for sharing at gatherings. Each serving includes nutritional info like calories, fat, carbs, protein, and vitamin C, so you can enjoy them guilt-free.
Can I make lemon whoopie pies ahead of time?
Yes, bake the cakes up to 2 days in advance and store them in an airtight container at room temperature. Prepare the filling a day ahead and refrigerate it. Assemble no more than 4 hours before serving to keep the texture fresh and flavorful.
How should I store lemon whoopie pies?
Store assembled pies at room temperature for up to a day, in the fridge for up to 5 days, or freeze for up to 3 months. Use an airtight container to maintain freshness. Thaw frozen pies in the fridge before serving for the best taste and texture.