Lemon Cream Whoopie Pies - Party in a Cinch - Modern Party Decor
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Lemon Cream Whoopie Pies

07 May Lemon Cream Whoopie Pies


With summer fast approaching, I keep seeing citrus fruits featured on everyone’s social media. Whether it is in form of drink floaties, patterns on swim suits, or refreshing summer cocktails…fruit is RULING MY LIFE. I couldn’t take it anymore, and decided to join in our the fun. Marrying citrus with desserts is my favorite way to bake. The tartness of citrus with the sweetness of a typical dessert  is the PERFECT combination. so without further ado, check out my mom’s recipe for Lemon Cream Whoppie Pies. Comment on the blog, or on IG to let me know how yours turn out!

–  Sarah Cannon, Founder – Party in a Cinch ® 


1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 stick unsalted butter, room temp
1 cup sugar
1 teaspoon lemon zest
1 egg
1/2 tablespoon of juiced lemon
1 teaspoon vanilla extract
1/2 cup buttermilk

Cream Cheese Filling:
3/4 stick unsalted butter, room temp
6 ounces soft cream cheese
1 teaspoon vanilla extract
1 teaspoon  lemon zest
2  cups powdered sugar


Preheat oven to 350 degrees.

Line  baking sheets with parchment paper.
In a bowl, mix the flour, baking powder, baking soda, and salt; set aside.
In the bowl, beat the butter, sugar and lemon zest on medium speed until smooth, about 4 minutes. Add  egg, lemon juice and vanilla, until blended. Reduce the mixer to low speed and add the flour mixture. Mix in the buttermilk.
Drop  tablespoons of the dough onto the prepared baking sheets. Bake for 10 to 12 minutes, until the cookies feel firm. Remove from oven and let cool completely.
While cooling, make the filling. In the bowl, on low speed beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth. Add the powdered sugar and mix until smooth. Let the filling sit in the refrigerator for about 30 minutes.
Once the cool, flip the cookies upside down. Add a tablespoon of filling on the cookie, and swirl around to cover the cookie. Place another cookie on top of the filling. Press down slightly  Repeat until all cookies are used. Refrigerate for 30 minutes to 1 hour.


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