Lots of Lemon Whoopie Pies

by Michele Pesula Kuegler | September 12th, 2019 | Desserts, Recipes
Double the lemon goodness!

Lots of Lemon Whoopie Pies

Double the lemon goodness
Prep Time10 mins
Cook Time18 mins
Total Time1 hr
Course: Dessert
Keyword: lemon baked good, lemon whoopie pie, whoopie pie
Servings: 10
Author: Michele Pesula Kuegler

Ingredients

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. lemon extract
  • 1/2 tsp. vanilla
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups flour
  • 1/4 cup fresh lemon juice
  • Zest of lemon
  • 3 Tb milk
  • Yellow food coloring if desired
  • 1/2 cup butter softened
  • 2-1/4 cups powdered sugar
  • 2 Tb. lemon juice
  • 1 tsp lemon extract

Instructions

  • Preheat oven to 350.
  • Line a baking sheet with parchment paper.
  • Place butter and sugar in stand mixer, and beat with paddle attachment on speed 2 for 2 minutes.
  • Add eggs, one at a time, mixing until each is fully incorporated on speed 2.
  • Add extracts, baking powder, baking soda and salt, mixing well on speed 2.
  • Use a spatula to scrape down the sides, and add lemon zest and 1 cup of flour.
  • Mix on low; scrape sides with spatula, add lemon juice, and mix until fully blended.
  • Add remaining cup of flour, mix.
  • Add milk and food coloring, and mix until fully combined.
  • Scoop approximately 1-1/2 tablespoons batter, spaced evenly, onto baking sheet.
  • Bake for about 15-20 minutes, or until cakes spring back when touched.
  • Allow to cool for 2 minutes on baking sheet.
  • Transfer to baking rack to cool completely.
  • To assemble
  • In a stand mixer combine butter, powdered sugar, lemon juice, and lemon extract; mix on low speed until combined.
  • Spread the flat side of 10 cakes with the cream cheese frosting.
  • Top each with another cake.
  • Serve or store in a sealed container

Labor Day was a week and a half ago, but that’s when I was testing this recipe. My last long weekend of summer was a perfect stay-cation. While everyone else was packing for a weekend away in the mountains, at the beach, or on the lake, I basically stayed home with my husband. And was thrilled with it.

Why was I excited to be home on a weekend when it seems like the rest of the world is away? Let me count the reasons!

First, both my husband and I travel a decent amount, mainly for work and usually together. So, it’s nice to be home for an entire weekend, especially when there’s a bonus day that extends the weekend.

Second, we had a nice assortment of things to do with our weekend. We had a date night at a downtown restaurant. What’s better than walking to and from your dining destination, as you embrace the end of warm summer evenings? Add to that dinner at friends’ houses on Saturday and Sunday nights. Yes, great food and wonderful conversation in comfortable locations make for lovely evenings.

Third, our plan was to make Monday a stay at home day. We each had a bit of work to do, but the goal of the afternoon was to unwind and eat snacks. (Yes, we are ambitious.) What made this day even more perfect was that it rained. I know, for those with outdoor plans it was disappointing. For me, it reduced my guilt over being inside all day.

Fourth, being home gave me lots of time to work in my kitchen. I was able to create and perfect this recipe, as well as make a number of other tried and true dishes. Yes, a weekend filled with fun and food was a great way to celebrate the unofficial end of summer.

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