This recipe is now a summer bookend! When I originally created this recipe it was the end of summer in 2019. The updated version is arriving at the start of summer. With the double dose of lemon, which makes me think of sunshine and summer, the lemon whoopie pies really could be the dessert of summer!
Off to my original post. . .
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!
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.
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.
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.
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.
Although this recipe has been updated since it’s original posting, it still delivers all of the lemon flavors. The tweaks were minor baking details that provided a sturdier, yet tender, cake. Also, I decided to add some texture via coconut or sprinkles. Of course, if you’re more of a lemon purist, you can skip the coating.
Love Me Some Lemon Whoopie Pies
- 1/2 cup unsalted butter melted and cooler
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2-1/2 cups flour
- 1/4 cup fresh lemon juice
- Zest of lemon
- 3 tablespoons milk
- Yellow food coloring if desired
- 1/2 cup unsalted butter softened
- 2-1/4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon extract
- Flaked coconut or rainbow sprinkles optional
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 until smooth.
Add eggs 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 1-1/2 cups 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 12-15 minutes, or until cakes spring back when touched.
Allow to cool for 2 minutes on baking sheet.
Transfer to baking rack to cool completely.
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 frosting.
Top each with another cake.
Place coconut or sprinkles in a small bowl.
Holding cake on its side, roll in desired topping to coat the frosting edges.
Serve or store in a sealed container