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+ servings

Lots of Lemon Whoopie Pies

Michele Pesula Kuegler
Double the lemon goodness
Prep Time 10 mins
Cook Time 18 mins
Total Time 1 hr
Course Dessert
Servings 10


  • 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


  • 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
Keyword lemon baked good, lemon whoopie pie, whoopie pie
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