All things lemon are what summertime is all about! So you will love these Fresh Lemon Whoopi Pies. The cakes are filled with fresh lemon juice and zest and then sandwiched in between a whipped blueberry cream cheese frosting. Very light and refreshing with each bite. Another kid friendly recipe, for those of you out there wanting to make your children into bakers! My youngest LOVES blueberries and kept on eating them while I was making the frosting. I can't blame him as fresh blueberries are amazing!
As I continue to build up my recipes on the site, you can also check out my King Cake Whoopi Pies. I know they were during Mardi Gras, but still super delicious! The frosting color could be changed to any summer color desired!
I have to give a shout out today to my wonderful sister. She turns 42 today and also gets the joy of celebrating it in quarantine like I did in April. It still totally blows goats, but hey were still alive and healthy! So a lot to be grateful for, I guess!
I am extremely cashed when it comes to teaching my 3rd grader at home. It is seriously scary to think that our future children are being homeschooled by a bunch of day drinkers! Oh shit, did I say that? I may or may not have put some Grey Goose in my Starbucks refresher drinks on occasion. No judgement please, I have to survive don't I?
Ingredients for fresh lemon whoopi pies
Ok, back to the main show. About the lemon Whoopi pies......
1. Vegetable shortening: this is used to give the cake its fluffy texture. You may also use Canola Oil.
2. Granulated Sugar
3. Egg: It helps bind the ingredients together
4. Vanilla Extract: I have also used Lorann's Vanilla Bean paste as well. It can be measured the same way.
5. Buttermilk: If you don't have this on hand, you can mix ½ cup of milk and 1 ½ teaspoon of vinegar or lemon juice. Let it sit for 5 minutes.
6. Warm water: tap water is fine
7. Lemon juice and zest: fresh is best and makes the flavor of the cake more fresh.
8. All-purpose flour: unbleached or standard bleached will work
9. Salt: this will give the cookies the kick they need and taste will not be flat!
10. Baking soda: helps with the rise of the cakes
For the whipped blueberry cream cheese frosting
- Butter: salted or unsalted is fine.
- Cream Cheese: I prefer Philadelphia Cream Cheese. Although any generic would work as well.
- Vanilla Extract
- Granulated Sugar
- Fresh blueberries: Frozen would work as well and long as they have been thawed out.
- Fresh whipped cream: Heavy cream mixed until stiff peaks form.
How to make Fresh Lemon Whoopi Pies
- Prepare oven and baking sheets: Preheat oven to 400 degrees. Line two large baking sheets with parchment paper and set aside.
- Whisk Dry ingredients: in a mixing bowl, whisk together the flour, baking soda and salt. Set aside.
- Mix Wet Ingredients: In a large bowl with an electric mixer, cream the vegetable shortening and sugar on medium high. Do for about 3 minutes until mixture is light and fluffy. Add in your egg, vanilla, buttermilk, warm water, lemon juice and zest.
- Blend wet and dry ingredients: Slowly, Add dry ingredients to wet mixture and combine until incorporated.
- Drop batter onto prepared baking sheets: With a large cookie scoop, drop about 1 tablespoon on the parchment paper, about 2 inches apart.
- Bake until set: Bake for 6-7 minutes. The cakes are done when a knife inserted comes out clean or when you touch them it springs back.
- Cool Completely: Cool for 5 minutes on baking sheet and then transfer to wire racks to finish cooling.
How to make the whipped frosting
- Make whipped cream: In a stand mixer fitted with a whisk attachment, mix heavy cream on medium high until stiff peaks form. Set aside.
- Cream together cream cheese and butter: In a separate bowl, mix together cream cheese and butter until combined.
- Add in rest of the ingredients: Add in vanilla, sugar and fresh blueberries and blend until incorporated.
- Fold in whipped cream: With a spatula, fold in whipped cream to the other ingredients.
- Fill the cookies: Transfer frosting to a large piping bag fitted with a star tip and pipe over one half of the cookie and sandwich a cookie over the top.
Storage of whoopi pies
- Store in an airtight container for up to 3 days in a refrigerator.
Fresh Lemon Whoopi pies
- Oster electric hand mixer
- Kitchen aid Stand mixer with whisk and paddle attachment
- Home Decor
- Measuring cups and spoons
- 2 baking sheets with parchment paper
Mini Lemon Whoopi pies
- ½ cup vegetable shortening
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup warm water
- ¾ cup lemon juice 2 lemons
- 4 tablespoon lemon zest
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Whipped Blueberry Cream cheese frosting
- 1 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- 1 cup blueberries fresh
- 1½ cups heavy whipping cream
Mini lemon Whoopi pie batter
- Preheat the oven to 400°. Line baking sheets with parchment paper and set aside.
- In a large mixing bowl, with an electric hand mixer, cream together the shortening and sugar until light and fluffy. It will take about 3 minutes.
- Add in the egg, vanilla, buttermilk, warm water, lemon juice and zest and mix until the ingredients are incorporated.
- In a medium bowl, whisk together the all-purpose flour, baking soda and salt. Slowly, add the dry ingredients to the wet mixture and mix until well combined.
- Using a small cookie scoop, drop batter onto the prepared baking sheets about 2 inches apart. Bake for 6-7 minutes or until the cake bounces back once touched.
- Allow the cakes to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Whipped blueberry cream cheese frosting
- In a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks have formed. Set aside.
- In another large bowl, cream together the cream cheese, butter, sugar, vanilla extract, and fresh blueberries until well combined. Fold in whipped cream. Put in refrigerator if not piping whoopi pies right away.
- Storage in an airtight container on parchment paper (they get sticky) for up to 3 days in the refrigerator.
fun fact of the day!
Your tongue is the only muscle in your body that is attached to only one end. Ponder than for a while! I know I did!
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