Lemon Whoopie Pies

Products Used
Lemon Whoopie Pies Imperial Sugar


Lemon Whoopie Pies

  • 2 cups all-purpose flour*
  • 1/2 teaspoon baking soda
  • 1/4 cup vegetable oil (can be olive oil)
  • 1 large egg
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • Zest of 2 lemons, no white bitter pith

Lemon Buttercream

  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • Pinch salt
  • Zest of 1 lemon (no white bitter pith)
  • 1/4 cup lemon juice
  • 1/3 cup + 1 tablespoon plant based milk or dairy milk, at room temperature
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line 2-3 cookie sheets with parchment paper and set aside.
  2. Sift together flour and baking soda and set aside.
  3. In a bowl large enough to hold all ingredients whisk together oil and egg. Add sugar and salt and whisk rapidly smooth. Add buttermilk and lemon zest.
  4. Add flour all at once and using a whisk, mix until just combined
  5. Either use a piping bag fitted with a medium sized plain tip or using a spoon, drop/pipe two tablespoon amounts onto prepared cookie sheets about 2 inches apart.
  6. Place in oven and bake until center of cakes bounce back when lightly pressed with a finger, about 12 minutes. Let cool.
  7. For lemon buttercream, mix soft butter until light and fluffy. Add sugar, salt and lemon zest.
  8. While beating, add 2 tablespoons lemon juice. Once incorporated add another 2 tablespoons.
  9. Continue with room temperature milk. If cream looks curdled/separated it is because it is too cold. While beating, heat sides of bowl with a hair dryer. Cream will once again become creamy and fluffy.  
  10. Pipe or spoon butter cream on one whoopie pie half and sandwich with another.
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