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Lime Whoopie Pies with Cream Cheese Filling

Lime Whoopie Pies with Cream Cheese Filling

It's 75 degrees out (24 Celsius for you Europeans) and all feels right in the world. Having experienced a number of New York City winters I'm confident that we're going to have to pay for this super-short winter somehow (Maybe a zillion mosquitos this summer? Even hotter subway rides?) but I'm fine with that (buying bug spray and a mini fan ASAP). To celebrate the beautiful weather and because Easter is just around the corner, I made lime whoopie pies! You can also make this recipe with lemon zest and juice instead of lime...

Lime Whoopie Pies with Cream Cheese Filling 

Makes 8 large or 16 small whoopie pies

  • For the cookies: 
  • 6 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 teaspoons lime zest
  • 1 egg
  • 2 tablespoons lime juice
  • 1/3 cup milk 
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the filling:
  • 3 tablespoons unsalted butter, softened
  • 5 ounces cream cheese, softened
  • 2 teaspoons lime zest 
  • 1 tablespoon lime juice
  • 1 cup confectioner's sugar 

Preheat oven to 350F. 

In the bowl of a stand mixer with the paddle attachment, beat together butter and sugar until light and fluffy. Beat in lime zest and egg until fully incorporated. Mix in lime juice and milk until incorporated (note: at this point the dough may look broken). 

In a separate bowl, combine flour, baking powder, baking soda, and salt. With the stand mixer on low speed, slowly add flour mixture to dough until fully combined. 

Scoop dough out onto parchment or silicone-lined baking sheets, forming 16 or 32 cookies (depending on if you want 8 big or 16 small whoopie pies). Small cookies will be about 1 heaping tablespoon of dough each, large cookies will be about 2 heaping tablespoons each. Make sure to leave about 3 inches between each cookie as they expand during baking! 

Bake cookies until cooked through and browning on the bottom, 8-10 minutes. The cookies will not brown on top so watch carefully! Allow to cool completely before assembling whoopie pies. 

Meanwhile, using an electric mixer, beat together the butter, cream cheese, lime zest, and lime juice for the filling. Carefully beat confectioner's sugar into cream cheese mixture a little at a time until fully incorporated and any lumps are gone. 

Assemble whoopie pies by adding about 1 tablespoon filling (or 1/2 tablespoon for the small version) to the flat side of half the cookies. Top with the other cookies and press together to make sure filling spreads. Serve and enjoy! 

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