Yea, okay, so summer is on its way out and pumpkin spice is taking over as the featured flavor everywhere you go…but. BUT. Hear me out. Lemon Whoopie Pies.
Lemon in baked goods has historically been a “meh” for me, but lately (as in the last couple of years), it’s hitting differently. Earlier this summer, I was randomly struck by a craving for some kind of lemon cake. As a child of rural Pennsylvania and Amish baked goods, whoopie pies have always been a classic go-to treat.
So I took the chance to make my own instead of driving to a local stand.
I’ve now made this dessert about four times, so I think I can be called a professional. (This is me saying go ahead and adjust any part of the recipe because I’m still messing around with ratios myself).
I found that the cakes themselves had a nice light lemony flavor, but I wanted something with a bit more punch. Hence, the lemon soaking syrup.
Lightening Up Heavy Whipping Cream Frosting
I’m not much of a frosting person. Buttercream, cream cheese, etc…it’s almost always too much for my stomach. That’s why I got creative with a whipped cream frosting — it is sooooo much lighter. Instead of baking the blueberries into the cakes, I tossed them into the whipped cream to keep their crispness. That little fresh burst of blueberry in each bite is perfect on a warm day. I use white chocolate pudding mix for a thicker buttercream texture without the tummy ache.
I’m also someone who hates scrolling forever when all I want to see is the recipe. So here it is, in all its glory. Thank you to my cousin for letting me borrow her lovely kitchen with good lighting and perfect plants. Have fun whipping these up while there are still some sunshiny days (or make them in the fall as a symbol of resistance against oncoming winter).
Blueberry Whipped Cream Filling
- 1 pint heavy whipping cream
- 1 (3.3 oz) white chocolate instant pudding mix
- 1/3 cup powdered sugar
- 10 oz blueberries
- 1 teaspoon lemon juice
- 1/4 cup sugar
Lemon Simple Syrup
- 1/2 cup white sugar
- 1/2 cup water
- zest from 1 lemon
- 1/2 cup all-vegetable shortening or unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1/2 cup milk or buttermilk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 cup of lemon juice
- zest from 2 lemons
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Whipped Cream Filling
- Rinse the blueberries. Place them in a bowl along with the lemon juice and sugar. Give it a gentle mix (I like to use a spoon to gently crush the blueberries) and set aside.
- Pour the whipping cream into a bowl. Using a mixer, whip for a few minutes until SOFT peaks are about to form. (I generally use a stainless steel bowl that I've chilled in the fridge or freezer for a bit).
- Add powdered sugar and continue to whip until STIFF peaks are about to form.
- Add white chocolate pudding mix and lower the mixer speed to continue whipping. Be careful after adding the pudding mix -- the whipped cream will set up fast.
- Once it starts to stiffen, stop the mixer and scrape down the sides and bottom of the bowel to be sure everything is combined.
- Cover the bowl with cling wrap and store it in the fridge. Give the whipped cream some time to rest or it will be a bit grainy from the pudding mix.
Lemon Simple Syrup
- In a small saucepan, combine sugar and water.
- Bring to a boil, stirring often, until the sugar has dissolved.
- Turn off the heat and add in lemon zest.
- Set aside to let cool.
- Preheat the oven to 400°F and line baking sheets with parchment paper. I also spray my parchment paper with nonstick spray but I know that's a bit redundant.
- Using a mixer, cream together shortening and sugar until fluffy.
- Once the mixture has reached the right consistency, add in the egg, milk, water, vanilla, lemon juice, and lemon zest. Mix until everything is fully combined.
- Slowly add the flour, baking soda, and salt. Use the mixer on low to just combine everything being sure to scrape the sides.
- Use a small spoon or cookie scoop to drop the batter onto the prepared baking sheets a few inches apart.
- Bake for 6 - 7 minutes in the oven. I usually wait until I can see the edges of the undersides just barely turning golden brown before pulling them out.
- Let the cakes cool for a few minutes on the baking sheets before transferring them to wire racks to cool completely.
- Pull the whipped cream icing from the fridge and set it aside. Take the cooled cakes and flip them over so their flat sides are facing up. Using a brush or spoon, coat the flat face of the cakes with the cooled lemon simple syrup.
- Add the blueberries into the whipped cream and mix gently to combine.
- Sandwich a generous amount (let your heart guide this measurement) of blueberry whipped cream filling between two cakes and repeat until you have a bunch of beautiful whoopie pies.
These babies definitely need to be stored in the refrigerator because of the whipped cream filling.
Your Resident Dungeon Master,