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Lemon Poppyseed Whoopie Pies Recipe

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3.8 from 12 reviews

These Lemon Poppyseed Whoopie Pies are a delightful twist on a classic treat, featuring soft, tender cake rounds infused with lemon zest and poppy seeds, sandwiched together with a smooth, tangy lemon buttercream. Perfect for gatherings or as a sweet snack, these whoopie pies combine a bright citrus flavor with a subtle crunch from the poppy seeds, baked to a light golden finish.

Ingredients

Cake:

  • 192 grams all purpose flour (1 1/2 cups)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 60 grams unsalted butter, softened (4 tablespoons)
  • 100 grams granulated sugar (1/2 cup)
  • 1 large egg, at room temperature
  • 12 grams lemon zest (2 tablespoons)
  • 75 milliliters whole milk (1/3 cup)
  • 16 grams poppy seeds (2 tablespoons)
  • 2-3 drops yellow gel food coloring

Lemon Buttercream:

  • 60 grams unsalted butter, softened (4 tablespoons)
  • 435 grams confectioner’s sugar (3 1/4 cups), plus more to adjust consistency
  • 60 milliliters whipping cream (1/4 cup), plus more to adjust consistency
  • 30 milliliters lemon juice (2 tablespoons)
  • 4 grams lemon zest (2 teaspoons)
  • 1/8 teaspoon fine sea salt

Instructions

  1. Preheat Oven and Prepare Tray: Preheat your oven to 375°F (190°C) and line a half sheet rimmed baking tray with a silicone mat to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly combined.
  3. Cream Butter and Sugar: In a separate bowl or stand mixer, whip the softened butter on high speed until smooth and creamy, about 1 minute. Gradually mix in the granulated sugar, then add the egg, lemon zest, and yellow gel food coloring. Continue mixing on high speed until the mixture is well combined.
  4. Combine Wet and Dry Mixtures: Reduce mixer speed to low, then add the dry ingredients in batches, followed by the whole milk, mixing just until combined to avoid overmixing.
  5. Fold in Poppy Seeds: Using a rubber spatula, gently fold the poppy seeds into the batter to evenly distribute them.
  6. Pipe Batter onto Tray: Transfer the batter to a piping bag fitted with a 1/2-inch round tip. Pipe 1 1/2-inch rounds onto the prepared baking tray, spacing them to allow for spreading. You should have about 24 rounds. Smooth the tops gently with your fingertips.
  7. Chill Batter: Refrigerate the piped batter on the tray for 20 minutes to firm up and help maintain shape during baking.
  8. Bake Cakes: Bake the whoopie pies in the preheated oven one tray at a time for 9-10 minutes, or until the edges are lightly golden brown.
  9. Cool Cakes: Allow the cakes to cool on the tray for 10 minutes, then transfer them to a wire rack to cool completely while you prepare the buttercream.
  10. Prepare Lemon Buttercream: In a clean large bowl or stand mixer, whip the softened butter on high speed until light and fluffy, about 1 minute.
  11. Add Sugar and Cream: Gradually add the confectioner’s sugar alternating with the whipping cream, mixing well after each addition. The mixture will look dry and thick initially.
  12. Flavor and Adjust Consistency: Mix in the lemon zest, lemon juice, and fine sea salt until the buttercream is smooth and creamy, approximately 3-5 minutes. Add more confectioner’s sugar if needed to reach a pipe-able consistency.
  13. Pipe Buttercream: Transfer the buttercream to a piping bag fitted with a 1/2-inch round tip for easy assembly.
  14. Pair and Assemble: Match the whoopie pie cakes into pairs based on similar size and shape, identifying ‘tops’ and ‘bottoms’ for assembly.
  15. Fill and Sandwich: Pipe a dollop of lemon buttercream onto the flat side of each ‘bottom’ cake and gently press the matching ‘top’ cake over it to form a sandwich.
  16. Serve or Store: Serve whoopie pies immediately or store them in an airtight container at room temperature for up to 3 days.

Notes

  • Refrigerating the piped batter before baking helps maintain the round shape and prevents excessive spreading in the oven.
  • The yellow gel food coloring is optional but enhances the bright lemony appearance of the cakes.
  • Use room temperature butter and eggs to ensure a smooth, creamy batter and buttercream.
  • If the buttercream is too thin, add more confectioner’s sugar; if too thick, add a little more whipping cream to achieve the desired consistency.
  • These whoopie pies are best enjoyed within three days for optimal freshness.

Find it online: https://miracooking.com/lemon-poppyseed-whoopie-pies-recipe/