Lemon Lavendar Whoopie Pies-6569

These Lemon Whoopie Pies with Lavender Frosting are my kryptonite. I. love. them. I think part of it has something to do with my latest obsession with lemon.

To me, Whoopie Pies taste like someone cut the tops off two cupcakes (the best part), flipped them over and sandwiched the frosting together. Like a cupcake-top sandwich!

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I learned about making Whoopie Pies just recently when styling and photographing an Amish Pie cookbook. Amish women are credited with inventing them. They would bake these desserts and put them in farmers’ lunch pails. When farmers would find the treats in their lunch, they would shout “Whoopie!” It is thought that the original Whoopie pies may have been made from cake batter leftovers (which is a great idea). 


Whoopie Pies are more traditionally two chocolate cake-like cookies with a creamy frosting sandwiched between. This Lemon Lavender version really elevates this traditionally Amish recipe.

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They are soft and sweet with intricate flavors of lavender and lemon. Plus, I love the soft lemon and purple colors—which would be adorable for a baby shower!

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Lemon Whoopie Pies and Lavender Frosting

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon lemon zest
1 egg
1 Tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
Lavender Frosting
6 Tablespoons unsalted butter, room temperature
6 ounces cream cheese, room temperature
1 teaspoon vanilla extract
1 Tablespoon fresh lemon juice
6 – 8 drops lavender oil (to taste)
3 cups powdered sugar (plus extra for dusting)



Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a bowl, whisk together flour, baking powder, baking soda and salt.

In the bowl of a mixer fitted with the paddle attachment, beat butter and sugar on a medium speed until light and fluffy. Add lemon zest, egg, lemon juice and vanilla. Mix until smooth. Reduce to low speed and add flour mixture and buttermilk, alternating dry and wet ingredients, starting and ending with flour mixture until just combined.

Transfer mixture to a pastry bag, cut 1/2 inch off tip. Pipe 1-inch rounds about 2 inchs apart on parchment-lined sheets.

Bake at 350 degrees for 10 to 12 minutes until a toothpick inserted into the center of a cookie comes out clean. Remove from oven and let cool on baking sheets until completely cool.

Once cool, make the frosting. In the bowl of an electric mixture fitted with a whisk attachment, beat the butter and cream cheese on medium until smooth. Add vanilla and lemon juice. Add the lavender tasting after every couple of drops until there is a light lavender taste. Add powdered sugar and mix until smooth. Transfer frosting to a pastry bag and cut 1/2 inch off tip.

Turn half of one cooled cookie upside down, flat side facing up. Pipe frosting on top of flat side of cookie and another cookie, flat side down, on top of filling—sandwiched together. Repeat with all cookies. Dust each cookie with sifted powdered sugar.

Store in refrigerator and serve with cold milk.

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