Strawberry Pink Lemonade Whoopie Pies
- Level: Easy
- Yield: 11 whoopie pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 475
- Total Fat
- 24
- Saturated Fat
- 14
- Carbohydrates
- 63
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 90
- Sodium
- 341
- Total: 2 hr 45 min (includes freezing and chilling times)
- Active: 30 min
Ingredients
Whoopie Pies:
One 15.25-ounce box strawberry cake mix
2 large eggs
1 stick (8 tablespoons) unsalted butter, melted and cooled
Filling:
1 stick (8 tablespoons) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
3 to 4 drops yellow food coloring
Directions
- For the whoopie pies: Line 2 rimmed baking sheets with parchment paper; set aside. In a medium bowl, mix together the cake mix, eggs and melted butter until incorporated, about 2 minutes. The mixture should be much thicker than cake batter and should hold its shape. Measure 1 rounded tablespoon of batter and place on the baking sheet (use a small ice cream scoop if you have one) 1 1/2 to 2 inches apart, ending up with 22 cookies. Freeze the baking sheets of cookie dough for 30 minutes.
- While the cookies freeze, preheat the oven to 350 degrees F.
- Bake the cookies until the tops spring back when touched, 12 to 15 minutes. Transfer the cookies to a wire rack and allow to cool completely.
- For the filling: Using a mixer with the paddle attachment, beat the butter and cream cheese until light and fluffy, about 3 minutes. Add the vanilla and half the powdered sugar; mix until well incorporated. Then add the lemon juice, zest, remaining powdered sugar and the food coloring; mix again until smooth. Chill about 30 minutes.
- Scoop 1 1/2 tablespoons of the filling on to the flat side of 11 cookies. Top with the remaining 11 cookies to create a sandwich. Store in the refrigerator until ready to enjoy!