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Lemon Blueberry Whoopie Pies
Soft lemon whoopie pies filled with bright blueberry buttercream are easy to make with the help of a cake mix. They are a perfect handheld treat for spring and summer.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Additional Time
30
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Servings:
20
Whoopie Pies
Author:
Carlee
Ingredients
Whoopie Pies
½
cup
butter
softened
15.25
oz
lemon cake mix
3
large eggs
¼
cup
sour cream
Blueberry Filling
¾
cup
butter
softened
4
cups
powdered sugar
¼
teaspoon
salt
1
teaspoon
vanilla extract
2
Tablespoons
lemon juice
1
cup
freeze dried blueberries
Instructions
Cake Mix Whoopie Pies
Preheat oven to 350°F and line 3 baking sheets with silicone mats or parchment paper.
In medium mixing bowl, beat butter until smooth and creamy.
Add cake mix, eggs and sour cream, stir until combined.
Scoop a Tablespoon (or small cookie scoop) full of batter onto the lined baking sheets, leaving plenty of room between mounds of batter.
Refrigerate for at least 30 minutes.
Bake for 9-10 minutes or until completely set.
Cool on the baking sheet for 2 minutes then remove to a wire rack to cool completely.
Blueberry Buttercream
To make the frosting, beat the softened butter until smooth.
Slowly mix in powdered sugar, salt, vanilla and lemon juice until combined.
Turn blueberries into powder using either a food processor or blender. Add blueberry powder to frosting mixture.
Adjust consistency with a little more milk or lemon juice if needed.
Pipe or spread over 1/2 of the whoopie pies, then top with remaining whoopie pies.
Nutrition
Serving:
1
whoopie pie
|
Calories:
290
kcal
|
Carbohydrates:
41
g
|
Protein:
2
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
60
mg
|
Sodium:
287
mg
|
Sugar:
32
g
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