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.
Servings: 20 Whoopie Pies
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 ½ cup butter until smooth and creamy.
- Add 15.25 oz lemon cake mix, 3 large eggs and ¼ cup 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 ¾ cup butter until smooth.
- Slowly mix in 4 cups powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract and 2 Tablespoons lemon juice until combined.
- Turn 1 cup freeze dried 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 ½ of the whoopie pies, then top with remaining whoopie pies.
Nutrition
Serving: 1whoopie pie | Calories: 295kcal | Carbohydrates: 43g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 289mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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