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Sweet and tangy, these lemon whoopie pies are a cloud-like dessert you won't want to miss this spring. True to a whoopie pie, these are light and fluffy cake-like cookies surrounded by sweet cream cheese frosting. Perfect for spring celebrations!
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3.77 from 164 votes

Lemon Whoopie Pies

Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Servings: 18


  • Lemon Whoopie Pies:
  • 1/2 cup All-Vegetable Shortening
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup warm water
  • juice and zest of 2 meyer lemons (about 1/3 cup lemon juice)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Cream Cheese Frosting:
  • 8 ounces cream cheese softened to room temperature
  • 1/2 cup unsalted butter softened to room temperature
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt


  • Preheat the oven to 400°F. Line baking sheets with parchment paper or silpat mats and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the shortening and sugar until light and fluffy, about 3 full minutes.
  • Add in the egg, vanilla, buttermilk, water, lemon juice and lemon zest and mix until the ingredients are fully incorporated.
  • In a medium bowl, whisk together the flour, baking soda and salt. Slowly add the dry ingredients to the wet mixture and mix on medium-low speed until just combined, being careful not to overmix.
  • Use a small cookie scoop (about 1 tablespoon) to drop batter onto prepared cookie sheets about 2 inches apart. Bake for 6-7 minutes in the preheated oven.
  • Allow cakes to cool on baking sheets for 5 minutes then transfer to wire racks to cool completely.
  • While cooling, make the cream cheese frosting. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy, about 2 minutes. Add 3 powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2-3 minutes until thick and smoth.