Strawberry Pink Lemonade Whoopie Pies
- Difficulty: Easy
- Makes: 11 whoopie pies
- Nutritional Information Per Serving (Serving Size: 1 of 11 servings)
Calories: 475 | Total Fat: 24 g | Saturated Fat: 14 g | Carbohydrates: 63 g | Dietary Fiber: 1 g | Sugar: 22 g | Protein: 4 g | Cholesterol: 90 mg | Sodium: 341 mg
- Total Time: 2 hr 45 min (includes freezing and chilling times)
- Prep Time: 30 min
Whoopie Pie Cakes:
- One 15.25-ounce package strawberry cake mix
- 2 large eggs
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
Frosting:
- 1 stick (8 tablespoons) unsalted butter, softened to room temperature
- 4 ounces cream cheese, softened to 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
Ready to create these delightful, zesty treats? Dive in and bring a burst of strawberry-lemon sunshine to your kitchen!
Directions:
- Prepare the whoopie pie cakes: Line 2 rimmed baking sheets with parchment paper. In a medium bowl, mix the strawberry cake mix, eggs, and cooled melted butter until combined (about 2 minutes)the batter will be thick and scoopable. Drop rounded tablespoons (or use a small ice cream scoop) onto sheets, spacing 1-2 inches apart for 22 cakes total. Freeze for 30 minutes while preheating oven to 350F.
- Bake until cakes spring back when lightly pressed, 12-15 minutes. Cool completely on a wire rack.
- Make the frosting: With an electric mixer and paddle attachment, beat butter and cream cheese until light and fluffy (3 minutes). Add vanilla and half the powdered sugar; beat until combined. Mix in lemon juice, zest, remaining sugar, and food coloring until smooth. Chill 30 minutes.
- Spread 1 tablespoons frosting on the flat side of 11 cakes. Top with remaining cakes, flat sides down. Refrigerate until servingthese vibrant whoopie pies are irresistibly soft, tangy, and perfect for sharing joy![1]
