Reviews (2)
Add Rating & Review
188 Ratings
5 star values:
33
4 star values:
31
3 star values:
81
2 star values:
37
1 star values:
6
Martha Stewart Member
Rating: 5 stars
09/23/2019
can I use granulated sugar instead of brown sugar and how many the equivalent i haven't a good whoopie because I replace brown sugar with granulated one
Martha Stewart Member
Rating: 4 stars
07/17/2012
Decided to make these this afternoon after seeing them in my last issue of Everyday Food. The filling is fantastic! Perfect blend of sweet and tang. I did, however, have an issue with the dough. Even after chilling for over an hour, it was still very, very loose, more of a batter. I decided to place it all into a plastic bag, snip off the tip, and pipe them on my tray. That worked really well, except I made them too large, at first. They will spread! Next batch, I made smaller. Perfect!
Back to Key Lime Whoopie Pies
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr 10 mins
Yield: Makes 20
key-lime-whoopie-pies-med108588.jpg
Ingredients
Ingredient Checklist
1 1/3 cups all-purpose flour (spooned and leveled)
1 cup whole-wheat flour (spooned and leveled)
1 cup packed dark-brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon, divided
1/2 teaspoon fine salt
1/2 cup full-fat plain yogurt
1/3 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar
1 tablespoon grated lime zest plus 3 tablespoons juice (from 6 key limes or 2 limes)
1/4 cup granulated sugar
Cook's Notes
Get AheadMake your party a breeze by prepping the cream cheese filling or even the whole dessert in advance.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr 10 mins
Yield: Makes 20
key-lime-whoopie-pies-med108588.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr 10 mins
Yield: Makes 20
Recipe Summary
prep: 30 mins
total: 1 hr 10 mins
Yield: Makes 20
prep: 30 mins
total: 1 hr 10 mins
prep:
30 mins
total:
1 hr 10 mins
Yield: Makes 20
Makes 20
key-lime-whoopie-pies-med108588.jpg
key-lime-whoopie-pies-med108588.jpg
Ingredients
Ingredients
- 1 1/3 cups all-purpose flour (spooned and leveled)
- 1 cup whole-wheat flour (spooned and leveled)
- 1 cup packed dark-brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon, divided
- 1/2 teaspoon fine salt
- 1/2 cup full-fat plain yogurt
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 8 ounces cream cheese, room temperature
- 1 cup confectioners’ sugar
- 1 tablespoon grated lime zest plus 3 tablespoons juice (from 6 key limes or 2 limes)
- 1/4 cup granulated sugar
Directions
Preheat oven to 350 degrees, with racks in middle and bottom thirds. Whisk together flours, brown sugar, baking soda, 3/4 teaspoon cinnamon, and salt. In a large bowl, with a mixer, beat yogurt, oil, and eggs on medium, 3 minutes. With mixer on low, add flour mixture in 3 additions; beat in vanilla until combined. Refrigerate batter 30 minutes. Meanwhile, using clean mixer, beat cream cheese until smooth. Beat in confectioners’ sugar and lime zest and juice until smooth. Refrigerate filling, covered, until ready to use (or up to 3 days).
Combine remaining 1/4 teaspoon cinnamon and granulated sugar. Drop dough in 40 rounded tablespoons, 1 1/2 inches apart, on parchment-lined baking sheets. Bake until puffed and set, about 10 minutes, rotating sheets halfway through. Remove cakes from oven and immediately sprinkle with cinnamon-sugar. Let cool completely on sheets on wire racks. Peel cakes from parchment. Spread 1 tablespoon filling on flat sides of half the cakes and sandwich with remaining cakes. Serve immediately (or refrigerate in a single layer in an airtight container, up to 2 days).
Cook's Notes
Get AheadMake your party a breeze by prepping the cream cheese filling or even the whole dessert in advance.
Cook’s Notes
Get AheadMake your party a breeze by prepping the cream cheese filling or even the whole dessert in advance.
Reviews (2)
Add Rating & Review
188 Ratings
5 star values:
33
4 star values:
31
3 star values:
81
2 star values:
37
1 star values:
6
Martha Stewart Member
Rating: 5 stars
09/23/2019
can I use granulated sugar instead of brown sugar and how many the equivalent i haven't a good whoopie because I replace brown sugar with granulated one
Martha Stewart Member
Rating: 4 stars
07/17/2012
Decided to make these this afternoon after seeing them in my last issue of Everyday Food. The filling is fantastic! Perfect blend of sweet and tang. I did, however, have an issue with the dough. Even after chilling for over an hour, it was still very, very loose, more of a batter. I decided to place it all into a plastic bag, snip off the tip, and pipe them on my tray. That worked really well, except I made them too large, at first. They will spread! Next batch, I made smaller. Perfect!
Reviews (2)
Add Rating & Review
188 Ratings
5 star values:
33
4 star values:
31
3 star values:
81
2 star values:
37
1 star values:
6
Add Rating & Review
188 Ratings
5 star values:
33
4 star values:
31
3 star values:
81
2 star values:
37
1 star values:
6
188 Ratings
5 star values:
33
4 star values:
31
3 star values:
81
2 star values:
37
1 star values:
6
188 Ratings
5 star values:
33
4 star values:
31
3 star values:
81
2 star values:
37
1 star values:
6
- 5 star values:
- 33
- 4 star values:
- 31
- 3 star values:
- 81
- 2 star values:
- 37
- 1 star values:
- 6
Martha Stewart Member
Rating: 5 stars
09/23/2019
can I use granulated sugar instead of brown sugar and how many the equivalent i haven't a good whoopie because I replace brown sugar with granulated one
Martha Stewart Member
Rating: 4 stars
07/17/2012
Decided to make these this afternoon after seeing them in my last issue of Everyday Food. The filling is fantastic! Perfect blend of sweet and tang. I did, however, have an issue with the dough. Even after chilling for over an hour, it was still very, very loose, more of a batter. I decided to place it all into a plastic bag, snip off the tip, and pipe them on my tray. That worked really well, except I made them too large, at first. They will spread! Next batch, I made smaller. Perfect!
Martha Stewart Member
Rating: 5 stars
09/23/2019
can I use granulated sugar instead of brown sugar and how many the equivalent i haven't a good whoopie because I replace brown sugar with granulated one
Rating: 5 stars
Rating: 4 stars
07/17/2012
Decided to make these this afternoon after seeing them in my last issue of Everyday Food. The filling is fantastic! Perfect blend of sweet and tang. I did, however, have an issue with the dough. Even after chilling for over an hour, it was still very, very loose, more of a batter. I decided to place it all into a plastic bag, snip off the tip, and pipe them on my tray. That worked really well, except I made them too large, at first. They will spread! Next batch, I made smaller. Perfect!
Rating: 4 stars
All Reviews for Key Lime Whoopie Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Key Lime Whoopie Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
