I’ve mentioned previously that we are borderline obsessed with key lime. Key lime yogurt, key lime popsicles…we can’t get enough. And since key limes aren’t available throughout the year we might as well enjoy this flavor while we can.
My friend Jen made Key Lime Cake Balls for Ravinia and they were to.die.for. And then the next day we made these Graham and Key Lime Whoopie Pies. Also to.die.for!
We used this recipe for the cake portion so you can find step by step photos of that step there. Then, we just made up a key lime filling. The final result was a sweet and tart key lime heaven!! 🙂
Graham and Key Lime Whoopie Pies
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For the Graham Cracker Whoopie
- 1½ cups graham flour
- ¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons vegetable shortening
- 1 cup (packed) brown sugar
- 2 large eggs
- ½ cup buttermilk
- 2 tablespoons milk
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Key Lime Filling
- 2 cups confectioners’ sugar
- 4 ounces cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- 2 tablespoons key lime juice
- zest of 8 key limes
- Position a rack in the center of the oven and preheat the oven to 375 degrees F. We used whoopie pie pans but you can also use baking sheets lined with parchment paper.
- In a medium bowl, stir together both flours, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.
- In a measuring cup, combine the milk, baking soda and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low speed until just combined. Add the vanilla and beat on medium speed for about 2 minutes until completely combined.
- Using a spoon, drop about 1 tablespoon of batter onto the prepared baking sheets (or whoopie pie pans) and repeat, spacing them at least 2 inches apart.
- Bake 1 sheet at a time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a cooling rack.
- To make the filling, beat the butter and cream cheese on medium speed until smooth, about 3 minutes. Gradually add the confectioners’ sugar. Last, add the zest and key lime juice, beat until smooth.
- Use a piping bag to fill the whoopie pies.