Mini gingerbread whoopie pies are the perfect little treat for the holiday season! Make this for all your festive holiday gatherings or a baby shower, like the one we’re having today!
Today is a special day! We’re celebrating Audra and the upcoming arrival of her baby boy! I first met Audra when I went to NYC early this year for the Anderson Cooper Live taping. Jason and I met up with her at Chelsea Market immediately after the taping and we grabbed lunch together. Audra is a doll and has the biggest heart. She is one of the most welcoming and sweetest person I’ve met. Her smile is contagious and she’s got such a vibrant personality. I adore the energy she gives off and I’m SO thrilled for her and her husband on their upcoming bundle of joy. She is going to be such an amazing mother. I cannot wait to meet the future baker boy! :)
Jason’s dad’s side of the family is from Pennsylvania and they adore whoopie pies. The first time I ever went up there to visit them, I unintentionally brought my pumpkin whoopie pies and they were DEVOURED. We like to joke that those were the treats that I won the family over with ;)
A month ago, Jason and I went up to Pennsylvania again to celebrate his grandma’s 90th birthday. The day before, I just so happened to make these mini gingerbread whoopie pies, and again, coincidentally, had them around to bring up again to his family. They were devoured again; they sure love their whoopie pies up there!
So this mini gingerbread whoopie pie has the moistest gingerbread flavor cake base and the filling is a lemon cream cheese frosting. Oh my gosh. Have you ever had lemon and gingerbread together before? If you’ve haven’t, you MUST try it. It sounds like it’d be weird but it’s such a unique pairing and tastes amazing.
Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, whisk together all the dry ingredients.
In the bowl of a stand mixer (or using a hand mixer), beat butter and brown sugar together until light and fluffy. Beat in the egg, scraping down the sides of the bowl.
Mix in half of the dry ingredients, the molasses, the remaining dry ingredients, and then the buttermilk.
Drop the batter onto baking sheets using a medium cookie scoop (or 1 1/2 tbsp.).
Bake the cakes until puffed and set, about 9-12 minutes. Cool on the baking sheets until firm then transfer to a wire cooling rack to cool completely.
In the meantime, in a clean bowl of a stand mixer (or using a hand mixer), beat the butter and cream cheese together. Carefully add the powdered sugar until incorporated, then add the vanilla extract, lemon zest, and juice of 1 lemon. If the frosting is too runny, add more powdered sugar, 1/4 cup at a time. If the frosting is too stiff, add a tbsp. of milk at a time until desired consistency.
To assemble whoopie pies, spread a heaping tablespoonful of filling onto the flat side of half the cakes then top with the second, unfilled cake, rounded side up.
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