Mini Gingerbread Whoopie Pies
Mini gingerbread whoopie pies are the perfect little treat for the holiday season! Make this for all your festive holiday gatherings!
Servings: 16 whoopie pies
Ingredients
For the whoopie pies
- 2 cups (250 g) all-purpose flour
- ½ cup (60 g) whole wheat flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ½ cup (114 g) unsalted butter softened
- ¼ cup (55 g) dark brown sugar packed
- 1 large egg
- ¾ cup (253 g) molasses
- ½ cup (118 ml) buttermilk
For the lemon cream cheese filling
- 4 tablespoon (56 g) unsalted butter softened
- 4 ounce (113 g) cream cheese softened
- 1 ½ cups (180 g) powdered sugar
- ¼ teaspoon vanilla extract
- 1 teaspoon lemon zest
- Juice of 1 lemon
Instructions
- Preheat oven to 375 °F (191 °C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, whisk together all the dry ingredients.2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cloves
- 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.1/2 cup unsalted butter, 1/4 cup dark brown sugar, 1 large egg
- Mix in half of the dry ingredients, the molasses, the remaining dry ingredients, and then the buttermilk.3/4 cup molasses, 1/2 cup 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.4 tablespoon unsalted butter, 4 ounce cream cheese, 1 1/2 cups powdered sugar, 1/4 teaspoon vanilla extract, 1 teaspoon lemon zest, Juice of 1 lemon
- 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.
- Store in an airtight container for up to 5 days.
Notes
adapted from: King Arthur Flour
Nutrition
Serving: 1 Whoopie Pie | Calories: 267 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 12 g | Fiber: 1 g | Sugar: 24 g
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