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Key Lime Whoopie Pies

Small, golf-ball-size key limes have a wonderful perfume and bright, complex flavor. If you can't find them, use regular limes instead.

  • prep: 30 mins
    total time: 1 hour 10 mins
  • yield: Makes 20

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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

Cook's Note

Get Ahead
Make your party a breeze by prepping the cream cheese filling or even the whole dessert in advance.

Directions

  1. Step 1

    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).

  2. Step 2

    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).

Source
Everyday Food, July/August July/August 2012

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Reviews (1)

  • 17 Jul, 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!