Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Key Lime Whoopie Pies 3.3 (188) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 30, 2020 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 10 mins Yield: 20 Small, golf-ball-size key limes have a wonderful perfume and bright, complex flavor. If you can't find them, use regular limes instead. Ingredients 1 ⅓ 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 ½ teaspoon fine salt ½ cup full-fat plain yogurt ⅓ 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) ¼ 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. Print