You will love this recipe for Lemon Lavender Whoopie Pies if you want something pretty, light, and elegant-looking without spending all day in the kitchen. These soft, pillowy lemon cake sandwiches with creamy lavender frosting feel special enough for Mother’s Day desserts, baby showers, or bridal brunches, but they actually start with just a boxed cake mix.. If you are always pinning Spring baking ideas and then run out of time to actually make them, this is the recipe that will finally happen; it is fast, simple, and looks like you bought it from a fancy bakery.
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Ingredients for Lemon Lavender Whoopie Pies
Lemon Cake Rounds
- 1 box lemon cake mix (15.25 oz)
- 2 large eggs
- 1/3 cup neutral oil (canola or vegetable)
- 1/4 cup sour cream or Greek yogurt (for soft, pillowy texture)
- 1/4 cup milk
- 1 tablespoon lemon zest (optional, but makes them taste like fresh lemon desserts)
- Optional: 1/2 teaspoon vanilla extract
Lavender Filling
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 to 4 cups powdered sugar, sifted if lumpy
- 1 teaspoon dried culinary lavender buds
- 3 to 4 tablespoons heavy cream or milk (to thin to a spreadable texture)
How to Make Lemon Lavender Whoopie Pies
1. Preheat your oven to 350°F and line 2 baking sheets with parchment paper to prevent sticking and keep the bottoms soft and even.
2. Mix the lemon cake batter.
In a large mixing bowl the lemon cake mix , eggs, oil, sour cream or Greek yogurt, milk, lemon zest and vanilla, if using. Stir until the batter is smooth and thick. You want it scoopable, not runny; stop mixing as soon as there are no dry streaks.
3. Scoop the whoopie pie rounds
Use a 1 1/2 tablespoon cookie scoop (or a measuring spoon) to portion the batter onto your prepared baking sheets. Space each mound about 2 inches apart, as they will spread.
4. Bake the lemon rounds.
Bake one sheet at a time for 8 to 10 minutes. They are done when the tops look set and they spring back lightly when touched in the center
5. Let the cakes cool on the baking sheet. When they’re completely cool and you’re ready to add the filling, carefully lift the whoopie pie rounds off the baking sheet. You may need a rubber spatula to gently pull them up.
6. Infuse the lavender milk
Add the heavy cream and dried culinary lavender to a small microwave-safe bowl or measuring cup.
Microwave in 30-second bursts until the cream is hot and steaming (not boiling). Cover and let steep for 5–10 minutes, depending on how strong you want the lavender flavor.
Strain out the lavender buds, then let the cream cool to room temperature (or you can stick it in the fridge to cool faster). You don’t want to add warm cream to butter.
7. Make the lavender buttercream filling
In a large bowl, beat the butter, powdered sugar and 1-2 tablespoons of lavender-infused milk together until smooth.
Check your texture, if you want it thicker, add a bit more powdered sugar. If you want it softer, add a tiny splash more lavender milk.
8. Add a couple drops of light purple food coloring for a cute lavender-esque color.
9. Pair up your cooled lemon cake rounds by size so each sandwich looks neat and even.
10. Transfer the filling to a piping bag with a star tip (I like the Wilton 1M tip) or zip-top bag with the corner snipped off. You can also just use a spoon or offset spatula.
11. Pipe or spread a generous layer of filling onto the flat side of one cake. Then, top with the flat side of a second cake and gently press to spread the filling to the edges.
Repeat with the remaining cakes and filling.
12. Place the assembled whoopie pies in a single layer in an airtight container that’s lined with parchment paper or sprinkled with a bit of powdered sugar. Refrigerate for 3 to 4 days; let them come to room temperature before serving so the cakes are soft and the filling is creamy.
To freeze, layer whoopie pies between sheets of parchment in a freezer-safe container and freeze for up to 1 month. Thaw in the fridge overnight.
Pro Tips
- Use the lemon zest. Even if the cake mix already has lemon flavor, that tablespoon of fresh zest makes these taste like homemade lemon desserts instead of boxed cake mix. You might even want the zest of 2 lemons just to get that nice, fresh flavor.
- Use a piping bag for pretty filling. I like to use the Wilton 1M star tip, but you can also use a plain round tip. I like to start in the middle of my whoopie pie round and then pipe a swirl working my way out to the edges.
- Beware that whoopie pies like to stick to things. They’re wonderful, soft cake-iness will indeed stick to any smooth surface. I recommend lining your storage container with parchment paper and sometimes even a little dusting of powdered sugar can help.
- Go light on the lavender . Culinary lavender is strong. Start with the 1 teaspoon listed and keep the rest of your lavender buds stored for next time. If you want a stronger flavor next round, you can steep it a minute or two longer.
FAQs
Can I use a different cake mix flavor?
Yes. For a slight twist on these cake mix desserts, you can try a vanilla mix with extra lemon juice and zest. I wouldn’t recommend a white cake mix, because those can overbake easily and your rounds might brown. Lemon cake mix gives the brightest flavor, though.
Do I have to use sour cream or Greek yogurt?
I highly recommend it, but you technically don’t have to. That little bit of sour cream or Greek yogurt is what keeps the cake rounds soft and moist. If you leave it out, the texture may be drier and more cookie-like.
Where can I buy culinary lavender?
You can find culinary lavender pretty easily online. I get mine on Amazon. You don’t need a large amount, either, for this recipe. I once got a 2 oz. packet and it lasted me for many batches of cupcakes with lavender frosting. You can also sometimes find culinary lavender in tea shops.
What band cake mix should I use?
I like to use Duncan Hines cake mixes, because they typically deliver the best flavor in my opinion. However, especially for this recipe, you want a cake mix that’s 15.25 ounces, which the Duncan Hines ones usually are. If you go with a different brand, just make sure you check the weight.
How far in advance can I make these for a party?
You can assemble them 1 to 2 days ahead, store in the fridge in an airtight container, and bring them to room temperature before serving. I recommend lining your container with parchment paper and a small sprinkle of powdered sugar so things don’t stick together. Whoopie pies love to stick together.
How many whoopie pies does this recipe make?
Using a 1 1/2 tablespoon scoop, you will usually get about 12 assembled whoopie pies (24 rounds), depending on how generously you scoop. For minis, you will get more.
These Lemon Lavender Whoopie Pies are one of my favorite Spring baking ideas because they feel delicate and special, yet they’re simple enough when you can use a boxed cake mix. They make impressive Mother’s Day desserts, treats for bridal showers, or even simple weeknight treats.
If you are looking for a pretty addition to your lemon desserts lineup or want a new go–to among your cake mix desserts, these little sandwiches are such a fun place to start. Once you make them once, you will see how quick they are to throw together, even on a busy schedule.
Lemon Lavender Whoopie Pies
Ingredients
Lemon Cake Rounds
- 1 box lemon cake mix 15.25 oz
- 2 eggs
- 1/3 cup neutral oil canola or vegetable
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup milk
- 1 Tbsp lemon zest optional, but nice for flavor. You might need the zest from 2 lemons to get 1 tablespoon, but it's worth it.
- 1/2 tsp vanilla optional
Lavender Filling
- 1 cup (2 sticks) butter
- 3 1/2 - 4 cups powdered sugar
- 1 tsp culinary lavender
- 3-4 Tbsp milk or heavy cream
- light purple food coloring optional
Instructions
- Preheat your oven to 350°F and line 2 baking sheets with parchment paper to prevent sticking and keep the bottoms soft and even.
- In a large mixing bowl the lemon cake mix , eggs, oil, sour cream or Greek yogurt, milk, lemon zest and vanilla, if using. Stir until the batter is smooth and thick.
- Use a 1 1/2 tablespoon cookie scoop (or a measuring spoon) to portion the batter onto your prepared baking sheets. Space each mound about 2 inches apart, as they will spread.
- Bake one sheet at a time for 8 to 10 minutes. They are done when the tops look set and they spring back lightly when touched in the center.
- Let the cakes cool on the baking sheet. When they’re completely cool and you’re ready to add the filling, carefully lift the whoopie pie rounds off the baking sheet. You may need a rubber spatula to gently pull them up.
- Add the heavy cream and dried culinary lavender to a small microwave-safe bowl or measuring cup.Microwave in 30-second bursts until the cream is hot and steaming (not boiling). Cover and let steep for 5–10 minutes, depending on how strong you want the lavender flavor.
- Strain out the lavender buds, then let the cream cool to room temperature (or you can stick it in the fridge to cool faster). You don’t want to add warm cream to butter.
- In a large bowl, beat the butter, powdered sugar and 1-2 tablespoons of lavender-infused milk together until smooth.Check your texture, if you want it thicker, add a bit more powdered sugar. If you want it softer, add a tiny splash more lavender milk.
- Add a couple drops of light purple food coloring for a cute lavender-esque color.
- Pair up your cooled lemon cake rounds by size so each sandwich looks neat and even.
- Transfer the filling to a piping bag with a star tip (I like the Wilton 1M tip) or zip-top bag with the corner snipped off. You can also just use a spoon or offset spatula.
- Pipe or spread a generous layer of filling onto the flat side of one cake. Then, top with the flat side of a second cake and gently press to spread the filling to the edges.
- Repeat with the remaining cakes and filling.
- Place the assembled whoopie pies in a single layer in an airtight container that’s lined with parchment paper and sprinkled with a bit of powdered sugar. Refrigerate for 3 to 4 days; let them come to room temperature before serving so the cakes are soft and the filling is creamy. To freeze, layer whoopie pies between sheets of parchment in a freezer-safe container and freeze for up to 1 month. Thaw in the fridge overnight.
