Matcha Whoopie Pies with Lavender Filling
These soft and cakey Matcha Lavender Whoopie Pies are filled with a dreamy lavender buttercream that pairs perfectly with earthy matcha. With their beautiful color and delicate flavor, they’re an elegant treat that’s perfect for spring gatherings, tea parties, or anytime you’re craving unique matcha desserts.
Equipment
- 1 Small strainer
- 1 piping bag optional
- 1 baking sheet
- mixing bowls
Ingredients
Matcha Whoopie Pie Rounds
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup matcha powder culinary grade
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 1/2 tsp vanilla
- 3/4 cup whole milk
- 1/4 cup sour cream or plain Greek yogurt
Lavender Buttercream Filling
- 1 cup (2 sticks) unsalted butter softened
- 3 3/4 - 4 cups powdered sugar
- 1 tsp dried culinary lavender buds
- 2-4 Tbsp milk or heavy cream
- purple food coloring optional
Instructions
Make Matcha Whoopie Pie Rounds
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (2–3 minutes).
- Beat in the egg and vanilla extract.
- Stir in the sour cream.
- Add the dry ingredients in three parts, alternating with the milk, and mix just until combined.
- Use a 1½ to 2 tablespoon cookie scoop to portion out the batter onto your baking sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes, or until the tops spring back gently and the edges are just set.
- Let cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Make the Lavender Buttercream
- Warm the milk in the microwave until just bubbling. Then, steep the buds in it for 5-ish minutes (The longer you steep, the stronger the lavender flavor). Strain and cool before adding to the buttercream.
- In a large bowl, beat the softened butter until smooth and creamy.
- Add powdered sugar gradually, mixing on low until combined.
- Add the lavender-infused milk and beat on medium-high speed until light and fluffy.
- Add a touch of purple gel food coloring if desired.
Assemble the Matcha Whoopie Pies
- Match up your cooled cookie rounds by size.
- Pipe or spread a generous amount of lavender buttercream onto the flat side of one round.
- Top with the second round and gently press to create a sandwich.
- Optional: Chill the assembled whoopie pies for 15–20 minutes to help them set for cleaner edges. Store in an airtight container in the fridge. You can wrap individual whoopie pies in plastic wrap to ensure they don't stick together.