Ingredients

The following ingredients have 16 Servings
  • 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
  • 1/2 cup unsalted butter (softened)
  • 1/4 cup dark brown sugar (packed)
  • 1 large egg
  • 3/4 cup molasses
  • 1/2 cup buttermilk
  • 4 tablespoon unsalted butter (softened)
  • 4 ounce cream cheese (softened)
  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • Juice of 1 lemon

Instruction

  • Preheat oven to 375 °F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • In a large bowl, whisk together all the dry ingredients.
  • 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.
  • Mix in half of the dry ingredients, the molasses, the remaining dry ingredients, and then the 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.
  • 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.