Key Lime Whoopie Pies

Key Lime Whoopie Pies | Cookies and Cups

I have a little guy home from school this week because he’s sick.

It’s a little introduction into summer break for me.

I thought I was ready.

I’m not ready.

The endless episodes of Pokemon on a loop…the eating….ALLTHEEATING…the “Can blah blah blah come over?”…the “sleeping in” which is a made up imaginary thing…because my kids seem to like to get up EARLIER on days when they have no school…major fail kids…and the in and out, in and out, in and out…

Don’t get me wrong, I love the bejeezus out of my kids.   But I straight lock my doors when they go outside anymore.

Because without a doubt 2 minutes after they go out, they will be back in.

And then out.

And thennnn back in.

I air condition my back deck, which is really not expensive at all…

So yeah, summer break for us is almost here (I know a lot of you having been dealing with all the things for a few weeks already) and even though I thought I was ready, I’m starting to second guess my sanity.

Pray for me.

And then make these Key Lime Whoopie Pies.

The end.

Key Lime Whoopie Pies | Cookies and Cups

As you know, I am addicted to Key Lime anything.  Here are some of my past recipes.

Luckily lime is fruit, so I feel 1/8 less guilty about it.

Also these whoopie pies are basically an inside-out cupcake.  Did I just invent something?  An inside-out cupcake?  Don’t google that, I call dibs.

Let’s start.

Get a box of cake mix.  Add some oil, water and eggs…oh and also a cup of graham cracker crumbs…Graham cracker crumbs atop other dry ingredients in a mixing bowl

Whoopie pie batter being beaten with a mixerMix that up for a minute or so. It’ll get thick and pretty.

Batter for key lime whoopie piesOn a parchment lined baking sheet, spoon batter into circles about two inches apart…

Circles of batter for key lime whoopie pies on a parchment-lined baking sheetThey’ll bake up nice and domey!

Baked whoopie pie cakes on a cooling rack

While they’re cooling, go ahead and make your filling.

Start by zesting a few limes…Lime zest in a bowl

Creamy lime filling for whoopie pies in a bowlThen add that into some cream cheese, powdered sugar and key lime juice…I used a piping bag for easy filling…

Half of a whoopie pie with a swirl of creamy lime filling

Key lime whoopie pieAnd squish the filling between 2 cookies…I dipped half of each sandwich into some extra graham cracker crumbs.

I was feeling fancy.

Key Lime Whoopie Pies | Cookies and Cups

I might have eaten 13 of these.  So good.Key Lime Whoopie Pies | Cookies and Cups

Key Lime is in the air over at Confessions of a Cookbook Queen too!  Hop over and check out Kristan’s Key Lime Eclairs… how good do those sound?!

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Key Lime Whoopie Pies


Ingredients:

Cookie

  • 1 box yellow cake mix (or vanilla)
  • 1 cup graham cracker crumbs
  • 1/2 cup canola oil
  • 1/2 cup water
  • 3 eggs

Filling

  • 1 (8 oz) block cream cheese, room temperature
  • 4 cups powdered sugar
  • 1 Tbsp Lime Zest (about 2 limes)
  • 3 Tbsp Key Lime Juice (about 2 limes)
  • *optional ~ graham cracker crumbs for garnish

Instructions

  1. Preheat oven to 350°
  2. Line baking sheet with parchment paper.
  3. In mixing bowl combine cake mix, graham crumbs, oil, water and eggs. Stir to combine and then beat on medium high for 1 minute.
  4. Drop batter (approx 2 Tbsp) onto lined baking sheet, 2 inches apart.
  5. Bake 9-11 minutes until set and edges are lightly golden. Transfer to a wire rack to cool completely.
  6. For filling combine cream cheese, powdered sugar, zest and lime juice in bowl of stand mixer. Mix on low until ingredients combine, Turn mixer up to medium and beat for 1 1/2-2 minutes until smooth and creamy.
  7. Fill whoopie pies with about 2 Tbsp of filling.
  8. Garnish edges with graham cracker crumbs if desired.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Tricia
May 18, 2017 1:44 pm

My filling istoo runny. I added another cup of powdered sugar. It’s still runny so I’ve stuck it in the refrigerator to see if it will thicken a bit.

Lana
March 24, 2017 11:32 am

I was wondering if this recipe uses the old 18.25 oz or the new smaller 15.25 oz size box of cake mix. I have other recipes that use cake mix as the base and I had to purchase another box and add about 1/2 cup to make up the difference. Gotta love the cake mix companies and the smaller boxes!

Aubyrne
May 21, 2014 2:06 am

About how many does pies does one recipe make? I’ve been dying to make these for ages!

Bridget
July 28, 2013 4:47 pm

My whoopie pies are not rising like yours. They are spreading out and becoming thin. I tried adding more flour but that doesn’t seem to work. Any suggestions?

Bridget
July 30, 2013 10:52 am
Reply to  Shelly

Yes it was. I did not use a box cake mix but I don’t understand how that would be a problem, but I will try that next time.

Norma
May 20, 2020 8:46 pm
Reply to  Bridget

EXACTLY! I am a seasoned baker And normally make up my own recipes , but I was called to do a Keylime Whoopie pie with a graham cracker Cake type cookie and did not have time to experiment and make up my own recipe. So I went googling and found this recipe and saw the picture and thought that is great that’s perfect that’s what I’m looking for. However like you when I looked into my oven while my ‘pies’ were baking they look like pancakes. Absolutely nothing like the pictures pictured here on this recipe. Needless to say my… Read more »

Elizabeth
July 22, 2013 8:11 pm

How do you store these? (If any are left!)

Raylene
July 2, 2013 4:20 pm

Hmm… in the middle of making them and I’m wondering why my mixture looks so thick! It’s definitely not spoonable. It must need more water, since we’re adding more dry ingredients? Thanks! It smells really good though 🙂

June 25, 2013 11:37 am

I feel like I say this every time I come here… but here it goes again – I must make these and you’re brilliant!!!

Victoria
June 22, 2013 8:15 pm

Okay…waiting for the s’mores version of this! Love the idea of graham cracker in the cake mix…until then, I will have to try this nice change in desserts.

Shelley
June 21, 2013 4:11 pm

My Mother would (and instruct the baby-sitter to do so in the summer) totally lock us outside. Ever so often she would feel sorry for us and put some Kool-Aid on the porch. Good times. And these look amazing!!

Joy
June 20, 2013 10:16 pm

Made these and it might be illegal how yummy they are! You definitely need a pastry bag to make these easily (I used a sandwich bag with an edge cut off. Things got a little messy, but it all came out great in the end!).

June 20, 2013 5:21 pm

You and Kristan and your key lime brilliance! or brilliances? nope, the red dotted underline spelling corrector thingy is saying just “brilliance”. Anyway, brilliant! 😉

June 20, 2013 1:47 am

I’m imagining the tartness going on in these, and I’m loving it. I can’t wait to try them.

June 19, 2013 11:37 pm

That freshly grated lime zest totally does it for me! These look amazing, Shelly!

June 19, 2013 9:57 pm

These look fantastic. So funny too because I was looking in a cookbook and saw a recipe for Key Lime Whoopie Pies, but these look better and way easier, and I’m all for that 🙂

June 19, 2013 6:54 pm

Wow Shelly, I LOVE Key Lime Pie and this looks amazing. I was just thinking about making s’more pancakes for the kids and thinking to myself, mixing in graham cracker crumbs should do the trick, thanks for confirming that for me!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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