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… photo IMG_1206_zps92d4ea10.jpg

Mix that up for a minute or so.  photo IMG_1207_zps74409ccd.jpgIt’ll get thick and pretty.

 photo IMG_1212_zpsf06bd2f3.jpgOn a parchment lined baking sheet, spoon batter into circles about two inches apart…

 photo IMG_1214_zps55344571.jpgThey’ll bake up nice and domey!

 photo IMG_1224_zps9437c942.jpg

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

Start by zesting a few limes… photo IMG_1232_zpsae68eafc.jpg

Then add that into some cream cheese, powdered sugar and key lime juice… photo IMG_1233_zpsfe1defb4.jpgI used a piping bag for easy filling…

 photo IMG_1235_zps5fc2ad62.jpg

And squish the filling between 2 cookies… photo IMG_1237_zps345512c5.jpgI 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?!

Print

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.

 

54 Responses

  1. I hate making lunches. HATE. IT. I don’t want to stop what I’m doing and make like a zillion different things for lunch. I’m over it and we’re a week in. At least there are these gorgeous whoopie pies to keep you company!

  2. “I air condition my back deck”….!!!!! Crack me up! My son is doing that right now for me too!!!! I hear ya sista!

    These whoopie pies look scrumptious! I Love key lime!

  3. Sandy

    My mom always sent us outside and then locked the door behind us. For hours. She claimed the floor was wet. We all still love her.

  4. Brynn

    Oh my gosh! These look so yummy and are highly compatible with my current Lime Obsession Diet! It is the new diet where you eat (or roll around in) any lime sweet you want and don’t worry about the five pounds you will most certainly gain. I will be making these ASAP! 😀

  5. 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!

  6. 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 🙂

  7. 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!).

  8. Shelley

    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!!

  9. Victoria

    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.

  10. Raylene

    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 🙂

  11. Bridget

    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?

    1. Shelly

      That’s very strange! I used a box of cake mix (standard size)…If I were having this issue I would definitely add more flour, but you really shouldn’t have to! Is your oven temperature accurate?

      1. Bridget

        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.

  12. Lana

    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!

  13. Tricia

    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.

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