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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.

Graham cracker crumbs atop other dry ingredients in a mixing bowl

Get a box of cake mix.  Add some oil, water and eggs…oh and also a cup of graham cracker crumbs…

Whoopie pie batter being beaten with a mixer

Mix that up for a minute or so. It’ll get thick and pretty.

Batter for key lime whoopie pies

On 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 sheet

They’ll bake up nice and domey!

Baked whoopie pie cakes on a cooling rack

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

Lime zest in a bowl

Start by zesting a few limes…

Creamy lime filling for whoopie pies in a bowl

Then 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 pie

And 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
Key Lime Whoopie Pies | Cookies and Cups

I might have eaten 13 of these.  So good.

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

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


  • 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


  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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55 comments on “Key Lime Whoopie Pies”

  1. 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.

  2. 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!

  3. 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. 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. 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.

    2. 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 hopes of finding that perfect cake type Whoopi pie cakey cookie were as deflated as the cookies. I use my own key lime mouse filling, so only needed the Whoopie pie part but unfortunately it was a bust for me. Will come up with my own.

  4. 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 🙂

  5. ashley - Baker by Nature

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

  6. 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.

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