Funfetti Lemon Buttercream Whoopie Pies

Create this fan-favorite recipe in the comfort of your home
Funfetti Whopie Pie

Bird Bakery

This recipe is courtesy of Elizabeth Chambers Hammer, Founder of BIRD Bakery.

12
Servings
1235
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake

  • 12 Ounces butter
  • 3 Cups light brown sugar
  • 6 eggs
  • 3 Tablespoons vanilla
  • 2 Tablespoons pure almond extract
  • 2 Cups milk
  • 5 3/4 Cups all-purpose flour
  • 2 Tablespoons baking powder
  • 1 Tablespoon salt

For Grandmother’s Lemon Curd

  • 6 eggs
  • 6 yolks
  • 3 Cups granulated sugar
  • 5 1/2 Ounces lemon juice
  • 1 Ounce lemon zest
  • 1 1/2 Cup high-quality, unsalted butter

For the filling

  • 1 stick of butter
  • 3 Cups powdered sugar
  • 1 Tablespoon whole milk
  • 1 1/4 Teaspoon pure vanilla extract
  • 1/4 Cup lemon curd

Directions

For the cake

Preheat oven to 275 degrees F.

In a large bowl, combine, all-purpose flour, baking powder, and salt. Set aside.

In a separate bowl, cream butter and light brown sugar until light and fluffy.

Add eggs, vanilla, and almond extract to the creamed butter mixture.

Alternate adding milk and the dry mixture to your creamed butter bowl. 

Pipe large spoon size circles of batter onto a baking sheet.

Bake for 10 minutes. Rotate and continue baking for an additional 5 minutes.    

Let cool completely.

For Grandmother’s Lemon Curd

In a large bowl, combine eggs, yolks, sugar, lemon juice, and lemon zest until it is just incorporated.

Place ingredients on a double boiler until thickened.

Let cool for 10 minutes. 

Using an immersion blender, add butter and blend until incorporated.

Strain mixture using a fine china cap.

For the filling

Beat softened butter until smooth.

Gradually add powdered sugar until all combined

Add whole milk and vanilla.

Beat for 3 minutes, until fluffy.

Pipe filling on half of your cake circles

Place a cake circle on top of cake circle with filling.

Nutritional Facts

Total Fat
33g
47%
Sugar
22g
24%
Saturated Fat
7g
29%
Cholesterol
12mg
4%
Carbohydrate, by difference
212g
100%
Protein
22g
48%
Vitamin A, RAE
297µg
42%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
780mg
78%
Choline, total
11mg
3%
Fiber, total dietary
13g
52%
Fluoride, F
2µg
0%
Folate, total
265µg
66%
Iron, Fe
12mg
67%
Magnesium, Mg
49mg
15%
Manganese, Mn
1mg
56%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
362mg
52%
Riboflavin
1mg
91%
Selenium, Se
36µg
65%
Sodium, Na
903mg
60%
Thiamin
1mg
91%
Water
89g
3%
Zinc, Zn
1mg
13%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.