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Funfetti Lemon Buttercream Whoopie Pies

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

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


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


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.