5.0 stars (based on 4 reviews)
Turning your favorite muffin into a delightful, fluffy dessert
Tender blueberry sponge cake with that classic crumble topping
Stuffed with creamy, silky cream cheese frosting
OH MY LORD
Blueberry Muffin Whoopie Pies
Recipe
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Prep Time: 15 min
- 1/3 cup all-purpose flour (40 grams)
- 2 tbsp + 2 tsp light brown sugar (34 grams)
- 1 1/2 tbsp unsalted butter, softened (21 grams)
- 1/2 tsp ground cinnamon
- pinch of salt
- 1 cup all purpose flour (120 grams) (spooned and leveled *see note below)
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup granulated sugar (100 grams)
- 1/4 cup brown sugar (50 grams)
- zest from half a lemon
- 1/4 tsp cinnamon
- 1/4 teaspoon salt
- 2 eggs, room temp
- 1/3 cup buttermilk (1/3 cup buttermilk), room temp
- 3 tbsp sour cream (45 grams), room temp
- 1/3 cup oil (79 ml)
- 3/4 tsp vanilla extract
- 3/4 cup blueberries (110 grams)
- 1 tsp all purpose flour
- 6 oz cream cheese, softened to room temp
- 6 tbsp butter (85 grams), softened to room temp
- 1/2 -1 tbsp milk (7-14 ml)
- 3/4 cup powdered sugar (90 grams)
- 1 tsp vanilla extract
- Lemon zest is such a critical component to flavor in this recipe. The natural oil from the zest infuses the salt and sugars and somehow makes these whoopie cakes pop with blueberry flavor. If this step is skipped, it’s hard to taste the true flavors of the blueberries. Don’t skip this step!
- When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- When mixing the batter for the cakes, it is important to know that you should NOT overmix. Overmixing can lead to dry and tough cake. While it may be tempting to smooth out every single lump, don’t. Mix the batter until all dry ingredients are no longer visible, then put the spatula down :-D.
- Letting the whoopie batter rest before baking is another critical component! This step helps activate the baking powder and soda, which ultimately leads to a tall, tender and fluffy whoopie pie cake!
- Try not to overfill the silicon molds. Because we are using baking powder and baking soda, the cakes will expand as they bake, so we want to give them room to grow as they bake!
- If the ingredient is listed as *room temp* really strive for room temperature. It’s critical because, you don’t want a lumpy frosting. Room temperature ingredients also help with an even bake.
Bake Time: 10 min
Yields: 4-5 whoopie pies
What you need
Crumble Topping
Whoopie Cakes
Cream Cheese Filling
What to do
1. For the crumble topping, mix all ingredients in a small bowl. Use your hands to mix everything and disperse the butter- the texture should look like rough cornmeal. Place mixture in fridge to chill until baking time. For the muffins, place salt, brown sugar and granulated sugar in a small bowl. Add lemon zest, and again, using your hands, mix the zest with sugars/salt (we want the oil from the zest to infuse the sugar and salt- *see note below for more details). Place bowl to the side to rest for ~15 minutes (or up to a day ahead of time!).
2. In a small bowl, toss blueberries in 1 tsp of flour. Make sure blueberries are completely coated, set to the side. In a large bowl, sift all dry ingredients (flour, salt, spices, baking powder, baking soda). Give everything a good whisk. Add lemon zest salt/sugars and gently whisk again. In a medium bowl, using a whisk mix buttermilk, oil, sour cream, eggs and vanilla. Slowly pour this wet mix into the dry mix. Continue gently mixing until everything is just combined. Cover the mixture with plastic wrap and let the mixture rest for 30 minutes (*see note below). In the meantime, preheat your oven to 350 degrees.
3. Using baking or cooking spray, grease whoopie pie molds. Pour batter into molds, about 2/3 of the way full. This batter yields about 4 pies (8 cakes). Add about 8 blueberries to each mold. Generously sprinkle the top of each mold with the crumble topping.
4.Bake for about 10-11 minutes, or until an inserted toothpick comes out clean. These cakes can bake fast, so don’t venture too far from the oven while they bake. Let pies cool for about 20-30 minutes (make sure they are completely cool before attempting removal from the molds). When pies are cool, push them out of the silicon mold. Note: I push from the bottom up, slowly work my way in circle GENTLY and push the sides up.
5. For the frosting, add butter and cream cheese to a bowl, mix with a hand mixer. Add all other ingredients. Beat until smooth. (*see note below)
6. Spoon or pipe frosting onto half of the whoopie pies, and then place the other whoopie pies on top creating a sandwich! Enjoy at room temperature or cold! Either way they are delicious. Store in fridge for up to 3 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. In a small bowl, toss blueberries in 1 tsp of flour. Make sure blueberries are completely coated, set to the side. In a large bowl, sift all dry ingredients (flour, salt, spices, baking powder, baking soda). Give everything a good whisk. Add lemon zest salt/sugars and gently whisk again. In a medium bowl, using a whisk mix buttermilk, oil, sour cream, eggs and vanilla. Slowly pour this wet mix into the dry mix. Continue gently mixing until everything is just combined. Cover the mixture with plastic wrap and let the mixture rest for 30 minutes (*see note below). In the meantime, preheat your oven to 350 degrees.
3. Using baking or cooking spray, grease whoopie pie molds. Pour batter into molds, about 2/3 of the way full. This batter yields about 4 pies (8 cakes). Add about 8 blueberries to each mold. Generously sprinkle the top of each mold with the crumble topping.
4.Bake for about 10-11 minutes, or until an inserted toothpick comes out clean. These cakes can bake fast, so don’t venture too far from the oven while they bake. Let pies cool for about 20-30 minutes (make sure they are completely cool before attempting removal from the molds). When pies are cool, push them out of the silicon mold. Note: I push from the bottom up, slowly work my way in circle GENTLY and push the sides up.
5. For the frosting, add butter and cream cheese to a bowl, mix with a hand mixer. Add all other ingredients. Beat until smooth. (*see note below)
6. Spoon or pipe frosting onto half of the whoopie pies, and then place the other whoopie pies on top creating a sandwich! Enjoy at room temperature or cold! Either way they are delicious. Store in fridge for up to 3 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
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