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Citrus & Rosemary Olive Oil Whoopie Pies

An olive oil whoopie pie cake base mixed with lemon zest, orange zest, and rosemary sandwiched with a citrus buttercream!
Servings 10 -12 Whoopie Pies
Author Olivia Lam

Ingredients

For the Whoopie Pies

  • 1 3/4 cups All Purpose Flour
  • 1/4 cup Cornmeal
  • 1/2 cup Granulated Sugar
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Kosher Salt
  • 1 Large Egg
  • 1/2 cup Buttermilk (or 1/2 cup milk + 1/2 tbsp white vinegar)
  • 1/2 cup Olive Oil
  • 1/2 tbsp Finely Chopped Fresh Rosemary
  • 1/2 tbsp Orange Zest
  • 1/2 tbsp Lemon Zest

For the Citrus Buttercream

  • 6 tbsp Unsalted Butter (at room temperature)
  • 1/4 tsp Vanilla Extract
  • 1/8 tsp Salt
  • 1/2 tsp Orange Zest
  • 1/2 tsp Lemon Zest
  • 2 cups Powdered Sugar

Instructions

For the Whoopie Pies

  • Preheat the oven to 375˚F. Line a few baking trays with parchment paper and set them aside for later.
  • Add the flour, cornmeal, sugar, baking powder, baking soda, and salt to a large bowl. Mix the ingredients together with a whisk until combined.
  • In a separate bowl, mix together the egg, buttermilk, olive oil, chopped rosemary, lemon zest, and orange zest. Pour the wet mixture into the bowl of dry ingredients.
  • Mix everything together with a rubber spatula until well combined. For each whoopie pie, scoop about 1 1/2 tablespoons of batter onto the prepared baking sheets and spread the batter out into a circle 1 1/2 inches in diameter. Space each whoopie pie 2 inches apart.
  • Bake the whoopie pies in the oven for 10-11 minutes. When a toothpick is inserted into the center of a whoopie pie it should come out clean. Transfer the whoopie pies to a cooling rack to cool completely.

To Make the Citrus Buttercream

  • Add the butter, vanilla extract, salt, orange zest, and lemon zest to a bowl. Cream the ingredients together until combined. Then add in the powdered sugar and mix until the buttercream is light and fluffy. Transfer the buttercream to a piping bag and cut off the tip.
  • When the whoopie pies have cooled, pipe the buttercream onto the bottom of one whoopie pie and sandwich another whoopie pie on top. Enjoy!