July 26, 2020

Lemon Yellow Squash Whoopie Pies

Name: Lemon Yellow Squash Whoopie Pies
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Ingredients: 1⅓ cup sugar; 1/2 cup vegetable oil; 2 eggs; ½ cup buttermilk; 2 tbsp lemon juice; 2 tbsp lemon peel; 2 cups all purpose flour; ½ tsp salt; 2 tsp baking powder; 1 cup yellow squash; 1 8 oz. package room temperature cream cheese; ½ cup room temperature butter; 2 cups powdered sugar; 1 tsp vanilla

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It’s one of the most exciting times of the year around our house! (Sadly, no it’s not Christmas yet. That is THE most exciting time of the year around here.) The garden is beginning to overflow with all the fruits of our labor. And one thing we don’t seem to be lacking this year is yellow squash. Rather than let it go to waste, I decided to use my family’s love of whoopie pies to sneak in some veggies to come up with this delicious treat!

Holy moly! This was the haul of yellow squash after I came in from the garden the other day! We’ve had it fried a few times since it started coming off, but let’s admit it, you can only eat it fried so many times.

Since it was a Thursday afternoon, the boys were begging me to take them up to the local drink station for a drink and a whoopie pie. That has been our ritual since we’ve been quarantined at home. It gives us something to look forward to each week. I’ve drastically cut down on going anywhere since all of this virus stuff began. We have way too many people in our family who are high risk that we enjoy visiting for us to risk it. And like the rest of us, the boys like getting out of the house, and grocery pick up, just doesn’t cut it for them. So as the boys were begging to go get a drink, I decided that we would forgo the drink station whoopie pies, and we would try our hand at making our own instead. What we came up with, met their approval, my husband’s approval, my co-worker’s approval, and his co-worker’s approval at lunch the next day. So you know it’s good!

One larger yellow squash will give you about 2 cups of shredded yellow squash. So if you end up with two cups, just double the recipe I’m giving you. That’s what I ended up doing because I know these babies won’t last long around my house of hungry boys!

Step 1

Preheat your oven to 350 degrees. Slice the ends off your yellow squash. Then chunk it into cubes if you have a food processor that will shred (total life saver by the way…if you shred things a lot or do a lot of canning, then I’d highly recommend looking into buying a food processor). If you don’t have food processor that shreds, then peel your squash and shred it.

If you pick a really big squash with lots of seeds in the middle, you may have to take the seeds out. I did’t for this one, but use your best judgement. I also didn’t peel my squash, and you’d never ever know it.

Step 2

Shred your yellow squash.

Step 3

Add 4 eggs to your yellow squash.

Step 4

Add 1/2 cup of vegetable oil.

Step 5

Add 1 1/3 cups of sugar.

Step 6

Mix until well blended.

Step 7

Add 1/2 cup of buttermilk. (I didn’t have buttermilk, so I easily created it at home. I just added a tablespoon of white vinegar to 1 cup of milk. I let it sit for 10 minutes, then I measured out the 1/2 cup.)

Step 8

Add 2 tablespoons of lemon juice.

Step 9

Add 2 tablespoons of lemon peel.

Step 10

Add 2 cups of flour.

Step 11

Add 1/2 teaspoon of salt.

Step 12

Add 2 teaspoons of baking powder.

Step 13

Blend everything on low speed just until mixed.

Step 14

Spray your whoopie pie pan. (If you let your 7 year old try to grease it, he will use way too much and then you will have a very greasy whoopie pie tin. See the top right tin for what I’m talking about. Haha!)

Step 14

Fill your whoopie pie pans about 1/4 cup full of batter. If you overfill these, you will have a giant burnt mess in the oven. Trust me.

Step 15

While these bake, line the counter with foil so these can cool once they come out of the oven.

I have cooling racks buried somewhere in the cabinet, but I was too lazy to dig them out. This worked just as well.

Step 16

Bake at 350 degrees for 12-13 minutes or until a golden yellow color.

Step 17

Prepare the cream cheese icing once these are completely baked and cooled. Here are the directions for the icing: Mix one 8 ounce package of room temperature cream cheese with 1/2 cup of room temperature butter. Slowly add 2 cups of powdered sugar. Mix well. Add 1 teaspoon vanilla. Beat together.

Step 18

Spread cream cheese icing on each half of the completely cooled whoopie pie. Then top with other half of whoopie pie. Repeat until all whoopie pies are iced and together.

Step 19

Enjoy with a glass of ice cold milk.

Don’t let all of the steps scare you. This recipe does come together pretty quickly.

Since these are made with cream cheese, they need to be stored in the refrigerator.

I can’t wait to hear what you thought if you made these. Feel free to let me know in the comments.