The Pioneer Woman Tasty Kitchen
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Zucchini Whoopie Pies with Cream Cheese Frosting

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Zucchini bread in cake form.

Ingredients

  • FOR THE CAKES:
  • 2 cups Coarsely Grated Zucchini
  • 2-½ cups All-purpose Flour
  • 1-¼ teaspoon Baking Soda
  • 1-½ teaspoon Cinnamon
  • ½ teaspoons Nutmeg
  • ½ teaspoons Salt
  • ¾ cups Buttermilk
  • 1 teaspoon Vanilla Extract
  • 1 stick Unsalted Butter, Softened
  • 1 cup Light Brown Sugar
  • 1 whole Egg
  • _____
  • FOR THE FILLING:
  • 8 ounces, weight Cream Cheese
  • ½ sticks Unsalted Butter
  • 1-½ cup Confectioners Sugar
  • 1 teaspoon Pure Vanilla Extract
  • ½ teaspoons Rum
  • ¼ teaspoons Salt

Preparation

MAKE CAKES:

Preheat oven to 350°F with racks in upper and lower thirds. Butter 2 large baking sheets.

Squeeze handfuls of zucchini that have been wrapped in a kitchen towel in order to remove moisture. Set aside.

Whisk together flour, baking soda, spices, and salt until combined. Set aside.
Whisk together buttermilk and vanilla in a small bowl. Set aside.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well. At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing until smooth. Mix in zucchini just until incorporated.

Spoon 1/4-cup mounds of batter 2 inches apart onto the prepared baking sheets. Bake, switching position of sheets halfway through, until tops are puffed and golden and spring back when touched, 18 to 22 minutes. Transfer with a spatula to a rack to cool completely.

MAKE FILLING:

Beat together cream cheese, butter, confectioners sugar, vanilla, rum and salt with cleaned beaters at medium-high speed until smooth, about 3 minutes.

ASSEMBLE PIES:
Spread a rounded 2 Tablespoons of filling on the flat sides of half of the cakes and top with remaining cakes.

One Comment

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downthelanegirl on 4.29.2011

Sounds so yummy. I was needing another recipe to use for the up coming zucchini season. Thanks!

One Review

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cshanyn on 5.17.2011

These are ridiculously good!! The cake is moist and not too sweet and the cream cheese filling is amazing! Thank you so much for the recipe!

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