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Apple Cider Whoopie Pies Recipe

Apple Cider Whoopie Pies Recipe
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5 from 20 reviews

These Apple Cider Whoopie Pies are a delightful fall treat featuring soft, spiced cake-like cookies filled with a creamy apple cider buttercream and a luscious caramel drizzle. The cider reduction adds a rich, tangy sweetness that perfectly complements the warming spices, making these pies a perfect seasonal dessert.

Ingredients

Scale

Whoopie Pies

  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup apple cider, reduced to ¼ cup
  • ½ cup whole milk

Apple Cider Buttercream

  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • ¼ cup reduced apple cider
  • 1 tsp vanilla extract
  • Pinch of salt

Caramel Filling

  • ½ cup store-bought caramel sauce (or homemade)
  • Pinch of flaky sea salt (optional)

Instructions

  1. Reduce the Apple Cider: Pour 1 cup of apple cider into a saucepan and simmer over medium heat until it reduces to ¼ cup, which takes about 10-15 minutes. Allow it to cool while preparing the batter.
  2. Make the Whoopie Pies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl. In a large bowl, beat softened butter and brown sugar until light and fluffy. Add egg and vanilla extract, beating until combined. Gradually mix in the cooled apple cider reduction. Alternately add the dry ingredients and milk in thirds, starting and ending with the dry ingredients, and mix until just combined. Drop 2-tablespoon rounds of batter onto prepared sheets, spacing 2 inches apart. Bake for 10-12 minutes until firm and a toothpick comes out clean. Transfer to wire racks to cool.
  3. Prepare the Buttercream: Beat the softened butter until creamy in a medium bowl. Gradually incorporate powdered sugar, then add the cooled apple cider reduction, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
  4. Assemble the Whoopie Pies: Match whoopie pie halves by size. Pipe or spoon a generous amount of apple cider buttercream onto one half. Drizzle caramel sauce over the buttercream and sprinkle flaky sea salt if desired. Top with the second half, pressing gently to sandwich. Repeat for all pies.

Notes

  • Reducing the apple cider concentrates its sweetness and flavor, essential to the recipe.
  • You can substitute whole milk with a dairy alternative if preferred, but it may slightly alter texture.
  • Use room temperature ingredients for best mixing results.
  • Store leftover whoopie pies in an airtight container in the refrigerator for up to 3 days.
  • For a homemade caramel sauce, melt sugar and butter carefully and add cream, then cool before use.

Nutrition

Keywords: apple cider, whoopie pies, buttercream, caramel, fall dessert, spiced cake

Find it online: https://nayabaker.com/apple-cider-whoopie-pies-recipe/