Description
Delight in these autumn-inspired Apple Cider Whoopie Pies featuring tender spiced cake rounds filled with a luscious apple cider buttercream and a touch of caramel sauce for a perfect balance of flavors. These comforting treats combine warm spices, reduced apple cider, and a creamy filling that captures the essence of fall in every bite.
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 (from above)
- 1 tsp vanilla extract
- Pinch of salt
Caramel Filling
- ½ cup store-bought caramel sauce (or homemade)
- Pinch of flaky sea salt (optional)
Instructions
- Reduce the Apple Cider: Pour 1 cup of apple cider into a saucepan and simmer over medium heat until reduced to ¼ cup, about 10-15 minutes. Let it cool while preparing the batter.
- Make the Whoopie Pies: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In a large bowl, beat butter and brown sugar until light and fluffy. Add egg and vanilla extract, beating to combine. Gradually add cooled apple cider reduction. Alternate adding dry ingredients and milk in thirds, starting and ending with dry ingredients; mix until just combined. Drop 2-tablespoon-sized rounds of batter onto baking sheets spaced 2 inches apart. Bake 10-12 minutes until firm and a toothpick comes out clean. Cool on a wire rack.
- Prepare the Buttercream: Beat softened butter in a medium bowl until creamy. Gradually add powdered sugar, then the cooled apple cider reduction, vanilla extract, and salt. Beat until smooth and fluffy.
- Assemble the Whoopie Pies: Pair whoopie pie halves by size. Pipe or spoon apple cider buttercream onto one half’s flat side. Drizzle caramel sauce over the buttercream, optionally sprinkle flaky sea salt. Top with the second half and gently press together. Repeat for remaining pies.
Notes
- Reducing the apple cider intensifies the flavor in both cake and buttercream.
- Allow whoopie pies to cool completely before assembling to prevent melting the buttercream.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Optionally sprinkle flaky sea salt on caramel for a sweet-salty contrast.
- You can substitute store-bought caramel sauce with homemade for a richer taste.
Nutrition
- Serving Size: 1 whoopie pie sandwich
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 45mg
