Apple Cider Whoopie Pies with Caramel Filling and Apple Cider Buttercream Recipe

If you’re a fan of cozy fall flavors, I’ve got a real treat for you: Apple Cider Whoopie Pies with Caramel Filling and Apple Cider Buttercream Recipe. These soft, spiced whoopie pies sandwich a luscious apple cider buttercream paired with rich caramel and a hint of sea salt that just elevates the whole thing. I absolutely love how these come together—moist, tender, and bursting with that warm apple spice goodness. Stick around because I’m sharing all my best tips to help you nail these on your first try!

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Ingredients You’ll Need

The ingredients here work harmoniously to deliver those quintessential fall flavors and soft texture. I like to shop for fresh apple cider when I can—it really makes the difference. Also, don’t skip simmering the cider down to intensify the flavor without adding too much liquid to the batter.

• All-purpose flour: Provides the perfect structure for those soft, cakey whoopie pies.
• Baking soda & baking powder: Both leaveners ensure the pies rise nicely and aren’t dense.
• Ground cinnamon, nutmeg, cloves: Classic fall spices that give the pies their warm and inviting flavor.
• Unsalted butter: Use softened for creaminess in both batter and buttercream; it’s key for that melt-in-your-mouth texture.
• Light brown sugar: Adds a subtle molasses note that complements the apple cider beautifully.
• Large egg: Helps bind ingredients and adds richness.
• Vanilla extract: Enhances the overall flavor profile and smooths out the spices.
• Apple cider (reduced): Reducing concentrates the flavor, making the apple taste pop without watering down the batter or frosting.
• Whole milk: Keeps the batter tender and moist.
• Powdered sugar: For a light, fluffy buttercream that isn’t gritty.
• Caramel sauce: Store-bought works great, but homemade makes it extra special—either way, it adds a rich, decadent layer.
• Flaky sea salt (optional): Puts the finishing touch for that irresistible sweet-salty combo.

Variations

One of the things I love about the Apple Cider Whoopie Pies with Caramel Filling and Apple Cider Buttercream Recipe is how easy it is to tweak for your taste or needs. Feel free to get creative or adapt based on what you have at home!

• Spice it up: I sometimes add a pinch of ground ginger or cardamom to the batter to intensify the fall spices—it gives an unexpected twist that my family loves.
• Dairy-free option: Swap the butter and milk with plant-based alternatives; just be sure the dairy-free butter whips nicely for the buttercream.
• Chocolate lovers: Mix in ¼ cup cocoa powder to the batter for a rich twist; apple and chocolate are surprisingly delicious together!
• Caramel upgrades: Try sprinkling crushed toasted pecans on top of the caramel filling for some crunch and a nutty flavor contrast.

How to Make Apple Cider Whoopie Pies with Caramel Filling and Apple Cider Buttercream Recipe

Step 1: Reduce the Apple Cider

Start by pouring 1 cup of apple cider into a small saucepan and simmer it over medium heat until it reduces to about ¼ cup. This will take roughly 10 to 15 minutes. I recommend stirring occasionally to prevent burning and to watch the volume—once it starts thickening and looking syrupy, you know you’re close. Let this cool before adding it to your batter and buttercream so it doesn’t melt the butter or curdle the mixture later.

Step 2: Make the Whoopie Pies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to avoid sticking. In a medium bowl, whisk together all your dry ingredients—flour, baking soda, baking powder, salt, and spices. In a separate large bowl, beat the softened butter and packed brown sugar until the mixture is light and fluffy; this took me a bit of effort the first time but trust me, it makes a big difference. Add in the egg and vanilla extract, mixing until combined. Then, stir in the cooled apple cider reduction gently.

Now, alternate adding your dry ingredients and milk in thirds to the wet mixture—start and end with the dry ingredients, folding carefully until just combined. Overmixing will make the pies tough, so listen for me on this!

Use a cookie scoop or tablespoon to drop 2-tablespoon-sized rounds onto the baking sheets, spacing them about 2 inches apart so they have room to spread a little. Bake for 10 to 12 minutes. You want them firm to the touch but not overbaked—I usually test with a toothpick to see if it comes out clean. Let them cool completely on wire racks before moving on.

Step 3: Prepare the Apple Cider Buttercream

While the whoopie pies cool, whip up your buttercream. Beat the softened butter on medium speed until creamy—don’t rush this part; the smoother the buttercream, the creamier it tastes. Gradually sift in the powdered sugar, mixing well. Add the cooled apple cider reduction, vanilla extract, and a pinch of salt. Continue beating until the mixture is fluffy and smooth with no lumps. You’ll notice the apple cider adds that depth of flavor that’s just irresistible.

Step 4: Assemble the Whoopie Pies

Match up the cooled whoopie pies by size so your sandwiches look neat. Pipe or spoon a generous dollop of the apple cider buttercream onto the flat side of one half. Drizzle a spoonful of caramel sauce over the buttercream—feel free to get generous here; it’s so worth it! If you like a little contrast, sprinkle some flaky sea salt over the caramel. Finally, top with the matching whoopie pie half and gently press down to sandwich everything together. Repeat with your remaining pies, and voilà—these are ready to impress!

How to Serve Apple Cider Whoopie Pies with Caramel Filling and Apple Cider Buttercream Recipe

Garnishes

I like to keep it simple: a light sprinkle of flaky sea salt on the caramel filling provides that perfect sweet-salty bite. For a little flair, you can dust the tops with some cinnamon sugar or even press a small apple slice candy on top when serving to guests—it always gets compliments!

Side Dishes

These whoopie pies are dessert by themselves, but if I’m serving a fall-themed spread, I pair them with spiced apple cider drinks or a scoop of vanilla bean ice cream. They also play nicely alongside a warm cup of chai or your favorite black tea.

Creative Ways to Present

For parties, I’ve arranged these whoopie pies on a rustic wooden board accented with mini pumpkins and cinnamon sticks to lean into the autumn theme—looks gorgeous and makes serving a breeze. Another idea: wrap each pie individually in parchment and tie with twine to double as edible favors.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container in the refrigerator. Because of the buttercream and caramel, the pies stay moist and delicious for up to 4 days. When I’ve done this, I find the flavors actually deepen overnight.

Freezing

Freezing these whoopie pies is a game-changer for when you want to prep ahead. I freeze the whoopie pies separately before assembly—once cooled, wrap pairs tightly in plastic wrap and place in a freezer bag. When ready, thaw in the fridge, prepare the buttercream and caramel fresh, then assemble. This keeps the pies tasting super fresh and avoids sogginess.

Reheating

If you want to warm them up a bit, I gently microwave for 10-15 seconds, just enough to soften the buttercream and release those amazing aromas. Avoid overheating or you might melt the filling too much.

FAQs

Final Thoughts

Honestly, the Apple Cider Whoopie Pies with Caramel Filling and Apple Cider Buttercream Recipe is one of those desserts I keep coming back to each fall. There’s something so comforting about biting into these soft, spiced cakes with that creamy buttercream and sticky caramel surprise that just makes my whole day better. I hope you’ll give it a try soon—you might just find it as addictive as I do. Plus, it’s the kind of recipe that feels fancy but really isn’t complicated, so you get all the props without the stress. Can’t wait to hear how yours turn out!

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