Description
These Apple Cider Whoopie Pies combine spiced cake rounds infused with a rich apple cider reduction and are sandwiched with a luscious apple cider buttercream and caramel filling. Perfect for autumn gatherings, this recipe features warm spices like cinnamon, nutmeg, and cloves alongside a sweet and tangy cider flavor that elevates the classic whoopie pie into a festive treat.
Ingredients
Scale
For the 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 (boil down 1 cup until it reduces)
- ½ cup whole milk
For the Apple Cider Buttercream:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup reduced apple cider (see note above)
- 1 tsp vanilla extract
- Pinch of salt
For the Caramel Filling:
- ½ cup store-bought caramel sauce (or homemade if you prefer)
- 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 it reduces to ¼ cup, which should take about 10-15 minutes. Let it cool while you prepare the batter.
- Make the Whoopie Pies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together 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 and beat until combined. Gradually add the cooled apple cider reduction. Alternate adding dry ingredients in thirds with the milk, starting and ending with dry ingredients, mixing until just combined. Drop batter by 2-tablespoon-sized rounds on prepared sheets, leaving about 2 inches apart. Bake for 10-12 minutes until cakes are firm and a toothpick comes out clean. Cool on a wire rack.
- Prepare the Buttercream: Beat softened butter until creamy in a medium bowl. Gradually add powdered sugar, then the cooled apple cider reduction, vanilla extract, and salt. Beat until smooth and fluffy.
- Assemble the Whoopie Pies: Pair the cooled cake rounds by size. Pipe or spoon a generous amount of apple cider buttercream on one half’s flat side. Drizzle caramel sauce over the buttercream. Optionally, sprinkle flaky sea salt for crunch. Top with the second half and gently press to sandwich. Repeat with remaining pies.
Notes
- Simmering the apple cider to reduce it intensifies the flavor and removes excess liquid from the batter and buttercream.
- Use room temperature ingredients for best mixing results.
- Store-bought caramel sauce can be replaced with homemade caramel for a more personalized flavor.
- The flaky sea salt on top adds a delightful texture contrast and balances sweetness.
- Whoopie pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
