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Apple Cider Whoopie Pies Recipe

Apple Cider Whoopie Pies Recipe
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4.8 from 27 reviews

These Apple Cider Whoopie Pies are a delightful autumn treat featuring soft, spiced cake rounds filled with a fluffy apple cider buttercream and a drizzle of rich caramel sauce. The cakes are infused with warm spices and reduced apple cider for a unique and cozy flavor, perfect for fall gatherings or a sweet snack.

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
  • ½ cup whole milk

For the Apple Cider Buttercream:

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

For the 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 approximately ¼ cup, about 10-15 minutes. Allow the reduction to cool before using it in the batter and buttercream.
  2. 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 the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract and mix until combined. Gradually add the cooled apple cider reduction. Incorporate the dry ingredients in thirds, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Using a cookie scoop or tablespoon, drop 2-tablespoon-sized rounds of batter onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the cakes are firm to touch and a toothpick comes out clean. Cool completely on a wire rack.
  3. Prepare the Buttercream: In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, then the cooled apple cider reduction, vanilla extract, and a pinch of salt. Beat until 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 the flat side of one half. Drizzle caramel sauce over the buttercream and sprinkle flaky sea salt if desired. Top with the second half, pressing gently to sandwich the filling. Repeat with remaining halves.

Notes

  • For best flavor, reduce the apple cider yourself by simmering instead of using concentrated juice.
  • The flaky sea salt on caramel is optional but adds a lovely texture and flavor contrast.
  • Store the whoopie pies in an airtight container in the refrigerator for up to 3 days.
  • Bring whoopie pies to room temperature before serving for the best texture and flavor.
  • Homemade caramel sauce can be used instead of store-bought for a more personalized taste.

Nutrition

Keywords: apple cider whoopie pies, fall desserts, spiced whoopie pies, buttercream filled whoopie pies, caramel desserts

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