Print

Apple Cider Whoopie Pies

Apple Cider Whoopie Pies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Apple Cider Whoopie Pies are an irresistible fall treat that perfectly captures the essence of the season. These delightful soft cookies are infused with the warm flavors of cinnamon, nutmeg, and cloves, then filled with creamy apple cider buttercream and a drizzle of luscious caramel. Ideal for family gatherings or cozy nights at home, these whoopie pies offer a comforting bite that warms your heart. The unique apple cider reduction in the batter enhances each mouthful, making them a standout dessert you’ll return to again and again.

Ingredients

Scale
  • 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
  • ½ cup unsalted butter, softened (for buttercream)
  • 3 cups powdered sugar
  • ¼ cup reduced apple cider
  • 1 tsp vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • ½ cup store-bought caramel sauce
  • Pinch of flaky sea salt (optional)

Instructions

  1. Start by making the apple cider reduction. Pour 1 cup of apple cider into a saucepan and simmer over medium heat until it reduces to ¼ cup. This should take about 10-15 minutes. Once done, let it cool while you prepare the whoopie pie batter.
  2. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the egg and vanilla extract; beat until combined.
  3. Gradually mix in the cooled apple cider reduction. Add the dry ingredients in thirds, alternating with the milk. Begin and end with the dry ingredients; mix until just combined. Use a cookie scoop or tablespoon to drop 2-tablespoon-sized rounds of batter onto the prepared baking sheets, leaving about 2 inches between each. Bake for 10-12 minutes or until firm to touch; a toothpick inserted into the center should come out clean. Transfer the whoopie pie halves to a wire rack to cool completely.
  4. In a medium bowl, beat the softened butter until creamy. Gradually add in the powdered sugar followed by the cooled apple cider reduction, vanilla extract, and salt. Beat until smooth and fluffy.
  5. Pair up the whoopie pie halves by size. Pipe or spoon a generous amount of apple cider buttercream onto the flat side of one whoopie pie half. Drizzle a spoonful of caramel sauce over the buttercream. If you like a bit of crunch, sprinkle some flaky sea salt over the caramel. Top with another whoopie pie half while pressing gently to create a sandwich. Repeat with the remaining pies.

Nutrition

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