Description
Delight in these Apple Cider Whoopie Pies featuring soft, spiced cake rounds filled with creamy apple cider buttercream and a luscious caramel center, perfect for fall gatherings and festive treats.
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
- 1 tsp vanilla extract
- Pinch of salt
Caramel Filling
- ½ cup store-bought caramel sauce
- 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 takes about 15 minutes. Allow it to cool completely before using in the batter and buttercream.
- 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, then add egg and vanilla extract; mix until combined. Gradually add the cooled apple cider reduction. Alternate mixing the dry ingredients in thirds with the milk, beginning and ending with dry ingredients, mixing just until combined. Use a cookie scoop or tablespoon to drop 2-tablespoon-sized rounds onto baking sheets spaced 2 inches apart. Bake for 12 minutes or until cakes are firm and a toothpick comes out clean. Transfer to a wire rack to cool completely.
- Prepare the Buttercream: In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, then mix in the cooled apple cider reduction, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
- Assemble the Whoopie Pies: Pair 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 form a sandwich. Repeat with remaining halves.
Notes
- To make the apple cider reduction, keep an eye on the pot and stir occasionally to prevent scorching.
- Using room temperature egg and butter helps create a smoother batter and creamier buttercream.
- Store finished whoopie pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a homemade caramel sauce, cook sugar and cream together until thickened and golden.
- Flaky sea salt adds a lovely contrast to the sweet caramel but can be omitted for a milder flavor.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
