Description
Delight in the cozy flavors of these Apple Cider Whoopie Pies featuring tender spiced cake rounds sandwiched with a smooth apple cider buttercream and a luscious drizzle of caramel sauce. Perfect for fall gatherings or anytime you crave a comforting sweet treat.
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, about 15 minutes. Let it cool completely before using.
- 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 softened butter and brown sugar until light and fluffy. Add egg and vanilla extract and beat to combine. Gradually mix in the cooled apple cider reduction. Add the dry ingredients in thirds, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined. Using a cookie scoop or tablespoon, drop 2-tablespoon-sized rounds of batter 2 inches apart onto baking sheets. Bake for 12 minutes or until cakes are firm to the touch and a toothpick inserted comes out clean. Transfer to a wire rack to cool completely.
- Prepare the Buttercream: In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, then add 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 buttercream onto the flat side of one half. Drizzle caramel sauce over the buttercream and sprinkle flaky sea salt if desired. Top with the matching half and gently press together to form a sandwich. Repeat with remaining halves.
Notes
- To reduce apple cider, simmer gently and avoid boiling aggressively to preserve flavor.
- Butter should be softened to room temperature for easier mixing and fluffy texture.
- Use parchment or silicone mats for easy removal of whoopie pies after baking.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- For a homemade caramel sauce, simmer brown sugar, cream, and butter until thickened.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
