Description
These apple cider whoopie pies are soft, cake-like cookies with a spiced apple cider buttercream and a gooey caramel filling. They are perfect for fall and offer a delightful blend of sweet and tangy flavors.
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 (for buttercream)
- 1 tsp vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
- 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. Simmer over medium heat until it reduces to ¼ cup, about 10-15 minutes. Let it cool completely.
- Make the Whoopie Pies: Preheat oven to 350°F (175°C). 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, beating until combined.
- Gradually mix in the cooled apple cider reduction.
- Add the dry ingredients in thirds, alternating with the milk. Begin and end with dry ingredients, mixing until just combined.
- Use a cookie scoop or tablespoon to drop 2-tablespoon-sized rounds of batter onto prepared baking sheets, leaving 2 inches between each.
- Bake for 10-12 minutes, until firm to the touch and a toothpick inserted comes out clean.
- Transfer the whoopie pie halves to a wire rack to cool completely.
- Prepare the Buttercream: In a medium bowl, beat softened butter until creamy.
- Gradually add powdered sugar, followed by the cooled apple cider reduction, vanilla extract, and salt. Beat until smooth and fluffy. This makes a delicious apple cider buttercream.
- Assemble the Apple Cider Whoopie Pies: 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. For extra flavor, sprinkle some flaky sea salt over the caramel.
- Top with the second half of the whoopie pie, pressing gently to create a sandwich.
- Repeat with the remaining delicious apple cider whoopie pies.
Notes
- Reducing the apple cider concentrates its flavor, giving these apple cider whoopie pies their distinct taste.
- Ensure whoopie pie halves are completely cool before filling to prevent the buttercream from melting.
- Store these homemade apple cider whoopie pies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- These fall apple cider whoopie pies are perfect for holiday gatherings or a cozy autumn treat.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 325
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg