Name: Apple Cider Whoopie Pies with Buttercream and Caramel Filling Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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 (boil down 1 cup until it reduces); ½ cup whole milk; ½ cup unsalted butter, softened; 3 cups powdered sugar; ¼ cup reduced apple cider (see note above); 1 tsp vanilla extract; Pinch of salt; ½ cup store-bought caramel sauce (or homemade if you prefer); Pinch of flaky sea salt (optional)

Ingredients

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 (or homemade)

Pinch of flaky sea salt (optional)

Instructions

Step 1: 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 10-15 minutes. Let it cool while preparing the batter.

Step 2: Make the Whoopie Pies. Preheat 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.

Step 3: In a large bowl, beat butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. Gradually mix in the cooled apple cider reduction.

Step 4: Add the dry ingredients in thirds, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 5: Use a cookie scoop or tablespoon to drop 2-tablespoon-sized rounds onto baking sheets, spacing about 2 inches apart. Bake 10-12 minutes until cakes are firm and a toothpick comes out clean. Cool on wire racks.

Step 6: Prepare the Buttercream. Beat softened butter until creamy. Gradually add powdered sugar, then cooled apple cider reduction, vanilla extract, and salt. Beat until smooth and fluffy.

Step 7: Assemble the Whoopie Pies. Match halves by size. Pipe or spoon a generous amount of buttercream on one half. Drizzle caramel sauce over the buttercream and sprinkle flaky sea salt if desired. Top with the second half and gently press to sandwich. Repeat for all pies.

Storage

Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days. For longer storage, keep the cake rounds and buttercream separate in the fridge for up to 5 days and assemble before serving. To enjoy, let refrigerated pies sit at room temperature for about 15 minutes or warm slightly before serving.

FAQs

Can I use regular milk instead of whole milk?

Yes, you can substitute regular milk, but whole milk adds extra richness and helps keep the cakes moist.

How long should I reduce the apple cider?

The apple cider should simmer for about 10-15 minutes until it reduces from 1 cup to roughly ¼ cup. This concentrates the flavor and intensifies the sweetness.