Description
Delight in these Apple Cider Whoopie Pies featuring spiced cake-like cookies infused with reduced apple cider and filled with a luscious apple cider buttercream and a hint of caramel. Perfect for fall, these soft and flavorful treats combine warm spices and rich frosting for a cozy dessert experience.
Ingredients
Scale
For the 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 (boil down 1 cup until it reduces)
- ½ cup whole milk
For the Apple Cider Buttercream:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup reduced apple cider (see note above)
- 1 tsp vanilla extract
- Pinch of salt
For the Caramel Filling:
- ½ cup store-bought caramel sauce (or homemade if you prefer)
- Pinch of flaky sea salt (optional)
Instructions
- Reduce the Apple Cider: Start by pouring 1 cup of apple cider into a saucepan and simmer over medium heat until it reduces to ¼ cup, about 10-15 minutes. Stir occasionally and then set aside to cool while preparing the rest of the recipe.
- Make the Whoopie Pies: Preheat your 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 softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. Gradually beat in the cooled apple cider reduction. Then alternate adding the dry ingredients in thirds and the milk, starting and ending with the dry, mixing just until combined. Use a cookie scoop or tablespoon to drop 2-tablespoon-sized rounds of batter spaced about 2 inches apart on the baking sheets. Bake for 10-12 minutes, or until firm to the touch and a toothpick inserted comes out clean. Remove and cool on wire racks completely.
- Prepare the Buttercream: In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, then the cooled apple cider reduction, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
- Assemble the Whoopie Pies: Match the whoopie pie halves by size. Pipe or spoon a generous layer of apple cider buttercream onto the flat side of one half. Drizzle caramel sauce over the buttercream and sprinkle a pinch of flaky sea salt if desired. Top with the matching half, gently pressing to form a sandwich. Repeat with remaining whoopie pies.
Notes
- Reduce the apple cider slowly to intensify the flavor; avoid burning by stirring occasionally.
- You can substitute the store-bought caramel sauce with homemade caramel if preferred for richer flavor.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Bring pies to room temperature before serving for optimal texture and flavor.
- If desired, swap whole milk with almond or oat milk for a dairy-free variation, adjusting buttercream accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cider whoopie pies, spiced whoopie pies, fall desserts, apple cider desserts, buttercream filled whoopie pies, caramel filling, holiday treats
