Description
Delight in these Apple Cider Whoopie Pies featuring soft, spiced cake rounds filled with a creamy apple cider buttercream and a luscious caramel center. Perfect for fall gatherings or anytime you crave a cozy dessert with warm autumn flavors.
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 (or homemade)
- 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 the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the egg and vanilla extract, beating until combined. Gradually mix in the cooled apple cider reduction. Add dry ingredients in thirds, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Drop 2-tablespoon-sized rounds of batter onto the baking sheets, leaving 2 inches apart. Bake for 12 minutes or until firm and a toothpick comes out clean. Cool on wire racks.
- 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 salt. Beat until smooth and fluffy.
- Assemble the Whoopie Pies: Match the whoopie pie halves by size. Pipe or spoon a generous amount of buttercream on the flat side of one half. Drizzle caramel sauce over it and sprinkle flaky sea salt if desired. Top with the second half and press gently to sandwich. Repeat with remaining halves.
Notes
- To reduce apple cider, simmer over medium heat until thickened to ¼ cup for concentrated flavor.
- Use room temperature ingredients for better mixing and a tender crumb.
- You can make homemade caramel sauce or use store-bought for convenience.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute butter and milk with plant-based alternatives and check caramel sauce ingredients.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320 kcal
- Sugar: 28 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: 55 mg
