Apple Cider Whoopie Pies combine the warm flavors of fall with a playful dessert twist. These soft and cake-like cookies are filled with a creamy apple cider buttercream that delights the taste buds. The touch of apple cider adds a unique sweetness and moisture, while spices like cinnamon, nutmeg, and cloves transport you to cozy autumn days. Perfect for gatherings, these treats are not only delicious but also fun to make, bringing family and friends together in the kitchen. The whoopie pies are easy enough for bakers of all levels, making them a great recipe for both beginners and experienced cooks. The caramel drizzle adds a touch of elegance, making these whoopie pies perfect for special occasions or just an afternoon treat. Get ready to enjoy a scrumptious dessert that celebrates the flavors of fall!
Why make this recipe
Apple Cider Whoopie Pies are a delightful way to showcase the beloved flavors of apple cider in a unique dessert. This recipe is not just about taste; it brings people together for a fun baking experience. The richness of the buttercream filling and the spiced cookie layers create a perfect combination of textures and flavors. Plus, these pies make unforgettable treats for fall gatherings, holiday parties, or simply enjoying with a cup of coffee. Making these whoopie pies is a fantastic way to embrace the seasonal ingredient, apple cider, and enjoy a memorable dessert.
How to make Apple Cider Whoopie Pies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 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 1/4 cup
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened (for filling)
- 3 cups powdered sugar
- 1/4 cup reduced apple cider
- 1 tsp vanilla extract (for filling)
- Pinch of salt (for filling)
- 1/2 cup store-bought caramel sauce
- Pinch of flaky sea salt (optional)
Directions
- Start by making the apple cider reduction. Pour 1 cup of apple cider into a saucepan and simmer over medium heat until it reduces to 1/4 cup (about 10-15 minutes). Let it cool.
- Preheat the oven to 350 degrees F (175 degrees 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 butter and brown sugar together until light and fluffy. Add the egg and vanilla extract, and beat until combined.
- Gradually mix in the cooled apple cider reduction.
- Add the dry ingredients in thirds, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Use a cookie scoop to drop 2-tablespoon-sized rounds of batter onto the prepared baking sheets, leaving 2 inches between each.
- Bake for 10-12 minutes, or until firm and a toothpick inserted into the center comes out clean.
- Transfer the whoopie pie halves to a wire rack to cool completely.
- For the filling, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the cooled apple cider reduction, vanilla extract, and salt. Beat until smooth and fluffy.
- Pair up the whoopie pie halves by size. Pipe or spoon a generous amount of apple cider buttercream onto the flat side of one half.
- Drizzle caramel sauce over the buttercream and sprinkle flaky sea salt if desired.
- Top with the second half, pressing gently to create a sandwich.
- Repeat with remaining pies.
How to serve Apple Cider Whoopie Pies
Serve Apple Cider Whoopie Pies as a dessert for gatherings, parties, or simply as a fall treat. They taste best fresh but can also be enjoyed later. You can pair them with a warm cup of cider or a scoop of vanilla ice cream for a special touch.
How to store Apple Cider Whoopie Pies
Store the whoopie pies in an airtight container at room temperature for up to three days. To keep them fresh longer, you can refrigerate them for about a week. Just remember to let them come to room temperature before serving for the best flavor and texture.
Tips to make Apple Cider Whoopie Pies
- Make sure the butter is softened but not melted for the best texture.
- Use parchment paper to prevent sticking and ensure easy removal.
- Adjust the spices to your taste; you can add more cinnamon for an extra kick.
- Let the apple cider cool completely before adding it to the batter to ensure a smooth mixture.
- Experiment with different fillings, such as cream cheese frosting or chocolate ganache.
Variation
You can customize the filling by incorporating other flavors, such as maple or ginger. Adding chopped nuts or dried apples to the batter can also enhance the flavor and texture of the whoopie pies. For a deeper flavor, try adding a splash of bourbon to the filling.
FAQs
Can I use store-bought apple cider?
Yes, store-bought apple cider works great for this recipe.
Can I freeze Apple Cider Whoopie Pies?
Yes, you can freeze the whoopie pies. Just make sure to wrap them tightly in plastic wrap and store them in a freezer bag.
How long do they last in the fridge?
In the fridge, they will last about a week when stored in an airtight container.
Can I use a different filling?
Absolutely! You can use cream cheese frosting, chocolate ganache, or even whipped cream as a filling.
Do I need to reduce the apple cider?
Yes, reducing the apple cider intensifies its flavor and sweetness, which is important for this recipe.
PrintApple Cider Whoopie Pies
Delightful whoopie pies filled with creamy apple cider buttercream, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 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 1/4 cup
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened (for filling)
- 3 cups powdered sugar
- 1/4 cup reduced apple cider
- 1 tsp vanilla extract (for filling)
- Pinch of salt (for filling)
- 1/2 cup store-bought caramel sauce
- Pinch of flaky sea salt (optional)
Instructions
- Reduce 1 cup of apple cider in a saucepan over medium heat until it reduces to 1/4 cup (about 10-15 minutes) and let it cool.
- 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 butter and brown sugar until light and fluffy. Add the egg and vanilla, mixing until combined.
- Gradually mix in the cooled apple cider reduction.
- Add the dry ingredients in thirds, alternating with the milk. Mix until just combined.
- Drop 2-tablespoon-sized rounds of batter onto prepared sheets, leaving 2 inches between.
- Bake for 10-12 minutes or until a toothpick comes out clean. Let cool completely.
- For the filling, beat the softened butter until creamy. Gradually add powdered sugar, then the cooled apple cider reduction, vanilla, and salt. Beat until smooth.
- Pair up the whoopie pie halves by size, pipe or spoon filling onto one half, drizzle with caramel sauce, top with second half.
Notes
Store whoopie pies in an airtight container for up to three days, or refrigerate for about a week.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 300
- Sugar: 25g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
