Apple Cider Whoopie Pies (Print Version)
Tender spiced cake sandwiches filled with apple cider buttercream and drizzled with caramel for the ultimate autumn treat.
# Ingredients:
→ For the Whoopie Pies
01 -
2 ½ cups all-purpose flour
02 -
1 tsp baking soda
03 -
1 tsp baking powder
04 -
½ tsp salt
05 -
1 tsp ground cinnamon
06 -
½ tsp ground nutmeg
07 -
¼ tsp ground cloves
08 -
½ cup unsalted butter, softened
09 -
1 cup light brown sugar, packed
10 -
1 large egg, room temperature
11 -
1 tsp vanilla extract
12 -
1 cup apple cider, reduced to ¼ cup (boil down 1 cup until it reduces)
13 -
½ cup whole milk
→ For the Apple Cider Buttercream
14 -
½ cup unsalted butter, softened
15 -
3 cups powdered sugar
16 -
¼ cup reduced apple cider
17 -
1 tsp vanilla extract
18 -
Pinch of salt
→ For the Caramel Filling
19 -
½ cup store-bought caramel sauce (or homemade if you prefer)
20 -
Pinch of flaky sea salt (optional)
# Steps to Follow:
01 -
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 whoopie pie batter.
02 -
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 butter and brown sugar until light and fluffy. Add the egg and vanilla extract, beating until combined. Mix in the cooled apple cider reduction. Add the dry ingredients in thirds, alternating with the milk, starting and ending with the dry ingredients, mixing until just combined. Drop 2-tablespoon rounds of batter onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, or until firm and a toothpick inserted comes out clean. Transfer the cakes to a wire rack to cool completely.
03 -
In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the cooled apple cider reduction, vanilla extract, and salt. Beat until smooth and fluffy.
04 -
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 a spoonful of caramel sauce over the buttercream, and sprinkle flaky sea salt, if desired. Top with the second half of the whoopie pie, gently pressing to create a sandwich. Repeat with remaining pies.