Autumn has always been my favorite season in the kitchen. When the days turn crisp and the leaves begin to scatter across the yard, I can’t resist the pull of apple cider.
Last week, I had a jug of cider sitting in the fridge, and as I watched my grandkids play outside in their sweaters, an idea struck me. Why not capture the warmth of fall in a soft, pillowy dessert? That thought led me straight to these apple cider whoopie pies.
I remember pulling out my old saucepan to simmer down the cider, and the entire kitchen filled with the sweetest, spiced apple aroma. My husband wandered in, drawn by the smell, asking if I had started an apple pie. But no—this was something different, something even lighter. The fun of whoopie pies is that they look playful but taste like comfort.
The first time I sandwiched the fluffy cakes with apple cider buttercream and a drizzle of caramel, I knew this recipe would be one to share. It’s rich but not heavy, sweet yet balanced with the tang of cider. These little pies brought smiles all around the table, and I can already tell they’ll become a family tradition.
Short Description
Fluffy apple cider whoopie pies filled with apple cider buttercream and a swirl of caramel, creating a cozy fall treat that’s soft, spiced, and irresistible.
Key Ingredients
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
- ½ cup whole milk
For the Apple Cider Buttercream
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup reduced apple cider
- 1 tsp vanilla extract
- Pinch of salt
For the Caramel Filling
- ½ cup store-bought caramel sauce (or homemade)
- Pinch of flaky sea salt (optional)
Tools Needed
- Saucepan for cider reduction
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
- Piping bag or spoon for filling
Cooking Instructions
Step 1: Reduce the Apple Cider
Pour 1 cup apple cider into a saucepan. Simmer over medium heat until it reduces to ¼ cup, about 10–15 minutes. The cider should be syrupy and concentrated. Set aside to cool.
Step 2: Make the Whoopie Pies
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream butter and brown sugar until fluffy. Add egg and vanilla, beating until smooth. Mix in cooled cider reduction.
Add dry ingredients in thirds, alternating with milk, beginning and ending with dry. Mix until just combined—don’t overmix. Scoop 2-tablespoon rounds of batter onto baking sheets, spacing 2 inches apart.
Bake 10–12 minutes, until cakes are firm and a toothpick comes out clean. Cool completely on wire racks.
Step 3: Make the Buttercream
Beat butter until creamy. Slowly add powdered sugar. Mix in reduced cider, vanilla, and salt. Beat until light and fluffy.
Step 4: Assemble the Whoopie Pies
Pair cake halves by size. Pipe or spread buttercream on the flat side of one. Drizzle with caramel and sprinkle flaky salt if desired. Top with the second cake, pressing gently. Repeat until all are assembled.
Why You’ll Love This Recipe
Cozy Fall Flavors: Warm spices and apple cider make every bite taste like autumn.
Soft and Fluffy: The cakes are pillowy, almost like a cloud.
Caramel Surprise: A drizzle of caramel adds richness and depth.
Make-Ahead Friendly: Bake the cakes a day ahead and fill before serving.
Festive Treat: Perfect for family gatherings, bake sales, or cozy weekends.
Mistakes to Avoid & Solutions
Over-reducing cider: If you cook it too long, it can burn. Solution: Watch closely after 10 minutes, and remove when thick but not sticky.
Overmixing batter: This makes cakes dense. Solution: Mix just until flour disappears.
Flat cakes: Batter too thin can spread. Solution: Ensure your cider has cooled and thickened properly before adding.
Buttercream too runny: This happens if cider is warm. Solution: Always cool reduction before mixing.
Sticky assembly: Caramel can ooze out. Solution: Chill pies for 15 minutes before serving for neater sandwiches.
Serving and Pairing Suggestions
Serve on a dessert tray at fall gatherings.
Pair with hot apple cider, chai tea, or black coffee.
Add a scoop of vanilla ice cream on the side for a plated dessert.
Dust with powdered sugar before serving for a festive touch.
Storage and Reheating Tips
Store whoopie pies in an airtight container in the fridge for up to 3 days.
Separate layers with parchment to prevent sticking.
Freeze unfilled cakes up to 2 months. Thaw, then fill.
To soften before serving, let sit at room temperature for 10 minutes.
FAQs
1. Can I use apple juice instead of cider?
Yes, but it won’t have the same depth. If you must, add a pinch of extra cinnamon.
2. Can I make these without caramel?
Absolutely. They’re delicious with just buttercream.
3. Do I need a mixer for the buttercream?
A hand whisk works, but a mixer makes it fluffier and smoother.
4. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. Check for doneness at 10 minutes.
5. How do I keep them from spreading too much?
Chill the batter for 10 minutes before scooping if it feels too soft.
Tips & Tricks
Use a cookie scoop for evenly sized cakes.
Chill the buttercream slightly if it feels too soft to pipe.
Drizzle extra caramel on top for a bakery-style look.
Serve slightly chilled for a firmer bite.
For a fun twist, roll edges in crushed pecans.
Recipe Variations
Maple Whoopie Pies: Swap reduced cider with maple syrup reduction for a deeper sweetness.
Pumpkin Spice Version: Replace ½ cup flour with pumpkin puree and increase spices slightly. Bake 2–3 minutes longer.
Nutty Twist: Add ½ cup finely chopped pecans or walnuts to batter for crunch.
Chocolate Drizzle: Drizzle melted dark chocolate over the assembled pies for contrast.
Cream Cheese Filling: Replace buttercream with cream cheese frosting for a tangier balance.
Final Thoughts
As I bit into the first one, I felt the softness of the cake give way to that creamy, spiced filling, followed by a ribbon of caramel that made it irresistible. They’re playful to assemble, especially if little hands are helping in the kitchen. My grandkids loved drizzling the caramel, and I loved watching their sticky smiles.
This recipe isn’t just about flavor—it’s about creating a memory. From the cider simmering on the stove to the moment of sharing them around the table, every step felt joyful. I hope these whoopie pies bring the same warmth and comfort to your home that they brought to mine. Fall feels just a little sweeter when these are on the counter.
Apple Cider Whoopie Pies
Ingredients
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
- ½ cup whole milk
For the Apple Cider Buttercream
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- ¼ cup reduced apple cider
- 1 tsp vanilla extract
- Pinch of salt
For the Caramel Filling
- ½ cup store-bought caramel sauce or homemade
- Pinch of flaky sea salt optional
Instructions
- Pour 1 cup apple cider into a saucepan and simmer over medium heat until reduced to ¼ cup, about 10–15 minutes. The cider should be syrupy and concentrated. Set aside to cool.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream butter and brown sugar until fluffy. Add egg and vanilla, then beat until smooth.
- Mix in cooled cider reduction. Add dry ingredients in thirds, alternating with milk, beginning and ending with dry. Mix until just combined—don’t overmix.
- Scoop 2-tablespoon rounds of batter onto baking sheets, spacing 2 inches apart. Bake 10–12 minutes, until cakes are firm and a toothpick comes out clean. Cool completely on wire racks.
- Beat butter until creamy. Slowly add powdered sugar. Mix in reduced cider, vanilla, and salt. Beat until light and fluffy.
- Pair cake halves by size. Pipe or spread buttercream on the flat side of one, drizzle with caramel, and sprinkle flaky salt if desired. Top with the second cake, pressing gently. Repeat with remaining pies.
