Apple Cider Whoopie Pies
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.
Calories:
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.