Description
These Apple Cider Whoopie Pies combine soft, spiced cake rounds infused with reduced apple cider and are sandwiched with a creamy apple cider buttercream and a luscious caramel filling for a perfect fall treat.
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
- 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. Allow it to cool completely before using it in the batter and buttercream.
- 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 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 and mix well. Gradually add the cooled apple cider reduction. Alternately add the dry ingredients in thirds with the milk, beginning and ending with the dry ingredients, mixing until just combined. Drop 2-tablespoon-sized rounds of batter onto prepared baking sheets, spacing them about 2 inches apart. Bake for 12 minutes or until the cakes are firm and a toothpick inserted comes out clean. Cool completely on a wire rack.
- Prepare the Buttercream: Beat the softened butter in a bowl until creamy. Gradually add powdered sugar, then the cooled apple cider reduction, vanilla extract, and salt. Beat until the buttercream is smooth and fluffy.
- Assemble the Whoopie Pies: Pair whoopie pie halves by size. Pipe or spoon an ample 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 form a sandwich. Repeat with remaining pies.
Notes
- To reduce apple cider, simmer gently to concentrate flavor without burning.
- You can substitute store-bought caramel with homemade caramel sauce for a richer taste.
- For easier assembly, chill the buttercream slightly if it becomes too soft.
- Store the whoopie pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Flaky sea salt is optional but adds a wonderful savory contrast to the sweet caramel and buttercream.
Nutrition
- Serving Size: 1 pie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
