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Soft Spiced Apple Cider Whoopie Pies

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These soft and moist whoopie pies are filled with a spiced apple cider buttercream, perfect for fall gatherings. The cakes are infused with apple cider and warm spices, making them irresistible.

Ingredients

Scale
  • Whoopie Pie Cakes:
  • 2 3/4 cups (344g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) apple cider, room temperature
  • Apple Cider Buttercream Filling:
  • 6 ounces (170g) cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners' sugar
  • 1/2 cup (120ml) apple cider, reduced to 1/4 cup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Make the whoopie pie cakes: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Whisk the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt together in a large bowl.
  3. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed for 1 minute. Scrape down the sides and bottom of the bowl as needed.
  4. On low speed, alternate adding the dry ingredients and apple cider to the wet ingredients. Start and end with the dry ingredients. Beat until just combined. The batter may look a bit curdled–that's okay.
  5. Scoop mounds of batter, 1 heaping tablespoon each, onto the prepared baking sheets about 2-3 inches apart. Bake for 10-12 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.
  7. Make the apple cider buttercream: First, boil the 1/2 cup (120ml) apple cider in a small saucepan over medium heat until reduced to 1/4 cup (60ml), about 10-15 minutes. Set aside to cool to room temperature.
  8. Using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes.
  9. Add the confectioners' sugar, reduced apple cider, cinnamon, cloves, nutmeg, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes until completely smooth and creamy. Taste and add more seasonings if desired.
  10. Assemble the whoopie pies: Pair up cakes of similar sizes. Spread or pipe the filling onto the flat side of one cake, then top with the other cake. Repeat until all are assembled.
  11. Cover and refrigerate the whoopie pies for up to 1 day, or serve immediately.

Notes

These whoopie pies are best enjoyed the day they’re made, but they can be stored in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving. The cakes are soft and tender, resembling a cross between a cake and a cookie.

Nutrition

Find it online: https://www.delicetreats.com/soft-spiced-apple-cider-whoopie-pies/