Apple Cider Whoopie Pies
These Apple Cider Whoopie Pies are a delightful fall treat, featuring soft, spiced cake layers infused with concentrated apple cider flavor. Filled with a luscious cream cheese frosting, these hand-held cakes are perfect for cozy afternoons and autumn gatherings.
Equipment
- Measuring cups and spoons
- Mixing bowls (medium and large)
- Electric mixer (hand or stand)
- Whisk
- Parchment paper or silicone baking mats
- Baking sheets (2)
- Rubber spatula
- Wire rack
- Spoon or piping bag
- Saucepan (for reducing cider)
- Toothpick
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup 1 ½ sticks
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup apple cider
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ½ cup 1 stick
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a saucepan, reduce 1 cup of apple cider to ½ cup. This concentrates the flavor.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the reduced apple cider and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each.
- Bake for 8-10 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Let the cakes cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- For the filling, in a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Start with 3 cups and add more to achieve your desired sweetness and consistency.
- Stir in the vanilla extract.
- Add milk or heavy cream, one tablespoon at a time, until the filling reaches a smooth and spreadable consistency. It should be thick enough to hold its shape but soft enough to spread easily.
- Once the cake layers are completely cool, flip half of them over so the flat sides are facing up.
- Spoon or pipe a generous amount of cream cheese filling onto the flat side of each cake.
- Top with the remaining cake layers, flat-side down, to create a sandwich.
- Gently press the tops and bottoms together to distribute the filling evenly.
- Serve immediately or store in the refrigerator.
Notes
For the best flavor, use high-quality apple cider. To prevent the whoopie pies from becoming soggy, store them in an airtight container in the refrigerator and bring them to room temperature before serving. For a richer flavor, use brown butter in the cake batter. Toasting chopped pecans or walnuts before adding them to the batter will enhance their flavor. If the cream cheese filling is too soft, chill it in the refrigerator for 30 minutes to firm it up. To add a decorative touch, dust the assembled whoopie pies with powdered sugar or drizzle with caramel sauce.