Description
These Apple Cider Whoopie Pies combine the warm autumn flavors of apple cider, cinnamon, ginger, and nutmeg in moist cake-like rounds sandwiched with a creamy cinnamon-spiced frosting. Perfect for fall gatherings, these whoopie pies offer a delightful balance of spice and sweetness with a tender texture and a luscious filling.
Ingredients
Scale
Cake
- 2½ cups apple cider
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon (divided)
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ¾ cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 2 large eggs
- ½ cup apple butter
Topping and Coating
- ½ cup granulated sugar
- 4 tablespoons salted butter, melted
Filling
- ½ cup unsalted butter, softened
- ¼ cup light brown sugar
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons heavy cream
Instructions
- Preheat and Prepare Baking Sheet: Heat oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside for easy cleanup and to prevent sticking.
- Reduce Apple Cider: In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce it until about ¼ cup remains, which will take approximately 15 to 20 minutes. Allow this reduction to cool completely before using; refrigerate if necessary to speed cooling.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, baking soda, 1 teaspoon ground cinnamon, ground ginger, and ground nutmeg. This ensures even distribution of spices and raising agents.
- Cream Butter and Sugar: Using a stand mixer or large bowl and hand mixer, cream the softened butter and dark brown sugar together until light and fluffy, about 3 minutes. Be sure to scrape the bowl sides for uniform texture.
- Add Wet Ingredients: Beat in the eggs, apple butter, and the cooled apple cider reduction to the creamed mixture. The batter may look slightly separated but this is normal. Gradually add the dry ingredients and mix just until combined to avoid overmixing.
- Portion Dough: Using a medium cookie scoop, drop dollops of batter about 2 inches apart onto the prepared baking sheet for uniform size and even baking.
- Bake: Bake the cakes for 10 to 14 minutes, rotating the baking sheet halfway through to promote even cooking. The cakes are done when puffed, set, and spring back when touched lightly.
- Coat with Cinnamon Sugar: In a small bowl, combine the remaining ½ teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with melted salted butter and gently roll or sprinkle them with the cinnamon sugar coating. Avoid getting the flat sides covered so frosting can adhere well. Let cool completely on a wire rack.
- Prepare Filling: In a large bowl or stand mixer, cream the softened unsalted butter and light brown sugar until fluffy. Gradually add powdered sugar in two additions, mixing after each just until incorporated. Add vanilla extract and heavy cream, beating until the filling is light and fluffy for easy piping.
- Assemble Whoopie Pies: Pipe about 2 tablespoons of filling onto the flat side of half the cooled cakes. Sandwich with the remaining cakes, pressing gently to spread the filling to the edges. Serve or store in an airtight container.
Notes
- Ensure the apple cider reduction is cooled before adding to the batter to prevent cooking eggs prematurely.
- Do not overmix batter after adding dry ingredients to keep whoopie pies tender.
- Brush melted butter carefully to avoid coating the flat sides so the frosting sticks well.
- For best results, use a stand mixer to cream butter and sugar for optimal texture.
- Store whoopie pies in an airtight container in the refrigerator for up to 3 days.
