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
- Reduce the Apple Cider: Pour 1 cup of apple cider into a saucepan and simmer over medium heat, stirring occasionally, until it reduces to ¼ cup. This process takes about 10-15 minutes. Once thickened, set aside to cool while preparing the batter.
- Make the Whoopie Pies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well. Gradually beat in the cooled apple cider reduction. Alternate adding the dry ingredients in thirds with the milk, beginning and ending with the dry ingredients, mixing until just combined. Use a cookie scoop or tablespoon to drop 2-tablespoon-sized rounds of batter on the sheets, leaving 2 inches between each. Bake 10-12 minutes or until cakes feel firm and a toothpick comes out clean. Transfer to wire racks to cool completely.
- Prepare the Buttercream: In a medium bowl, beat softened butter until creamy. Gradually add the powdered sugar, then mix in the cooled apple cider reduction, vanilla extract, and salt. Continue beating until the buttercream is smooth, fluffy, and well combined.
- Assemble the Whoopie Pies: Match whoopie pie halves by size. Pipe or spoon a generous 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 matching half and press gently to sandwich. Repeat for remaining pies.
Notes
- Reducing the apple cider concentrates its flavor and prevents excess moisture in the batter and buttercream.
- Ensure the whoopie pies are completely cool before assembling to avoid melting the buttercream.
- For a homemade caramel, you can melt sugar and cream together or use store-bought for convenience.
- Flaky sea salt is optional but adds a lovely contrast to the sweet caramel.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American