Apple Cider Whoopie Pies
Apple Cider Whoopie Pies are a tasty fall treat that gets rolled in an easy cinnamon-sugar topping and filled with a cozy brown sugar filling!
A Cozy Hand-Held Fall Treat!
These Apple Cider Whoopie Pies are the perfect mini treats that are packed with an incredible, well-balanced, amount of fall flavor! The season’s most popular flavors of apple cider, cinnamon, nutmeg, and ginger get combined with a cozy brown sugar filling to effortlessly tie together this easy-to-eat hand-held treat!
If you’re like me, you’re searching around for this year’s go-to fall dessert recipe that will have friends and family running to the dessert table. The good news is, we’ve found just that with these Apple Cider Whoopie Pies!
Trust me when I say, if you’re someone that gets super excited about fall eats, then this easy-to-make dessert is a MUST TRY! So gather up your spices, easy pantry ingredients, favorite apple cider, and apple butter, and prep these whoopie pies in just 20 minutes!
Rebecca’s Recipe Review
Taste: Sweetly spiced apple cider flavoring with seasonal spices such as cinnamon, nutmeg, and ginger, topped off with an amazing brown sugar filling!
Texture: Moist cakes with smooth filling, with a slight overall crunch from the cinnamon-sugar coating.
Ease: 5/10
Pros: A batch of these mouthwatering treats takes only 20 minutes to prep!
Cons: None.
Would I Make This Again? Yes, these are one of my favorite desserts to make for fall!
Apple Cider Whoopie Pie Ingredients
For this Apple Cider Whoopie Pie recipe, you’ll likely have most of the ingredients tucked right inside your pantry since this treat is made of mostly basic baking ingredients! The only two you may have to run out for are apple cider and apple butter!
When it comes to those two ingredients you can definitely just pick them up at your local grocery store. But for a real special flavor in this treat try hitting up your local apple orchard for their homemade apple cider and apple butter!
Trust me, I’ve done it before and it really makes these whoopie pies EXTRA delicious!
To finish out the batter for the whoopie pie cakes you’ll also need all-purpose flour, baking powder, kosher salt, baking soda, ground cinnamon, ground ginger, ground nutmeg, unsalted butter, dark brown sugar, and eggs. After the cakes have been baked they get brushed with melted butter and tossed around in a sweet topping that’s made of ground cinnamon and granulated sugar.
Finish off this amazing fall treat by piping on the filling! This is made by beating together softened unsalted butter, light brown sugar, powdered sugar, vanilla extract, and heavy cream.
Frosting Variation
If you’d like, you can swap the brown sugar frosting out for cream cheese filling! To do this, I recommend using the cream cheese frosting recipe that I use for my Pumpkin Whoopie Pies!
How To Make Apple Cider Whoopie Pies
- Boil the apple cider in a small saucepan over medium-high heat until it reduces to about 1/4 cup. Allow the reduced cider to cool.
- Whisk together the flour, baking powder, salt, baking soda, cinnamon, ginger, and nutmeg in a medium bowl. Set it aside.
- Cream the softened butter and brown sugar together until it becomes light and fluffy using a stand mixer fitted with a paddle attachment.
- Beat the eggs, apple butter, and cooled apple cider into the ingredients in the mixing bowl. Then add in the dry ingredients and mix until just combined, scraping the bowl as needed.
- Scoop portions of the dough out onto a baking sheet lined with parchment paper.
- Bake until the cakes are puffed and spring back when touched with your finger. Then transfer them to a wire rack.
- Whisk together the cinnamon and granulated sugar to prepare the topping for the cakes. Brush the tops of the cakes with melted butter and then toss them in the cinnamon-sugar mixture.
- Prepare the filling by creaming the butter and brown sugar together until light and fluffy. Then add in the powdered sugar a little to a time, mixing after each addition.
- Add in the vanilla and heavy cream and continue to beat until the filling becomes light and fluffy.
- Pipe the filling onto the flat sides of half of the cakes and then top them with the other halves. Serve and enjoy!
Storage Instructions For Apple Cider Whoopie Pies
Once the whoopie pies have been fully assembled wrap each one individually in plastic wrap. Then store the wrapped whoopie pies at room temperature and enjoy them for up to 3 days.
How To Freeze Whoopie Pies
Yes, you can! To do so, double wrap each whoopie pie individually in plastic wrap and then place them in a freezer bag. Then store them in the freezer for up to 3 months.
I would however, recommend skipping the cinnamon sugar topping since it makes the whoopie pies a bit sticky once they thaw.
Can I Swap The Apple Butter In This Recipe Out For Apple Sauce?
No, unfortunately, that substitution will not work in this recipe.
Here are more of my favorite apple recipes to enjoy!
- The Best Homemade Apple Pie – Enjoy a slice of this pie after only one hour of baking!
- Apple Hand Pies – Thick apple filling, refrigerated pie crust, and a sweet glaze!
- Delicious Apple Cheesecake Bars – Topped with an oatmeal crumble topping for incredible fall flavor!
- Classic Apple Crisp – Best enjoyed with a scoop of vanilla ice cream or some whipped cream!
- Easy Apple Dump Cake – An easy 4-ingredient recipe that pleases the entire crowd!
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If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Apple Cider Whoopie Pies
Ingredients
Cakes
- 2½ cups apple cider
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 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
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- 4 tablespoon 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
- Heat oven to 350°F and line a large baking sheet with parchment paper and set aside.
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the cider to about ¼ cup, about 15 to 20 minutes. Allow the reduction to cool in the pot or transfer to a heat safe mug or bowl and place in the refrigerator to speed up the cooling process.
- In a medium bowl, whisk together the flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream the softened butter and brown sugar until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed.
- Add the eggs, apple butter, and cooled apple cider reduction to the bowl and beat until thoroughly combined. Your batter may look like it has separated slightly, that's perfectly normal. Add the dry ingredients and mix just until combined, scraping the bowl as needed.
- Using a medium cookie scoop, portion the dough into the prepared baking sheet, about 2 inches apart.
- Bake for 10 to 14 minutes, rotating halfway through, until the cakes are puffed and set and spring back when touched with a finger. Transfer the baking sheet to a wire rack.
- In a small bowl, whisk together the remaining ½ teaspoon of cinnamon and the granulated sugar. Brush the tops of the warm cakes with melted butter and gently toss the tops in the sugar mixture, try not to get the flat parts coated or the filling may have a hard time sticking. Set on a wire rack to cool completely.
- In a large bowl or stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add the powdered sugar a ½ cup at a time, mixing after each addition just until incorportated. Add the vanilla and heavy cream and beat until light and fluffy. Pipe about 2 tablespoons of filling on the flat side of half of the cakes then top them with the other halves.
Notes
- Do not substitute apple sauce for the apple butter in this recipe.
- Whoopie Pies should be wrapped individually in plastic wrap after assembling for best storage.
- Store at room temperature for up to 3 days.
- These whoopie pies may be frozen. To do so, double wrap in plastic wrap and then place in a freezer bag for up to 3 months. If you do freeze, you may want to skip the cinnamon sugar topping as it will dissolve when thawed and make the whoopie pies sticky.
- Adapted from Downeast Magazine.
Nutrition
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