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Apple Cider Whoopie Pies with Buttercream and Caramel Filling Recipe

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★★★★

4 from 51 reviews

Delightfully spiced Apple Cider Whoopie Pies filled with a creamy apple cider buttercream and a luscious caramel drizzle, balanced with a hint of flaky sea salt. These fall-inspired treats combine moist, tender cake rounds infused with cinnamon, nutmeg, and cloves, layered with rich buttercream and caramel, perfect for cozy gatherings or seasonal celebrations.

Ingredients

Scale

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

  1. Reduce the Apple Cider: Pour 1 cup of apple cider into a saucepan and simmer over medium heat until it reduces to ¼ cup, about 10-15 minutes. Allow it to cool to room temperature before using in the batter and buttercream.
  2. 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, then add the egg and vanilla extract, beating until combined. Gradually mix in the cooled apple cider reduction. Add the dry ingredients in thirds alternated with milk, starting and ending with the dry ingredients; mix just until combined. Using a cookie scoop or tablespoon, drop 2-tablespoon-sized rounds onto the baking sheets spaced about 2 inches apart. Bake 10-12 minutes until springy and a toothpick inserted comes out clean. Transfer to a wire rack to cool completely.
  3. Prepare the Buttercream: Beat softened butter until creamy. Gradually add powdered sugar, then the reduced apple cider, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
  4. Assemble the Whoopie Pies: Match whoopie pie halves by size. Spread or pipe a generous amount of apple cider buttercream on one half, drizzle caramel sauce over it and sprinkle flaky sea salt if desired. Top with the other half, pressing gently to sandwich together. Repeat with remaining whoopie pies.

Notes

  • Reducing the apple cider intensifies the flavor and concentrates the sweetness without adding extra sugars.
  • Ensure the apple cider reduction is fully cooled before mixing into the batter and buttercream to prevent melting or curdling.
  • Use room temperature ingredients for smoother batter and frosting consistency.
  • Store assembled whoopie pies in an airtight container in the refrigerator and bring to room temperature before serving for best texture.
  • For a dairy-free version, substitute butter with plant-based alternatives and milk with almond or oat milk.

Keywords: apple cider whoopie pies, fall desserts, spiced cakes, buttercream filling, caramel filling, autumn treats

Find it online: https://foodiecara.com/apple-cider-whoopie-pies-with-buttercream-and-caramel-filling-recipe/