These Apple Cider Whoopie Pies are moist and flavorful cakes made with apple cider and applesauce, plus a rich caramel cream cheese frosting to bring them together. And for good measure, sprinkled over the top, is a little salted caramel sugar. Yum! These are a must-try this season!
whoopie pie cakes
- 1 cup Apple Cider, boiled down to 1/4 cup
- 2 cups (279 grams) All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Apple Pie Spice
- 1/4 teaspoon Salt
- 1/2 cup (113 grams) Unsalted Butter
- 1/2 cup (104 grams) Granulated Sugar
- 1/2 cup (101 grams) Light Brown Sugar, lightly packed
- 2 Large Eggs, room temperature
- 1/4 cup (71 grams) Unsweetened Applesauce
- Salted Caramel Sugar - for sprinkling the whoopie pie tops
caramel cream cheese frosting
whoopie pie cakes
- In a small saucepan over high heat, bring the 1 cup of apple cider to a rapid boil until it's reduced to 1/4 cup (takes about 10-15 minutes). Allow to cool completely.
- Adjust oven rack to 2nd level position and pre-heat the oven to 350ºF. Line baking sheets with parchment paper and very lightly spray with a flour-based baking spray. Alternatively, you can use a silicone baking mat without spraying it. Set to the side.
- In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, apple pie spice, and salt. Set to the side.
- Using your hand-held mixer or a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until well blended. Scrape down the sides of the bowl as needed.
- Add in the eggs, unsweetened applesauce, and cooled apple cider (remember, only 1/4 cup), then mix until completely blended. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low and gradually add in the whisked dry mixture. Mix together until just combined.
- Using a 1 1/2 tablespoon-size cookie scoop (recommended), drop a generous scoop of apple cider cake batter on to the lined baking sheet, spacing each cake about 1 1/2- to 2-inches apart (they will spread out, but not by a lot).
- Sprinkle the tops with a little of the salted caramel sugar, then place in the oven and bake at 375ºF for 12-15 minutes or until the center of the cakes spring back when lightly pressed.
- Remove from oven and, if so desired, sprinkle the tops with just a little more salted caramel sugar.
- Allow cakes to cool slightly on the baking sheet for about 5 minutes before carefully transferring them to a cooling rack.
peanut butter frosting
- Using your hand-held mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and unsalted butter together until smooth and creamy. Add in the caramel sauce and vanilla extract.
- Switch the mixer speed to low and gradually add in the sifted confectioners sugar. Scrape down the sides of the bowl as needed.
- If your frosting is too thick, you can add 1 tablespoon of milk or heavy whipping cream to thin it out a little. Likewise, if you feel your frosting isn't thick enough, add a little more sifted confectioners sugar.
assembling the apple cider whoopie pies
- Using a small offset spatula or a piping bag fitted with a piping tip of your choice (I used the Wilton 1A piping tip), add the caramel cream cheese frosting to the bottom of a whoopie pie cake. Then top with another cake. Repeat until all the whoopie pies have been assembled, then enjoy!
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