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!
1cupApple Cider(boiled down to ¼ cup (not to be confused with apple cider vinegar))
2cupAll-Purpose Flour
2teaspoonBaking Powder
1 ½teaspoonCinnamon
½teaspoonNutmeg
¼teaspoonApple Pie Spice
¼teaspoonSalt
½cupUnsalted Butter(room temperature)
½cupGranulated Sugar
½cupLight Brown Sugar(lightly packed)
2Large Eggs(room temperature)
¼cupUnsweetened Applesauce
Salted Caramel Sugar(for sprinkling the whoopie pie tops)
caramel cream cheese frosting
4ozCream Cheese(softened)
2tablespoonUnsalted Butter(room temperature)
¼cupCaramel Sauce(store-bought)
1teaspoonVanilla Extract
2 ½cupPowdered Sugar(sifted)
1-2tablespoonMilk or Heavy Whipping Cream(only to be used if needed to thin out the frosting)
Instructions
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 ¼ cup (takes about 10-15 minutes). Allow to cool completely.
1 cup Apple Cider
Adjust oven rack to 2nd level position (just above center) and preheat the oven to 375ºF. Line 2 baking sheets with parchment paper and very lightly spray with a flour-based baking spray (this prevents them from sticking to the paper). 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 powder, cinnamon, nutmeg, apple pie spice, and salt. Set to the side.
2 cup All-Purpose Flour, 2 teaspoon Baking Powder, 1 ½ teaspoon Cinnamon, ½ teaspoon Nutmeg, ¼ teaspoon Apple Pie Spice, ¼ teaspoon Salt
Using your hand 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.
½ cup Unsalted Butter, ½ cup Granulated Sugar, ½ cup Light Brown Sugar
Add in the eggs, unsweetened applesauce, and cooled apple cider (remember, only ¼ cup), then mix until completely blended. Scrape down the sides of the bowl as needed.
2 Large Eggs, ¼ cup Unsweetened Applesauce, 1 cup Apple Cider
Reduce the mixer speed to low and gradually add in the whisked dry mixture. Mix together until just combined.
Using a 1 ½ tablespoon-size cookie scoop (recommended), drop a generous scoop of apple cider cake batter on to the prepared baking sheet, spacing each cake about 1 ½- 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.
Salted Caramel Sugar
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.
caramel cream cheese frosting
Using your hand 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.
4 oz Cream Cheese, 2 tablespoon Unsalted Butter, ¼ cup Caramel Sauce, 1 teaspoon Vanilla Extract
Switch the mixer speed to low and gradually add in the sifted powdered sugar. Scrape down the sides of the bowl as needed.
2 ½ cup Powdered Sugar
If your frosting is too thick, you can add 1 tablespoon of heavy whipping cream or milk to thin it out a little. Likewise, if you feel your frosting isn't thick enough, add a little more sifted powdered sugar.
1-2 tablespoon Milk or Heavy Whipping Cream
assembling the apple cider whoopie pies
Using a small offset spatula or a piping bag fitted with a decorating tip of your choice (I used the Wilton 1A decorating 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!
Apple cider whoopie pies can be kept tightly wrapped in plastic wrap in an airtight container, and in the fridge for 3 to 5 days. Or, you can tightly wrap them in plastic wrap, place them in a sealed freezer bag or container, and keep in the freezer where they can last about 3 months. Allow them to come to room temperature before eating.
Notes
To avoid the whoopie pie cakes from sticking to parchment paper, I recommend very lightly spraying it with a flour-based baking spray. You can also save a tree and choose to use a silicone baking mat.