Print

Caramel Apple Cider Whoopie Pies

Caramel Apple Cider Whoopie Pies - featured image
Print Recipe

These Caramel Apple Cider Whoopie Pies feature pillowy apple cider cakes, tangy cinnamon cream cheese filling, and a gooey caramel drizzle for the ultimate cozy fall treat. Quick to make and perfect for gatherings, they pack all the flavors of autumn into a handheld dessert.

Ingredients

Scale
  • 1 cup apple cider
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla extract (for filling)
  • 1 1/2 tsp ground cinnamon (for filling)
  • Pinch of salt (for filling)
  • 1/2 cup caramel sauce
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Pour apple cider into a small saucepan and simmer over medium heat until reduced to about 1/2 cup. Cool to room temperature.
  2. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone mats. Set out butter and cream cheese to soften.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla and cooled, reduced apple cider.
  6. Add dry ingredients to wet mixture in two batches, mixing just until combined.
  7. Using a medium cookie scoop or heaping tablespoon, drop rounds of batter onto prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes, until cakes spring back when lightly pressed and edges just start to turn golden.
  9. Let cakes cool on the pan for 5 minutes, then transfer to wire racks to cool completely.
  10. Beat softened cream cheese and butter together until smooth. Add powdered sugar, vanilla, cinnamon, and a pinch of salt. Beat until creamy and fluffy.
  11. Pair up cakes of similar size. Pipe or spread about 2 tablespoons of filling onto the flat side of half the cakes, then sandwich with the other halves.
  12. Warm caramel sauce until pourable. Drizzle generously over the tops of the whoopie pies. Sprinkle with flaky sea salt, if desired.
  13. Let pies set for 15 minutes for flavors to meld. Serve and enjoy!

Notes

Reduce apple cider for concentrated flavor. Use room temperature ingredients for best texture. Don’t overmix batter. Chill filling if too soft. Cakes must cool completely before filling. For gluten-free or dairy-free, use appropriate substitutes. Store assembled pies in airtight container in fridge up to 3 days; freeze unfilled cakes up to 2 months.

Nutrition

Keywords: caramel apple cider whoopie pies, fall dessert, apple cider, caramel, cinnamon, cream cheese filling, autumn baking, easy whoopie pies, homemade whoopie pies, party dessert

Find it online: https://yumnode.com/caramel-apple-cider-whoopie-pies-recipe-easy-homemade-fall-treat/