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Apple Cider Whoopie Pies

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Soft apple cider whoopie pies coated in cinnamon sugar and sandwiched with a creamy vanilla cream cheese filling. A warmly spiced fall dessert packed with apple flavor.

Ingredients

  • 1 ¼ cup/300 milliliters apple cider
  • 1 ½ cups/190 grams all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon, divided
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground nutmeg
  • 6 tablespoons/85 grams unsalted butter, at room temperature
  • 2 tablespoons unsalted butter, melted
  • ½ cup/110 grams packed dark brown sugar
  • 1 large egg
  • ¼ cup/60 milliliters apple butter
  • ¼ cup/50 grams granulated sugar
  • 6 ounces/170 grams cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 3 tablespoons confectioners’ sugar
  • ½ teaspoon pure vanilla extract

Instructions

  1. Heat the oven to 350°F. Bring the apple cider to a boil in a small saucepan over medium-high heat. Cook until reduced to ¼ cup/60 milliliters, about 16 to 18 minutes. Let cool completely.
  2. In a medium bowl, whisk together the flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg.
  3. In a large bowl, beat the 6 tablespoons room-temperature butter and brown sugar with an electric mixer on medium speed until fluffy, about 3 minutes, scraping the sides of the bowl as needed. Add the egg, apple butter and cooled reduced cider and beat until combined.
  4. Add the dry ingredients to the wet mixture and mix just until combined, scraping the bowl as necessary.
  5. Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, spacing them about 1 ½ inches apart. Bake for 12 to 14 minutes, rotating the sheets halfway through, until the cakes are puffed and set.
  6. In a small bowl, whisk together the remaining ½ teaspoon cinnamon and granulated sugar. Brush the tops of the warm cakes with the melted butter and gently toss them in the cinnamon-sugar mixture. Set aside to cool completely.
  7. For the filling, beat the cream cheese and 3 tablespoons room-temperature butter with an electric mixer on medium speed until smooth. Add the confectioners’ sugar and vanilla and beat until combined.
  8. Spread about 2 tablespoons of filling on the flat side of half of the cooled cakes. Top with the remaining cakes to form whoopie pies and serve.

Notes

  • Cool the reduced apple cider quickly in the refrigerator or freezer while preparing the remaining ingredients.
  • The batter may look slightly separated after adding the egg, apple butter and reduced cider; this is normal.
  • Allow the cakes to cool completely before adding the cream cheese filling.
  • Store assembled whoopie pies covered in the refrigerator because of the cream cheese filling.

Nutrition

Find it online: https://yumfamilyrecipes.com/apple-cider-whoopie-pies/