Description
These whoopie pies bring apple cider’s rich aroma into tender, spiced cake rounds, paired with a smooth cinnamon-kissed cream cheese filling. Each bite blends moist warmth and sweet tang perfectly.
Ingredients
- 1 cup apple cider
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch ground cinnamon
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Pour the apple cider into a small saucepan and simmer over medium heat until reduced to about 1/3 cup, then let cool.
- In a large bowl whisk together the flour sugar baking soda baking powder salt cinnamon ginger and nutmeg.
- In another bowl cream the butter and egg with an electric mixer then beat in the vanilla extract cooled cider and buttermilk until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Using a tablespoon or cookie scoop drop rounded mounds of batter onto the prepared baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes until the tops spring back when lightly pressed then cool completely on a wire rack.
- Meanwhile beat the cream cheese and butter together until smooth then add powdered sugar vanilla extract and a pinch of cinnamon and mix until creamy.
- Spread the filling on the flat side of half the cakes then top with the remaining cakes to form sandwiches.
Notes
- Be sure to fully reduce the apple cider for a concentrated flavor.
- Let the whoopie pies cool completely before filling to prevent melting.
- Store in an airtight container in the refrigerator for up to three days.
- Feel free to add a dash of clove or allspice to the batter for extra warmth.