Go Back
–+ servings
No ratings yet

Apple Cider Whoopie Pies

By Britney
Prep: 1 hour 20 minutes
Cook: 11 minutes
Total: 1 hour 31 minutes
Servings: 16 cookie sandwiches
apple cider whoopie pies stacked on top of each other on a serving tray.
Pin Print
Fluffy and soft apple cider whoopie pies coated in cinnamon sugar and filled with spiced cream cheese frosting. The perfect Fall treat!

Equipment

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

Cinnamon Sugar

  • 1/2 cup (100 g) Sugar
  • 2 tbsp Cinnamon

Apple Cider Whoopie Pies

  • 2 cups (480 g) Apple Cider, (reduced to 1/2 cup, see instructions)
  • 3 cups + 2 tbsp (390 g) All Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/8 tsp Ground Cloves
  • 1/2 tsp Kosher Salt
  • 1/2 cup (113 g) Salted Butter, (room temperature)
  • 2 tbsp Vegetable Oil
  • 1 cup (220 g) Brown Sugar
  • 2 large Eggs, (room temperature)
  • 2 tsp Vanilla Extract
  • 1/2 cup (120 g) Sour Cream

Cinnamon Cream Cheese Filling

  • 8 oz (227 g) Cream Cheese, (room temperature)
  • 1/2 cup (113 g) Salted Butter, (room temperature)
  • 4 cups (500 g) Powdered Sugar
  • 2 tsp Vanilla Extract
  • 1 1/2 tsp (1 1/2 tsp) Cinnamon
  • 1/4 tsp Nutmeg
  • 2 tbsp Heavy Cream

Instructions 

  • Add apple cider to a small sauce pan over medium-high heat and boil for 30-45 minutes, until reduced to 1/2 cup ~ 120g. Pour into a bowl and set aside to cool.  2 cups Apple Cider
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Make the cinnamon sugar. Mix together cinnamon and sugar in a small bowl and set aside. 1/2 cup Sugar 2 tbsp Cinnamon
  • In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and kosher salt.  3 cups + 2 tbsp All Purpose Flour 1 1/2 tsp Baking Powder 1/2 tsp Baking Soda 2 tsp Cinnamon 1/2 tsp Nutmeg 1/8 tsp Ground Cloves 1/2 tsp Kosher Salt
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, oil, and brown sugar. Cream for 3 minutes, then add eggs, one at a time, ensuring that the first egg is incorporated prior to adding the next. (scrape down the sides of the bowl if needed) Then add vanilla extract and sour cream and continue to mix. 1/2 cup Salted Butter 2 tbsp Vegetable Oil 1 cup Brown Sugar 2 large Eggs 2 tsp Vanilla Extract 1/2 cup Sour Cream
  • Add half of the dry ingredients to the wet ingredients and mix together until just combined, about 10-15 seconds. Then add apple cider reduction and mix together. Then add the remainder of the flour and mix until everything is fully incorporated.
  • Use a small cookie scoop (about 2 tbsp) to scoop out the batter and place onto the prepared baking sheets. Leave about 2 inches between each cookie. Bake for 9-11 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, then allow them to cool completely on a wire rack.
  • Use a pastry brush to brush the tops of the whoopie pies with melted butter and dunk the cookies into the cinnamon sugar.
  • Make the buttercream – add cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, until smooth, then begin adding confectioners sugar, one cup at a time. Once all of the powdered sugar is added, scrape down the sides of the bowl and add vanilla extract, cinnamon, nutmeg, and heavy cream. Mix until combined and smooth, about 30 seconds. 8 oz Cream Cheese 1/2 cup Salted Butter 4 cups Powdered Sugar 2 tsp Vanilla Extract 1 1/2 tsp Cinnamon 1/4 tsp Nutmeg 2 tbsp Heavy Cream
  • Once the whoopie pies have completely cooled, add frosting to a piping bag and pipe buttercream onto the one whoopie pie and then top with another whoopie to make a cookie sandwich. Repeat for remaining pies.

Notes

  • Cool apple cider reduction completely before adding: If the reduced cider is still warm when mixed in, it can melt the butter in the batter and make the texture greasy or dense.
  • Room temperature ingredients are key: Cold eggs or sour cream can cause curdling or uneven mixing.
  • Don’t overmix after adding flour: Stop as soon as the last streak of flour disappears to avoid tough or dry cookies.
  • Use a cookie scoop: Keeps each whoopie the same size so they bake evenly and pair up neatly.
  • Bake one sheet at a time: These bake fast, and overcrowding the oven can cause uneven rise or browning.

Nutrition

Calories: 569kcal, Carbohydrates: 91g, Protein: 6g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 51mg, Sodium: 292mg, Potassium: 139mg, Fiber: 2g, Sugar: 53g, Vitamin A: 622IU, Vitamin C: 0.4mg, Calcium: 84mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!