Name: Apple Cider Whoopie Pies Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2½ cups apple cider; 3 cups all-purpose flour; 2 teaspoon baking powder; 1 teaspoon kosher salt; ½ teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon ground nutmeg; ¾ cup unsalted butter, softened; 1 cup dark brown sugar, packed; 2 large eggs; ½ cup apple butter; 1 teaspoon ground cinnamon; ½ cup granulated sugar; 4 tablespoon salted butter, melted; ½ cup unsalted butter, softened; ¼ cup light brown sugar; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2 teaspoons heavy cream

Jump to Recipe· 4.8 from 14 reviews

There’s no treat that captures the cozy essence of fall like Apple Cider Whoopie Pies. Imagine tender apple-spiced cakes, each one soft and pillowy, hugged by a cinnamon-sugar topping and sandwiching a brown sugar buttercream that tastes like the sweetest autumn day. These nostalgia-packed desserts are effortless to share, simple to whip up, and promise to make your kitchen smell like happy childhood memories. Whether you’re baking for a party or treating yourself to a little comfort, Apple Cider Whoopie Pies truly steal the show.

Apple Cider Whoopie Pies Recipe - Recipe Image

Ingredients You’ll Need

Pay close attention to these simple but essential ingredients! Each one works its magic, balancing flavor, texture, and a pop of autumnal color in every bite of your Apple Cider Whoopie Pies.

Apple cider: Boiled down to intensify its natural flavor and bring a tangy-sweet apple punch.
All-purpose flour: The sturdy backbone that keeps each whoopie pie light yet chewy.
Baking powder: Ensures a fluffy rise in every cake.
Kosher salt: Balances out the sweetness and deepens the apple flavor.
Baking soda: Teams up with the powder for just the right amount of lift.
Ground cinnamon: Brings warmth and unmistakable fall aroma to both the cakes and the topping.
Ground ginger: Adds a gentle, peppery zing that plays so well with apples.
Ground nutmeg: Classic autumn spice for depth and that cozy scent.
Unsalted butter (softened): Key for tenderness in the cakes and the filling’s creamy richness.
Dark brown sugar: Deep molasses notes amplify the cozy, caramel character in the cakes.
Large eggs: For binding and structure, making each pie perfectly cakey.
Apple butter: Intensifies the lovely apple flavor even further—don’t substitute with applesauce!
Granulated sugar: For rolling over those golden cakes, lending sweetness and sparkle.
Salted butter (melted): Helps the cinnamon sugar stick and adds a rich finish.
Light brown sugar: Sweetens the filling with a milder caramel note.
Powdered sugar: The base for a smooth, airy brown sugar buttercream.
Vanilla extract: Rounds out flavors and adds a subtle floral note to the filling.
Heavy cream: Makes the filling extra light and spreadable.

How to Make Apple Cider Whoopie Pies

Step 1: Reduce the Apple Cider

Start by heating your apple cider in a small saucepan over medium-high heat. Let it bubble away until it’s thick and syrupy with about 1/4 cup left—this takes roughly 15 to 20 minutes. Set it aside to cool; you can pop it in the fridge to speed up the process. This concentrated cider is where so much of your flavor magic will come from!

Step 2: Whisk Together Dry Ingredients

In a medium bowl, combine flour, baking powder, salt, baking soda, 1 teaspoon of cinnamon, ground ginger, and nutmeg. Whisk it together until it’s blended and invitingly fragrant. Pre-mixing the dry ingredients means you’ll get an even rise and flavor in every whoopie pie.

Step 3: Cream Butter and Sugar

Grab a large bowl or your stand mixer fitted with the paddle attachment and cream together the softened unsalted butter and dark brown sugar. Mix for a good 3 minutes, pausing once or twice to scrape the sides. When it’s light and fluffy, you’ll know you are building a luscious base for Apple Cider Whoopie Pies.

Step 4: Mix in Wet Ingredients

Add the eggs, apple butter, and that cooled apple cider reduction to your butter-sugar mixture. Beat it just until it comes together. Don’t worry if the mixture doesn’t look perfectly smooth at this stage—that’s totally normal!

Step 5: Combine and Scoop

Mix in the dry ingredients gently, just until everything’s combined. Scrape the bowl so there are no hidden pockets of flour. Use a medium cookie scoop to portion the dough onto a parchment-lined baking sheet, leaving about 2 inches between each scoop so they have room for a little hop and puff in the oven.

Step 6: Bake Until Perfect

Bake at 350°F for 10 to 14 minutes, giving them a turn halfway through. You’re looking for cakes that are puffed and set—their tops should spring back when gently poked. Move the whole tray to a wire rack and let them cool a bit.

Step 7: Cinnamon-Sugar Topping

In a small bowl, whisk the remaining 1/2 teaspoon of cinnamon with granulated sugar. While the cakes are still warm, brush their domed tops with melted salted butter and dip these tops into the cinnamon-sugar mixture. Try to keep the flat sides clean so your filling will stick later—this little step adds so much sparkle and crunch to your Apple Cider Whoopie Pies.

Step 8: Make the Brown Sugar Filling

Cream together the softened butter and light brown sugar until the mixture is totally smooth and fluffy. Beat in the powdered sugar in batches, just until combined, then add vanilla and heavy cream. Whip it until it’s silky and spreadable—this is the dreamy, cloud-like filling that will hold your pies together.

Step 9: Assemble the Whoopie Pies

Pipe or spoon about 2 tablespoons of filling onto the flat side of half your cakes. Sandwich with the other cakes, giving a gentle press so the filling peeks out just a bit. Congrats, you’ve built swoon-worthy Apple Cider Whoopie Pies!

How to Serve Apple Cider Whoopie Pies

Garnishes

A classic Apple Cider Whoopie Pie looks beautiful with its shimmering cinnamon-sugar cap, but for special occasions, dust a little more powdered sugar over the tops or add a pinch of freshly grated nutmeg. You can even pipe a thin swirl of leftover buttercream on top for a festive touch.

Side Dishes

Pair your whoopie pies with a mug of warm apple cider or spiced chai. If you want something cool and creamy, serve alongside vanilla-bean ice cream or fluffy whipped cream—the contrast is pure bliss.

Creative Ways to Present

Stack these beauties high on a rustic platter, or wrap them in wax paper and tuck them into a basket for a homemade gift. If you’re feeling playful, arrange them with fresh apples, cinnamon sticks, and little autumn leaves for a table-worthy centerpiece.

Make Ahead and Storage

Storing Leftovers

Wrap your assembled whoopie pies individually in plastic wrap to keep them moist and tender. They’ll stay delicious at room temperature for up to 3 days, making them perfect for prepping ahead for gatherings or lunchbox treats.

Freezing

If you’d like to make Apple Cider Whoopie Pies in advance, double-wrap them tightly in plastic wrap and slide them into a freezer bag. Store for up to 3 months, but for best results, skip the cinnamon-sugar topping until you thaw and serve, as it can dissolve during freezing.

Reheating

These whoopie pies are honestly scrumptious at room temperature, but if you want to freshen up refrigerated or thawed pies, let them sit out for about 30 minutes. For a just-baked effect, pop one in the microwave for five seconds—just enough to melt the filling slightly and soften the cake.

FAQs

Can I substitute applesauce for the apple butter in this recipe?

No, applesauce won’t deliver the concentrated apple flavor or the thicker texture you need. Apple butter is what makes Apple Cider Whoopie Pies deeply spiced and packed with orchard-fresh taste.

What if I don’t have dark brown sugar?

You can use light brown sugar in a pinch, but your cakes will have a slightly less intense caramel flavor. If you crave that molasses richness, dark brown sugar is best.

How do I keep my whoopie pies from getting soggy?

Always let your cakes cool fully before filling. Wrapping them individually and keeping them at room temperature (not in the fridge) preserves their luscious texture and prevents sogginess.

Can I make the components ahead?

Absolutely! You can bake the cakes and store them (unfilled) in an airtight container for up to two days. The filling can be made and refrigerated—just make sure to let it soften before spreading or piping.

Why does my batter look split after adding the cider?

Don’t worry, it’s completely normal for the batter to look a little separated after adding the liquid cider reduction. Once you add the dry ingredients, it will come together as a smooth, luscious batter.

Final Thoughts

If you’re ready to bring all that sweater-weather comfort right into your kitchen, give Apple Cider Whoopie Pies a try. Each bite is wrapped in warm spices and honest-to-goodness apple flavor—share them, gift them, or keep a secret stash just for you!