Apple Cider Whoopie Pies with Caramel Frosting
These Apple Cider Whoopie Pies are moist, flavorful cakes made with apple cider and applesauce, finished with a rich caramel cream cheese filling...
- Prep
- 30 mins
- Cook
- 30 mins
- Total
- 1 hr
- Makes
- 10 servings
These Apple Cider Whoopie Pies are soft, flavorful cakes made with apple cider and applesauce, then sandwiched with a rich caramel cream cheese frosting. A light dusting of salted caramel sugar goes over the top. So good! These are a must-make recipe for fall.
A Short History of the Whoopie Pie
Is a Whoopie Pie a Cake, a Pie, or a Cookie?
Whoopie pies are small cakes baked on a sheet pan the way cookies are. Spread frosting or filling on one small cake, then top it with another. Voila, that's a whoopie pie!
Some folks call them inside-out cupcakes, but I've always thought of them as sandwiched cakes.
Why Is It Called a Whoopie Pie?
Whoopie pies are a well-known Pennsylvania German and Lancaster Amish tradition, and people out in Western PA call them "Gobs." New England is also known for them as a classic treat.
The story goes that whoopie pies started as leftover cake batter that was packed into children's lunches.
When the kids opened their lunches and found them, they supposedly shouted, "Whoopie!" I can't say that's exactly what happened, but I do know they are unbelievably delicious!
Over the years, many variations of whoopie pies have appeared, but the classic is still chocolate cake with marshmallow filling or vanilla buttercream.
If you ever get the chance, you should go to the Whoopie Pie Festival in Strasburg, PA! I missed the last couple of years, but I've been twice before, and goodness, there are so many whoopie pies it's wild!
To give you a sense of it, there is honestly a giant tent filled with every whoopie pie you can imagine! They even display the largest whoopie pie ever made!
Ingredients You'll Need
To make these apple cider whoopie pies, you'll need the following ingredients:
- Apple Cider. This is not the same as apple cider vinegar, so please don't use that. The cider gets boiled down to 1/4 cup.
- All-Purpose Flour
- Baking Powder
- Spices. You'll need ground cinnamon, nutmeg, apple pie spice, and salt.
- Unsalted Butter. For the best results, use butter that is at room temperature.
- Granulated Sugar
- Light Brown Sugar
- Eggs. Like the butter, these should be at room temperature too.
- Unsweetened Applesauce
- Salted Caramel Sugar. This optional ingredient is only for sprinkling on top of the whoopie pies.
Essential Whoopie Pie Baking Tools
Here are a few tools that help when making these homemade apple cider whoopie pies.
Tips for the Caramel Cream Cheese Frosting
- Any store-bought jar of caramel sauce or topping works in this caramel cream cheese frosting.
- If you can't find salted caramel sugar for sprinkling, skip that step and add salted caramel sauce to the frosting instead.
- An offset spatula works for spreading the frosting onto the whoopie pie cakes. You can also pipe it on, which is what I did.
- I used a Wilton 1A piping tip and a large piping bag. It worked perfectly!
- If needed, the caramel cream cheese frosting can be kept tightly covered in its mixing bowl in the refrigerator overnight. Before using, let it come to room temperature, then whip it again with your mixer.
Apple Cider Whoopie Pie FAQs
Why do I need to boil down the apple cider before using it in the recipe?The apple cider is boiled down to give it a stronger, more concentrated flavor.
Can I use apple cider vinegar in place of apple cider.No, please don't use apple cider vinegar as a substitute.
How long should it take to boil down apple cider?Boiling the cider down takes roughly 10-15 minutes. Be sure to let it cool before adding it to the whoopie pie batter.
How many apple cider whoopie pies does this recipe yield?This recipe makes 10 fully assembled whoopie pies.
What size cookie scoop should I use?Use a 1 1/2 tablespoon cookie scoop for smaller whoopie pies, or a 2-3 tablespoon scoop for larger ones. Larger scoops will give you fewer whoopie pies.
Do I have to use the salted caramel sugar?No, that one is optional. It's only used as a garnish on the tops of the whoopie pies.
What is the best way to store apple cider whoopie pies?I recommend wrapping the apple cider whoopie pies tightly in plastic and storing them in an airtight container. In the refrigerator they last 3 to 5 days, and in the freezer about 3 months. Let them come to room temperature before eating.
More Fall Treats to Try!
Apple Cider Whoopie Pies with Caramel Frosting
These Apple Cider Whoopie Pies are moist, flavorful cakes made with apple cider and applesauce, joined together by a rich caramel cream cheese frosting. A little salted caramel sugar on top adds the finishing touch. Yum! These are a must-try this season!
- Prep
- 30 mins
- Cook
- 30 mins
- Total
- 1 hr
- Makes
- 10 servings
Ingredients
whoopie pie cakes
- 1 cup Apple Cider, boiled down to 1/4 cup (not to be confused with apple cider vinegar)
- 2 cup All-Purpose Flour
- 2 tsp Baking Powder
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Apple Pie Spice
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter, room temperature
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar, lightly packed
- 2 Large Eggs, room temperature
- 1/4 cup Unsweetened Applesauce
- Salted Caramel Sugar, for sprinkling the whoopie pie tops
caramel cream cheese frosting
- 4 oz Cream Cheese, softened
- 2 tbsp Unsalted Butter, room temperature
- 1/4 cup Caramel Sauce, store-bought
- 1 tsp Vanilla Extract
- 2 1/2 cup Powdered Sugar, sifted
- 1-2 tbsp Milk or Heavy Whipping Cream, only to be used if needed to thin out the frosting
Method
- In a small saucepan over high heat, bring 1 cup of apple cider to a rapid boil and cook until it reduces to 1/4 cup (about 10-15 minutes). Let it cool completely.
- Adjust oven rack to 2nd level position (just above center) and preheat the oven to 375ºF. Line 2 baking sheets with parchment paper and very lightly spray with a flour-based baking spray (this prevents them from sticking to the paper). Alternatively, you can use a silicone baking mat without spraying it. Set to the side.
- In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, apple pie spice, and salt. Set it aside.
- With a hand mixer or a stand mixer fitted with the paddle, beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until well blended. Scrape down the sides of the bowl as needed.
- Add the eggs, unsweetened applesauce, and cooled apple cider (only the 1/4 cup), then mix until completely combined. Scrape down the sides of the bowl as needed.
- Lower the mixer speed to low and slowly add the whisked dry ingredients. Mix just until combined.
- Using a 1 1/2 tablespoon cookie scoop (recommended), drop a generous scoop of batter onto the prepared baking sheets, spacing each cake about 1 1/2 to 2 inches apart. They will spread a little, but not by much.
- Sprinkle the tops with a little salted caramel sugar, then bake at 375ºF for 12-15 minutes, until the centers spring back when lightly pressed.
- When they come out, sprinkle the tops with a little more salted caramel sugar if you like.
- Let the cakes cool on the baking sheet for about 5 minutes, then carefully move them to a cooling rack.
- With a hand mixer or a stand mixer fitted with the paddle, beat the cream cheese and unsalted butter until smooth and creamy. Mix in the caramel sauce and vanilla extract.
- Lower the mixer to low speed and gradually add the sifted powdered sugar. Scrape down the sides of the bowl as needed.
- If the frosting is too thick, add 1 tablespoon of heavy whipping cream or milk to loosen it a bit. If it isn't thick enough, add a little more sifted powdered sugar.
- Assembling the Apple Cider Whoopie Pies
- Using a small offset spatula, or a piping bag fitted with the decorating tip of your choice (I used the Wilton 1A tip), spread the caramel cream cheese frosting on the bottom of a whoopie pie cake. Top it with another cake. Repeat until all the whoopie pies are assembled, then enjoy!
- Apple cider whoopie pies can be wrapped tightly in plastic and kept in an airtight container in the refrigerator for 3 to 5 days. For longer storage, wrap them tightly, seal them in a freezer bag or container, and freeze for about 3 months. Let them come to room temperature before eating.
Baker’s notes
- To keep the cakes from sticking to parchment paper, lightly spray it with flour-based baking spray. You can also skip the parchment and use a silicone baking mat instead.
