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Apple Cider Whoopie Pie Cookies with Caramel Filling

Soft apple cider whoopie pies filled with spiced buttercream and caramel. Easy fall recipe with real apple flavor and cozy texture.

  • Total Time: 42 minutes
  • Yield: 13 whoopie pies 1x

Ingredients

Scale
  • 2 cups apple cider (reduced to 1/4 cup)
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup apple butter
  • 2 teaspoons apple pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 2 tablespoons butter, melted (for brushing)
  • 1/4 cup sugar (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)
  • For Caramel Filling:
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup light brown sugar, packed
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream
  • 1/4 teaspoon salt

Instructions

  1. Reduce 2 cups apple cider to 1/4 cup by boiling over medium heat until thickened; let cool.
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and apple butter.
  5. Add the reduced apple cider and mix until combined.
  6. In a separate bowl, whisk together flour, apple pie spice, baking powder, baking soda, and salt.
  7. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  8. Drop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
  9. Bake for 12 minutes or until cakes spring back when lightly touched. Remove and cool on wire racks.
  10. Brush tops of cooled cakes with melted butter, then dip or sprinkle with cinnamon sugar mixture (sugar and cinnamon combined).
  11. For the caramel filling, beat room temperature butter and brown sugar until creamy.
  12. Add confectioners' sugar, vanilla extract, salt, and heavy cream; beat until smooth and fluffy.
  13. Pipe or spread caramel filling onto the flat side of half the cakes, then sandwich with remaining cakes.
  14. Refrigerate assembled whoopie pies for at least 1 hour before serving to set filling.

Notes

Reducing the apple cider intensifies the apple flavor in the cakes. Brushing the cakes with melted butter before coating with cinnamon sugar adds a delightful texture and flavor contrast. The caramel buttercream filling can be adjusted in thickness by varying the heavy cream amount.

  • Author: Emma's Cake Studio
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 360
  • Sugar: 30
  • Sodium: 150
  • Fat: 15
  • Saturated Fat: 8
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 50
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 45