Go Back

Apple Cider Whoopie Pies

Apple cider whoopie pies with soft golden-spiced cake rounds and a smooth cream cheese filling. Reduced apple cider adds warm spice and a tender, slightly cakey bite, then the cookies are sandwiched for classic whoopie pie texture.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 18 whoopie pies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the cakes:
  • 2 flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp salt
  • 0.5 cup butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 0.75 cup apple cider Reduce to 1/3 cup.
  • 0.25 cup sour cream
For filling:
  • 8 oz cream cheese
  • 0.25 cup butter
  • 2 cup powdered sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Reduce and prep
  1. Reduce the apple cider until it measures 1/3 cup, then let it cool completely before using.
  2. Preheat the oven to 350F and line baking sheets so the cookie rounds bake evenly.
Make the spiced cake batter
  1. Beat the butter and brown sugar until creamy, then beat in the egg, vanilla, and the reduced apple cider.
  2. Stir together the flour, baking soda, cinnamon, ginger, cloves, and salt.
  3. Alternate adding the flour mixture and sour cream to the butter mixture, mixing just until the batter comes together.
Bake and cool
  1. Drop 2-tablespoon rounds onto the lined baking sheets with space between them.
  2. Bake at 350F for 10-12 minutes, until the cakes puff and the centers are set.
  3. Cool the whoopie cake rounds completely before filling, so the cream cheese won’t melt.
Make filling and assemble
  1. Beat the cream cheese and butter until smooth, then beat in powdered sugar, cinnamon, and vanilla until creamy.
  2. Sandwich filling between two cooled cakes, pressing gently to spread the filling to the edges.

Notes

Pro tip: Reduce the apple cider until it reaches 1/3 cup and let it cool—warm liquid can make the batter too loose and the filling greasy. Store assembled whoopie pies in the refrigerator up to 5 days; freeze assembled pies up to 2 months. For a dairy-light option, use plant-based butter and cream cheese alternatives for a similar flavor and texture.