Name: Apple Cider Whoopie Pies With Salted Caramel Frosting
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 12 Whoopie Pies
Cuisine: American

Apple Cider Whoopie Pies With Salted Caramel Frosting

Apple Cider Whoopie Pies With Salted Caramel Frosting cover

From the Cook

1/6

Apple Cider Whoopie Pies With Salted Caramel Frosting

Sunday Table Verified

Start by making the apple cider concentrate. Pour the apple cider into a small pan, and bring to a boil. Stir occasionally and let boil until the cider reduces to 1/3 cup, about 20-25 minutes. Let cool for about 10 minutes.

While the apple cider is reducing, start on the cookies. Preheat the oven to 350°F, and line two sheet pans with parchment paper. In a small bowl, whisk together the flour, baking powder, baking soda, salt, apple pie spice, and cinnamon. Set aside.

In a large bowl, whisk together the vegetable oil, dark brown sugar, applesauce, eggs, and vanilla. Whisk in half of the dry mixture followed by half of the apple cider reduction. Repeat with remaining ingredients until the batter is thoroughly mixed. Don’t overmix! The batter should be thick and creamy.

Spoon the batter 2 Tablespoons at a time (1 Tbs. for minis) as round as possible at least 2 inches apart. They may be a little runny, but that’s ok! Bake, checking for doneness at 8 minutes. To see if they’re baked, lightly press the top of a cookie with the pad of your finger. If the cookie springs back, it’s done! Be careful not to over bake the cookies, or they will be dry. Place the cookies on a cooling rack and let cool completely.

Salted Caramel Frosting

While the cookies bake, start on your frosting. Place the dark brown sugar and butter in a medium saucepan. Bring to a boil.

Add the heavy cream, and stir to incorporate completely. Let boil for about 3-4 minutes, until the brown sugar is completely dissolved. Remove from heat and stir in the salt and vanilla. Transfer the mixture to a bowl, and let cool for about 20 minutes.

Beat the powdered sugar into the caramel mixture until smooth and fluffy. Add more cream to thin or more powdered sugar to thicken, as desired. Taste, and add more salt as desired.

Using a piping bag, pipe the salted caramel frosting onto the flat side of half of the cookies. Place the other half of the cookies on top of the frosted ones, sandwiching them together. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Reduce Apple Cider Perfectly 🍎
Slowly reduce apple cider on low heat to concentrate its flavor, which will intensify the whoopie pie's spiced profile and prevent watery batter.
Chill Whoopie Pie Batter 🧊
Refrigerate the whoopie pie batter for 30 minutes before piping to ensure more uniform, perfectly shaped cookies with clean edges.
Salted Caramel Stability 🧈
Use room temperature butter and gradually add powdered sugar to the salted caramel frosting to prevent separation and achieve a silky, smooth texture.
Piping Technique Mastery 👨‍🍳
Use a large round pastry tip and hold the piping bag perpendicular to the baking sheet for consistent, professional-looking whoopie pie shells.
Moisture Preservation Hack 💧
Store whoopie pies between layers of parchment paper in an airtight container to maintain their soft, cake-like texture and prevent sticking.