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Apple Cider Whoopie Pies

Apple cider whoopie pies with soft, spiced cookie rounds and a creamy cinnamon-vanilla cream cheese filling. Reduced apple cider is folded into the batter for a tender crumb, then the pies are sandwiched after cooling.
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Prep Time 30 minutes
Cook Time 12 minutes
cooling 30 minutes
Total Time 1 hour 12 minutes
Servings: 18 whoopie pies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the cakes
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp salt
  • 0.5 lb unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 tsp vanilla
  • 0.75 cup apple cider, reduced to 1/3 cup
  • 0.25 cup sour cream
For filling
  • 8 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 2 cup powdered sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 small saucepan
  • 1 stand mixer

Method
 

Reduce the apple cider
  1. Reduce the apple cider in a small saucepan over medium heat until reduced by half, about 10 minutes, then cool to room temperature.
  2. Cool the reduced cider fully before mixing it into the batter so the softened butter stays fluffy.
Bake the cake rounds
  1. Preheat the oven to 350F and line baking sheets with parchment.
  2. Whisk the all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl until evenly combined.
  3. Beat the unsalted butter (softened) and brown sugar (packed) until fluffy, then add the egg, vanilla, and the reduced cider.
  4. Alternate mixing in the flour mixture and the sour cream, mixing just until combined.
  5. Drop 2-tablespoon rounds onto the prepared sheets, leaving space between each one.
  6. Bake for 10-12 minutes at 350F until the rounds are puffed and set, with lightly golden tops.
  7. Cool the cakes completely before filling to prevent the filling from melting.
Assemble the whoopie pies
  1. Beat the cream cheese, softened unsalted butter, powdered sugar, cinnamon, and vanilla together until smooth.
  2. Sandwich the filling between cooled cake rounds, pressing gently so the filling spreads to the edges.

Notes

Pro tip: Reduce the apple cider until you have about 1/3 cup total, then cool it fully before mixing—warm cider can deflate the batter. Store assembled whoopie pies in the refrigerator up to 4 days; for best texture, let them sit at room temperature 10 minutes before serving. Freezing: freeze assembled pies for up to 2 months, thaw overnight in the fridge. Dietary swap: use reduced-fat cream cheese and butter for a lighter filling without changing the method.