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Salted Caramel Apple Cider Whoopie Pies

Salted Caramel Apple Cider Whoopie Pies - featured image
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These Salted Caramel Apple Cider Whoopie Pies are a cozy, handheld fall dessert featuring pillowy apple cider cakes and a gooey salted caramel buttercream filling. Perfect for autumn gatherings, bake sales, or a festive treat at home.

Ingredients

Scale
  • 1 cup (240 ml) apple cider (reduce to intensify flavor)
  • 2 cups (250 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice (optional)
  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120 g) unsweetened applesauce
  • 1/2 cup (100 g) granulated sugar (for caramel)
  • 2 tablespoons (30 ml) water
  • 3 tablespoons (45 g) unsalted butter, cubed (for caramel)
  • 1/4 cup (60 ml) heavy cream, room temperature
  • 1/2 teaspoon flaky sea salt (plus more for sprinkling)
  • 1/2 teaspoon vanilla extract (for caramel)
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 8 tablespoons (113 g) unsalted butter, softened (for buttercream base)

Instructions

  1. Pour 1 cup apple cider into a small saucepan. Simmer over medium heat until reduced to about 1/3 cup (80 ml), about 15-20 minutes. Let cool to room temperature.
  2. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
  4. In a large bowl, beat 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until light and fluffy, about 2-3 minutes.
  5. Beat in egg and 1 teaspoon vanilla extract until smooth.
  6. Mix in applesauce and cooled, reduced apple cider. Batter may look curdled.
  7. Gently fold dry ingredients into wet mixture just until no streaks of flour remain.
  8. Use a cookie scoop or tablespoon to drop 2-tablespoon-sized mounds of batter onto prepared baking sheets, spacing about 2 inches apart. Makes about 24 cakes.
  9. Bake for 10-12 minutes, until set and springy to the touch. Rotate pans halfway through.
  10. Cool cakes on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the caramel: In a small heavy saucepan, combine 1/2 cup sugar and 2 tablespoons water. Cook over medium heat without stirring until syrup turns deep amber. Remove from heat; whisk in 3 tablespoons butter, then 1/4 cup cream, 1/2 teaspoon sea salt, and 1/2 teaspoon vanilla. Cool to room temperature.
  12. For the buttercream: Beat 8 tablespoons softened butter until creamy. Gradually add 1 1/2 cups powdered sugar. Beat in cooled caramel a tablespoon at a time until fluffy. Adjust consistency with more cream or powdered sugar as needed.
  13. Pair up cakes by size. Pipe or spoon filling onto the flat side of half the cakes. Top with remaining cakes, gently pressing to sandwich.
  14. Sprinkle a pinch of flaky sea salt on each whoopie pie. Let sit 10 minutes to set before serving.

Notes

For best flavor, use real, unfiltered apple cider and reduce it to a syrup. Let cakes cool completely before filling to prevent buttercream from melting. If cakes spread too much, chill batter before baking. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze for up to 2 months, thaw before serving.

Nutrition

Keywords: whoopie pies, apple cider, salted caramel, fall dessert, autumn, easy dessert, apple, caramel, bake sale, kid-friendly, party dessert

Find it online: https://jodierecipes.com/salted-caramel-apple-cider-whoopie-pies-recipe-easy-fall-dessert/