Description
Fluffy, tender cakes infused with warming cinnamon, nutmeg, and cloves cradle a creamy, tangy apple cider frosting. Each bite offers a sweet-spiced crunch followed by smooth, cider-scented richness.
Ingredients
- 1 cup unsalted butter room temp
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup apple cider
- 1 tablespoon milk
- 8 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1/4 cup apple cider
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time then stir in vanilla extract.
- In a separate bowl whisk together flour baking powder baking soda salt and spices.
- Alternately add dry ingredients and apple cider plus milk to the butter mixture beginning and ending with dry ingredients.
- Drop tablespoonfuls of batter onto prepared sheets about 2 inches apart.
- Bake for 10 to 12 minutes until tops spring back when lightly pressed then cool on wire racks.
- Meanwhile beat cream cheese and butter until smooth then gradually add powdered sugar and apple cider until creamy.
- Pair cooled cakes by size and spread a generous layer of filling on one cake then sandwich with the matching cake.
- Chill assembled whoopie pies for at least 30 minutes to set before serving.
Notes
- Ensure cakes are completely cooled before filling to prevent melting.
- For stronger apple flavor simmer cider to reduce before measuring.
- Store whoopie pies in an airtight container for up to three days.
- Freeze individually wrapped pies for up to one month.