How do you reduce apple cider for whoopie pies?

Pour cider into a wide saucepan, bring it to a boil, then simmer over medium heat until it reduces to about ¼ cup. This usually takes 20 to 30 minutes. Let it cool before adding to the batter.

Can I use apple cider vinegar instead of apple cider?

No. Apple cider vinegar is too acidic and has none of the sweetness that cider brings. Using it would completely change the flavor of your whoopie pies. Stick with fresh apple cider.

How do you store apple cider whoopie pies, and how long do they stay fresh?

Store them in an airtight container in the refrigerator for 3 to 5 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

What kind of filling works best for apple cider whoopie pies?

Popular choices include bourbon caramel buttercream, brown sugar cream cheese frosting, cinnamon cream cheese filling, or even a marshmallow-style cream. Each adds its own twist, so you can pick the one that matches your taste.

Apple Cider Whoopie Pies – Amazing Fall Treat Recipe

Ingredients

Scale

2 cups apple cider

2 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

1/2 cup unsalted butter, softened

1 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

1/2 cup apple butter or unsweetened applesauce

1 tsp vanilla extract

1/2 cup buttermilk

For filling: 1/2 cup unsalted butter, softened

8 oz cream cheese, softened

1/2 cup light brown sugar

1 tsp ground cinnamon

2 cups powdered sugar

1 tsp vanilla extract

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Instructions

1. Make the apple cider reduction: Pour cider into a saucepan and simmer over medium heat until reduced to about 1/4 cup. Let cool.

2. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

3. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.

4. In a separate bowl, cream butter, brown sugar, and granulated sugar until fluffy. Beat in eggs one at a time.

5. Add apple butter (or applesauce), vanilla, and cooled cider reduction to the wet mixture.

6. Alternate adding dry ingredients and buttermilk until fully combined.

7. Scoop batter onto baking sheets (about 2 tbsp each). Bake for 11–14 minutes or until cookies spring back when touched.

8. Cool completely on wire racks.

9. Make the filling: Beat butter and cream cheese until smooth. Add brown sugar, cinnamon, powdered sugar, and vanilla. Beat until creamy.

10. Assemble: Pipe or spread filling onto one cookie, top with another. Chill for 30 minutes before serving.

Notes

Brush warm cookies with melted butter and sprinkle with cinnamon sugar for an apple cider donut effect.

Whoopie pies taste best on the second day as flavors develop.

Freeze individually wrapped pies for up to 3 months.

Author: THOMAS
Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 whoopie pie
Calories: 320
Sugar: 28g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg