Apple Cider Doughnut Whoopie Pies

This new fall favorite is part cider doughnut, part whoopie pie, and entirely delicious.

By Katherine Keenan

Oct 14 2022

Apple Cider Donut Whoopie Pies Recipe

We combined two classic New England desserts to create a new fall favorite: Apple Cider Donut Whoopie Pies.

Photo Credit : Katherine Keenan

Whoopie pies and apple cider doughnuts are two of our all-time favorite classic New England foods. So, naturally, we combined them into one perfect fall treat made with spiced Marshmallow Fluff sandwiched between apple cider cakes.


12 whoopie pies

For the cakes:


2 cups apple cider
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch of powdered cloves
Pinch of powdered ginger
1/2 teaspoon table salt
1/2 cup butter
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup buttermilk


Preheat the oven to 350 degrees and line two baking sheets with parchment. Set aside.

Pour the apple cider into a medium saucepan and bring to a boil. Reduce the heat and simmer until the liquid has reduced to ½ cup, approximately 10 minutes. Set aside to cool.

In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.

In a large bowl, cream together the butter and brown sugar. Add the egg and vanilla and mix until combined.

Continue to mix on low speed while alternately adding the cider, buttermilk, and flour mixture. Stop to scrape the sides of the bowl with a rubber spatula as needed.

Scoop heaping spoonfuls of batter roughly 3 inches apart onto the prepared baking sheets (a little less than 1/4 cup per cake, a small ice cream scoop works well here). Bake for 12 to 15 minutes or until the tops are puffed and a toothpick inserted into the center of one of the cakes comes out clean. Transfer to a wire rack to cool completely.

For the topping:


3/4 cup granulated sugar
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
4 tablespoons salted butter, melted


In a small bowl, mix together all the topping ingredients except for the melted butter. Brush the tops of the cakes with butter and roll in the sugar mixture until coated. Set the cakes aside.

For the filling:


1 cup butter
2 cups powdered sugar
2 cups Marshmallow Fluff
1 teaspoon vanilla extract
1 tablespoon apple cider
1 teaspoon powdered ginger


In a large bowl, blend together all of the filling ingredients until smooth.

Spread the flat side of half the cakes with filling. Top with the remaining cakes to form a sandwich, then wrap individually in plastic wrap until ready to serve.