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|
We combined two classic New England desserts to create a new fall favorite: Apple Cider Donut Whoopie Pies.
Photo Credit: Katherine KeenanWhoopie 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.
Yield:
12 whoopie pies
Total Time:
60 minutes minutesHands-on Time:
45 minutes minutes
For the cakes:
Ingredients
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
Instructions
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:
Ingredients
3/4 cup granulated sugar
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
4 tablespoons salted butter, melted
Instructions
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:
Ingredients
1 cup butter
2 cups powdered sugar
2 cups Marshmallow Fluff
1 teaspoon vanilla extract
1 tablespoon apple cider
1 teaspoon powdered ginger
Instructions
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.
This sounds very good! Do you also have a recipe for Apple cider donuts that is anything like the one they use at the cider mill in Waterbury…can’t remember the name.
Yes! Here is our recipe for Vermont Apple Cider Doughnuts. Happy baking!
I love the chocolate whoopee pies, can’t wait to try this recipe, perfect for the fall season. Thanks Yankee!
apple cider whoopies sound fantastic! def going to make them.
My new favorite whoopie pie. These are totally amazing and a big hit with my family.
dare I ask for nutritional information on this recipe? Thanks
I have a bottle of boiled cider from King Arthur Flour, can I use that instead of boiling the cider?
I do
Is there a way to incorporate apple butter into this recipe?
Can you use 1/2 cup of boiled cider in place of the apple cider?
Definitely take the time to do the cider reduction (mine took more like 30 minutes, not 10). I over reduced and ended up with 1/4 cup of very thick, syrupy reduction. I added 1/4 cup of regular cider, and my whoopies came out very flat.
This recipe sounds wonderful!
Had some cinnamon cider that my husband did not like, so being a frugal New Englander, used that for the recipe. Found it took a lot longer (about 40 minutes) to reduce and used less spices in the cake batter.
The whoopee pies were so good I made another batch using regular cider. That took less time to reduce, about 20 minutes. However since we like a more cake-like cookie so I added a 1/2 C flour and 1 teaspoon of baking powder.
These will be our favorite cookie for the fall!
Don’t like the sweet filling.
Whatever happened to making real cream filling recipe!
I guess it’s what people like real sweet..
I followed your recipe to a T and this is the worst recipe ever seen it was a big waste of my money and my time
Hi Patricia! So sorry to hear the recipe wasn’t a success for you. What issues did you run into? I’d love to know in order to help others avoid similar results. Hope you have better luck with your next baking adventure!
Thank you for leaving your honest feedback. I’ve tried some recipes on this site and unfortunately most of them have been total flops… and I know how to cook/bake! I will save my time, ingredients and patience and skip this recipe!
Wondering, after reading the cake part, need more flour? Only 2 cups of flour to be mixed with the “wet” ingredients? Seems it would be more wet and sticky. Want to make sure b-4 i try it.