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Apple Cider Whoopie Pies

Apple cider whoopie pies pair soft, warmly spiced cakes with a fluffy marshmallow creme filling. The cider is reduced on the stovetop before it’s mixed into the batter, giving these sandwich cakes a concentrated apple flavor.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

For the cakes
  • 2 cup apple cider
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 1 egg large, at room temperature
  • 1 tsp vanilla extract
For the filling
  • 0.5 cup unsalted butter softened
  • 1.5 cup confectioners’ sugar
  • 0.25 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 jar (7 oz) marshmallow creme

Equipment

  • 1 half-sheet pan
  • 1 electric mixer

Method
 

Bake the cakes
  1. Simmer the apple cider in a small saucepan over medium heat until reduced to 3/4 cup, about 15–20 minutes. Pour it into a heatproof measuring cup and cool completely.
  2. Heat the oven to 350°F and line a half-sheet pan with parchment paper.
  3. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a medium bowl.
  4. Beat the butter and brown sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes.
  5. Beat in the egg and vanilla, then mix in the cooled cider until combined.
  6. Add the flour mixture and mix on low just until no dry streaks remain.
  7. Scoop the batter into 24 portions of about 1 1/2 tablespoons each, spacing them about 2 inches apart and baking 12 at a time.
  8. Bake the first batch for 10–12 minutes, until the tops spring back lightly when touched.
  9. Cool the cakes on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Let the pan cool before baking the remaining batter for 10–12 minutes, until the tops spring back lightly when touched.
  11. Cool the remaining cakes on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the filling
  1. Beat the butter, confectioners’ sugar, salt, and vanilla in a medium bowl until smooth and fluffy, about 2 minutes.
  2. Beat in the marshmallow creme until evenly combined.
Assemble the pies
  1. Spread about 2 tablespoons of filling on the flat side of half the cakes.
  2. Top each filled cake with a remaining cake, flat side down, and press gently to sandwich.

Notes

For the best texture, cool the cakes completely before filling. Store covered in the refrigerator for up to 3 days; assembled pies can be frozen. A 1:1 gluten-free baking flour can be used in place of the all-purpose flour.