Apple Cider Whoopie Pies Recipe (2024)

these are wonderful as is. For pete's sake a confection stands on its own. stop stressing about whether or not whoopie pie meets some childhood definition of the word. You can get your ratio or lard or fluff someplace else. And they are not donuts so expect a cake like texture. Cream cheese frosting is always good period. Use apple butter and not some watered down sub. it has more intense flavor plus you can have fun using up the jar.

Easy and do look like the picture, with dense texture. Flavor is heavy on ginger, taste like gingerbread cake, apple flavor is Very subtle. As a pro pastry chef I think they are worth perfecting so next time going to double apple butter and skip the cider reduction, reduce the ginger by 1/2 and use cake flour for more tenderness. Skip the melt butter at end & just toss in sugar. #30 scoop yields 19 pieces = 9 sandwiches. Cream cheese icing makes it! Delicious for snack, dessert or breakfast!

My bakery makes whoopee pies, and we have done many variations. This particular variation takes the cake. (It didn't hurt that I used apple cider I made using an old-fashioned cider press.). My one addition was to spread a shmear of extra apple butter on the inside of the cake, before adding cream cheese filling - extra luscious and moist and appley. Next time maybe a layer of caramelized apples?

To achieve a stronger apple taste I would boil some apples with the cider as you reduce it to soften them up and then chop the apples into tiny pieces and add it with the cream cheese filling. I did this and it was amazing.

If you wet the scoop, the batter comes out easily. Just keep a cup with cold water nearby and keep dipping.

I loved these. I brought them to a party (in New England!) and they were extremely popular. I made two minor changes: I added an extra 1/4 tsp of cinnamon to the flour mixture and I added 2 extra Tbsp of powdered sugar to the frosting. I'm not a fan of overly sweet things but I still felt like the icing needed a little more sugar.I used apple butter in the recipe and now I'm adding the apple butter to plain yogurt in the morning. It's a great way to use up the rest of the jar!

These are delicious! I gently sliced each cake in half after cooling, rather than using one cake for the top and one for the bottom. I prefer a more even filling to cake ratio. But they are good either way!

YUM! I had substituted apple juice concentrate for boiled cider in a King Arthur Flour recipe (KAF suggestion) and I thought it might work here as well....bingo! Easy Peasy... will make again for Christmas Eve!

The true frosting for whoopie pies calls for raw egg. Some cant eat or don't want to eat raw egg. I think any good frosting is fine on them if it tastes good. New England baker for 43 years...

A note about how well these "hold up." When cooled I put them under my cake dome -- by morning they felt "sticky" -- so I uncovered them for the rest of the day until party time. I put the dough in the refrigerator for a couple of hours before baking which helped with scooping. Recommend making the fillings and dough ahead --then bake the same day you plan to eat them.

I'm just wondering, can I do these a day ahead of when I'm planning on serving them?

Here in Amish Country our Whoopie Pie filling has marshmallow cream and vegetable shortening.

yeah shortening and sugar and more spun sugar via fluff probably taste lighter but it's a different taste than cream cheese. my cakes came out air light and could handle the cream cheese albeit not out of the fridge - let them warm up a little. and there is not a single person that I cook for that preferred lard or vegetable fat and spun sugar. different audiences. these are elegant as is. The author should rename them as cider cakes for adults. laughing.

Delicious! I would make them again tomorrow!I burnt the first batch of Apple Cider I reduced the heat was to high. My second batch was on much lower and worked just took a little longer.For the filling you have 3 tablespoons of confectioner's sugar down. I used 4 1/2 cups sifted. Great recipe! Thanks!

These were sooo good but only yielded 10 pies, which went in a flash. Next time I’ll double the recipe. My first try, I followed the recipe as written and the cakes were super flat. The second time around I skipped the cider reduction, doubled the apple butter, used cake flour (did 1.5 cups 3 TBSP) and chilled the batter 25 minutes before scooping. I also used a 1.5 tbsp scoop. The cakes are so sweet, so I really liked the tartness of the frosting. Got rave reviews!

These were wonderful. I used 1/4 cup of boiled apple cider syrup instead of making it from scratch. I did make the apple butter from scratch as my local market didn’t have it. I also forgot to add the ginger to the cakes so I just added it to the filling. I was very happy with the results and will make again.

Fun and good, but not great. Little apple flavor, mostly cinnamon.

Can't say I loved these. The first batch flattened out so much they were tossed. I chilled the dough for the second batch and they were passable (at least they puffed and held their shape).I think 2 tbs. is just too big to eat doubled, so I made mini pies (1 tbs. for the pie, less filling, and a shmear of apple butter on one half). I think reducing the cider is a waste of time. I also sprinkled cinnamon sugar on them before baking, to avoid the extra butter.

Surprisingly flavorless as written. After tasting the filling, I added some apple butter and doubled the vanilla, and it’s still remarkably bland.

These are excellent--a great addition to a fall lineup of baked goodies. I made two "improvisations" that our family really enjoyed:1. I made two reductions of apple cider and added one to the batter as indicated and one to the filling, which made it extra tangy and delicious.2. I also made a quick salted caramel sauce and drizzled some in the middle (cookie, filling, caramel, cookie). This added a salty counterpoint to the sweetness.

Standard rule, make the recipe as written then decide what you want to add or change. But as written I don't understand why you'd even want to. People nearly passed out after eating them they were so good! Where I am from, Western PA, these are called GOBS not whoopie pies, the filling is a cream, not marshallow. Legend has it that these were a hand desert wrapped in paper for coal miners. I've made my fare share of GOBS and can attest this is one of the best recipes I've tried.

Does anyone know if KAF's Boiled Cider would work instead of reducing the cider? I have some and I'd love to use it up.

These were really good. Everyone that tried them, loved them.

You can purchase apple juice concentrate in the freezer section in your grocery store. In baking, you're not going to notice the difference in taste. What you don't use, you can put in a container and re-freeze. It's handy to have. I use it in an apple stuffed crown roast pork.

I didn’t have apple butter so I substituted one apple, peeled and grated. Perfection.

Amazing! The cream cheese frosting in this recipe isn't as sweet as a lot of other cream cheese frostings, but it balances out the very sweet cookies. I will definitely be making these again!

How about cups ounces not grams milliliters??

I made them exactly as the recipe instructed. I made 9.5 pies. And they are so so yummy!!

Big hit at Thanksgiving! In case anyone is wondering they freeze beautifully.

These were a huge hit at Thanksgiving! They have already been requested for next year.Here were my adjustments:-didn't have apple cider when baking, so doubled the apple butter-chilled the portioned dough for 30 minutes before baking-froze the cookies after baking for a week and thawed Thanksgiving morning, then frosted immediately before serving