Ingredients
Scale
- 1 ½ cups apple cider (reduced to ½ cup)
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons pure maple syrup
- 1 teaspoon maple extract (optional for extra punch)
- Pinch of salt
Instructions
- Pour the apple cider into a small saucepan over medium-high heat. Bring it to a boil and let it simmer until it reduces to exactly ½ cup. This should take about 15 to 20 minutes. Pour the concentrated liquid into a glass and let it cool completely before using it in the batter.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the sticky cake batter from clinging to the pan and ensures even browning on the bottoms of your whoopie pies.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Ensure the spices are evenly distributed through the flour so every bite has that warm, autumnal glow.
- Using a stand mixer or hand mixer, cream the softened butter with the brown sugar and granulated sugar. Beat on medium-high speed for about 3 minutes until the mixture looks light and fluffy. Scrape down the sides of the bowl to ensure everything is incorporated.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and the cooled, reduced apple cider. Don’t worry if the mixture looks slightly curdled at this stage; the flour will bring it all together in the next step.
- Turn the mixer to low speed and gradually add the dry ingredients to the wet mixture. Mix just until no streaks of flour remain. Use a large cookie scoop to drop rounded tablespoons of batter onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes or until the tops spring back when lightly touched. Let them cool completely on a wire rack.
- In a clean bowl, beat the softened butter until smooth. Gradually add the powdered sugar, one cup at a time, while mixing on low. Increase the speed and add the maple syrup, maple extract, and salt. Whip the frosting for 2-3 minutes until it reaches a pipeable, fluffy consistency.
- Pair up the cooled cakes by size. Pipe a generous swirl of maple filling onto the flat side of one cake, then gently press the flat side of a second cake on top to create a sandwich. Repeat until all pies are assembled.
- Cook Time: 52 minutes