Ingredients
Scale
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1 cup of tightly packed brown sugar
- 1/2 cup of unsalted butter, softened
- 2 large eggs
- 1 cup of apple cider
- 1 teaspoon of vanilla extract
- 1 cup of chopped apples (preferably Granny Smith or Honeycrisp)
- 1/2 cup of caramel sauce (for filling)
- Optional: caramel bits and apple slices for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream softened butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add apple cider and vanilla extract. Fold in chopped apples.
- Gradually add dry ingredients to wet mixture, mixing just until combined. The batter should be thick and creamy.
- Drop spoonfuls of batter onto prepared baking sheets, spacing about 2 inches apart. Slightly flatten if desired.
- Bake for 12-15 minutes until golden and a toothpick inserted comes out clean. Cool completely on wire racks.
- Spread caramel sauce on flat sides of cooled cakes, then sandwich with another cake to form a whoopie pie. Garnish with caramel bits or apple slices if desired.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to a week and bring to room temperature before serving.
- Assemble just before serving to prevent the caramel from getting soggy.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie
- Calories: 220 kcal Kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg