Apple Spice Whoopie Pies

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Yield: 8 large or 16 small whoopies

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As American as apple pie, and as New England as a whoopie pie, these sweet saucers of spice abound with the flavors of Fall. Two generous cakes sandwich a rich cinnamon-cider buttercream filling. It is one of the most decadent desserts you can hold in one hand.

Apple Spice Whoopie Pies

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 large or 16 small whoopies
Published: 07/26/2012


whoopie cakes

  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons butter, softened (1/2 stick)
  • 4 tablespoons shortening
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup unsweetened applesauce, homemade or purchased
  • 2 teaspoons Apple Pie Spice

cinnamon-cider buttercream filling

Tips from our bakers

  • You can replace the apple pie spice with a combination of cinnamon, nutmeg and clove to your taste.
  • In the filling, you may use thawed apple juice concentrate for the boiled cider.
  • Cinnamon oil is the key to getting a punch of cinnamon flavor without the brown of cinnamon in your icing. Check at your local hobby and craft store for a small bottle in the cake decorating section.
  • 2 tablespoons of King Arthur Flour Cake Enhancer works beautifully in this recipe to give a nice puff to your whoopie pies. Give it a try!


1) Preheat the oven to 375°F. Line two baking sheets with parchment paper, or spritz well with cooking spray.

2) In a small bowl or measuring cup, whisk together the eggs, buttermilk, vanilla and applesauce and spice until well combined.

3) Place the flour,sugar, baking powder, salt, baking soda, butter, and shortening in the bowl of your mixer. Add half of the apple/egg/buttermilk mixture. Beat on medium speed for two minutes.

4) Add the remaining liquid and beat for another two minutes.

5) Drop the batter onto the parchment, leaving about 2" between cakes for room to spread. Use 1/4 cup measure for large whoopies, or 2 tablespoons for small cakes.

6) Bake in a 375°F oven for 14 to 16 minutes or until the edges of the cakes just begin to brown. Remove from the oven and cool completely before peeling the cakes off of the parchment paper.

7) While the cakes cool, combine the prepared buttercream icing with the boiled cider and cinnamon oil until smooth and creamy.

8) Match up the cooled whoopies in pairs. Spread a generous amount of filling on one half of the pair and sandwich with the second cake. Press lightly to join. Serve immediately. The cakes also freeze very well and are delicious icy cold.

9) Yield: 8 large whoopie pies, or 16 small pies


  • star rating 09/24/2012
  • caitcasey11 from KAF Community
  • As soon as I saw this recipe, I knew I had to make these Whoopie Pies. I made these exactly as the recipe calls for (just purchased the cinnamon oil, apple pie spice and boiled cider from KAF!) and they are AMAZING! This is the first time I have ever made Italian Buttercream, and I think I am hooked. KAF made it so easy, and the result was well worth the time. I wanted to just sit down and eat the buttercream by itself; so smooth and creamy and delicious. Mine may have had a little too much cinnamon oil because I spilled a little as I was measuring out, but the boiled cider gave it a nice tang that offset the spice. I love these, and had to give some away so I wouldn't make myself sick eating them all. One reccomendation is to make sure and eat them at room temp. I like to keep my baked goods in the fridge, but these get hard from the all butter buttercream, and the flavors are hard to pick out. At room temp, you can taste every ingredient.
  • 09/08/2012
  • kyluca from KAF Community
  • I plan on making these tomorrow, but wanted to let you all know that Michael's carries the cinnamon oil. It is made by Wilton and is found in a pack of four different candy flavorings. Look for it in the Wilton candy making isle at Michael's.
  • star rating 09/07/2012
  • rochelle_keefer from KAF Community
  • I made these this afternoon and they were a big hit this evening with my family. The cinnamon oil truly makes a difference (only use the 1/8 tsp, then taste because it is very strong). I had a hard time finding it. Finally found it in my Kroger pharmacy (behind the counter like it's a controlled substance). I didn't have boiled cider so I used the frozen apple juice concentrate to add to the buttercream too. Worked and tasted great. My "pies" weren't very puffy after they cooled, but if they'd been much bigger, I guess they would be hard to take a bite out of. I also found the batter to be very forgiving as I accidentally left one tray in the oven for over 20 minutes and they weren't dark on the bottom or anything! Great recipe. Worth making the buttercream! It's truly like fluffy ice cream inside an apple spice cake.

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