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Mini Cider Whoopie Pies with Angry Orchard Crisp Apple

These are a riff on the classic whoopie pie. Instead of chocolate with a marshmallow filling, these are a little fancier, with the tones of the cider melding well with a cream cheese filling.

Makes 4 dozen whoopee pies

Ingredients (whoopie pies):

  • 8 oz Angry Orchard Crisp Apple
  • 3 Cups white sugar
  • 1 Cup butter, room temperature
  • 4 eggs
  • ½ Cup vegetable oil
  • 2 Teaspoons vanilla xxtract
  • 6 Cups flour
  • 1 Teaspoon baking powder
  • 4 Teaspoons baking soda
  • Pinch fine salt
  • 8 oz whole milk

Ingredients (filling):

  • 8 oz Angry Orchard Crisp Apple
  • 1 Cup heavy cream
  • 1 Brick cream cheese, softened
  • 2 Cups confectioner’s sugar, sifted
  • 1 Teaspoon cinnamon
  • Pinch Salt
  • Few scrapes of nutmeg (optional)

Directions (whoopie pies):

  1. Pre-heat oven to 325 degrees.
  2. Beat together sugar and butter until light and fluffy.
  3. Add in eggs, one at a time until combined. Beat in vegetable oil and vanilla extract.
  4. In a mixing bowl, sift together flour, baking soda, baking powder, and milk.
  5. Add the dry ingredients to the sugar/egg mixture in stages until well combined.
  6. Pour in milk and cider, and mix until batter is well mixed.
  7. Place teaspoons of batter on a greased baking sheet, at least 2 inches apart.
  8. Bake for approx. 6 minutes on the upper rack of the oven, rotating halfway, until cookies are just firm. Remove and let cool on rack.

Directions (filling):

  1. In a medium saucepan, reduce cider by half. Let cool.
  2. Whip the heavy cream to stiff peaks.
  3. In a mixed, beat together cream cheese and sugar. Add cinnamon, salt, nutmeg, and cider. Beat until combined.
  4. Fold in beat heavy cream.


  1. Put filling between two cookies and serve.