Caramel Apple Whoopie Pies
Celebrate the cooler weather, the changing color of the leaves, and the anticipation of fall with these warming, festive Caramel Apple Whoopie Pies.
Designed by Hayley from TheDomesticRebel.com
I believe in cake mix, overdosing on sparkles, eating yet another cookie and saying what's on my mind. I also really, really love cupcakes. The Domestic Rebel is about baking fearlessly in the kitchen, turning ordinary ingredients into extraordinary treats!
- Cake Mix – White (1 Pkg.)
- Eggs (2)
- Vegetable Oil (¼ Cup)
- Sour Cream (8 oz. Container)
- Crystal Light Drink Mix – Appletini (2 Packets)
- Cooking Spray
- Cookie Dough Scoop (or a Tablespoon)
- Bowl, Large
- Wilton® Baking Pan – Mini Whoopie Pie
- Butter, Softened (1 Stick)
- Vanilla Extract (1 Tsp.)
- Milk (2 Tsp.)
- Duncan Hines Caramel Frosting Creations (1 Pkg.)
- Powdered Sugar (About 3½ Cups)
- Wilton® Decoratng Tip – #2D
Preheat oven to 350°F. Liberally grease the cavities in the mini whoopie pie pan with cooking spray; set aside.
In a large bowl, combine the cake mix, eggs, oil, sour cream and both packets of the Appletini drink mixes until combined. Distribute the batter evenly among the greased whoopie pie cavities using a cookie dough scoop or a tablespoon.
Bake the whoopie pies for approx. 10-12 minutes or until the tops spring back lightly when touched and the centers come out clean when poked with a toothpick. Cool the whoopie pies on a wire rack.
To make the frosting, in the bowl of a stand mixer, cream together the butter, vanilla, milk and caramel flavor packet. Gradually add powdered sugar, about one cup at a time, until a light and fluffy frosting is achieved.
Spoon the frosting into a Wilton® disposable decorating bag, attached with a tip of your choice (I used Wilton® #2D—the closed star tip) and pipe the frosting onto the flat side of one of the pies. Gently top with another whoopie pie to make a sandwich. Enjoy!
Makes about 24 pies.