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Maple Whoopie Pies Stacked

Mouthwatering Maple Whoopie Pies

These tiny little cakes sandwiched with cream cheese maple frosting are sure to delight.
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Prep Time 20 minutes
Servings: 18 Whoopie Pies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Whoopie Pie
  • 2¼ cup Flour All-purpose or Bob's Red Mill Gluten Free 1-1 Baking Flour
  • 1¼ tsp Baking Powder
  • 1 tsp Salt
  • ½ cup Unsalted Butter
  • ¾ cup Brown Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Maple Extract
  • ¼ cup Maple Syrup
  • 1 large Egg
  • ¼ cup Milk
Maple Cream Cheese Filling
  • 4 oz Cream Cheese
  • ½ cup Butter
  • 1¼ cup Confectioner's Sugar
  • 1 tsp Maple Extract
  • ½ tsp Vanilla Extract
  • 1 Tbsp Maple Syrup
  • ¼ tsp Cinnamon

Method
 

  1. Preheat the oven to 375°F
Whoopie Pie Batter
  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a large bowl, or bowl of a stand mixer, cream together the butter, brown sugar, maple syrup, maple extract, and vanilla extract until light and fluffy.
  3. Add the egg, and mix until well incorporated.
  4. Add the whisked mixture of dry ingredients to the creamed mixture.
  5. Add the milk and mix until well combined.
  6. Drop the batter by rounded tablespoonfuls onto cookie sheets lined with silicone or parchment sheets. Space about two inches apart.
  7. Bake for 10-12 minutes until barely golden brown at the edges.
  8. While cooling, make filling.
Maple Cream Cheese Filling Instructions
  1. In a medium bowl, or stand mixer, cream together the cream cheese and butter.
  2. Sift in the confectioner's sugar and mix to combine.
  3. Add the extracts, maple syrup, and cinnamon. Mix to thoroughly combine.
  4. Load into a piping bag.
Finishing
  1. Obtain two whoopie pie cake halves.
  2. On one of the halves, pipe approximately 1 tablespoon of filling.
  3. Sandwich with the other cake half.
  4. Repeat until all the cake halves are filled and paired.
  5. Serve immediately.

Notes

Will keep in an air tight container for 3-5 days.