Maple. It’s one of my favorite flavors. From maple syrup on pancakes and french toast, maple candies, and maple bacon and sausage, maple lends a sweetness and unique flavor like none other. I think it’s one of the most underrated flavors. Enter, maple whoopie pies.
Whoopie pies are not native to the midwest, where I live. You can’t even seem to get your hands on them commercially around here, which is why I have to make them myself.
Whoopie Pie History
Rumor has it that Whoopie Pies originated in Maine, which is why they’re popular along the eastern seaboard, and they started with the Amish. Never ones to waste, The Amish used leftover cake batter that they dolloped into little tiny cakes, baked, and then squished frosting/filling between the tiny cakes. They packed them into lunch boxes, and when the ate them, everyone shouted “Whoopie!” Hence, the Whoopie pie was born.
What is a “Whoopie Pie”?
For whoopie pie novices, whoopie pies tend to look a lot like a fluffier sandwich cookie. And that’s not far off. As previously mentioned, whoopie pies originated with leftover cake batter. They are little tiny cakes that are baked cookie style on a sheet pan, instead of in tins. They’re soft and fluffy, with a slight bite on the outside, and delightfully cakey on the inside.
Smooshing the cake layers together is some sort of filling. Often, this filling is marshmallow or buttercream based, but in this instance I used a cream cheese butter cream. Cream cheese’s tang pairs really well with the super sweet maple flavor, creating a lovely experience on the tongue.
My hats off to the Amish who invented these little packable cake treats. They’re way less messy to transport than a slab of cake. They’re just the right size to be a two-bite delight. And best of all, they’re perfectly portioned for just the little bit of dessert needed after a healthy lunch.
For those with Gluten Issues
This recipe can be easily converted to a gluten free version. Use a gluten free flour blend that includes xanthan gum. My favorite, is Bob’s Red Mill Gluten Free 1-1 Baking Flour. I use it in just about every one of my gluten free conversions. You can pick some up here. (affiliate link)
Drop me a comment if you try these Maple Whoopie Pies and let me know what you think. Looking for other delicious flavors to try? Make sure you check out my recipe for Pumpkin Pecan Streusel Muffins.
Mouthwatering Maple Whoopie Pies
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
Instructions
- Preheat the oven to 375°F
Whoopie Pie Batter
- In a medium bowl, whisk together the flour, baking powder, and salt.
- 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.
- Add the egg, and mix until well incorporated.
- Add the whisked mixture of dry ingredients to the creamed mixture.
- Add the milk and mix until well combined.
- Drop the batter by rounded tablespoonfuls onto cookie sheets lined with silicone or parchment sheets. Space about two inches apart.
- Bake for 10-12 minutes until barely golden brown at the edges.
- While cooling, make filling.
Maple Cream Cheese Filling Instructions
- In a medium bowl, or stand mixer, cream together the cream cheese and butter.
- Sift in the confectioner's sugar and mix to combine.
- Add the extracts, maple syrup, and cinnamon. Mix to thoroughly combine.
- Load into a piping bag.
Finishing
- Obtain two whoopie pie cake halves.
- On one of the halves, pipe approximately 1 tablespoon of filling.
- Sandwich with the other cake half.
- Repeat until all the cake halves are filled and paired.
- Serve immediately.
Notes
