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Maple Baby Cakes with Apple Cider Cream

I normally don't like to write recipes that require specialty tools or pans- nothing grinds my gears like when I read a recipe and the author calls for some obscure item that I will never get my hands on. So, full disclosure, I used Wilton's specialty fall pan for these little baby cakes. If you don't have the pan and don't care to seek one out, I don't blame you! You can still make this recipe the same way you would a standard whoopie pie. Or hey, if it's Easter and you have a specialty spring pan, go for it! Or a Halloween pan! If you frequent craft store as often as I do, you may or may not have a collection of pans sadly used only once a year. So worth it, though.

These little maple cakes are super maple-y- it's pretty much like being in Vermont during the fall. The cider cream in the middle is full of apple flavors, soft and fluffy and a perfect compliment to the cakes. Without fail, I make these lovelies every fall. Or, when I crank down the air conditioning in June and just pretend that it's fall.


Bowl #1

1 stick [113 grams] butter, room temperature

3/4 cup [145 grams] light brown sugar

Bowl #2

2 whole eggs

1/2 cup [160 grams] maple syrup

1 teaspoon vanilla extract

1 teaspoon maple extract

Bowl #3

2 cups [290 grams] all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1 tablespoon corn starch

On the sidelines:

Apple cider cream filling, recipe as follows



In the first bowl, cream together the butter and sugar for several minutes until light in color and fluffy.


Add the second bowl into the first bowl and continue to beat for a few minutes.


Whisk together the dry ingredients in the third bowl and add into the batter. Mix until evenly combined.


Chill the batter about 30 minutes to let the flavors get to know one another.


Using a small, one tablespoon cookie scoop for even shapes, portion out the batter onto parchment lined baking sheets. If you don't have a cookie scoop, go ahead and use a small spoon. If using a specialty baking pan, use about one tablespoon per little mold.


Bake until the little cakes are set, roughly 15-20 minutes. Let cool.


To assemble, pipe or spoon a bit of cream onto the bottom of one cake and smoosh on top another cake. Sprinkle with powdered sugar for decoration, if so desired.


Apple Cider Cream Filling

Bowl #1

1 cup powdered sugar

1 stick butter, room temperature

1 cup marshmallow fluff

1/4 teaspoon salt

2 tablespoons boiled or reduced apple cider


Beat everything together until light and fluffy.

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