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Cinnamon Latte Whoopie Pies

Prep Time40 mins
Cook Time8 mins
Total Time48 mins
Servings: 20 whoopie pies


For the cinnamon cakes:

  • 1 cup sugar
  • 11 tablespoons butter unsalted, softened
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • 2 large eggs
  • 3 cups all-purpose flour
  • 2/3 cup milk

For the cinnamon sugar dusting:

  • ½ cup powdered sugar
  • 2 teaspoons ground cinnamon

For the coffee buttercream:

  • 1 cup butter unsalted, softened
  • 4 1/2 cups powdered sugar
  • 1/2 teaspoon salt
  • 2 tablespoons hot water
  • 3 tablespoons instant coffee powder


For the cakes:

  • Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silicone mats. Set aside.
  • In the bowl of a stand mixer, add sugar and butter together and beat until light and creamy, about 3 minutes. Add baking powder, extract, cinnamon, and salt and mix until combined.
  • Add eggs, one at a time, until completely combined. Scrap the sides of the bowl to help the ingredients combine.
  • Add one cup of flour to the butter mixture and mix until completely combined. Add 1/3 cup milk and mix until combined. Repeat with another cup of flour and then the last 1/3 of milk. Finish with the last cup of flour and stop when it's combined but don't mix beyond that. Remove bowl from stand mixer and scrape excess batter off the paddle.
  • Using a small cookie scoop (1.5 tablespoons), scoop out batter and place on cookies sheets about 2 inches apart. You will probably need to use a third cookie sheet to fit all the cakes. Bake for 7-8 minutes, or until a toothpick comes out clean once inserted. I would err on side of overcooking instead of undercooking. If you undercook, the cookies will crinkle on the top and be doughy in the middle and not light and fluffy. I knew when mine were done when the bottoms were golden brown.
  • Once they are done cooking, remove from oven and let them cool for 5 minutes on baking sheet and then transfer parchment paper/silicone mat to cooling rack. Let them cool completely before adding frosting.

For the cinnamon sugar dusting:

  • Combine powdered sugar and ground cinnamon together in a small bowl. Dip tops of each cinnamon cake into the mixture to cover it completely. Set aside while you make the buttercream.

For the coffee buttercream:

  • In a small bowl, add hot water and instant coffee. Stir until coffee is completely dissolved. Set aside to cool.
  • Add butter to bowl of the stand mixer and beat until fluffy, about 2 minutes. Add 4 1/2 cups of powdered sugar and salt and mix. While mixer is going, add cooled coffee 1 teaspoon at a time. Once coffee is added, turn mixer to high and beat frosting for 3 minutes. Give it a taste and add more sugar, if needed.
  • Using a spatula, add frosting to a gallon-sized ziplock bag. Push all the frosting to the tip of the bag. Cut off a corner off the bag.
  • Once the cakes are cool, match them up to make sure the tops and bottoms are the same size. Top one half of each pair with about 1 tablespoon of filling from the ziplock bag. Top with the matching half. Repeat for remaining sets.
  • Serve whoopie pies immediately or store for up to 2 days.