For the Cake

1. Preheat the oven to 350° and prepare two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and brown sugar on high speed with a hand mixer.
3. Scrape down the bottom and sides of the bowl with a spatula.
4. Next, add the egg and vanilla extract. Combine.
5. Scrape down the bottom and sides of the bowl with a spatula again to ensure everything is fully incorporated.
6. In a separate, smaller bowl, whisk together the flour, baking powder, salt and spices.
7. With the hand mixer on low speed, add about ⅓ of the dry ingredients into the wet. Once it's mixed almost all the way, add about ½ of the milk. Mix on low speed.
8. Next, add another third of the dry ingredients. Mix, then add the rest of the milk.
9. Scrape down the bottom and sides of the bowl with a spatula.
10. Add the remaining dry ingredients.
11. Set batter aside.
12. Peel and core the apples.
13. Grate the apples on a box grater. Remove excess juice by squeezing the shredded apples in cheesecloth, a linen cloth or thick paper towels. Immediately add the apple into the cake batter. Fold in the apple by hand.
14. Using a 1 tbsp cookie scoop, scoop the batter onto the tray with parchment paper, leaving about 3" between each cake.
15. Tuck in any apple shreds on the edges so they don't brown.
16. Bake for 10-12 minutes or until the edges are light golden brown.
17. Allow cakes to fully cool.

For the Frosting

1. In a medium bowl, mix the butter and cream cheese until light and fluffy using a hand mixer.
2. Add the powdered sugar and mix starting on low speed, then gradually increasing the speed to high.
3. Scrape down the bottom and sides of the bowl with a spatula.
4. Add the vanilla and maple syrup. Beat the frosting again until incorporated.

Making the Whoopie Pies

1. Spread the frosting on the bottom side (the flat side) of one cake and sandwich it together with another.
2. Serve immediately or store in the refrigerator until ready to serve.
3. Apple Whoopie Pies are freezer friendly!