Before you begin, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

To the butter-sugar mixture, add the pure maple syrup, egg, and vanilla extract. Mix until well combined.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until a smooth batter forms.

Using a cookie scoop or a spoon, drop tablespoon-sized portions of batter onto the prepared baking sheets, leaving enough space for them to spread.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

While the whoopie pies are cooling, prepare the filling. In a mixing bowl, beat together softened butter, confectioners’ sugar, pure maple syrup, vanilla extract, and a pinch of salt until smooth and creamy.

Once the cakes are completely cool, spread a generous dollop of the maple cream filling on the flat side of one cake and sandwich it with another.