Homemade Twinkies Recipe

Introduction

Homemade Twinkies capture the nostalgic charm of the classic snack cake with fresh, fluffy sponge cakes filled with a creamy, sweet filling. This recipe lets you enjoy these delightful treats made from scratch in your own kitchen.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk
• 1 tablespoon unsalted butter, melted
• 1/2 cup unsalted butter, softened (for filling)
• 1/2 cup marshmallow creme
• 1 cup powdered sugar
• 1 teaspoon vanilla extract (for filling)
• 1 tablespoon heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a Twinkie pan or mini loaf pan and set aside.
2. Step 2: In a small bowl, sift together the flour, baking powder, and salt.
3. Step 3: In a large bowl, beat the eggs with sugar using an electric mixer until the mixture is thick and pale, about 6 to 8 minutes.
4. Step 4: Add vanilla extract, then gently fold in the flour mixture in batches, being careful not to deflate the batter.
5. Step 5: Combine the warm milk and melted butter, then gently fold into the batter until just combined.
6. Step 6: Fill each mold three-quarters full with batter and bake for 12 to 15 minutes, or until the cakes are golden and a toothpick inserted comes out clean.
7. Step 7: Allow the cakes to cool completely before removing them from the pan.
8. Step 8: For the filling, beat the softened butter until light and fluffy. Add marshmallow creme, powdered sugar, vanilla extract, and heavy cream. Beat until smooth.
9. Step 9: Using a piping bag fitted with a small round tip, poke three small holes into the bottom of each cake and fill with the cream filling.
10. Step 10: Serve immediately or refrigerate in an airtight container.

Tips & Variations

• Use room temperature eggs to achieve a better rise and light texture in the cakes.
• For a different flavor, try adding a teaspoon of almond extract to either the cake or filling.
• If you don’t have a Twinkie pan, mini loaf pans or madeleine pans work well as substitutes.
• Chill the filling slightly if it’s too soft to pipe easily.

Storage

Store the filled Twinkies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 10 minutes before serving for the best flavor and texture. You can also freeze the unfilled cakes for up to 1 month and fill them after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cakes ahead of time?

Yes, you can bake the cakes a day in advance and store them unfilled in an airtight container at room temperature or refrigerated. Fill them just before serving for the best texture.

What if I don’t have marshmallow creme?

You can substitute marshmallow fluff or make a simple whipped cream filling, but marshmallow creme gives the classic texture and sweetness that characterizes Twinkies.

Homemade Twinkies Recipe

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★★★★★

4.8 from 119 reviews

This homemade Twinkies recipe replicates the classic golden sponge cakes filled with a creamy, fluffy marshmallow filling. Light, airy cakes with a buttery vanilla flavor are baked to perfection and then filled with a sweet, smooth marshmallow buttercream for a nostalgic treat you can enjoy fresh or chilled.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 Twinkies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cakes:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk
• 1 tablespoon unsalted butter, melted

For the Filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup marshmallow creme
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a Twinkie pan or mini loaf pan to prevent sticking, then set aside.
2. Sift Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and a light texture.
3. Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the room temperature eggs and granulated sugar until thick, pale, and fluffy, about 6 to 8 minutes, which adds air for a light cake.
4. Add Vanilla and Fold Flour: Mix in the vanilla extract, then gently fold in the sifted dry ingredients in batches, taking care not to deflate the airy batter.
5. Incorporate Milk and Butter: Combine the warm milk and melted unsalted butter, then fold gently into the batter until just combined, ensuring a smooth consistency.
6. Fill Pan and Bake: Pour the batter to fill each mold three-quarters full. Bake in the preheated oven for 12 to 15 minutes, or until the cakes turn golden and a toothpick inserted into the center comes out clean.
7. Cool Cakes: Allow the cakes to cool completely in the pan before carefully removing them to avoid breaking.
8. Prepare Filling: Beat the softened butter until light and fluffy. Gradually add marshmallow creme, powdered sugar, vanilla extract, and heavy cream, beating continuously until smooth and creamy.
9. Fill Cakes: Using a piping bag fitted with a small round tip, poke three small holes into the bottom of each cooled cake. Pipe the marshmallow filling into the holes, distributing it evenly inside.
10. Serve or Store: Serve the filled Twinkies immediately for best texture or store them in an airtight container in the refrigerator to keep them fresh.

Notes

• Use room temperature eggs for better aeration in the batter.
• Folding the flour carefully keeps the batter light and fluffy.
• You can substitute marshmallow creme with homemade or store-bought fluff.
• If you don’t have a Twinkie pan, mini loaf pans or madeleine pans work as alternatives.
• For longer storage, freeze the Twinkies before filling and thaw before serving.

Keywords: homemade twinkies, classic twinkies recipe, marshmallow filled cakes, spongy cakes, vintage dessert