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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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/homemade-twinkies-recipe/