Homemade Twinkies Recipe

Introduction

Homemade Twinkies bring the nostalgic treat straight to your kitchen with a soft, golden sponge cake filled with a luscious creamy center. This recipe is simple enough for any home baker craving a sweet, nostalgic delight.

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. Set aside.
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 the vanilla extract to the egg mixture. Gently fold in the sifted flour mixture in batches, being careful not to deflate the batter.
5. Step 5: Combine the warm milk and melted butter, then gently fold this mixture into the batter until just combined.
6. Step 6: Fill each mold 3/4 full with batter. Bake for 12 to 15 minutes, or until the cakes are golden and a toothpick inserted into the center 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 in the bottom of each cake and fill with the cream mixture.
10. Step 10: Serve immediately or refrigerate in an airtight container until ready to enjoy.

Tips & Variations

• Ensure eggs are at room temperature to achieve a light, airy batter for the cakes.
• Use a silicone Twinkie pan for easy removal, or mini loaf pans if you don’t have a Twinkie-specific mold.
• For a chocolate twist, add 2 tablespoons of cocoa powder to the dry ingredients and adjust flour slightly.
• Try substituting marshmallow creme with whipped cream and a bit of cream cheese for a tangier filling.

Storage

Store finished Twinkies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for 15–20 minutes before serving for the best texture. You can also freeze the filled Twinkies for up to 1 month; thaw overnight in the refrigerator.

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 ahead. Keep them well wrapped at room temperature and fill with cream just before serving for the freshest texture.

What if I don’t have a Twinkie pan?

You can use mini loaf pans or even cupcake molds as a substitute. Adjust baking time slightly, checking for doneness with a toothpick.

Homemade Twinkies Recipe

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4.5 from 127 reviews

This Homemade Twinkies recipe yields soft, golden sponge cakes filled with a fluffy and sweet marshmallow cream filling. Perfectly nostalgic and delightful, these Twinkies are made from scratch with simple ingredients and baked in mini loaf pans or a specialized Twinkie pan. They make a wonderful treat for parties, snacks, or a charming dessert.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 10 cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 and prepare the pans: Preheat your oven to 350°F (175°C). Grease a Twinkie pan or mini loaf pan thoroughly to ensure cakes release easily after baking and set it aside.
2. Mix dry ingredients: In a small bowl, sift together the flour, baking powder, and salt to combine and aerate the dry ingredients well.
3. Beat eggs and sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar together until the mixture is thick, pale, and tripled in volume—this should take about 6-8 minutes. This step is crucial for a light sponge texture.
4. Add vanilla and fold in flour: Stir in the vanilla extract. Gently fold in the dry flour mixture in batches, taking care not to deflate the beaten eggs to keep the batter airy.
5. Incorporate milk and butter: Combine the warm milk and melted butter, then gently fold this mixture into the batter until just combined, maintaining the batter’s lightness.
6. Fill pans and bake: Spoon the batter into each mold of the pan, filling about three-quarters full. Bake in the preheated oven for 12–15 minutes or until the cakes are golden and a toothpick inserted comes out clean.
7. Cool cakes: Remove the cakes from the oven and allow them to cool completely in the pans before attempting to remove them to prevent breakage.
8. Prepare the filling: In a mixing bowl, beat the softened butter until light and fluffy. Add the marshmallow creme, powdered sugar, vanilla extract, and heavy cream, then continue beating until the filling is smooth and creamy.
9. Fill the cakes: Using a piping bag with a small round tip, poke three small holes into the bottom of each cooled cake and pipe the filling inside, distributing it evenly throughout each Twinkie.
10. Serve or store: Serve the Twinkies immediately for the best texture, or store them in an airtight container in the refrigerator for up to 3 days.

Notes

• Use room temperature eggs to achieve better volume when beating.
• If you don’t have a Twinkie pan, mini loaf pans or madeleine pans can be used as alternatives.
• Ensure the cakes are completely cool before filling to prevent the filling from melting.
• For a fluffier filling, you can whip the marshmallow creme separately before adding the other ingredients.
• Store the filled Twinkies refrigerated in an airtight container; bring to room temperature before serving for best flavor.

Keywords: Homemade Twinkies, Twinkie recipe, sponge cake, marshmallow filling, American dessert, vintage dessert, mini cakes