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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.

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 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

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