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Homemade Twinkies Recipe

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4.1 from 57 reviews

Homemade Twinkies are light, fluffy sponge cakes filled with a smooth, creamy vanilla marshmallow filling. This recipe recreates the nostalgic, beloved snack from scratch, using simple ingredients and straightforward baking techniques to achieve the iconic golden cakes with a sweet, rich center perfect for sharing or indulging anytime.

  • Total Time: 35 minutes
  • Yield: 8 to 10 Twinkies

Ingredients

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. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a Twinkie pan or mini loaf pan thoroughly and set aside to ensure the cakes do not stick during baking.
  2. Sift Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and salt to evenly combine and aerate the dry ingredients for a light cake texture.
  3. Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar for 6 to 8 minutes until the mixture is thick, pale, and fluffy, signaling the incorporation of air.
  4. Add Vanilla and Fold in Dry Ingredients: Stir in the vanilla extract into the egg mixture, then gently fold in the sifted flour mixture in batches. Be careful to fold gently to avoid deflating the batter, preserving its lightness.
  5. Incorporate Milk and Butter: Combine the warm milk and melted butter, then fold this liquid mixture gently into the batter until just combined, ensuring a smooth, homogeneous texture.
  6. Fill Pans and Bake: Spoon the batter into each mold, filling about three-quarters full. Bake in the preheated oven for 12 to 15 minutes or until the tops are 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 prevent breakage, preparing them for filling.
  8. Prepare Filling: In a large bowl, beat the softened butter until light and fluffy. Add marshmallow creme, powdered sugar, vanilla extract, and heavy cream, beating until the mixture is smooth and creamy.
  9. Fill the Cakes: Fit a piping bag with a small round tip. Poke three small holes into the bottom of each cooled cake and pipe the creamy filling into these holes until the cakes are evenly filled.
  10. Serve or Store: Serve the homemade Twinkies immediately or refrigerate them in an airtight container to keep fresh. They make a nostalgic, delicious treat any time.

Notes

  • Ensure eggs are at room temperature before beating to maximize volume and fluffiness.
  • Folding the batter gently is crucial to keep the cakes light and airy.
  • If you don’t have a Twinkie pan, mini loaf pans or small cake molds work well as substitutes.
  • For easier filling, chilling the filling slightly can help it pipe more smoothly.
  • Store Twinkies in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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