Homemade Twinkies Recipe

Introduction

Homemade Twinkies are a delightful nostalgic treat that you can easily make in your own kitchen. These light, golden sponge cakes filled with creamy marshmallow filling are perfect for satisfying your sweet tooth and impressing your guests.

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 thick and pale, about 6 to 8 minutes.
4. Step 4: Add the 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 about 3/4 full with batter and bake for 12 to 15 minutes, or until 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: To make 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 cream.
10. Step 10: Serve immediately or refrigerate in an airtight container until ready to enjoy.

Tips & Variations

• Use room temperature eggs for a lighter, fluffier cake texture.
• Swap vanilla extract in the filling with almond extract for a different flavor twist.
• If you don’t have a Twinkie pan, mini loaf pans or small cupcake molds work well as substitutes.
• For a richer filling, add a bit more heavy cream to achieve your desired consistency.

Storage

Store homemade Twinkies in an airtight container in the refrigerator for up to 3 days. When ready to eat, bring them to room temperature or warm slightly in the microwave for about 10 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cakes ahead of time?

Yes, the cakes can be baked a day ahead and stored tightly covered at room temperature or refrigerated. Fill them with cream just before serving for the best texture.

What if I don’t have marshmallow creme?

You can substitute marshmallow fluff or make a simple marshmallow filling by whipping egg whites with sugar syrup until fluffy, then folding in butter and powdered sugar.

Homemade Twinkies Recipe

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4.9 from 63 reviews

Delight in these homemade Twinkies featuring light, fluffy sponge cakes filled with a creamy, sweet marshmallow-flavored filling. This recipe guides you through creating classic Twinkies from scratch, perfect for a nostalgic treat or a fun baking project.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8–10 Twinkies 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 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.
2. Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and combine evenly.
3. Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs with the granulated sugar for about 6 to 8 minutes until the mixture is thick, pale, and has increased in volume.
4. Add Vanilla and Fold in Flour: Add vanilla extract to the egg mixture. Then gently fold in the sifted flour mixture in batches, being careful to incorporate it without deflating the airy batter.
5. Incorporate Milk and Butter: Combine the warm milk with the melted butter, then gently fold this liquid mixture into the batter until just combined for a smooth consistency.
6. Bake the Cakes: Fill each mold in the prepared pan about 3/4 full with batter. 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 the Cakes: Remove the cakes from the oven and allow them to cool completely in the pan before carefully removing 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 beat until the filling is smooth and creamy.
9. Fill the Cakes: Using a piping bag fitted with a small round tip, poke three small holes into the bottom of each cake and pipe the filling inside evenly.
10. Serve or Store: Serve the Twinkies immediately for best texture or refrigerate them in an airtight container to enjoy later.

Notes

• Use room temperature eggs for better volume and texture in the cake batter.
• Sifting dry ingredients ensures a lighter cake with no lumps.
• Folding the flour gently preserves the airiness of the batter, essential for fluffy cakes.
• Ensure cakes are fully cooled before filling to prevent the cream from melting.
• Store leftover Twinkies in an airtight container in the refrigerator for up to 3 days.
• If you don’t have a Twinkie pan, mini loaf pans are a perfect substitute.

Keywords: Homemade Twinkies, sponge cake recipe, marshmallow filling, classic dessert, nostalgic snack