Homemade Twinkies Recipe

Introduction

Homemade Twinkies are a nostalgic treat that brings back childhood memories with a fresher and more wholesome twist. This recipe features a tender golden sponge cake filled with a luscious marshmallow creme made from scratch, perfect for parties or simply indulging your sweet tooth.

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. 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 6-8 minutes.
4. Step 4: Add vanilla extract, then gently fold in the flour mixture in batches, being careful not to deflate the batter.
5. Step 5: Combine warm milk and melted butter, then gently fold this into the batter until just combined.
6. Step 6: Fill each mold 3/4 full with batter and bake for 12–15 minutes, or until golden and a toothpick inserted comes out clean.
7. Step 7: Allow the cakes to cool completely before removing from the pan.
8. Step 8: For the filling, beat the 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 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

• Ensure eggs are at room temperature for maximum volume when whipping to create a lighter sponge.
• Fold the batter gently to avoid deflating the eggs and keep the cake airy.
• Allow cakes to cool completely before filling to prevent the cream from melting.
• Substitute vanilla extract in the filling with almond or orange extract for a different flavor twist.
• Try chocolate sponge cakes with vanilla filling or add chocolate chips to the cream for variety.
• If you don’t have a Twinkie pan, use mini loaf pans or create molds with foil and parchment for uniform shapes.

Storage

Store homemade Twinkies in an airtight container in the refrigerator for up to 4–5 days. They are best enjoyed fresh but can be gently warmed to soften the creme before serving. Avoid freezing as the texture of both the sponge and filling may be affected.

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 sponge cakes a day in advance. Make sure they are completely cooled, then store them in an airtight container in the refrigerator until ready to fill and serve.

What if I don’t have marshmallow creme?

If marshmallow creme is unavailable, you can substitute with homemade marshmallow fluff or a combination of whipped cream and softened marshmallows, though the texture may differ slightly from the original filling.

Homemade Twinkies Recipe

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★★★★★

4.6 from 79 reviews

• Author: anna
• Total Time: 35 minutes
• Yield: 10 cakes 1x
• Diet: Vegetarian

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Description

Homemade Twinkies are a nostalgic, delightful treat featuring a tender golden sponge cake filled with a luscious homemade marshmallow creme filling. Made from real ingredients like fresh eggs, butter, and vanilla, this recipe offers a fresher, healthier alternative to store-bought Twinkies, perfect for parties, bake sales, or satisfying sweet cravings with a classic childhood favorite.

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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

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a Twinkie pan or mini loaf pan 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 combine them evenly and avoid lumps.
3. Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer to beat the room-temperature eggs with granulated sugar until the mixture is thick, pale, and tripled in volume. This should take about 6 to 8 minutes and is key to creating a light sponge.
4. Add Vanilla and Incorporate Dry Ingredients: Add the vanilla extract to the egg mixture. Gently fold in the sifted flour mixture in small batches, using a spatula to avoid deflating the airy eggs, maintaining the fluffiness of the batter.
5. Add Milk and Butter: Combine the warm milk and melted unsalted butter, then gently fold this liquid mixture into the batter just until incorporated. Be careful to keep the batter light and smooth.
6. Fill and Bake: Spoon or pour the batter into prepared pan molds, filling each about three-quarters full to allow room for rising. 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: Remove the cakes from the oven and allow them to cool completely in the pan 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 marshmallow creme, powdered sugar, vanilla extract, and heavy cream. Continue beating until the filling is smooth, creamy, and well combined.
9. Fill the Cakes: Using a piping bag fitted with a small round tip, poke three small holes into the bottom of each cooled cake. Carefully pipe the marshmallow filling into each hole, filling the cakes evenly.
10. Serve or Store: Serve the homemade Twinkies immediately for best texture, or store them in an airtight container in the refrigerator for up to 4–5 days.

Notes

• Ensure eggs are at room temperature before beating to achieve maximum volume and a light sponge.
• Be gentle when folding the flour and liquid into the eggs to avoid deflating the batter.
• Allow the cakes to cool completely before filling to prevent the filling from melting.
• If you do not have a Twinkie pan, mini loaf pans or silicone molds can be used as an alternative.
• Store the filled Twinkies in an airtight container in the refrigerator for up to 4–5 days.
• Customize the filling by adding flavors such as citrus zest, almond extract, or chocolate chips for variety.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Homemade Twinkies, marshmallow creme, sponge cake, nostalgic desserts, classic American snack, bake sale recipe, party treats