Homemade Twinkies
Skip the store-bought treats and bring nostalgic indulgence to your kitchen with these decadent Homemade Twinkies! Soft, pillowy vanilla sponge cakes envelop a luscious, creamy filling made from whipped cream, marshmallow fluff, and a touch of powdered sugar for the perfect balance of sweet and airy. This recipe, crafted with simple pantry staples like all-purpose flour, pure vanilla extract, and rich butter, is surprisingly easy to assemble with or without a special mold. With just 30 minutes of prep and a quick 20-minute bake, these DIY Twinkies are your path to recreating a classic favorite with a fresher, more satisfying twist—and no mysterious preservatives! Perfect for dessert lovers, nostalgic bites, or fun party snacks, this recipe will become your go-to for a homemade treat that’s as delightful as it is delicious.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Pure vanilla extract
- 0.5 cup Whole milk
- 0.75 cup Heavy whipping cream
- 0.5 cup Powdered sugar
- 0.5 cup Marshmallow fluff
- 0.5 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and prepare a Twinkie mold or small boat-shaped molds. Grease them lightly and set them aside. If you don't have a Twinkie mold, fold aluminum foil into small boat shapes and place them in a muffin pan for support.
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Divide the batter evenly among the prepared molds, filling each about 3/4 full. Smooth the tops with a spatula.
Bake the Twinkies for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the molds for 5 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the filling. In a medium mixing bowl, whip the heavy cream with a hand mixer or stand mixer on medium-high speed until soft peaks form.
Add the powdered sugar, marshmallow fluff, and vanilla extract to the whipped cream. Continue whipping until stiff peaks form and everything is well combined.
Transfer the filling to a piping bag fitted with a small round tip or use a zip-top bag with a corner snipped off.
Once the cakes are completely cool, poke 3 small holes in the bottom of each Twinkie using a straw or skewer. Pipe the filling into each hole, distributing it evenly within the cake.
Store the homemade Twinkies in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 34.3 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 44 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
