Twinkling Good Vanilla Snack Cakes
Indulge in the nostalgic charm of homemade *Twinkling Good Vanilla Snack Cakes*, a delightful treat that’s perfect for satisfying your sweet cravings. These moist and fluffy vanilla cakes are made from a simple yet flavorful batter featuring pure vanilla extract, tender whole milk, and whipped butter for a melt-in-your-mouth texture. The magic doesn’t stop there—each little cake is filled with a luscious marshmallow cream filling, made with fluffy marshmallow fluff and freshly whipped cream, bringing a dreamy sweetness to every bite. With just 20 minutes of prep time, this easy recipe is ideal for dessert lovers of all ages. Perfect for lunchboxes, parties, or a fun baking project, these snack cakes will have everyone coming back for more! Whether you serve them fresh or save them for later, they’re sure to be the highlight of any occasion.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 0.75 cups whole milk
- 1 cups heavy cream
- 0.5 cups powdered sugar
- 1 cups marshmallow fluff
- 1 teaspoons vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and grease a 12-cupcake pan or line it with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Be careful not to overmix the batter.
Divide the batter evenly among the prepared cupcake pan. Fill each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, make the filling: In a medium bowl, whip the heavy cream with a hand or stand mixer until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
Gently fold in the marshmallow fluff and vanilla extract until smooth and well combined.
Using a piping bag fitted with a small tip (or a zip-top bag with the corner snipped off), poke a small hole into the bottom of each cake and pipe the filling inside. Be gentle to avoid overfilling or splitting the cake.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
4607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.3 g | 249% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 3179 mg | 138% | |
| Total Carbohydrate | 657.6 g | 239% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 411.4 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 339 mg | 26% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 700 mg | 15% | |
*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.
