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Homemade Twinkies

Homemade Twinkies: A Delightful Nostalgic Treat You’ll Love

Homemade Twinkies are a nostalgic treat elevated with fresh ingredients, making them a guilt-free indulgence you’ll love.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 Twinkies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 cup All-Purpose Flour Gluten-free flour can be substituted.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 1/4 teaspoon Salt Feel free to omit for a salt-free version.
  • 4 large Eggs Room temperature; do not use cold eggs.
  • 2/3 cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • 1/2 teaspoon Vanilla Extract Use pure vanilla for best results.
  • 2 tablespoons Milk Warm; non-dairy milk can be a great substitute.
  • 1 tablespoon Unsalted Butter Melted; substitute with coconut oil for a dairy-free option.
For the Creamy Filling
  • 1/2 cup Unsalted Butter Softened; margarine can be used for a dairy-free option.
  • 1/2 cup Marshmallow Creme Homemade marshmallow fluff can also be used.
  • 1 cup Powdered Sugar Consider reducing for a less sweet option.
  • 1 teaspoon Vanilla Extract Almond extract is a nice alternative.
  • 1 tablespoon Heavy Cream Coconut cream is a great substitute for dairy-free.

Equipment

  • Twinkie pan
  • Mixing bowls
  • Electric mixer
  • piping bag

Method
 

Step‑by‑Step Instructions for Homemade Twinkies
  1. Preheat your oven to 350°F (175°C) and prepare your Twinkie pan by greasing it lightly with butter or non-stick spray.
  2. Sift together the all-purpose flour, baking powder, and salt in a small bowl and set aside.
  3. Beat the eggs and granulated sugar in a large mixing bowl for 6–8 minutes until thick and pale.
  4. Gently fold in the vanilla extract and then the sifted dry ingredients into the egg and sugar mixture.
  5. Combine warm milk and melted butter, then slowly pour this mixture into the batter, folding gently.
  6. Fill each mold in your prepared pan with the batter, about 3/4 full, and bake for 12–15 minutes.
  7. Cool the cakes in the pan for at least 5 minutes before transferring them to a wire rack to cool completely.
  8. Beat the softened butter until fluffy, then gradually add marshmallow crème, powdered sugar, vanilla extract, and heavy cream.
  9. Fill the cooled sponge cakes using a piping bag through three small holes at the bottom.

Nutrition

Serving: 1TwinkieCalories: 250kcalCarbohydrates: 32gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Ensure your eggs are at room temperature and allow cakes to cool completely before filling. Use a Twinkie pan for the classic shape.

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