I love to bake, and Homemade Twinkies are a sweet treat I make for fun and for friends. I keep the recipe simple so anyone can try it at home, and I link to other easy sweets like my homemade candy apples when I plan a party dessert table.
My dad James first showed me how to fill cakes with cream, and I still use his gentle hand when I pipe the filling.
Your Ingredients List
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
My Go-To Equipment
I use a Twinkie pan when I can, but a muffin tin works fine. Have a mixer or whisk, mixing bowls, a spatula, a piping bag, a wire rack, and an oven set to 350°F.
The Simple Steps to Follow
- Preheat the oven to 350°F and grease a Twinkie pan or use a muffin tin.
- In a bowl, mix together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time and mix well.
- Stir in vanilla.
- Gradually add the flour mix, alternating with milk, until just combined.
- Pour batter into the prepared pan, filling each compartment about two thirds full.
- Bake for 20 to 25 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes then transfer to a wire rack to cool fully.
- Whip heavy cream with powdered sugar until fluffy.
- Use a piping bag to fill each sponge cake with the vanilla cream.
- Serve and enjoy.
Healthy Twists on a Classic
You can make the sponge lighter by using part whole wheat flour or replacing some sugar with applesauce. For other flavor ideas, I also share a simple aioli homemade sauce that pairs well with savory snacks if you want contrast at a party.
Serving Suggestions From My Table
I like to serve Homemade Twinkies on a plain plate with fresh berries and a dusting of powdered sugar. For a fun snack board, add small bites like Homemade Cheez-Its to balance sweet and salty bites.
Getting It Just Right
Check your oven temp and avoid overmixing the batter. The cake should be light and spring back when touched. Let the cakes cool fully before filling so the cream does not melt out.
How to Store Leftovers
Store filled Twinkies in an airtight container in the fridge for up to three days. Unfilled sponge cakes keep at room temp for one day or in the fridge for three days before filling.
Enjoy Every Moment
Take your time when piping the cream and share the treats with people you love. Baking is about small joys and warm memories.
A Few Common Questions
Can I make Homemade Twinkies ahead of time?
Yes. You can bake the sponge a day ahead and store unfilled cakes in an airtight container. Fill them the day you plan to serve for the best texture.
How do I fill Homemade Twinkies without a special pan?
You can use a muffin tin and a piping bag. Make a small hole in the side or top of the cooled cake and gently pipe in the cream until it feels full.
Can I freeze Homemade Twinkies?
Yes. Freeze unfilled sponge cakes wrapped well for up to one month. Thaw in the fridge and fill after they thaw for best results.
Print
Homemade Twinkies
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious homemade Twinkies filled with sweet cream, perfect for parties or a special treat.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F and grease a Twinkie pan or use a muffin tin.
- In a bowl, mix together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time and mix well.
- Stir in vanilla.
- Gradually add the flour mix, alternating with milk, until just combined.
- Pour batter into the prepared pan, filling each compartment about two thirds full.
- Bake for 20 to 25 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes then transfer to a wire rack to cool fully.
- Whip heavy cream with powdered sugar until fluffy.
- Use a piping bag to fill each sponge cake with the vanilla cream.
- Serve and enjoy.
Notes
Make sure to check your oven temp and avoid overmixing the batter for best results. Can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Twinkie
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Homemade Twinkies, Dessert, Baking, Sweet Treat