Twinkie Cupcake Recipe

These homemade Twinkie cupcakes are a copycat from Hostess with their fluffy cream filling and sponge cake. They taste wonderful with memories from your childhood.

It seems that everything tastes different from those days made in the same factories and we combined some of the best ingredients to keep that taste and memory alive.

The sponge cake is light and airy with a wonderful vintage homemade taste and this filling is fluffy yet decadent that adds just the right combination together.

Cupcakes are easier than make and still will bring on those memories of a delicious tubular formed spongecake just like Hostess use to make but better.

The biggest difference is there are no preservatives and can't keep them fresh for weeks, these will need to be eaten quickly, but you can just freeze them on a cookie sheet for later thaw in the refrigerator even though we love to eat them frozen!

A Little Twinkie History

The Continental Baking Compan first rolled out Twinkies in 1930 and was filled solely with banana creme. But a banana shortage during the war forced Hostess bakers to replace it with the vanilla flavor.

The original recipe actually included some wholesome ingredients, (including the banana-cream filling mentioned above), but over the years, the butter, eggs, and milk were replaced with chemicals and stabilizers and due to that shortage remained vanilla for a filling.

There are no chemicals you can't pronounce in these Twinkie cupcakes and totally from scratch.

Ingredients

1. flour sifted
2. sugar
3. eggs
4. baking powder
5. cornstarch
6. water
7. salt
8. vanilla
9. see the  printable recipe card below for filling and instructions

Other Suggestions and Tips

• make this in a cake form and top with chopped bananas and banana cream pudding then topped with a banana extract  flavored whipped cream
• use a twinkie tube pan for the original shape see the affiliate link at the end for ordering on Amazon
• make the cake in an angel food pan fill slice in half and fill dust with powdered sugar
• freeze leftovers after 3 days and thaw in the refrigerator

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A Nice Trip Down Memory Lane Making Homemade Twinkie Cupcakes

These will definitely handle your craving for a Twinkie fix but nothing compares to our childhood memories right?


These little twinkie cupcakes will still bring a wonderful taste to your pallet and put a smile on your face, that's for certain because these are delicious.


Let's bring some new memories to the table together today, give this recipe a try, a simple mock-style copycat of the good ole days eating twinkies in cupcake form!

Twinkie Cupcake Recipe

Yield: 48

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 26 MinTotal time: 41 Min

Homemade twinkie cupcakes are a delicious sponge cake filled with marshmallow fluffy filling. A Hostess childhood snack during the 1960s that mom tried to copycat and of course we think these are better than the originals.

Ingredients

• 6 eggs separated
• 6 tablespoons water
• 1 1/2 cups sugar
• 1 1/2 cup sifted flour
• 1 1/2 teaspoons baking powder
• 2 tablespoons cornstarch
• pinch a salt
• 1 1/2 teaspoons vanilla
• Marshmallow Filling Recipe:
• 2 teaspoons boiling water plus 1/4 teaspoon salt (added to the water)
• 2 cups marshmallow fluff
• 1/2 cup shortening
• 1/3 cup powdered sugar or more depending on how thick you want this
• 1 teaspoon clear vanilla ( if you can't find it use regular but the filling won't be pure white in color)

Instructions

1. Cupcakes, sheet pan, angel food pan or 2 8 inch pans can be used for this recipe:
2. Cake batter directions:
3. Beat whites until very stiff, set aside.
4. Beat yolks in a separate bowl until thick and lemon-colored.
5. Add sugar, cornstarch, baking powder, salt, sifted flour, and flavoring.
6. Gently fold in egg whites until just blended. Pour into cupcake-lined pans
7. Note: ( I use a little cooking spray in each bottom so the paper won't stick.)
8. Bake for around 25 minutes in a preheated oven of 350 degrees. Cool completely.
9. Core out the center of each cupcake with an apple corer or sharp knife then fill.
10. Filling directions:
11. In a heavy-duty mixer whip the shortening adding the sugar a little at a time, whip for around 4 minutes until smooth. 
12. Add the vanilla, water, and salt. 
13. Add the marshmallow fluff slowly beating until smooth and well blended together for around 1 minute.
14. Place in a pastry bag to pipe into the cupcake centers or use a ziplock bag and snip the end off to fill easy.

Nutrition Facts

Calories

84.69

Fat (grams)

2.78

Sat. Fat (grams)

1.06

Carbs (grams)

13.78

Fiber (grams)

0.11

Net carbs

13.66

Sugar (grams)

9.43

Protein (grams)

1.26

Sodium (milligrams)

41.49

Cholesterol (grams)

24.45

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https://www.whatscookinitalianstylecuisine.com/2013/02/twinkie-cupcake-recipe.html

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Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2021.