Go Back

Homemade Twinkies Cream Filled Snack Cakes

These delicious snack cakes are soft and sweet with a creamy filling, perfect for nostalgic treat lovers.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the sponge cakes
  • 4 large large eggs Use at room temperature for best results.
  • 1.25 cups granulated sugar
  • 1.25 cups all-purpose flour Cake flour can be used for a more tender sponge.
  • 2 teaspoons baking powder
  • 0.5 cups water
For the cream filling
  • 1 cup milk Whole or 2% milk can be used.
  • 2 tablespoons cornstarch Can substitute with cornstarch-free pudding mix.
  • 0.5 cups butter, softened
  • 0.33 cups vegetable shortening Can be substituted with softened cream cheese for a tangier filling.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract Almond extract can be used for a different flavor.

Method
 

Preparation
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, beat the eggs until light and fluffy. Gradually add the sugar while continuing to beat until the mixture turns a pale lemon yellow.
  3. Mix the flour and baking powder together, then add to the egg mixture alternating with the water. Mix only until smooth.
Baking
  1. Fill each paper liner about two-thirds full and bake for 10 to 12 minutes until the tops are golden.
  2. Remove from the oven and let the cakes cool completely for about 1 hour.
Making the Cream Filling
  1. Whisk the cornstarch into the milk in a saucepan, then bring to a boil while stirring constantly until thick. Let it cool completely.
  2. In a mixing bowl, cream the butter, shortening, and sugar until fluffy, then add the cooled milk mixture and beat on high until smooth. Add the vanilla and mix for one more minute.
Filling the Cakes
  1. Transfer the filling to a piping bag. Fill each cooled cake by inserting the piping tip into the bottom and squeezing until full.
  2. Store the filled snack cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days in warm weather.

Notes

For best results, use room temperature eggs. Do not overmix to maintain cake's light texture. Cakes are best served with a glass of milk or coffee.