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5 from 1 vote

Homemade Twinkies

Prep Time20 minutes
Cook Time18 minutes
Course: Dessert
Servings: 20 Twinkies
Author: Emily - My Messy Kitchen

Ingredients

For the cakes:

  • 1 box vanilla cake mix I used Betty Crocker
  • 1 cup granulated sugar
  • 1 ⅓ cups water
  • 3 eggs room temperature
  • 2 tsp vanilla extract
  • 2 tbsp vegetable oil
  • 1 cup all-purpose flour
  • ½ tsp kosher salt
  • 1 cup full fat sour cream room temperature

For the filling:

  • 7 oz marshmallow creme I use JetPuffed
  • ½ cup salted butter room temperature. you can also use unsalted if you prefer!
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream or whole milk room temperature
  • ¼ tsp salt

Instructions

For the cakes:

  • Preheat the oven to 350° and spray the cake pans with nonstick cooking spray. In the bowl of a stand mixer or using a hand held mixer, mix together the boxed cake mix, sugar, water, eggs, vanilla and oil until combined, about 1 minute. Add in the flour, salt and sour cream and mix on medium until incorporated and there aren't any lumps, about 2 minutes.
  • Scoop the batter into the prepared pans, filling about 2/3 of the way full. Bake for 15-18 minutes or until completely cooked through. Remove from the oven and allow to cool at room temperature for 30 minutes before refrigerating for 30-60 minutes. (refrigeration is optional but makes assembly easier!)

For the filling:

  • In the bowl of a stand mixer or using a hand held mixer beat the marshmallow creme and butter on medium high speed until smooth, about 1 minute. Add in the powdered sugar, vanilla, salt, and 1 tbsp of heavy cream or milk. Mix on medium speed until smooth and add additional heavy cream until it reaches desires consistency. You want it pipe-able but not too thin. 

For assembly:

  • Once the cakes have cooled, trim the bottoms of the cakes to be completely flat. Using a small knife, cut out the bottom of the cakes making sure not to poke through the tops or sides. Trim off the center part, leaving about 1/4 inch thick cake piece that will be used to seal up the bottom.
  • Add the filling to a piping bag fitted with a round tip and pip into the center of the cakes. Fill almost to the top and place left over cake on top to seal. Repeat until all have been filled. Serve and enjoy!