If you’re looking for a sweet treat that takes you straight back to childhood, look no further than these Twinkie Cupcakes! With their light and fluffy vanilla cake filled with a creamy, sweet filling, these delightful cupcakes are a homemade twist on the classic snack cake. Whether for a party, a fun dessert, or just a nostalgic indulgence, Twinkie Cupcakes are sure to be a hit!
Ingredients:
For the Cupcakes:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
For the Filling:
1/4 cup unsalted butter, softened
1/4 cup vegetable shortening
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
Directions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Mix until just combined, being careful not to overmix.
Fill Cupcake Liners: Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan.
Prepare the Filling: For the filling, beat together the softened butter and vegetable shortening in a bowl until smooth. Gradually add the powdered sugar, followed by the vanilla extract and heavy cream. Continue to beat until the mixture is light and fluffy.
Fill the Cupcakes: Once the cupcakes are cool, use a small knife or piping tip to cut out the centers of each cupcake. Fill each center with the creamy filling using a piping bag.
Frost (Optional): If desired, frost the tops of the cupcakes with additional filling, or leave them as is!
Serving Tips:
Presentation:
Place the cupcakes on a decorative cake stand or platter to showcase them beautifully.
Consider garnishing with sprinkles, edible glitter, or a drizzle of chocolate for an extra special touch.
Pairing:
Serve with a glass of cold milk, hot chocolate, or coffee to complement the sweetness of the cupcakes.
They can also be paired with fresh fruit, like strawberries or raspberries, for a refreshing contrast.
Temperature:
For the best taste and texture, serve the cupcakes at room temperature. If refrigerated, let them sit out for about 15-20 minutes before serving.
Individual Wrapping:
For parties or gatherings, consider wrapping each cupcake in clear cellophane bags tied with a ribbon for a fun and festive presentation.
Storage Tips:
Room Temperature:
Store the cupcakes in an airtight container at room temperature for up to 3 days. This will help maintain their softness and moisture.
Refrigeration:
If you need to store them for longer, place the cupcakes in an airtight container in the refrigerator. They will stay fresh for up to a week. However, refrigeration may slightly alter the texture.
Freezing:
For longer storage, you can freeze the unfrosted cupcakes. Place them in a single layer on a baking sheet until frozen solid, then transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months.
To serve, thaw the cupcakes in the refrigerator overnight, then allow them to come to room temperature before filling and frosting.
Filling Storage:
If you have leftover filling, store it in an airtight container in the refrigerator for up to one week. You can use it to refill any cupcakes that may need it later!
Related Recipes:
FAQs:
Can I make Twinkie Cupcakes ahead of time?
Yes, you can make Twinkie Cupcakes ahead of time! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Prepare the filling on the day you plan to serve them to keep the cupcakes fresh. Alternatively, you can freeze the unfrosted cupcakes and fill them later.
Can I substitute ingredients in the recipe?
Absolutely! You can make a few substitutions:
Butter: You can use margarine or a dairy-free butter substitute for a dairy-free option.
Flour: All-purpose flour can be replaced with a gluten-free flour blend, though the texture may vary slightly.
Vegetable Shortening: If you prefer, you can replace vegetable shortening with additional butter for a richer flavor.
How should I store leftover Twinkie Cupcakes?
Leftover Twinkie Cupcakes should be stored in an airtight container. If kept at room temperature, they will remain fresh for up to 3 days. For longer storage, you can refrigerate them for up to a week. You can also freeze unfrosted cupcakes for up to 3 months.
Can I use a different filling for the cupcakes?
Yes! While the classic filling is delicious, you can customize it to suit your tastes. Consider using flavored cream cheese frosting, whipped cream, or even chocolate ganache for a twist. Just ensure that whatever filling you choose complements the vanilla cupcake flavor!
Conclusion:
These Twinkie Cupcakes are sure to be a crowd-pleaser, bringing back memories of childhood while offering a delicious homemade treat. With their fluffy vanilla base and creamy filling, they’re a fun and tasty way to celebrate any occasion. Try this recipe today, and experience the joy of nostalgia in every bite!
📖 Recipe:
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Twinkie Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in these delightful Twinkie Cupcakes, a homemade version of the classic snack cake. Featuring light and fluffy vanilla cupcakes filled with a creamy, sweet filling, these nostalgic treats are perfect for birthdays, parties, or a fun dessert. Experience the taste of your childhood in every bite with this easy-to-follow recipe!
Ingredients
For the Cupcakes:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
For the Filling:
1/4 cup unsalted butter, softened
1/4 cup vegetable shortening
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then the vanilla extract, and beat until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the filling, beat together the softened butter and vegetable shortening until smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until light and fluffy.
- Once the cupcakes are cooled, cut out the centers and fill each with the creamy filling using a piping bag.
- Frost the tops with more filling if desired, or serve as is!
Notes
These cupcakes are best enjoyed at room temperature.
Store leftovers in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 300 kcal
Keywords: Twinkie Cupcakes, homemade cupcakes, vanilla cupcakes, nostalgic desserts, snack cake, sweet filling, easy cupcake recipe
