Twinkie Cupcakes
These fun Twinkie Cupcakes are a spot-on copycat of the childhood favorite! Sweet yellow cupcakes with a creamy filling, just like the original!
Twinkie Cupcakes
Remember a few years back when they temporarily discontinued Twinkies? Am I the only one who felt a little sad about seeing them stop making one of the most nostalgic childhood treats of all time?
I grew up with my mom packing Hostess and Little Debbie treats in my lunch every day, so even though I don’t eat them regularly as an adult, they hold a special place in my heart. (We made these Santa Belly Ding Dongs for Christmas last year – another fun copycat recipe with a festive twist!)
Fortunately for all the Twinkie fans out there, their retirement was short-lived and they are now available in supermarkets again.
However, we thought it would be fun to whip up a batch of Twinkies-inspired cupcakes. You know, just in case they ever decide to disappear on us again!
You guys…these are amazing!! The cupcakes are soft and moist (gotta love when you add pudding to baked goods!) and the frosting is beyond decadent.
Now you can satisfy that Twinkie craving anytime with this fun and easy Twinkie Cupcakes recipe — they really do taste just like the real thing!
We started with a yellow cake mix to make our cupcakes and injected them with a creamy filling. For these cupcakes, the frosting is on the inside, just like Twinkies!
Even if you’re not crazy about Twinkies, I’ll venture a bet that you’d love these Twinkie Cupcakes. They’re that good!
From now on, this recipe is a keeper on our dessert recipe rotation!
Keep reading for full photo step-by-step directions, or scroll to the end of the post for a free printable copy of our Twinkie Cupcakes recipe.
Ingredients
I broke this recipe down into two sections: filling and cupcakes. The filling is listed first, and you’re welcome to make it first too if that’s easiest.
I usually bake the cupcakes and make the frosting either while they’re baking or cooling. That way everything is ready to go at the same time.
For the Filling:
- 1/2 cup shortening
- 1 cup marshmallow creme
- 2 cups powdered sugar
- 4 teaspoons milk
- 1 teaspoon vanilla extract
Combine shortening, marshmallow, sugar, milk, and vanilla in a medium mixing bowl and mix until smooth.
TIP: Make the Twinkie filling while your cupcakes cool to save time. That way when your cupcakes are ready to fill, your frosting will be ready too!
Cupcake Ingredients
- 1 box yellow cake mix
- 4 eggs
- 3/4 cup oil
- 1 small box vanilla instant pudding
- 3/4 cup water
Kitchen Supplies Used
Directions
Preheat oven to 350°F and prepare a muffin tin with cupcake liners.
Combine cake mix, eggs, oil, instant pudding, and water in a large mixing bowl. Mix until smooth.
Pour batter into cupcake liners until they are about 3/4 of the way full.
Bake for 20 minutes at 350°F. Remove from oven and allow to cool.
When cupcakes are room temperature, poke a hole or cut a slit in the middle of each cupcake.
Scoop your Twinkie filling into a frosting decorating bag or a plastic syringe and squeeze frosting into the hole in each cupcake.
Frequently Asked Questions
Do the Cupcakes Need to Be Refrigerated?
These cupcakes are best stores in an airtight container at room temperature. Keeping them in the refrigerator could dry out the cake.
What are Twinkies Filled with?
Described as “sponge cake with a creamy filling,” the original Twinkie filling recipe is a closely guarded secret. It’s not quite the same as plain ol’ vanilla frosting!
We found that incorporating marshmallow creme into our filling recipe helped get that unique taste and texture that you love from a Twinkie.
Grab a free printable copy of our Twinkie Cupcakes recipe:
Twinkie Cupcakes
These fun Twinkie Cupcakes are a spot-on copycat of the childhood favorite!
Ingredients
Cupcakes Ingredients:
- 1 box yellow cake mix
- 4 eggs
- 3/4 cup oil
- 1 small box vanilla instant pudding
- 3/4 cup water
Filling Ingredients:
- 1/2 cup shortening
- 1 cup marshmallow creme
- 2 cups powdered sugar
- 4 teaspoons milk
- 1 teaspoon vanilla extract
Instructions
To make the filling:
Combine shortening, marshmallow, sugar, milk, and vanilla in a medium mixing bowl and mix until smooth.
To make the cupcakes:
- Preheat oven to 350°F and place cupcake liners in muffin tin.
- Mix cake mix, eggs, oil, instant pudding, and water in a large mixing bowl until smooth.
- Pour batter into cupcake liners until 3/4 of the way full.
- Bake for 20 minutes Remove from oven and allow to cool.
- When cupcakes are room temperature, poke a hole or cut a slit in the middle of each cupcake.
- Scoop your Twinkie filling into a frosting decorating bag or a plastic syringe and squeeze frosting into the hole in each cupcake.
More of our favorite cupcake recipes:
Be sure to pin our Copycat Twinkie Cupcakes on Pinterest:
Have you ever tried freezing the cupcakes after they are filled? I want to know if they will hold up well as I need to make them ahead of time for an event.
Thanks!
Hi Kimberly,
Sorry for the delay in responding – I do not recommend freezing the cupcakes with the filling as it can make the cupcakes somewhat soggy upon thawing. You can freeze both the cupcakes and the filling separately for up to a month without issue and then just fill the cupcakes up to 2-3 days before serving.
– Jennifer
I freeze them ahead of time, thaw (well, most grab before they are in thawed), I have not had an issue with them being soggy.
Is there anything else I can use besides the shortening?
Is there something else I can use to substitute for the shortening?
Hi Katherine, we don’t recommend any substitution for shortening as the fat content isn’t easily replicated by any other ingredient without altering the flavor. Lard or coconut oil will replace the fat and result in the same texture, but they will alter the flavor.
– Jennifer