How to make Hostess Twinkies



What!? You don’t know what twinkies are?

Well then let me introduce you to Americas finest pastry ever created. LOL

Once chronicled for being the first pastry that could enter a time capsule and come out 30 years later still fresh and edible! Yikes!

Why on earth are you showing us this recipe then!?? You ask?

Because Twinkies are a childhood favorite!  Just like the Devil Dog, they have probably made their way into every kids lunch box at some point or another, they are the “mother’s little helper” of the 80’s LOL

Besides I am about to share with you my version of the Hostess Twinkie which in my opinion, runs circles around the store bought version, and these will definitely bring you down memory lane ~but with out all those added chemicals that keep them fresh for an eternity!

Although I gotta tell you, in a zombie apocalypse, I’ll be heading towards the Hostess factory for sure!

Prep time
Cook time
Total time
All ingredients are to be at room temperature
Serves: 12 Twinkies
  • ½ Recipe American Buttercream
  • Eggs Large 2 (100g)
  • Granulated Sugar ¾ cup (150g)
  • Whole Milk ½ cup (120ml)
  • Unsalted Butter 4 Tablespoons (56g)
  • Vanilla Extract 2 teaspoons (10ml)
  • All Purpose Flour 1 cup (130g)
  • Baking Powder 1 teaspoons (5g)
  • Salt ½ teaspoons (3g)
  1. Combine the eggs and sugar with the whip attachment and whip on high speed whip to ribbon stage, thick and pale colored and is almost 3X from original volume
  2. The eggs will take about 5 minutes to reach the ribbon stage.
  3. In the meantime combine the milk and butter in a microwave safe bowl or on the stove top until the butter is melted
  4. Add the vanilla extract to the milk mixture
  5. By this time the eggs should be ready, add the sifted dry ingredients all at once and mix on low to combine.
  6. Add the hot milk & butter mixture in a steady stream while whipping on low- medium speed (it should take no more than 20 seconds to mix in)
  7. Pour batter ½ way full in each cavity of the Wilton Delectoval Pan
  8. Bake in preheated 350°f oven for about 8- 10 minutes or UNTIL IT'S DONE
  9. Cool Twinkies completely then fill with buttercream as shown in the video.
Twinkies will stay fresh for up to 4 days in an airtight container at room temperature.

Freeze for up to 2 months wrapped well






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  1. ” “mother’s little helper” of the 80’s “. You are so young 🙂 Twinkies have been mothers little helper since the 1930s!

  2. Dear Gretchen,

    I baked this recipe. It was a failure. the top of the cakes were dark brown (baked) but the main body was not baked. What can you think of in this situation???

    Hint: My Oven is an industrial version with two heating source, one on the surface and another one on the top of the oven. It is not conviction but it has a fan.

    1. HI There, Im sorry this happened.
      I really can’t explain this phenomenon because others have said the same thing in the past with my sponge cake recipe.
      It just doesnt make sense to me that the cake would be almost burnt on top and raw in the middle unless you are using the BROILER (which is top heat only) and believe me I have done this by accident before so I know this is what will happen!

  3. Thanks Gretchen for all your wonderful recipies. I have been wanting to make these Twinkies and now you have made it possible. Can not wait to try your recipe.
    I love all your instructions. You are a God sent for me..
    Keep them coming and I will keep baking,, even if the Fat pants come back in style, ha ha. I have lost a few pounds so its ok if I gain a little back..
    Carole from Texas

  4. I made these for a family gathering and now none of them want to buy store bought twinkies again! The American Buttercream works well here, but I suspect most of my customers will prefer the SMBC for cake icing. I have made the devil dogs and they are great as well.

    Gretchen, I have say tho’ my childhood favorite were Susie Q’s!

    Thanks again for another home run recipe!

    1. YAY! I know, my mom said the same thing! They are BETTER than twinkies!! and I agree with you on the Suzy Q! Ill have to see if I can replicate that one as soon as I get all my Christmas recipes done!

  5. Hi gretchen! That looks awesome. Im just wondering, if im going to make a larger amount, like 20 or 30 of them but i only have one pan. Can i make a huge batch of batter and divide them up to bake, one after another? I hope you understand what im talking as English is not my mother tongue.

    Keep on doing the videos, you are getting better and better with sound and visual quality. I followed you since CB until who knows when xD Thank you very much for your hardwork 😀

  6. I have problems getting these out of the pan, they stick even when I do a light veg oil spray and the cakes tear and fall apart? Any advice is appreciated,

    1. Yes I have the Wilton’s pan…. I will try the pan grease, I always have some on hand, Is there a spray you can recommend.? Spraying is easier when making multiple pans of these yummy cakes. Thanks again

      1. I agree and have used the spray myself for this recipe (and very lightly I might add) so Im not sure what went wrong for you there, But I do use a professional Pan Spray called Pan Release (I had it from when I owned my bakery) but also have used regular supermarket brands with no trouble too

    2. so I have tried several more times with this pan and have been unsuccessful…Ive tried no spray, light spray, extra spray and cooking it longer and I can’t get them out. I haven’t tried the pan grease yet and that will be my last hope and if not, I am throwing the pan out!

      1. WOW! That is terrible!!!! Sounds like your pan is NOT nonstick but SUPER STICK!! The pan grease will work I know it will (just be forewarned that no one should have to SUPER grease any cake pans or you run the risk of all that extra grease melting its way into your cake batter! Especially these little tiny cakes! Sounds like you need more grease than batter to get those suckers out! CLICK HERE FOR A NEW PAN! LOL)

    3. That is the pan I have been using and I have 2 of them and same issue with both, so I am stumped why i am having a problem. How long do you cool the twinkles in the pan before releasing them? Should I go even lighter on the pan spray? You also mentioned I need more grease than batter, could you please explain?
      Thank you so much for all your help!! I am determined to make it work!! Ive used the mini bundt pan made by wilton too and have had no issues.

      1. What I meant was (a joke) it sounds like you are going to be using more pan grease than batter since these cakes are so small! I cool them until I can touch the pan with my bare hands then flip them out

  7. I’ve tried to do twinkies but it turns out to be a disaster. The taste was yummy but i had to struggled get it ou from the pan!. It sticks like glue. It doesn’t look as good as it taste!…

    1. someone else said that too! Im stumped becausee I barely needed any spray for mine and they popped right out, are you using the same pan as me?

  8. Can I use extra large eggs? oh and by the way I bought wiltons pan release spray and now the twinkies fall out of the pan!! so glad I didn’t give up because I am making these this weekend with a strawberry buttercream for a strawberry festival!
    Thanks Gretchen

  9. Hi Gretchen, I know I have commented on these before but I just have say I made these along with the mini cheesecakes to take to a family function. I thought the cheesecakes would interest the adults and the twinkies were meant for the kids. Well the adults went nuts for the twinkies. The kids had to fight for them! I had some with the american buttercream and some with a raspberry italian buttercream. Which opened the door for many flavor suggestions from the crowd. Thanks again !

  10. These were wonderful, Gretchen! I made a batch of these and a batch of devil dogs (so I could be efficient with with the buttercream 😉 ), and they were a major hit! So doable, your instructions were great, and it was a total toss-up as do which were the favorite, the devil dogs or the Twinkies :). Thanks again!!

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