Twinkie Cupcake Recipe You Can Make in a Muffin Pan

Twinkie Cupcake RecipeIf you like the flavor of those old fashioned Hostess Twinkies and fear you are going to miss them now that Hostess has gone out of business, you can at least feel better knowing there are tons of ways to enjoy those iconic snack cakes.

In fact, padoozles.com already has a recipe for homemade Twinkies plus recipes for other Twinkies from scratch including low carb ones, gluten free ones, vegan ones, and a Twinkie cake recipe too. .

However, if you are just downright hungry for that special taste but don’t really care what shape they are, you might enjoy this Twinkie cupcake recipe.

Using everyday, down-to-earth ingredients and a muffin tin, you can quickly and easily create some little snack cakes of your own for you, hubby, and the kids to enjoy.

You can also use these cupcakes to make deep fried Twinkies too if you wish!  (Check for that recipe here soon.)

Not only are these easy to make, these are just the right size for lunch boxes and a simple snack to whip out when the kids are ready to take a quick break from school work, sports, or from playing outside.

Even your husband can enjoy these on those days he is running and needs either a light dessert in his lunch to go or something to hold him over in the afternoon until a late dinner.  They pack very well!

 

Twinkie Cupcakes From a Muffin Pan

Ingredients:

  • 1 package yellow cake mix
  • 4 egg whites
  • 3/4 cup water
  • 1 tsp. pure vanilla extract
  • 1 tsp. grated lemon peel
  • 3 1/4 cups confectioners sugar
  • 1 cup vegetable shortening
  • 2/3 cup heavy cream

Directions:

  1. Preheat oven to 350 degrees.
  2. Coat 18 muffin cups with cooking spray.
  3. In a large bowl, combine the cake mix with the egg white, water, vanilla, and lemon peel.
  4. Beat with mixer on medium for 1 to 2 minutes.
  5. Divide mixture equally between into the muffin cups.
  6. Bake for 12 to 15 minutes or until a wooden toothpick inserted in the center comes out clean.
  7. Remove from oven and cool in pan on a wire rack.
  8. When cool, remove from pans and cut cupcakes in half, making sure to keep the tops of the cupcakes protected.  (In other words, don’t lay the tops downward or you’ll find your tops peeled away a little.)
  9. To make the Twinkie cream filling for your cupcakes, add confectioners sugar and shortening in a large bowl, and beat with an electric mixer on medium just until creamy.
  10. Then add the heavy cream to the sugar-shortening mixture, and beat on medium speed until very smooth and fluffy.
  11. Spread the cream filling in between the tops and bottoms of your sliced cupcakes, and replace the tops.

HINT:  To make these little gems a little prettier, sprinkle a little confectioners sugar on them when you are done filling them and have replaced the tops. 

ALSO:

Want to spruce these little cakes up a little for a fancy little dessert?

Just place individual cakes on a pretty serving plate; place a dollop of whipped cream on top, and place a strawberry, piece of banana, or cherry on top.   You can also top them with some whipped cream and a small piece of dark chocolate, peppermint, candy corn, sprees, or a few M&Ms on top.  It’s like one recipe just became totally different Twinkie cupcake recipes in a sec!

Cupcake recipes are so simple but are also so easy to spruce up when you want something a little more special looking!   And the really nice thing is… these Twinkies are here to stay!

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