Homemade Twinkies® Cupcakes

Noreen

Yellow cake and pudding mix form the sponge cakes, and sweetened cream cheese lightened with whipped topping becomes the creamy center.

Modified from: Homemade Twinkies®

Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 40 m servings
Serving size has been adjusted!
Original recipe yields 24 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Put cupcake liners in cupcake pans.
  2. Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter into cupcake pans.
  3. Bake until the cupcakes spring back when pressed lightly with a finger or a tester comes out clean, about 15 minutes. Cool completely on wire racks.
  4. To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
  5. When the cakes are cool, cut a wedge from the top of the cupcakes, enlarge the hole a bit and fill it with filling almost to the top. Then cut a slice off the bottom of the piece removed and place it on top of the filling so it fits flush. Frost with your favorite cream cheese frosting if desired.
  6. Refrigerate; Best made the day before using.

Reviews

Read all reviews 0

Other stories that may interest you