Hostess-Style Twinkies

Inspired by the classic sponge cake with creamy filling, these homemade Twinkies offer a balanced twist with whole-food ingredients.

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Ingredients

  • 2 cups organic all-purpose flour
  • 2 teaspoons organic baking powder
  • 1/2 teaspoon salt
  • 2/3 cup unsalted butter, softened
  • 1 cup honey
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 4 tablespoons unsalted butter, melted (for greasing)
  • 2 cups soaked dates (medjool or deglet noor), drained and finely chopped
  • 1/2 cup maple syrup
  • 1 teaspoon pure vanilla extract

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

  • Food processor — Blends cracker dough and energy bar bases in seconds — hard to do by hand.
  • Silicone baking mat — Roll cracker dough directly on the mat, then bake — nothing sticks, no mess.
  • Rolling pin — Roll crackers and cookie dough to an even, thin thickness for uniform baking.
  • Kitchen scale — Snack recipes — especially bars and crackers — are far more consistent by weight than volume.

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9x5-inch loaf pans with melted butter.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter with honey until light and fluffy. Beat in eggs one at a time, adding vanilla extract after each addition.
  4. Gradually mix in the flour mixture into the creamed mixture on low speed until just combined. Do not overmix.
  5. Pour the batter evenly into the prepared pans and smooth the tops with a spatula.
  6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for about 10 minutes, then remove from the pans to wire racks and let cool completely.
  8. For the filling, combine chopped dates, maple syrup, and vanilla extract in a mixing bowl. Stir until the mixture is smooth. Spread between two slices of cooled cake to create twelve snacks.

FAQ

How long does this Hostess-Style Twinkies keep?

Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Can I use coconut oil instead of butter?

Yes, you can substitute coconut oil for the butter, but note that it may give the Twinkies a slight coconut flavor and texture difference.

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