This homemade hostess cupcakes recipe makes rich, fluffy cream-filled treats your family will love — for a fraction of the cost of store-bought snack cakes! These easy cupcakes freeze beautifully, making them perfect for lunches, parties, after-school snacks and quick desserts anytime!
Homemade Hostess Cupcakes
Kids and husbands love sweet treats in their lunches, but frosted cupcakes can get messy fast. One easy trick is to slice cupcakes or snack cakes in half horizontally and spread the filling in the middle like a sandwich so nothing sticks to wrappers, lunch boxes or fingers.
Even better, this recipe from our Dining On A Dime Cookbook Volume 1 shows you how to make delicious cream-filled cupcakes just like the classic chocolate Hostess treats — no heavy frosting needed!
One of the things I like most about these homemade hostess cupcakes is that they freeze well so you can make a big batch ahead of time and pull out one or two whenever you need a quick dessert or snack.
They’re perfect for:
- Birthday parties
- Football games
- School lunches
- Summer treats
- Bake sales
- After-school snacks
They’re especially delicious frozen during hot summer weather! The creamy filling stays soft while the cake turns into an ice-cream-like treat everyone loves!
If you have leftover filling, freeze it separately and thaw it later for another batch of cupcakes. You can even make a double batch to keep on hand for quick desserts anytime.
More Ways To Use The Filling
This homemade hostess cupcake filling recipe isn’t just for cupcakes! You can use this recipe for almost anything that needs a cream filling. Try using it in:
- Layer cakes
- Yellow cakes
- Spice cakes
- Donuts
- Creme horns
- Gingerbread cakes
- Whoopie pies
- Homemade snack cakes
Save Money With Homemade Treats
Making homemade snack cakes is an easy way to save money while still giving your family fun desserts they enjoy. You get fresher ingredients, better flavor and more filling than most packaged treats — at a much lower cost.
Our Dining On A Dime Cookbook Volume 1 is packed with easy recipes and money-saving ideas, including this homemade hostess cupcake filling recipe, to help you make delicious meals and treats without spending a fortune.
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Homemade Hostess Cupcake Filling Recipe
This homemade hostess cupcake filling recipe creates the rich, fluffy cream center that tastes just like the classic snack cakes you loved as a kid — only better and fresher! Perfect for cupcakes, cakes and freezer treats, this easy filling whips up light, sweet and irresistibly creamy every time.
- Yield: Fills 20-24 cupcakes.
Ingredients
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
2/3 cup evaporated milk
2 tsp. vanilla
Instructions
- Place all ingredients into a large mixing bowl.
- Beat with an electric mixer on medium-high speed for 30 minutes without stopping, scraping the bowl occasionally. The long mixing time gives it that classic “Hostess-style” texture.
- Spoon the filling into a pastry bag fitted with a long pastry tip.
- Insert the tip into the center of each cupcake and gently squeeze in the filling.
- Frost cupcakes as desired.
Notes
- Kids love to take these cupcakes in lunches.
- This filling also works great as a layer cake filling.
- These cupcakes freeze well. Many people love eating them straight from the freezer.
- For extra smooth filling, make sure the butter is fully softened before mixing.
- If the filling seems grainy, continue beating a few more minutes until smooth and fluffy.
Twinkie Filling Recipe (Marshmallow Cream Filling)
This Twinkie filling recipe makes the perfect fluffy marshmallow cream filling that tastes just like the classic snack cakes you grew up loving! Light, creamy and incredibly easy to make, this sweet filling is perfect for cupcakes, cakes, whoopie pies and homemade Twinkies.
Ingredients
1 (7 oz.) container marshmallow creme
½ cup butter, softened
1 ½ cups powdered sugar
1 tsp vanilla
1 Tbsp. heavy cream or whole milk, room temperature
¼ tsp salt
Instructions
- Place all ingredients into a large mixing bowl.
- Beat with an electric mixer on medium speed for 3–5 minutes until the filling is light, fluffy and silky smooth.
- Use immediately to fill cupcakes, cakes or homemade snack cakes.
Twinkie Cupcakes
- Prepare a yellow cake mix according to the package directions. (For gluten free, use a gluten free cake mix.)
- Line muffin tins with cupcake liners and spray with cooking spray. Fill each about 2/3 full.
- Bake according to the package directions for cupcakes. Let cool completely.
- Using the piping bag fitted with a #230 tip, insert the filling tip into the center of each cupcake and gently squeeze in the marshmallow filling until the cupcake feels slightly full.
- Serve immediately or refrigerate until ready to serve.
Notes
- For a thicker filling, add a little more powdered sugar.
- For a softer, creamier filling, add an extra teaspoon of cream.
- This filling works great in cupcakes, layer cakes, whoopie pies and homemade Twinkies.
- Store covered in the refrigerator for up to 5 days. Let soften slightly before using.
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