Boozy Strawberry Margarita Twinkies Recipe

My First Kitchen Disaster

I tried to bake a cake when I was twelve. It was a mess. I used salt instead of sugar. I still laugh at that.

We all start somewhere. That is why this matters. Cooking is about trying, not being perfect. Now, let’s make something fun together.

Why These Twinkies Are Special

These are not your average snack cakes. We add a little summer party inside. Strawberry cream gets a splash of margarita flavor.

It turns a simple treat into a celebration. Doesn’t that sound fun? The cream is pink and sweet with a tiny kick. Fun fact: The original Twinkie filling was banana!

Let’s Make the Cake

First, get your butter soft. Cream it with the sugar until it’s fluffy. Add eggs one at a time. This makes the cake light.

Mix your dry stuff in a bowl. Add it to the butter mix slowly. Pour in the milk as you go. Your batter will be smooth and thick.

The Secret is in the Cream

Chill your bowl first. A cold bowl makes whipping cream easy. Blend the strawberries with the tequila and triple sec. It smells like a beach vacation.

Whip it all together until it’s thick. This is the best part. The pink cream is so pretty. What is your favorite fruit to bake with? Tell me in the comments.

Putting It All Together

Let the little cakes cool completely. Then, poke holes in the bottom. Fill your injector with the pink cream. Squeeze it inside each cake.

That first bite is magic. The soft cake meets the cool, fruity cream. This is why we cook. We make moments of joy to share. Do you prefer baking or eating the results? I know my answer!

Your Turn in the Kitchen

This recipe is for grown-up tastes. But the act of baking is for everyone. Sharing food you made is a special kind of love. That is why this matters, too.

If you make these, who will you share them with? I shared mine with my neighbor, Millie. She winked and asked for the recipe. Have you ever surprised someone with a homemade treat?

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	¾ cup	softened
Granulated sugar	1 ½ cups
Eggs	5	room temperature
Vanilla extract	1 teaspoon
Baking powder	2 teaspoons
All-purpose flour	2 cups
Salt	¼ teaspoon
Whole milk	1 cup
Heavy cream	1 cup
Powdered sugar	4 tablespoons
Strawberries	½ cup	chopped
Tequila	1 tablespoon
Triple sec liqueur	½ tablespoon

My Fancy Strawberry Twinkies

Hello, my dear! It’s Anna. Let’s make something special today. I’m thinking of my granddaughter’s birthday party last summer. She wanted something fun and pink. These Twinkies were the star! They taste like a sunny afternoon. Doesn’t that smell amazing? Baking fills the kitchen with happy memories. I still laugh at that party. The kids felt so grown-up with these “fancy” treats.

Now, don’t let the long list scare you. We’ll take it one sweet step at a time. The cake is soft as a cloud. The cream is a little strawberry hug with a secret. I promise, it’s easier than it looks. Are you ready? Let’s begin our baking adventure together.

Step 1: Prep and Mix

First, warm your oven to 325 degrees. Spray your Twinkie pan well. Now, cream the soft butter and sugar. Mix until it’s light and fluffy like a pale yellow pillow. Add the eggs one by one. Let each one say hello to the butter before adding the next. This makes the cake tender. (A hard-learned tip: Room temperature eggs mix in much smoother than cold ones!).

Step 2: Combine Dry and Wet

In another bowl, whisk your flour, baking powder, and salt. This is the dry team. Now, add half of this dry team to your butter bowl. Mix it gently. Pour in the milk while mixing. Then add the rest of the dry stuff. Just mix until you no longer see flour. Your batter will be lovely and smooth.

Step 3: Bake and Cool

Carefully fill each pan cavity about 3/4 full. This gives them space to rise into perfect little logs. Bake them for 12 to 15 minutes. They are done when they spring back at your gentle touch. Let them cool in the pan for five minutes. Then, move them to a wire rack. They must be completely cool before we fill them. Patience is a baker’s best friend!

Step 4: Make the Magical Cream

Time for the magical cream! Chill your mixing bowl in the freezer. It helps the cream whip up nice and thick. Blend your chopped strawberries with the tequila and triple sec. It makes a pretty pink liquid. Now, in your cold bowl, combine the strawberry mix, heavy cream, and powdered sugar. Whip it until it holds soft peaks. Pop it in the fridge until you’re ready. Do you think the alcohol cooks out? Share below!

Step 5: Assemble the Twinkies

The fun part is assembly. Fill a pastry injector with your pink cream. Poke three small holes in the bottom of each Twinkie. Gently squeeze the cream inside until it feels just full. You’ll see them plump up a little. And there you have it! A homemade treat that’s full of love and a little sparkle.

Cook Time	15 minutes
Total Time	1 hour 30 minutes
Yield	About 24 Twinkies
Category	Dessert, Baking

Three Fun Twists to Try

I love playing with recipes. It makes them your own. Here are three simple ideas for next time. They are all wonderful in their own way.

• Sunshine Citrus: Use fresh orange juice and zest instead of strawberries. Skip the alcohol for a bright, kid-friendly version.
• Chocolate Dream: Add two tablespoons of cocoa powder to the dry ingredients. Fill with plain whipped cream. A classic favorite!
• Very Berry: Swap strawberries for mashed raspberries. Add a tiny drop of lemon juice to the cream. It’s tart and sweet.

Which one would you try first? Comment below!

Serving Them Up with Style

These Twinkies are a party on a plate all by themselves. But you can make them extra special. For a festive look, roll the filled cakes in colored sugar. Or dust them with a little powdered sugar, like a light snow. Serve them on a fancy cake stand. It always makes people smile.

What to drink? For the grown-ups, a small glass of chilled lime margarita is perfect. It echoes the flavors inside. For everyone, a fizzy strawberry lemonade is just right. It’s sweet, bubbly, and so refreshing. Which would you choose tonight?

Keeping Your Twinkies Fresh and Fun

These Twinkies are best enjoyed the day you make them. Store any leftovers in an airtight container. They will keep on the counter for one day. For longer storage, pop them in the fridge for up to three days. The cream filling stays nice and firm when chilled.

You can freeze them, too! Wrap each Twinkie tightly in plastic wrap. Then place them all in a freezer bag. They will keep for about a month. Thaw them in the fridge overnight. I once forgot a batch in my freezer for weeks. They were still a lovely treat with my afternoon tea!

Batch cooking is a wonderful time-saver. You can bake a double batch of the cakes. Freeze them before you add the cream. Then, just fill them when you need a special dessert. This matters because it lets you share joy on a busy day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Twinkie Troubles

Sometimes the cakes can stick to the pan. Always spray your pan very well with cooking spray. Let the cakes cool in the pan for five minutes first. Then, gently turn them out onto a wire rack. I remember when my first batch tore. I was too impatient to let them cool!

Is your cream not getting fluffy? Make sure your bowl and heavy cream are very cold. I chill my mixing bowl in the freezer for ten minutes. This little step makes all the difference. It matters because fluffy cream makes the filling light and dreamy.

Are your Twinkies looking a little pale? Oven temperatures can vary. Your cakes should be a soft, golden color. If they are too light, bake them for one or two more minutes. Getting the color right matters for both flavor and a pretty look. It builds your cooking confidence. Which of these problems have you run into before?

Your Twinkie Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. Make sure it is a one-to-one style blend.

Q: Can I make them ahead? A: You can bake the cakes a day ahead. Store them wrapped at room temperature. Fill them the day you plan to serve.

Q: What if I don’t have triple sec? A: You can use a little orange juice instead. You will still get a nice citrus hint.

Q: Can I make a bigger batch? A: Absolutely. Simply double all the ingredients. You might need to bake in more batches.

Q: Can I skip the alcohol? A: Of course. Just leave it out. The strawberry cream will still be delicious. Fun fact: The original Twinkie filling was banana cream! Which tip will you try first?

Sharing the Sweetness

I hope you have fun making these special treats. They always make me think of summer parties. I love seeing your kitchen creations. It makes my day to see what you bake.

Please share your photos if you give this recipe a try. I would be so thrilled to see them. You can tag my blog on Pinterest at @AnnasCozyKitchen. Have you tried this recipe? Tag us on Pinterest!

Thank you for spending time in my kitchen today. I hope your home is filled with wonderful smells and happy smiles. Happy cooking!

—Anna Whitmore.