Preheat your oven to 350°F (175°C).
In a medium bowl, combine flour, baking powder, and salt. Whisk together and set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing until well incorporated after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
Prepare the Twinkie pan by lightly greasing it with butter or non-stick spray.
Using a piping bag, fill each cavity of the Twinkie pan about 2/3 full with the batter.
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted comes out clean.
Allow the cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
While the cakes cool, prepare the cream filling by whipping the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Once the cakes are completely cool, use a piping bag to fill them with the cream filling through the small holes in the bottom.
Store your homemade Twinkies in an airtight container in the refrigerator for up to five days.
