Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add in the eggs one at a time, followed by the vanilla extract and mix until combined.
Mix in the dry ingredients gradually, alternating with the milk, starting and ending with the flour mixture.
Spoon the batter into Twinkie molds or lined cupcake tins, filling each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the molds for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the filling by beating heavy cream, powdered sugar, vanilla, and salt until soft peaks form.
Once cakes are cool, use a piping bag to fill each one with the whipped cream mixture.
Optional: Dust the cakes with powdered sugar or drizzle with chocolate for added decoration.
