Fruity Pebble Cupcakes are a delightful treat that brings a sense of joy and nostalgia to anyone who indulges in them. Made with cake batter infused with colorful Fruity Pebbles cereal and topped with a fluffy buttercream frosting, these cupcakes are not only fun to look at but also bursting with flavor. Whether it’s a birthday party, a family gathering, or just a fun day in the kitchen, these cupcakes are sure to brighten up your day!
Why Make This Recipe
Making Fruity Pebble Cupcakes is a fantastic way to combine the fun of baking with the vibrant tastes of your childhood. They are easy to prepare and perfect for any occasion. The colorful sprinkles make them visually appealing, making them excellent party treats. Plus, who can resist the sweet, crunchy taste of Fruity Pebbles? This recipe offers an easy way to enjoy a classic favorite while adding a twist!
How to Make Fruity Pebble Cupcakes
Ingredients:
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup milk
- 4 egg whites
- 2 teaspoons vanilla extract
- 3/4 cup unsalted butter (at room temperature)
- 1 cup sugar
- 1/2 cup rainbow jimmies
- 1 1/2 cups unsalted butter (at room temperature)
- 3 1/2 cups confectioners’ sugar
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
- Fruity Pebbles (for sprinkling)
Directions:
- Preheat your oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners and set it aside.
- In a large bowl, mix together the cake flour, baking powder, and kosher salt.
- In another bowl, whisk the milk, egg whites, and vanilla extract together until well combined.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the unsalted butter and sugar on medium speed until the mixture is light and fluffy, roughly 2-3 minutes.
- With the mixer on low speed, alternate adding the dry ingredients and the milk mixture in three parts, starting and ending with the dry ingredients. Beat just until everything is incorporated.
- Gently fold in the rainbow jimmies using a rubber spatula until just moist.
- Scoop the batter evenly into the lined muffin tray. Bake in the oven for 15-18 minutes, or until a tester inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting.
- For the frosting, in the electric mixer bowl, beat the unsalted butter and confectioners’ sugar on medium speed until light and fluffy, about 1-2 minutes.
- Gradually add the heavy cream and vanilla extract while the mixer is on low speed, mixing just until combined.
- Increase the speed to medium-high and beat until the frosting is light and fluffy, roughly 1-2 minutes.
- Use a small offset spatula or a pastry bag with a decorative tip to frost the cupcakes. Sprinkle with additional Fruity Pebbles if desired.
How to Serve Fruity Pebble Cupcakes
Serve Fruity Pebble Cupcakes on a colorful platter for a fun presentation. They make a great dessert for birthday parties, picnics, or as a sweet surprise after dinner. Pair them with a glass of milk or a scoop of ice cream for an extra special treat!
How to Store Fruity Pebble Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you plan to keep them longer, it’s best to refrigerate them, where they can last up to a week. Always bring them back to room temperature before serving for the best taste and texture!
Tips to Make Fruity Pebble Cupcakes
- Make sure your butter is at room temperature; this helps it mix better and creates a fluffier texture.
- Don’t over mix the batter once you add the dry ingredients; mix just until combined to keep the cupcakes light.
- For some fun variation, you can mix in different types of sprinkles or flavored extracts to customize your frosting.
Variation
For a chocolate version of these cupcakes, you can substitute half of the cake flour with cocoa powder. You could also experiment with different cereals on top, such as Cocoa Puffs or Lucky Charms, to change up the flavors!
FAQs
Q1: Can I make these cupcakes in advance?
Yes! You can bake the cupcakes a day or two ahead of time. Just frost them right before serving.
Q2: Can I freeze Fruity Pebble Cupcakes?
Absolutely! You can freeze cupcakes without frosting for up to 3 months. Just thaw them at room temperature and frost them when you’re ready to serve.
Q3: What can I use instead of egg whites?
You can use egg substitutes, such as applesauce or a commercial egg replacer, if you’re looking for an egg-free option. Adjust the amount according to the product instructions.
Enjoy creating your Fruity Pebble Cupcakes and share them with friends and family for endless smiles and delight!
Fruity Pebble Cupcakes
Ingredients
Cupcake Ingredients
- 3 cups cake flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 cup milk
- 4 large egg whites
- 2 teaspoons vanilla extract
- ¾ cup unsalted butter (at room temperature)
- 1 cup sugar
- ½ cup rainbow jimmies For mixing into the batter
Frosting Ingredients
- 1 ½ cups unsalted butter (at room temperature)
- 3 ½ cups confectioners’ sugar
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
- Fruity Pebbles (for sprinkling) As a garnish
Instructions
Preparation
- Preheat your oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners and set it aside.
- In a large bowl, mix together the cake flour, baking powder, and kosher salt.
- In another bowl, whisk the milk, egg whites, and vanilla extract together until well combined.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the unsalted butter and sugar on medium speed until the mixture is light and fluffy, roughly 2-3 minutes.
- With the mixer on low speed, alternate adding the dry ingredients and the milk mixture in three parts, starting and ending with the dry ingredients. Beat just until everything is incorporated.
- Gently fold in the rainbow jimmies using a rubber spatula until just moist.
- Scoop the batter evenly into the lined muffin tray.
Baking
- Bake in the oven for 15-18 minutes, or until a tester inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting.
Frosting
- In the electric mixer bowl, beat the unsalted butter and confectioners’ sugar on medium speed until light and fluffy, about 1-2 minutes.
- Gradually add the heavy cream and vanilla extract while the mixer is on low speed, mixing just until combined.
- Increase the speed to medium-high and beat until the frosting is light and fluffy, roughly 1-2 minutes.
- Use a small offset spatula or a pastry bag with a decorative tip to frost the cupcakes.
- Sprinkle with additional Fruity Pebbles if desired.
