Fruity Pebbles Cupcakes are a vibrant, playful twist on the classic vanilla cupcake—topped with rich buttercream frosting and rolled in colorful Fruity Pebbles cereal for an extra burst of nostalgia and crunch. These fun and festive cupcakes are perfect for birthday parties, celebrations, or simply adding joy to your dessert table. Presented on a clean white plate, they bring a bright pop of color and charm to any occasion.
Why You’ll Love This Recipe
These cupcakes strike the perfect balance between soft vanilla cake and a sweet, creamy frosting with a crisp cereal topping. The buttery crumb is tender and moist, while the Fruity Pebbles coating adds both flavor and texture. They’re eye-catching, easy to make, and ideal for both kids and adults who love a dose of cereal-inspired whimsy in their sweets. Whether you’re hosting a celebration or craving something cheerful, this recipe delivers fun in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup Fruity Pebbles cereal (optional mix-in for extra crunch)
For the Frosting:
- 1 cup unsalted butter (room temperature)
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For Garnish:
- 1 to 1 1/2 cups Fruity Pebbles cereal (for coating)
Directions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Add the dry ingredients in three additions, alternating with the milk. Begin and end with the flour mixture. Stir until just combined.
- If using, fold in 1/2 cup Fruity Pebbles cereal for added crunch in the batter.
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely on a wire rack before frosting.
- For the frosting, beat the butter until smooth and creamy. Gradually add the powdered sugar, followed by the heavy cream, vanilla, and a pinch of salt. Beat until the frosting is fluffy and pipeable.
- Pipe swirls of frosting onto each cooled cupcake.
- Immediately press Fruity Pebbles cereal around the edges of the frosting so they adhere and form a colorful border.
- Serve the cupcakes on a white plate for a striking presentation.
Servings and timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Calories per serving: 380 kcal
Variations
- Mini Cupcakes: Make mini cupcakes for party platters; reduce baking time to 10–12 minutes.
- Fruity Pebbles Frosting: Stir crushed cereal directly into the buttercream for a speckled look and added flavor.
- Different Cereal: Try Cocoa Pebbles, Trix, or Fruit Loops for a unique twist on the same concept.
- Color Swirl Frosting: Divide the frosting and tint with food coloring before swirling together for a rainbow effect.
- Filled Cupcakes: Add a dollop of jam or cream filling in the center for a surprise bite.
Storage/Reheating
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Note that the cereal topping may soften over time due to moisture. For best texture, garnish with Fruity Pebbles shortly before serving. Do not freeze assembled cupcakes, but unglazed cupcakes can be frozen for up to 1 month and frosted later.
FAQs
Can I use a cake mix for the base?
Yes, a vanilla or white cake mix can be used for convenience. Prepare as directed and proceed with frosting and garnish.
Will the Fruity Pebbles stay crunchy?
They are best when freshly applied. Over time, the cereal may soften due to moisture in the frosting.
Can I make the cupcakes ahead of time?
Yes. Bake and store the cupcakes unfrosted, then frost and garnish with cereal just before serving.
Is the cereal in the batter necessary?
No, it’s optional. It adds a bit of crunch but is not essential to the recipe.
Can I color the frosting?
Absolutely. Use gel food coloring to tint the buttercream in shades that complement the Fruity Pebbles.
What’s the best way to apply the cereal?
After frosting, gently press the cereal into the sides of the frosting using clean fingers or a spoon.
Can I make these gluten-free?
Yes, use a gluten-free flour blend and ensure the cereal used is labeled gluten-free.
How can I make these less sweet?
Reduce the amount of powdered sugar in the frosting slightly and balance with a pinch more salt or a splash of lemon juice.
Can kids help with this recipe?
Yes. Children can help with mixing, decorating, and applying the cereal topping—making it a fun family bake.
What piping tip should I use?
A large star tip (such as Wilton 1M or 2D) is perfect for creating classic frosting swirls.
Conclusion
Fruity Pebbles Cupcakes are a delightful fusion of nostalgic cereal fun and classic cupcake charm. With their soft vanilla crumb, fluffy buttercream, and rainbow-hued crunch, they bring vibrant joy to any event or weekday indulgence. Easy to make and endlessly customizable, these cupcakes are guaranteed to brighten your table and satisfy both kids and adults with their whimsical flavor and eye-catching appeal.
Print
Fruity Pebbles Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Vanilla cupcakes topped with swirls of rich buttercream frosting and generously coated with colorful Fruity Pebbles cereal—bringing nostalgic fun and vibrant crunch to every bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup Fruity Pebbles cereal (optional mix-in)
- 1 cup unsalted butter (room temperature) (for frosting)
- 3 cups powdered sugar (for frosting)
- 2 tbsp heavy cream (for frosting)
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 1 to 1 1/2 cups Fruity Pebbles cereal (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Add the flour mixture in three parts, alternating with milk, beginning and ending with the flour. Stir in Fruity Pebbles if using.
- Divide batter evenly among cupcake liners.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely on a wire rack.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, vanilla, and salt. Beat until light and fluffy.
- Pipe frosting onto cooled cupcakes in a swirl pattern.
- Immediately press Fruity Pebbles around the edges of the frosting to coat generously.
- Serve on a white plate for a vibrant and playful presentation.
Notes
- Mix Fruity Pebbles into the batter for added crunch and flavor inside the cupcakes.
- Use a piping bag with a large star tip for a bakery-style swirl.
- Decorate just before serving to maintain cereal crispness.
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 34g
- Sodium: 140mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
