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
Units
Scale
- 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
