These tender, fluffy Fruity Pebbles cupcakes are pure joy in a wrapper. Every bite is packed with colorful cereal specks and nostalgic flavor, making it perfect for birthdays, bake sales, or a rainy-day kitchen adventure. What makes them extra special? A generous swirl of Fruity Pebbles buttercream on top, plus a secret ingredient straight from childhood: cereal milk.
One reader, Ban, commented: Makes an amazing crumb! Still light but holds flavor! The sour cream in it makes it oily enough to easily depart from the sides of a cupcake wrapper without being greasy. This recipe for the cake is AMAZING!!
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Saturday mornings in our house almost always started with the same ritual: cartoons, cozy pajamas, and a bowl of Fruity Pebbles that turned the milk bright pink. These cupcakes are my love letter to those childhood memories and to the joy of baking something fun with my kids now. They’re a mashup of everything I love about cereal-inspired treats, from the soft, buttery Fruity Pebble Marshmallow Cookies to this creamy Fruity Pebbles Ice Cream.
Why you’ll love this recipe
- Bright, playful flavor – Real Fruity Pebbles and cereal milk bring an unmistakable hit of childhood nostalgia in every bite.
- Moist, tender texture – Thanks to sour cream and egg whites, these bake up light, fluffy, and melt-in-your-mouth soft.
- Kid-approved and mom-tested – My kids beg for these. They’re perfect for birthday parties, school treats, or just because.
- Make-ahead friendly – You can bake and freeze the cupcakes, then frost the day of the event.
Ingredients
Ingredients Notes
- Cake Flour: Provides a tender, fine crumb. Don’t substitute with all-purpose flour.
- Unsalted Butter:
- Grapeseed Oil: A neutral oil that adds moisture without affecting flavor. Vegetable or canola oil also works.
- Whole Milk (for cereal milk): Use whole milk for the richest flavor. Lower-fat versions can be used but result in lighter flavor.
- Sour Cream (full-fat): Adds moisture and richness. I use this in my Raspberry & White Chocolate Loaf Cake to create that plush, tender crumb that holds up beautifully to bold flavors and mix-ins. You can sub plain Greek yogurt, though it may make the cupcakes denser.
- Egg Whites (not whole eggs): Here, egg whites keep the crumb light and delicate perfect for letting the Fruity Pebbles pop. In my Strawberry Shortcake with Angel Food Cake, egg whites are used differently to build structure and height; however, in both recipes, they’re key to creating that soft, cloud-like texture.
- Fruity Pebbles Cereal: Stirred into the batter and crushed for the buttercream. Whole pieces can get chewy, so crush well for frosting.
How to make Fruity Pebbles cupcakes
Step 1: In a medium-sized bowl, mix the Fruity Pebbles cereal and whole milk.
Step 2: Let this mixture sit for at least 20 minutes, allowing the milk to absorb the flavors of the cereal.
Step 3: Pour the milk and cereal mixture through a sieve set over a medium-sized bowl. Use the back of a spoon to press down on the cereal in the sieve, extracting as much milk as possible.
Step 4: Measure ½ cup of this cereal milk for the cupcakes and set the extra aside for the frosting. You should have a little more than 3/4 of a cup. You will also need some for the buttercream.
Step 6: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners, and repeat the process with a second pan, for a total of 6 additional liners. This recipe yields approximately 18 cupcakes.
Step 7: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Set this mixture aside.
Step 8: Using either a handheld or stand mixer with a paddle attachment, beat the softened unsalted butter and granulated sugar at high speed until the mixture is smooth, for about 2 minutes. Scrape the sides and bottom of the bowl with a rubber spatula.
Step 9: Add the egg whites, vegetable oil, and vanilla extract to the butter and sugar mixture. Beat on medium speed until everything is well combined.
Step 10: Next, add the sour cream, scraping down the sides and bottom of the bowl as necessary. Mix until incorporated.
Step 11: With the mixer on low speed, gradually add the dry ingredients to the wet mixture until just incorporated. Continue mixing on low, slowly pour in the ½ cup of cereal milk. Be careful not to over-mix.
Step 12: Fold in a cup of Fruity Pebbles cereal into the batter.
Step 13: Spoon the batter into the prepared cupcake liners, filling them only 2/3 full to prevent overflow.
Step 14: Bake in the preheated oven for 19-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool completely in the pan on a wire rack.
Fruity Pebbles Buttercream
This fruity pebbles buttercream has its own blog post with all my best tips, but I’ve also included the full recipe right in the card below for easy access. It’s soft, creamy, and sweet—but still pipes beautifully. Use a piping bag and a Wilton 1M tip for high swirls, or swipe it on with an icing knife. Either way, finish with extra crushed cereal for the perfect crunchy topping.
Expert Baking Tips
- Fill your liners ⅔ full: This is the sweet spot for even rise and perfectly domed cupcakes—about 1½ ounces of batter per liner.
- Start with room temperature ingredients: Egg whites, sour cream, butter, and milk mix more smoothly and help your batter stay emulsified. Cold ingredients can cause curdling or uneven texture.
- Use a scale for precision: Weighing ingredients ensures consistency from batch to batch—especially flour and cereal milk. Metric measurements are included in the recipe card below.
- Prep like a pro (mise en place!): Measure out all your ingredients before you begin. This not only makes the process smoother, it helps prevent missed steps or ingredients.
- Stick to the flour listed: Cake flour gives these cupcakes their soft, delicate crumb. Don’t substitute with all-purpose unless the recipe specifically allows for it.
Common Questions
This issue often arises from excessive liquid or oil in the batter, or using non-grease-proof liners. Moreover, storing cupcakes in a sealed container might trap moisture, causing liners to detach.
Cupcakes become sticky if covered or stored before cooling completely, leading to condensation and sogginess. To avoid this, allow them to cool entirely. Use high-quality cupcake liners. These are my favorites, as cupcakes don’t stick to them.
You might be baking at too low a temperature. Baking at 350°F makes the cupcake nice and fluffy, setting its height. Baking at too low a temperature will make your cupcakes sink. Are you unsure of your oven’s temperature? You can get an oven thermometer to calibrate the temperature of your oven.
Cupcakes can shrink due to over-mixing the batter, over-baking, or excessive fat/liquid in the recipe.
Yes, you can customize the frosting by adding food coloring to create a funfetti effect or by using a different type of frosting, like cream cheese, if you prefer.
Storage
Unfrosted Cupcakes
- Room Temperature: Unfrosted cupcakes can be stored in an airtight container for up to two days. Ensure they’re completely cooled before storing to prevent condensation that can cause them to become soggy.
- Freezing: Unfrosted cupcakes can be frozen for longer storage. Freeze them individually on a baking sheet, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature or in the refrigerator before frosting.
Frosted Cupcakes
- Buttercream-frosted cupcakes: Leftover frosted cupcakes can be tightly covered and stored in the refrigerator for up to 3 days.
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Thank you!
-Sarah
Recipe
Fruity Pebbles Cupcakes
Ingredients
Cereal Milk
- 1 ½ cups whole milk
- 2 cups (72 g) Fruity Pebbles cereal
Fruity Pebbles cupcakes
- 1 3/4 cups (207 g) cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt diamond crystal kosher salt
- 1/2 cup (113 g) unsalted butter, 1 stick, room temperature
- 1 cup (200 g) granulated sugar
- 2 tablespoons grapeseed or vegetable oil
- 1/2 cup (123 g) sour cream, room temperature
- 3 (100 g) large egg whites, room temperature
- 2 teaspoons pure vanilla
- 1/2 cup cereal milk
- 1 cup Fruity Pebbles cereal
Fruity Pebbles Buttercream
- 2 tablespoons Fruity Pebbles cereal crushed
- 1 cup (226 g) unsalted butter, 2 sticks, room temperature
- 4 1/2 cups (552 grams) cups confectioner's sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup cereal milk, room temperature
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; use about half as much by volume or the same weight for table salt.
Instructions
Cereal Milk
- In a medium sized bowl, combine the cereal and the milk and let it sit for at least 20-30 minutes.
- Pour the milk/cereal mixture into a sieve set over a medium-sized bowl, and with the back of a spoon, press on the cereal left in the sieve to get as much of the cereal milk out as possible.
- Measure out ½ cup of the cereal milk for the cupcakes. Set the remaining milk aside for the frosting.
Fruity Pebbles Cupcakes
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners—this recipe makes about 18 cupcakes. Set aside.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth for about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula.
- Add the egg whites, oil, and vanilla extract. Beat on medium speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl.
- With the mixer on low speed, add the dry ingredients until just incorporated.
- With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix.
- Add the cup of Fruity Pebbles and fold into batter.
- Spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Fruity Pebbles buttercream
- Grind 2 Tablespoons of fruity pebbles into fine crumbs (I use my small food processor). Set aside
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. .
- Add vanilla extract, milk and salt. With the mixer on low, slowly add in the powdered sugar and mix until combined.
- Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
- Add crushed Fruity Pebbles and mix on low until incorporated through the buttercream.
- Transfer to a piping bag.
- Pipe a large dollop of buttercream on each cupcake. I used Wilson tip #1M piping tip.
Notes
- Baked cupcakes (unfrosted) can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.
- Frosted cupcakes should be kept in the fridge in a covered container for up to 3 days. Bring to room temp before serving.
- Cereal milk can be made ahead and stored in the refrigerator for up to 3 days.
- Leftover buttercream can be stored in the fridge for up to 5 days. Let it come to room temperature and re-whip before using.
What a wonderful recipe. After trying another bakers fruity pebbles cookies and them being horrible I was about to give up on a fruity pebbles dessert till I found this recipe. I cannot wait to bake these I know they’ll be wonderful. I am curious can I soak the cereal milk overnight for even more flavor? Thank you
Hi Jackie,Thank you so much for your kind words! I’m thrilled you’re excited to try this recipe. Soaking the cereal in milk overnight is a fantastic idea! It will definitely enhance the flavor, giving your cupcakes an extra fruity punch. Enjoy baking these delicious cupcakes!
Thank you very much for your quick feedback! I will be soaking the cereal today and bake tomorrow i can’t wait! I was curious about something. In the written directions of your blog you mention to make sure the milk, sour cream, butter and eggs are at room temperature. But in your ingredients list you only mention the butter should be room temperature. Should the milk, sour cream, egg whites and butter for the cupcakes be at room temperature?? And I’m guessing the milk and butter for the frosting should be at room temperature as well? Thank you so much!
Hi there! I’m so glad you’re excited to bake the cupcakes! Let’s clear up any confusion about the ingredients’ temperatures to ensure your cupcakes turn out perfectly.
Yes, the milk, sour cream, egg whites, and butter should all be at room temperature for both the cupcakes and the frosting. This helps everything blend together seamlessly and gives you the best texture and taste. Also, tip for the butter: room temperature butter is cool to the touch and about 65°F (18°C), which might be colder than your kitchen. To test the butter, press it with your finger. Your finger should leave an indent without sinking in. The butter shouldn’t be shiny or greasy and will feel cool to the touch.
I can’t wait to hear how they turn out! If you have any more questions, feel free to ask! And, thank you, I will add those room temp instructions to the ingredient list.
This recipe is very good! Makes an amazing crumb! Still light but hold flavor! The sour cream in it makes it oily enough to depart the sides of a cupcake wrapper easily without being greasy! Honestly u can make this recipe more or less fruity pebble flavor (by letting more cereal steep in milk and even adding extra lemon and strawberry flavor if u wanted extra) I personally didn’t make it extra due to be afraid it’d be too much lol but this recipe for the cake is AMAZING!!
Thank you so much for your feedback! I’m thrilled to hear you enjoyed the recipe and found the crumb to be amazing. The sour cream really does wonders, doesn’t it?
I love your idea about adjusting the Fruity Pebbles flavor by adding extra lemon and strawberry, it sounds delicious!
I appreciate you sharing your experience, and I’m glad the cake turned out so well for you. Happy baking!