Fruity Pebbles Cupcakes
These tender, fluffy, moist Fruity Pebbles cupcakes burst with the colorful mix of your favorite childhood cereal. They will make any day a celebration, especially when topped with Fruity Pebbles buttercream frosting.
I chose a white cupcake for this recipe because it would be the best way to get the most Fruity Pebble flavor infused into the cake. White cakes are made with egg whites instead of whole eggs, which gives them a nice white color. Also, the white cupcake is a nice backdrop to the pretty colors of the Fruity Pebbles. If you want to understand more about the difference between yellow and white cakes, the Sugar Geek Recipes website thoroughly explains.
Since we don’t have the yolks for moisture, we will add cereal milk, butter, and a little oil. Cereal milk was made famous by Christina Tosi, Momofuku Milk Bar: A Cookbook and is made by soaking cereal in milk so it absorbs all that wonder Fruity Pebbles Flavor. We are also going to use the cereal milk in the frosting. Also, in my recipe testing, I pushed the amount of Fruity Pebbles in the batter up to a whole cup! So, it is full of them.
I decided to go with a buttercream frosting and found out the best way to incorporate the Fruity Pebbles is by crushing them down to small bits in a small food processor. If the Fruity Pebbles were left whole, they tend to get a little chewy inside the buttercream. The small bits allow the buttercream frosting to flow easily through the tip for easy decorating. These are so fun and delicious that they’re bound to be the hit of any party. Ready to whip up a batch?
Check out these related treats for more inspiration: Easy Fruity Pebbles™ Marshmallow Treats, Fruity Pebbles Ice Cream, Fruity Pebble Marshmallow Cookies for a Sweet Treat, and Fruity Pebbles Waffles
What you’ll love about this recipe:
Ingredients You’ll Need
- Cake Flour: Cake flour is the only ideal flour for this recipe. It is a low-protein flour that ensures the cupcakes have a fine, tender crumb. You can find cake flour in the baking aisle near the all-purpose flour.
- Baking Powder & Baking Soda: Leavening agents that help the cupcakes rise, making them light and fluffy.
- Salt: Enhances the overall flavor of the cupcakes.
- Unsalted Butter: Adds richness and moisture to the batter, contributing to a tender texture.
- Granulated Sugar: Sweetens the cupcakes, balancing the flavors.
- Grapeseed Oil: You can use another neutral oil like vegetable oil. Oil is important for keeping the cupcakes moist, but too much oil in a recipe will cause the wrappers to peel away from the cupcake.
- Whole Milk: For optimal flavor and texture, it’s highly advised to use whole milk for cereal milk. Lower-fat milk can also be used, but expect a change in lightness.
- Sour Cream: For the best flavor, use full-fat sour cream. If unavailable, full-fat plain yogurt is a suitable substitute, though it may result in slightly denser cupcakes.
- Egg Whites: Provide structure to the cupcakes, making them light and fluffy without adding the fat of the yolks.
- Pure Vanilla Extract: Adds depth of flavor, enhancing the sweetness of the cupcakes.
- Cereal Milk: This infuses the batter with cereal milk’s unique, sweet, and fruity flavor.
- Fruity Pebbles Cereal: This cereal adds a fun, slightly crunchy texture and colorful appearance to the cupcakes.
How to make Fruity Pebbles cupcakes
Cereal Infused Milk
- Combine the cereal and milk: In a medium-sized bowl, mix the Fruity Pebbles cereal and whole milk. Let this sit for at least 20 minutes, allowing the milk to absorb the flavors of the cereal fully.
- Extract Cereal Milk: 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. 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.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners, and do the same with a second pan, for a total of 6 more liners. This recipe will make about 18 cupcakes.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: 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.
- Incorporate Wet Ingredients: To the butter and sugar mixture, add the egg whites, vegetable oil, and vanilla extract. Beat on medium speed until everything is well combined. Next, add the sour cream, scraping down the sides and bottom of the bowl as necessary.
- Combine Dry and Wet Mixtures: 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. Fold in the cup of Fruity Pebbles cereal into the batter.
- Fill and Bake: Spoon the batter into the prepared cupcake liners, filling them only 2/3 full to prevent overflow. Bake in the preheated oven for 19-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool completely in the pan on a wire rack.
- While the cupcakes cool, make your frosting. After you make your cupcakes, it’s time to pile high the Fruity Pebbles buttercream and sprinkle over more Fruit Pebble flakes.
FRUITY PEBBLES BUTTERCREAM
This fruity pebbles buttercream is a top choice for garnishing these cupcakes. It is deliciously soft, creamy, and sweet. But even though it’s supremely creamy, this buttercream holds its shape beautifully. It’s perfect for piping! You can swipe the frosting with an icing knife or a piping bag + tip, such as Wilton 1M (images in the post below).
Recipe Tips and Tricks
- Perfect Portions: For the best rise on your cupcakes, fill your liners ⅔ full, about 1 ½ ounces of batter per cupcake. This ensures each cupcake cooks evenly and rises just right.
- Temperature Is Key: For the best results, ensure your ingredients (eggs, milk, sour cream, butter) are at room temperature before starting your cupcake recipe. This step is crucial to prevent the batter from breaking or curdling during mixing.
- Precision Matters: For the utmost accuracy and to guarantee the success of your recipe, use a scale to weigh your ingredients, including liquids. Although cups are commonly used, scales provide much more precision. Metric measurements are available in the recipe card for this purpose.
- Organization for Perfection: Embrace the practice of Mise en Place, which means “everything in its place.” Measure and prepare your ingredients before starting. This organization reduces the risk of forgetting to add an ingredient and streamlines the baking process.
- Stick to the Recipe: If the recipe specifies using cake flour, resist the urge to substitute it with all-purpose flour and cornstarch unless the recipe explicitly states it’s okay. Ingredient substitutions can lead to disappointing results and might cause the recipe to fail.
RECIPE VARIATIONS
- Fruity Pebbles Cheesecake Cupcakes: Incorporate crushed Fruity Pebbles into your cheesecake batter and bake atop a graham cracker crust in cupcake liners. Chill until set and top with a Fruity Pebbles sprinkle for a crunchy, creamy delight.
- Fruity Pebbles Funfetti Cupcakes: Mix Fruity Pebbles into your favorite funfetti cupcake batter for an extra pop of color and flavor. Frost with a vanilla bean buttercream and top with more Fruity Pebbles for a playful, party-ready treat.
- Fruity Pebbles Ice Cream Cupcakes: Line cupcake tins with a mix of crushed Fruity Pebbles and melted butter to form a crust. Fill with softened vanilla ice cream and freeze. Once set, top with whipped cream and more Fruity Pebbles for a cold, creamy version of the classic cupcake.
- Lemon Berry Fruity Pebbles Cupcakes: Add lemon zest to your cupcake batter and fold in a handful of Fruity Pebbles. After baking, top with a lemon-infused buttercream and fresh mixed berries for a tart, refreshing twist.
Storage TIPS
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 make them 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 frozen 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 in the refrigerator for 3 days.
General Tips
- Airtight Containers: Whether stored at room temperature or in the refrigerator, always use an airtight container to maintain freshness and prevent the cupcakes from drying out or absorbing unwanted odors.
- Avoid Condensation: If refrigerating cupcakes, try to minimize condensation by ensuring they’re completely cooled before storing. You can also place a sheet of paper towel at the bottom of the container to absorb any moisture.
- Reviving Cupcakes: If cupcakes have become slightly dry, you can revive them by microwaving on a low setting for a few seconds. Be careful not to overdo it, especially with frosted cupcakes, as the frosting can melt.
FAQ’s about cupcakes
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 favorite, as cupcakes don’t stick to them.
You might be baking at too low of a temperature. Baking at 350ºF makes the cupcake nice and fluffy and sets the cupcake height. Baking at too low of a temperature will make your cupcakes sink. Not sure what your oven temperature is? You can get an oven thermometer to calibrate the temperature of your oven.
Cupcakes can shrink from over-mixing your batter, over-baking, or too much 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.
Let me know if you try these Fruity Pebbles Cupcakes. Leave a comment, and if your family loves it as much as mine, give it a five-star ⭐️ rating! Join our mailing list to receive more delicious recipes delivered to your inbox.
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, softened to room temperature – 1 stick
- 1 cup (200 g) granulated sugar
- 2 tablespoons grapeseed or vegetable oil
- 1/2 cup (123 g) sour cream
- 3 (100 g) large egg whites
- 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
- 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 for the milk to absorb the flavor from the cereal.
- 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.
