Description
Delightfully colorful and fun, these Fruity Pebble Cupcakes combine a moist, tender vanilla cake embedded with rainbow jimmies and topped with a creamy buttercream frosting sprinkled with Fruity Pebbles cereal for a playful crunch. Perfect for parties and celebrations, they bring nostalgia and vibrant flavors in every bite.
Ingredients
Cake 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
Frosting Ingredients
- 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 cereal (for sprinkling)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, whisk together cake flour, baking powder, and kosher salt to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, egg whites, and vanilla extract until smooth.
- Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, beat the 3/4 cup unsalted butter and sugar on medium speed until light and fluffy, approximately 2-3 minutes.
- Incorporate Dry and Wet Ingredients: On low mixer speed, alternately add the dry ingredients and the milk mixture in three parts, starting and ending with the dry ingredients. Beat just until combined to avoid overmixing.
- Fold in Rainbow Jimmies: Gently stir in the rainbow jimmies with a rubber spatula until evenly distributed in the batter.
- Fill Muffin Cups and Bake: Scoop the batter evenly into the prepared muffin tin and bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Remove cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
- Make Buttercream Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the 1 1/2 cups unsalted butter and confectioners’ sugar on medium speed until light and fluffy, about 1-2 minutes.
- Add Cream and Vanilla: With the mixer on low speed, gradually add the heavy cream and vanilla extract, mixing just until incorporated. Then increase speed to medium-high and beat for another 1-2 minutes until the frosting is very light and fluffy.
- Frost and Decorate: Use a small offset spatula or a pastry bag fitted with a decorative tip to frost the completely cooled cupcakes. Garnish the tops with Fruity Pebbles cereal for a colorful, crunchy finish.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Room temperature butter is key for smooth, creamy frosting.
- Rainbow jimmies add extra color and texture inside the cupcake; feel free to omit if preferred.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate frosted cupcakes for up to a week, bringing them to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
