Fruity Pebble funfetti cupcakes with vanilla buttercream frosting recipe from @bakedbyrachel
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Fruity Pebble Funfetti Cupcakes with Vanilla Buttercream Frosting

Moist Fruity Pebble funfetti cupcakes with creamy vanilla buttercream frosting and Fruity Pebble sprinkles! A fun and festive cupcake everyone will love!
Prep Time5 mins
Cook Time18 mins
Total Time25 mins
Course: Dessert
Servings: 8 cupcakes

Ingredients

Cupcakes:

  • 1/4 C unsalted butter softened
  • 1/2 C granulated sugar
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 1/3 C all purpose flour
  • 1/3 C plain yogurt
  • 1/3 C milk
  • 1/2 C Fruity Pebble cereal

Frosting:

  • 1/2 C unsalted butter softened
  • 2 1/4 C powdered sugar
  • 2 Tb heavy cream
  • 1 tsp vanilla 
  • Fruity Pebble cereal for topping

Instructions

  • Preheat oven to 350°F degrees. Line a standard cupcake pan with 8-9 paper liners.
  • In a large bowl or stand mixer, beat together butter and sugar until light and fluffy. Mix in egg whites and vanilla, followed by salt and baking powder. Scrape bowl as needed. Add half of the flour, followed by half of the yogurt and milk. Mix lightly. Repeat with remaining flour, yogurt and milk. Mix until just combined. Add rainbow Fruity Pebble cereal. Mix in by hand.
  • Divide batter between prepared liners using a large cookie scoop. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan for several minutes, then transfer to a wire rack to cool completely. 
  • When cupcakes have cooled completely, prepare frosting. In a large bowl or stand mixer beat butter until smooth. Mix in frosting, increasing speed. Add vanilla and heavy cream. Mix until fully combined and desired consistency is reached. Transfer frosting to a piping bag fit with desired tip. Frost cupcakes and immediately top off with extra cereal. 
  • Store cupcakes in an airtight container at room temperature for up to several days. 

Notes

*A jumbo open star tip was used for this recipe.
An original recipe from Baked by Rachel