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Fruity Pebbles Cupcakes

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Fruity Pebbles Cupcakes

Inspired by Becky Kershner – Vanilla confetti cupcakes topped with homemade vanilla buttercream frosting and colorful Fruity Pebbles!
Course: Dessert
Cuisine: American
Servings: 20 cupcakes

Ingredients

  • CUPCAKES:
  • 1 1/2 c. cake flour
  • 1 1/2 c. all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 c. buttermilk room temperature
  • 2 lg. eggs room temperature
  • 2 lg. egg whites room temperature
  • 1 T. vanilla extract
  • 3/4 c. unsalted butter room temperature
  • 1/4 c. vegetable oil
  • 1 1/2 c. granulated sugar
  • 1/2 c. rainbow jimmies
  • VANILLA BUTTERCREAM FROSTING
  • 1 c. unsalted butter room temperature
  • 1/4 tsp. salt
  • 4 c. confectioners’ sugar
  • 2-4 T. heavy cream room temperature
  • 1 T. vanilla extract
  • Fruity Pebbles cereal for sprinkling

Instructions

  • Preheat oven to 350 degrees. Line 20 standard muffin cups with paper liners; set aside.
  • CUPCAKES: In a large bowl, whisk together cake flour, all-purpose flour, baking powder, and salt; set aside.
  • In a medium bowl, whisk together buttermilk, eggs, egg whites, and vanilla; set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, vegetable oil, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. With the mixer on low speed, add dry ingredients and buttermilk mixture alternately in 3 parts, beginning and ending with dry ingredients, beating until just incorporated. (Do not overmix the batter it can cause your cupcakes to be dry.) Stir in rainbow jimmies with a rubber spatula just until combined. (Do not over mix it can cause the sprinkles to bleed into the batter.).
  • Scoop the batter evenly into the muffin tray. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Do not overbake! Remove them from the oven and cool completely on a wire rack before frosting.
  • FROSTING: In the bowl of an electric mixer fitted with the paddle attachment, beat butter, salt, and confectioners’ sugar on medium speed until light and fluffy, approximately 1-2 minutes. With the mixer on low speed, gradually add heavy cream and vanilla, beating just until incorporated. Increase speed to medium-high and beat until frosting is light and fluffy approximately 1-2 minutes.
  • Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with Fruity Pebbles.

Notes

It is important that all of your ingredients are at room temperature.

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