This cereal was hands down my favorite as a child. To this day, I am still tempted to buy a box whenever I see them at the store. I thought the most fun way to use them and appreciate them in a dessert would be to incorporate them into cupcakes. This way you could get the flavor and the color and know that it’s fruity pebbles. 

 This recipe makes around 14 cupcakes

 Ingredients:

½ Cup (20g) Whole Fruity Pebbles

3/4 Cup (178mL) Milk

1 Cup (200g) Granulated Sugar

1 ¾ Cup (226g) Cake Flour

1 ½ Tsp (5g) Baking Powder

½ Tsp (1g) Baking Soda

½ Tsp (1g) Salt

1 Cup (40g) Fruity Pebbles, Crushed

4 Tbs (57g) Unsalted Butter, Softened

¼ Cup (59mL) Vegetable Oil

1/3 Cup (80g) Sour Cream

2 Large Eggs, Room Temperature

2 Tsp (8g) Vanilla Extract

1 Cup (40g) Whole Fruity Pebbles

Frosting: 

1 ½ Cups (339g) Unsalted Butter, Softened

¼ Tsp (a pinch) Salt

1 Tbs (12g) Vanilla Extract

3 Cups (390g) Confectioner’s Sugar

1 Cup (40g) Fruity Pebbles, Crushed

 Directions:

1.     Preheat oven to 350 Degrees F (180C) and line a cupcake tray with paper liners. Pour the ½ cup cereal into the milk and allow to infuse for 10 minutes, then strain the milk and set aside. 

2.     In a large bowl with a hand mixer or a stand mixer with the paddle attachment, combine the sugar, cake flour, baking powder, baking soda, salt, and ground cereal. 

3.     Add the butter and mix until the mixture is like breadcrumbs. 

4.     In a separate bowl or large liquid measuring cup, combine the infused milk, oil, sour cream, eggs, and vanilla. Pour this into the dry mixture and mix until the batter just comes together, then mix in the cup of whole cereal. 

5.     Fill each cupcake liner about 2/3 of the way full and bake for 12-14 minutes or until a toothpick comes out clean when inserted into the centers. Allow to cool in the pan for 10 minutes before transferring to a rack to cool completely. ‘

6.     To make the frosting, cream the butter on high speed for 3-4 minutes until pale and fluffy. Add the vanilla and salt and mix until well combined. 

7.     Add the confectioner’s sugar ½ cup at a time, fully incorporating each ½ cup before adding the next. Once all the sugar is added, add in the crushed cereal. 

8.     Pipe frosting on top of each cooled cupcake and top with a little more cereal if desired.