Fruity Pebbles Cupcakes

Today I bring you bright and colorful cupcakes- because after yet another snowstorm yesterday, I could definitely use more sprinkles in my life. Sprinkles make me super happy. Instead of making regular funfetti cupcakes (which I had been craving for weeks), I decided to switch things up a bit and came up with these Fruity Pebbles Cupcakes. 

After making Lucky Charms Cupcakes a few months ago, it was only a matter of time before I made cupcakes with another childhood favorite cereal. These days I stay away from sugary cereals for breakfast, but I will always love Fruity Pebbles. Combined with my go-to funfetti cupcake recipe and marshmallow frosting, the Fruity Pebbles made a perfectly colorful and sweet treat for us this past weekend. 

Fruity Pebbles Cupcakes

Recipe adapted from Lucky Charms Cupcakes

1 cup whole milk, divided

6 large egg whites

1 tbsp vanilla extract

1/4 tsp almond extract

2 3/4 cups cake flour

1 1/2 cups granulated sugar

1 tbsp + 1 tsp baking powder

3/4 tsp salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1/2 cup multi-colored sprinkles

Frosting:

1 cup (2 sticks) unsalted butter, at room temperature

2 cups powdered sugar

7 1/2 oz marshmallow fluff

2 tsp vanilla extract

1 cup Fruity Pebbles, crushed

Preheat oven to 350 degrees F. Line two muffin pans with paper liners and set aside. 

In a liquid measuring cup, combined 1/4 cup of the whole milk, egg whites, vanilla extract and almond extract. Whisk until combined. 

In a stand mixer, combine the cake flour, granulated sugar, baking powder and salt. Mix on low speed for about 30 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand. Add the remaining 3/4 cup whole milk. Increase the speed of the mixer and beat for an additional 1-2 minutes. With the mixer now on low speed, add the egg white mixture in three addition, mixing for at least 20 seconds after each addition. Scrape down the sides of the bowl as necessary. Add the sprinkles and gently mix with a rubber spatula.

Divide the batter between the prepared muffin tins. Bake for approximately 18 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely. 

While the cupcakes are cooling, prepare the frosting. In a stand mixer, beat the butter until light and creamy, about 3-4 minutes. With the mixer on low speed, slowly add the powdered sugar. Gradually increase the speed and mix until fully incorporated. Add the marshmallow fluff and vanilla extract. Beat until light and fluffy, another 1-2 minutes. Finally add the Fruity Pebbles and mix until just combined.

Pipe or spread frosting on cooled cupcakes**. Garnish with Fruity Pebbles.

**If you are going to pipe the frosting, I suggest using a round or open star tip. The Fruity Pebbles might get stuck in a closed star tip.