I decided to try these cupcakes, so I bought a big ol box of Fruity Pebbles. My little Luke has never had them, so I caved when he begged me for some in a bowl.
So, Luke wanders off into the family room, plops himself down on the couch, and proceeds to eat Fruity Pebbles like a lil hamster. Seriously. Pebbles of bright colors were all over his shirt and on the floor.
Queue Baxter, my 6-year old Yorkie.
Baxter starts scavenging the floor for cereal much to the delight of Luke. What does Luke decide to do? Yup, he proceeds to feed the dog cereal, laughing and giggling. No idea why he has decided this is fun all of a sudden. He was dumping cereal into the dog’s hair and then petting it out.
It was cute, so I couldn’t get too mad 🙂
Anyway, so I saw this recipe on Lizzy’s website and thought it sounded really fun (and easy). And yes, it was VERY easy and they’re quite tasty. The best part is putting enough frosting on the cupcakes so that you can put oodles of Fruity Pebbles on top (but don’t garnish with the cereal until you’re ready to serve. We all know what happens to cereal when it touches something like milk, right? It gets soggy. And soggy pebbles on top of your cupcakes are NOT good)
Fruity Pebbles Cupcakes
1 box Yellow Cake Mix
1/3 c. Oil
1/2 c. Sour Cream
3 Large Eggs
1/2 tsp. Vanilla Extract
3/4 c. Crushed Pineapple (with its juices)
1 1/2 c. Fruity Pebbles
1) Preheat your oven to 350 degrees. Line muffin tins with 18-24 cupcake liners
2) In a medium-sized bowl, sift the cake mix. Set aside
3) In the bowl of your standup mixer, with the paddle attachment affixed, mix together the oil, sour cream, eggs, vanilla, and pineapple until relatively smooth (of course, it’s not going to be perfectly smooth due to the pineapple)
4) Kick the speed down to stir and add the sifted cake mix and mix until combined
5) Fold in the Fruity Pebbles
6) Fill cupcake liners 3/4 full and bake for 16-20 minutes. Your cake tester should come out clean. And it’s perfectly fine for them to look like they’re wet, but they will feel pretty dry.
7) Remove from muffin tins and cool completely on wire racks
Cream Cheese Buttercream
8 oz. Cream Cheese (I prefer chilled, but you can use room temp)
1/2 c. Salted Butter
1/2 tsp. Vanilla Extract
4-6 c. Powdered Sugar
2-4 T. Heavy Whipping Cream
1 c. Fruity Pebbles, for garnish
1) In the bowl of your standup mixer, cream together the cream cheese and butter until fluffy. About 2 minutes
2) Add vanilla and kick the speed down to low
3) Add powdered sugar, a cup at a time, until you reach the desired consistency. If it looks too thick, add whipping cream.
4) Fill your piping bag, I used an open star tip, with the frosting and swirl some creamy goodness on top of each cupcake. Don’t be shy. Seriously, the more frosting means more Fruity Pebbles 🙂
5) When you’re ready to serve, sprinkle the cereal on top
Yabba Dabba Delicious. Yup
Source: Your Cup of Cake