THE Tastiest & Easiest Fruity Pebble Cupcakes!!!

My daughter just celebrated her first birthday! I seriously can't believe that I now have a one year old human! I decided to do a rainbow themed birthday, because I love rainbows! While deciding on what type of cake to bake I had the idea that a Fruity Pebbles cake would be soooo tasty and tangy. So I began my search for recipes. I tried one that I did not love...it seemed way too complicated, so I ended up kind of winging it and just adding a cup of fruity pebbles to a box cake kit.

I ended up baking 3 cakes, because I'm certifiably crazy. Hence....Mad Girl Diaries! Two of the cakes were made from scratch, and one was a box kit with the added Fruity Pebbles.

I added a homemade lemon buttercream to the cakes that really brought out the tang and flavor of the Fruity Pebbles. It was really a perfect match. The zest was to die for.

The cakes were such a hit!! Even my fiance's 90 year old grandmother said it was the BEST cake she's ever eaten. Ummm....that is a HUUUUGE compliment coming from a woman that has been on this earth for 90 years, and I assume has eaten her fair share of cakes!

One of the most exciting parts about the cake is when you cut it open you get the surprise of the colorful rainbow Fruity Pebbles. Most people make confetti cakes made with sprinkles. This is such a unique and fun way to get that beautiful rainbow party inside of your cake, and it adds a flavor that the usual confetti cakes just don't have.

But let me not get off track! This post is about CUPCAKES!!! I had tons of my lemon cream frosting left over from the birthday (you can store if for up to two weeks in the refrigerator and then reconstitute it), and about a cup and a half of Fruity Pebbles left. Making an entire cake from scratch seemed overwhelming and less easy to share, so I decided to make some cupcakes. I wanted to share the recipe I used for both the cupcakes and the lemon buttercream frosting.

The decorating is obviously one of my favorite parts!!

Fruity Pebbles Cupcake Recipe

Prep time: 25 mins Cook time: 20 mins

Total time: 45 mins

Yields: 12 standard-size cupcakes or 36 mini cupcakes

Ingredients

- 1 1/3 cups all- purpose flour

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 1/2 cup (1 stick) butter, softened

- 1 cup granulated sugar

- 2 large eggs, room temperature

- 1 teaspoon pure vanilla extract

- 1/2 cup milk (I used 2%)

- 1 Cup of Fruity Pebbles cereal

Instructions

1. Preheat oven to 350F. Line muffin tin with cupcake liners. Set aside.

2. In a medium bowl, mix together flour, baking powder, and salt. Set aside.

3. Beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix – the less you mix, the lighter the cake will be.

4. Fold in cup of Fruity Pebbles cereal with a spatula. Be sure

the cereal is evenly distributed throughout the batter.

5. Divide batter evenly between the cups, filling them about ¾ full. I use an ice cream scoop for precision. Bake for 15- 20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.

6. Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

Lemon Buttercream Recipe

Ingredients

• 1 cup Butter – Softened (we used Salted Sweet Cream Butter)

• 5 cups of Powdered Sugar

• 1 tablespoon of Lemon Zest

• 1/4 cup of freshly squeezed Lemon Juice

• Wilton Gel Food Colors – Pink

• Decorating Bags

• Wilton 2A Decorating Tip

• Mixer

Instructions

1. In a mixer, add the butter and the lemon juice.

2. Cream together on low speed until they are completely combined.

3. Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.

4. Add the lemon zest and a couple small drop of pink food coloring (if desired)

5. Continue to mix.

6. If the frosting is too runny, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

Toppings

You can really use anything for toppings! This is the fun part where you can be creative. I will list what I used though!

- Fruity Pebbles Cereal

- Nerds Candy

- Rainbow Sprinkles

- Star Sprinkles

- Trolli Sour Brite Crawlers - Minis

- Sour Patch Watermelon

- Sour Dudes Sour Belt Rainbows

Now you have a super tasty and ultra colorful dessert you can impress all of your family and friends with! If you happen to try the recipe and decorations, please tag @mynameistimmery on Instagram & use the hashtag #FruityPebblesCupcake! I'll share some of my favorites on my page!

#DIY #cooking #momlife #baking #cupcakes #food #momming #birthday