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    Home » Cupcakes

    Fruity Pebbles Cupcakes

    Published: Jun 10, 2021 by Ashley This post may contain affiliate links. 13 Comments

    ↓ Jump to Recipe

    It wasn't until I read Christina Tosi's, Momofuku Milk Bar: A Cookbook, nearly a decade ago, that I learned about cereal milk. The idea of infusing milk with cereal is the perfect way to infuse familiar cereal flavors into baked goods. These Fruity Pebble Cupcakes are inspired by the cakes in that book, and also by my littlest, who came up with the idea of these cupcakes for her birthday. These Fruity Pebble cupcakes are tender, fluffy and moist, infused with Fruity Pebbles flavor, filled with strawberry jam and topped with light and fluffy whipped vanilla Fruity Pebbles buttercream.

    Fruity Pebble Cupcakes

    Cereal Infused Milk

    Steeping the milk used in both the cupcakes and the buttercream with the cereal will infuse the milk with all that familiar Fruity Pebbles flavor. Combine the cereal and the milk and let it sit for 45-60 minutes for the milk to absorb the flavor from the cereal. The milk will change to a light orange color. Pour the milk/cereal mixture into a sieve set over a measuring cup, and with the back of a spoon, press on the cereal left in the sieve to get as much of the cereal milk out as possible for optimal flavor.

    Fruity Pebble Cupcakes

    How to make Fruity Pebbles cupcakes

    These cupcakes are quick and easy to prepare. Room temperature ingredients are key to a perfect cupcake. The egg, egg white, oil and vanilla extract are combined together in bowl and whisked to mix.  The dry ingredients – cake flour, sugar, baking powder and salt – are  mixed together in the bowl of a stand mixer. Room temperature butter is mixed into the dry ingredients until the mixture resembles coarse breadcrumbs. The cereal milk is added just until the flour mixture is moistened, then the batter is whipped for a full 90 seconds. This aerates and stabilizes the batter for fluffy cupcakes.

    The remaining milk is mixed in with the egg/oil mixture. The egg/oil mixture is added to the batter in two additions, scraping the bowl after each addition. Be sure to scrape the bowl when noted to make sure the ingredients are being thoroughly incorporated.

    Fruity Pebble Cupcakes

    Whipped Fruity Pebble Buttercream

    This whipped vanilla cereal milk buttercream is super light and creamy. Whipping the butter and the confectioner’s sugar first, then whipping the buttercream after the milk, vanilla and salt are added ensures a light and creamy frosting, rather than a dense and cloying frosting. Whipping the buttercream also makes it smooth and not grainy as some American style buttercream can be.

    Fruity Pebble Cupcakes

    Assembling the Fruity Pebble Cupcakes

    Once the cupcakes are completely cool, assemble the cupcakes. Using a small paring knife, at an angle, cut a cone out of the center of the cupcake, about halfway down the cupcake. Cut the cone off of the removed piece to make a lid that will sit on top of the filling. Fill the cupcakes with a heaping teaspoon of strawberry jam and place the lid on top. Alternatively, you can use a cupcake corer. This is the one I use.

    Pipe or spread the filled cupcakes with buttercream. Sprinkle the top with some Fruity Pebbles cereal.

    Fruity Pebble Cupcakes

    If you make these Fruity Pebble Cupcakes, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

    Enjoy!

    Ash xx

    For more cupcake recipes, check out these posts:

    Maple Bacon Blueberry French Toast Cupcakes

    Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

    Caramel Apple Cupcakes

    Recipe

    Fruity Pebble Cupcakes

    Fruity Pebbles Cupcakes

    These Fruity Pebble cupcakes are tender, fluffy and moist, infused with Fruity pebbles flavor, filled with strawberry jam and topped with light and fluffy vanilla Fruity Pebbles buttercream
    5 from 6 votes
    Print Recipe Pin Recipe
    Servings12 cupcakes
    Prep Time30 minutes mins
    Cook Time15 minutes mins
    Total Time45 minutes mins

    Equipment

    • Electric Stand Mixer

    Ingredients
     

    Cereal Milk

    • 1 ½ cups whole milk
    • 2 cups Fruity Pebbles cereal

    Fruity Pebbles Cupcakes

    • 1 large egg
    • 1 large egg white
    • 2 tablespoons canola or vegetable oil
    • 2 teaspoons pure vanilla extract
    • 1 ½ cups (175g) cake flour
    • ¾ cup (150g) granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon fine sea salt
    • ½ cup cereal milk
    • 5 tablespoons unsalted butter, room temperature
    • ⅓ cup strawberry jam

    Fruity Pebbles Buttercream

    • 1 cup unsalted butter, room temperature
    • 2 ¼ cups confectioner's sugar
    • 2 - 4 tablespoons cereal milk
    • 2 teaspoons pure vanilla extract
    • pinch of salt
    • ¼ cup Fruity Pebbles cereal

    Instructions
     

    Make the cupcakes:

    • Combine the cereal and the milk and let it sit for 45-60 minutes for the milk to absorb the flavor from the cereal.
      1 ½ cups whole milk, 2 cups Fruity Pebbles cereal
    • Pour the milk/cereal mixture into a sieve set over a measuring cup, and with the back of a spoon, press on the cereal left in the sieve to get as much of the cereal milk out as possible.
    • Measure out ½ cup of the cereal milk for the cupcakes. Set the remaining milk aside for the frosting.
    • Heat the oven to 350F. Line a cupcake pan with paper liners and set aside.
    • In a measuring cup, combine the egg, egg white, vanilla and oil. Whisk to combine.
      1 large egg, 1 large egg white, 2 tablespoons canola or vegetable oil, 2 teaspoons pure vanilla extract
    • In the bowl of a mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt and mix on low speed for a minute to combine.
      1 ½ cups (175g) cake flour, ¾ cup (150g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon fine sea salt
    • With the mixer still running, add in the softened butter pieces. Mix on low speed until the mixture resembles coarse crumbs. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
      5 tablespoons unsalted butter, room temperature
    • With the mixer still on low, slowly pour in the ½ cup of cereal milk, mixing JUST until the flour mixture is moistened. You will not use all the milk at this time. Pour the remaining milk into the bowl with the eggs and oil, and whisk to combine. Set aside.
      ½ cup cereal milk
    • Turn the mixer speed to medium and whip for a full 90 seconds. The mixture should be whipped up, thick, and lighter in color.
    • Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
    • With the mixer speed on low, add the egg/oil/remaining milk mixture in two additions, scraping down the bowl after each addition has been mixed in.
    • Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula.
    • Divide the batter evenly between the liners, filling them about ⅔ full.
    • Bake the cupcakes for 17-20 minutes, until a toothpick comes out with a crumb or two when inserted in the center of the cupcake. Don't over bake.
    • Place the baked cupcakes on wire racks to cool for 5 minutes. Carefully remove the hot cupcakes from the pan and cool completely on a wire rack.
    • Using a sharp knife, cut a hole into the center of the cooled cupcakes to create a space for the strawberry jam. The piece you removed will be the shape of a cone.
    • Spoon the strawberry jam inside each carved out cupcake. Fill the cupcake with the filling to the top, about a heaping teaspoon full. Slice off the pointy end of the cone piece you removed so that it can fit on top of the filling. Place on top of the filling.
      ⅓ cup strawberry jam

    Make the buttercream:

    • In the bowl of an electric mixer fitted with the paddle attachment, whip butter and confectioner's sugar for 6-8 minutes on medium speed until very light and fluffy.
      1 cup unsalted butter, room temperature, 2 ¼ cups confectioner's sugar
    • Add in a pinch of salt, 2 tablespoons of cereal milk, vanilla and a pinch of salt. Whip for another 5 minutes. If your frosting is too stiff, an additional tablespoon of cereal milk.
      2 - 4 tablespoons cereal milk, 2 teaspoons pure vanilla extract, pinch of salt
    • Pipe or spread the buttercream onto the cupcakes. Sprinkle Fruity Pebbles on top of each cupcake.
      ¼ cup Fruity Pebbles cereal
    Tried this recipe?Let us know how it was!

    « Blueberry Lemon Pound Cake
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    Comments

    1. Molly says

      August 01, 2023 at 6:17 pm

      hello! was wondering if you could add the strained fruity pebbles to the cake batter?

      Reply
      • Ashley says

        August 01, 2023 at 7:29 pm

        Hi Molly! While I haven't tried it, I think it would be too wet and soggy for the batter and would change the texture as well. But if you do decide to try it, please report back and let me know how it goes.

        Reply
      • Raija says

        October 29, 2023 at 10:57 am

        5 stars
        These cupcakes are so delicious!! Thank you for a simple, moist and amazing flavored cupcake that is so fun! I didn’t fill them with the strawberry jam, but they were a hit!

        Reply
    2. Rylie says

      July 29, 2023 at 9:43 pm

      Why do you have to make 2 cups of the milk mixture if you only use 1/2 cup & a couple tablespoons?

      Reply
      • Ashley says

        July 30, 2023 at 3:34 pm

        Hi! That is the correct amount. There may be some cereal milk left over depending on how well the cereal is strained. The cereal does absorb quite a lot of milk which is why I used 2 cups. You can absolutely try the recipe with less equal parts of milk and cereal.

        Reply
        • Rylie says

          July 30, 2023 at 5:10 pm

          5 stars
          Thank you! I made them today and they were delicious!

          Reply
    3. Vicki says

      June 11, 2023 at 8:58 am

      Where is the cereal milk for the buttercream coming from ? Do you take it out of the cereal milk from the CC ?

      Reply
      • Ashley says

        June 12, 2023 at 11:15 am

        Hi! Yes, after making the cereal milk, 1/2 cup will be added to the cupcakes, while the rest of the cereal milk is set aside for the frosting. 2-4 tablespoons for the frosting.

        Reply
    4. vicki says

      June 10, 2023 at 10:24 pm

      How many CC does this make ? Did I miss that info ?

      Reply
      • Ashley says

        June 12, 2023 at 11:15 am

        This recipe makes 12 cupcakes.

        Reply
    5. Kodijo Thurman says

      February 15, 2023 at 3:26 pm

      5 stars
      I skipped the filling and opted for premade icing as we don’t enjoy buttercream. And they where delicious, hit the head on the nail for my pregnancy craving LOL.

      Reply
    6. Carolyn Schmidt says

      March 14, 2022 at 9:11 am

      Hi ! I’m just wondering if the fruity pebbles are put on the icing a day in advance will they become soggy ? Or should they be put on right before serving to keep them crunchy?

      Reply
      • Ashley says

        March 14, 2022 at 1:26 pm

        Hi! I would add them the day you plan on serving them. -Ash-

        Reply
    5 from 6 votes (3 ratings without comment)

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    Ashley Little Vintage Baking

    Hi, I'm Ashley! Welcome to the Little Vintage Baking blog. I am food photographer and recipe developer of mostly sweet, sometimes savory recipes that are always delicious, and elevated, but always approachable. I hope to inspire you with beautiful, tried and true recipes for all skill levels.

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