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
Equipment
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!