Fruity Pebble Cupcakes

Name: Fruity Pebble Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 cupcakes
Ingredients: 3 cups cake flour; 1 tablespoon baking powder; ¼ teaspoon kosher salt; 1 cup milk; 4 egg whites; 2 teaspoons vanilla extract; ¾ cup unsalted butter; 1 cup sugar; ½ cup rainbow jimmies; 1 ½ cups unsalted butter; 3 ½ cups confectioners’ sugar; 2 tablespoons heavy cream; 1 tablespoon vanilla extract; Fruity Pebbles

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
24 cupcakes
Course
Dessert

Fruity Pebble Cupcakes

Iris Warren

Report

Funfetti cupcakes topped with a vanilla buttercream frosting and sprinkled with colorful Fruity Pebbles!

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

3 cups cake flour
1 tablespoon baking powder
¼ teaspoon kosher salt
1 cup milk
4 egg whites
2 teaspoons vanilla extract
¾ cup unsalted butter at room temperature
1 cup sugar
½ cup rainbow jimmies

For the vanilla buttercream frosting

1 ½ cups unsalted butter at room temperature
3 ½ cups confectioners’ sugar
2 tablespoons heavy cream
1 tablespoon vanilla extract
Fruity Pebbles for sprinkling

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
In a large bowl, combine flour, baking powder and salt. campaignIcon Coupons
In a medium bowl, whisk together milk, egg whites and vanilla.
In the bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. With mixer on low speed, add dry ingredients and milk mixture alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated. Add rainbow jimmies and stir using a rubber spatula just until moist.
Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and confectioners’ sugar on medium speed until light and fluffy, approximately 1-2 minutes. With the mixer on low speed, gradually add heavy cream and vanilla, beating just until incorporated. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with Fruity Pebbles, if desired.