Fruity Pebbles Confetti Cupcakes

Confetti Cupcakes

Tastier than traditional sprinkle-filled cupcakes, these Fruity Pebbles Confetti Cupcakes are bursting with bright flavor.

Fruity Pebbles Confetti Cupcakes
Yields 30
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  1. 1 cup unsalted butter, softened
  2. 2 cups sugar
  3. 4 large eggs
  4. 1 teaspoon vanilla extract
  5. 21⁄2 cups cake flour, such as Swans Down
  6. 1 tablespoon baking powder
  7. 1⁄4 teaspoon kosher salt
  8. 1 cup heavy whipping cream
  9. 1 cup fruit-flavored cereal, such as Fruity Pebbles
  10. Cream Cheese Frosting (recipe follows)
  11. Garnish: miniature novelty marshmallows, such as Lucky Charms
  1. Preheat oven to 350°. Line 21⁄2 dozen muffin cups with paper liners. Set aside.
  2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, stir together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with cream, beginning and ending with flour mixture. Beat in cereal until combined. Spoon batter into prepared muffin cups, filling two-thirds full.
  4. Bake until a wooden pick inserted in center comes out clean, 15 to 18 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Cream Cheese Frosting on tops of cupcakes. Garnish with marshmallows, if desired. Cover, and refrigerate up to 3 days.
Taste of the South
Cream Cheese Frosting
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  1. 1⁄2 cup unsalted butter, softened
  2. 1 (8-ounce) package cream cheese, softened
  3. 1 teaspoon vanilla extract
  4. 6 cups confectioners’ sugar
  1. In a large bowl, beat butter, cream cheese, and vanilla at high speed with an electric mixer until creamy. Reduce speed to low. Add confectioners’ sugar, 1⁄2 cup at a time, beating well after each addition, until smooth.
Taste of the South

 Find more great recipes like this one in Taste of the South’s March/April 2017 issue!


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