Fruity Pebble Cupcakes
Love Fruitty Pebble cereal? Serve ’em up in a cupcake! Fun to make for a Flintstone inspired party, or simply because you like Fruitty Pebbles!
- 1 1/2 sticks unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 2 1/2 cup flour
- 1 1/3 cup whole milk
- 2 cups Fruity Pebble cereal
- BUTTERCREAM FROSTING:
- 2 sticks unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tablespoons malted milk powder
- 1 teaspoon vanilla extract
- More Fruity Pebbles for topping (optional)
Preparation time 10mins
Cooking time 30mins
Pre-heat the oven to 350°F.
Mix the butter and sugar together at medium speed for about 90 seconds, until fluffy. Add the eggs, one after another, mixing until creamy. Be sure to scrape down the sides of the bowl so everything gets combined. Add the baking soda, baking powder, salt, and vanilla and blend until the batter is smooth. Then mix in the mashed bananas and beat for 30 more seconds. Alternate between adding the flour and milk, a couple of half cup of every at a time, beating on med-high speed until the batter is light and creamy and all ingredients have been added. Finally, stir in (by hand, so you don’t break up the cereal too much) the Fruity Pebbles.
Fill paper-lined cupcake tins 3/4 of the way full. If you’d like, sprinkle some more Fruity Pebbles on top of the batter, and bake for about 22 minutes until the cake is set and has started turning golden brown on the edges.
Allow the cupcakes to cool utterly before you frost them.
To make the buttercream frosting, whip the butter for about 30 seconds, until smooth. Then add the powdered sugar, 1/2 cup at a time and drizzle in a couple of teaspoon of vanilla extract (a little more, if you like lots of vanilla flavor). Finally, whip in the malt powder. Once the buttercream is smooth and fluffy, give it a taste to be sure you don’t need more malt powder. If the frosting is too thick, you can thin it out with a couple tablespoons of milk.
Frost the cupcakes and, for extra flavor and crunch, top them off with even more cereal. There’s vitamin D in it—it’s good for you!