Fruity Pebbles Cupcakes are a blast of colour and crunch! Cherry chip cake, creamy vanilla frosting, and fruity cereal in every bite!

If you love the fruity, crunchy goodness of Fruity Pebbles, these cupcakes are a must-try! They start with soft and fluffy cherry chip cupcakes, then get topped with a rich vanilla frosting that’s coated in crushed cereal for a fun, colourful twist.

Each bite is packed with sweet, creamy, and crunchy textures, making them perfect for birthdays, celebrations, or just a fun baking project.

Whether you’re a fan of nostalgic cereals or simply love a unique dessert, these Fruity Pebble Cupcakes are sure to be a hit!

Equipment Needed

• 1 large piping bag with a star tip
• 1 medium cookie scoop
• 1 cookie sheet with a silicone mat

Ingredients & Substitutions

• Cherry chip cake mix – Substitute with vanilla or white cake mix and a little almond extract.
• Eggs – Use room temperature eggs for best results.
• Whole milk – Swap with buttermilk or plant-based milk.
• Butter – For the batter, swap in vegetable oil. For the frosting make sure the butter is softened.
• Powdered sugar – Sift for a smoother texture.
• Heavy whipping cream – Substitute with half-and-half, whole milk, or coconut cream.
• Vanilla extract – Swap with almond extract or a mix of both.
• Crushed Fruity Pebbles – Use crushed Froot Loops or Trix instead.
• Fruity Pebbles garnish – Replace with sprinkles or another colourful cereal.

Fruity Pebbles Cupcakes

Yields: 18 Cupcakes | Prep Time: 45 minutes | Bake Time: 21 minutes

Ingredients:

Cupcakes:

• 1 box cherry chip cake mix
• 3 large eggs
• 1 cup whole milk
• ½ cup unsalted butter, softened

Vanilla Frosting:

• 2 cups unsalted sweet cream butter, softened
• 5 cups powdered sugar
• 6 tbsp heavy whipping cream
• 1 tbsp pure vanilla extract
• 3 cups crushed Fruity Pebbles cereal
• 1 cup Fruity Pebbles cereal for garnish

Directions:

Cupcakes:

1. Preheat oven to 350°F and line a cupcake pan with liners.
2. In a standing mixer, beat the cake mix, eggs, milk, and butter until smooth and combined.
3. Fill liners ¾ full and bake for 21 minutes.
4. Remove from oven and allow to cool completely before decorating.

Frosting & Decorating:

1. Line a cookie sheet with a silicone mat.
2. In a standing mixer, beat butter, powdered sugar, heavy whipping cream, and vanilla until creamy and stiff peaks form.
3. Scoop 1 ½ cups of frosting into the piping bag.
4. Mix 1 ½ cups of crushed Fruity Pebbles into the remaining frosting.
5. Use a cookie scoop to place a mound of frosting onto each cupcake.
6. Flip each cupcake upside down and lightly press to flatten the frosting into a thick disk.
7. Repeat for all cupcakes, then place them on the cookie sheet and freeze for 10 minutes.
8. Pour the remaining 1 ½ cups of crushed Fruity Pebbles into a bowl.
9. Peel each cupcake from the silicone mat and roll the frosting in the crushed cereal.
10. Pipe a small dollop of frosting in the center and sprinkle with more Fruity Pebbles.