Fruity Pebble Cupcakes

Yield: 24 cupcakes

Prep: 30

Cook: 20

Total: 50

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

5 stars (1 rating)

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, 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

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.

This Fruity Pebble Cupcakes recipe is brought to you by DAMN DELICIOUS

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