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These bright and colorful Fruity Pebbles funfetti cupcakes with key lime buttercream are a refreshing dessert infused with all the flavors of Spring.
As some people may have already realized, we started changing the types of recipes we offer on the blog. For the longest time, Kim and I wanted to focus on purely homemade dishes.
We prided ourselves on attempting to make every aspect of the meal from scratch. Or as close to scratch as possible given where we live.
This blog has been fantastic because it allowed us to share those homemade recipes with the world.
After some deep deliberation and “testing the waters” so to speak, Kim and I have decided to make a few changes in regards to the kinds of recipes we will offer ongoing.
The changes we are doing will not have any major impacts on the presentation of the food, just the preparation.
Those changes will include the addition of more “semi-homemade” offerings to appeal to individuals with stressful lives and little time to focus on preparing labor-intensive meals. For example, our strawberry champagne cupcakes are made with a cake mix.
As well as, families and people with medical conditions that limit daily activities, like standing on your feet for extended periods of time.
A year ago, we would not have considered changing the blog’s main theme from homemade to semi-homemade; however, life has ways of altering your perspective.
I will not divulge too much information here other than to say, Kim and I are not well. Furthermore, as my health continues to worsen, certain daily tasks challenge me and leave me tired and feeling ill.
As such, I simply can no longer stand on my feet for hours cooking in the kitchen for the blog after writing, cleaning, and cooking meals for the household.
Kim, my hard-working, and beautiful wife is employed full-time outside of the home and still finds time to do her share of the blog responsibilities. It has come to the point that we are now looking for ways to incorporate semi-homemade cooking into our diets.
So, it would only make sense that we begin to incorporate these meals into the blog.
Now that you know what changes are coming and why, it is my hope that you will understand and not be caught off guard, so to speak.
Moreover, that you will enjoy these new recipes and realize that although every ingredient isn’t from scratch, it still comes from our heart to your stomach.
Thank you for reading this rather lengthy post, and as always, I wish you a long life, everlasting love, and full tummy!
How to Make Fruity Pebbles Cupcakes
Preparing these cupcakes is relatively easy in spite of the multiple steps. While the recipe may appear to be time-consuming, things tend to go smoothly and using the cake mix makes the whole process a breeze.
Start by loading approximately 18 to 24 cupcake liners into muffin or cupcake pans. I know that is not exactly precise; however, that is due to my error in the kitchen.
You see, I used ⅓ of a cup measuring spoon instead of the standard ¼ of a cup. As a result, I had to guess at the total cupcake count. I think we ended up with about 14 large cupcakes. Additionally, we ran out of frosting a little earlier than expected.
Just to be safe, I would recommend only making 18 regular sized cupcakes, to begin with, and go a little lighter on the icing.
Next, preheat your oven to 350 degrees Fahrenheit while you start making the batter. In a large mixing bowl, combine the cake mix, water, oil, and eggs.
Then, using a stand mixer, hand mixer, or whisk, whip up all ingredients until they are well blended.
The batter will be thin, but it’s okay, it all works out in the end. After combining all the dough ingredients, gently fold the Fruity Pebbles into the cupcake batter. This was my favorite part as the brightly colored cereal is the perfect contrast to the milky white mixture.
With a ¼ of a cup scoop, measure out the batter into the cupcake liners in ¼ of a cup amount per cupcake. Lastly, place the pans into a 350 degree Fahrenheit oven and cook for approximately 14 to 19 minutes.
The cakes will rise rapidly in the heated oven. If needed, stick a toothpick into the biggest cupcake to ensure it has cooked. Let everything cool for at least 30 minutes or until cupcakes are at room temperature.
While they cool off, you can make the icing.
How to Make Key Lime Buttercream
It’s suspiciously simple to make this frosting, and if you like key limes, then you may fall in love with the recipe. In a stand mixing bowl or large mixing bowl combine the softened butter, powdered sugar, milk, key lime juice, and salt.
Then, whip the icing until it’s creamy and smooth. At this point, you can taste it to make sure you have enough key lime flavor.
If you want more, I would recommend only adding ¼ of a teaspoon at a time, mix it in, taste test again, and then add more if needed.
If you go overboard with key lime juice, it can mess up the delicate balance between acid, fat, and sugar. Once the cupcakes have cooled to room temperature, go ahead and ice them.
Lastly, sprinkle the extra cereal, you had set aside, on top of each cupcake as garnish. Then serve and enjoy!
This recipe makes around 18 to 24 Fruity Pebbles Funfetti Cupcakes, and they can be stored in sealed containers in your fridge for up to 3 days.
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- 1 Box 16.25 White Cake Mix
- 3/4 Cup Fruity Pebbles Cereal
- 1/4 Cup Fruity Pebbles Cereal, Set aside
- 1 1/2 Cups Water, Warm
- 1/3 Cup Oil, Vegetable
- 3 Eggs, Large
Key Lime Buttercream
- 1 Cup Butter, Unsalted Softened
- 4 Cups Powdered Sugar
- 4 Tablespoons Milk
- 2 Teaspoons Key Lime Juice
- Load approximately 18 to 24 cupcake liners into muffin or cupcake pans.
- In a large mixing bowl, combine cake mix, water, oil, and eggs.
- Using a stand mixer, hand mixer, or whisk, mix all ingredients until they are well blended.
- Fold Fruity Pebbles into cupcake batter
- With a ¼ of a cup scoop, measure out the batter into cupcake liners in ¼ amounts per cupcake.
- Place pans into 350 degree Fahrenheit oven and cook for approximately 14 to 19 minutes.
- Stick toothpick into cupcake center to ensure it has cooked.
- Let cool for at least 30 minutes or until cupcakes are room temperature.
Key Lime Buttercream Icing
- In stand mixing bowl or large mixing bowl combine softened butter, powdered sugar, milk, key lime juice, and salt.
- Whip icing mix until creamy and smooth.
- Once cupcakes have cooled to room temperature, ice cupcakes and then sprinkle extra cereal on top of each cupcake as garnish.
Makes 18 to 24 cupcakes.
Can be stored in sealed containers in fridge for up to 3 days.
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Nutrition Information:Yield: 18 Serving Size: 1 grams
Amount Per Serving: Calories: 359Total Fat: 16gSaturated Fat: 7gUnsaturated Fat: 0gCholesterol: 54mgSodium: 316mgCarbohydrates: 52gSugar: 39gProtein: 2g