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Fruity Pebbles Cupcakes

Fruity Pebbles Cupcakes are fun, colorful cupcakes full of Fruity Pebbles cereal and topped with a sweet, key lime buttercream.

These Fruity Pebbles Cupcakes are so much fun to make, and they’re absolutely adorable. They’re perfectly sweet and full of fruit flavors and key lime frosting. We love cupcakes of all kinds! Some of our other favorites are Macadamia Cupcakes with White Chocolate Frosting, Spiced Cupcakes with Maple Buttercream, and Hot Chocolate Cupcakes.

Fruity Pebbles Cupcakes on a wire rack.

Fruity Pebbles Cupcakes Recipe:

Several years ago when we first started blogging, John came up with this awesome idea to add Fruity Pebbles to cupcakes and then sprinkle some on top as a cute garnish. I loved the idea, so we made a batch of test cupcakes from scratch, and it worked great. Then we went ahead with the “real deal” cupcakes and added homemade key lime buttercream with cute little Fruity Pebbles “sprinkles.”

Little did we know, Fruity Pebbles Cupcakes were already a thing. Here we are several years down the road. I’ve updated the recipe to make it easier, but no worries! These cupcakes are still amazing, and they still have the same key lime buttercream. That’s what makes ours stand out from the rest.

These cupcakes are light, fluffy and full of “funfetti.” They bake up perfectly every time, and there’s plenty to feed a crowd. Your entire family will love these, and the kids will enjoy adding the Fruity Pebbles sprinkles to the top!

How to Make Fruity Pebbles Cupcakes:

  • Preheat the oven to 350°F, and line two cupcake pans with liners.
  • In a large bowl, combine the cake mix, vanilla pudding, eggs, sour cream, oil, and water.
  • Fold in 1 cup of Fruity Pebbles cereal.
  • Scoop the batter into the cupcake liners ensuring to fill only 1/4 to 1/2 full.
  • Bake for 15 to 20 minutes.
Collage showing how to make Fruity Pebbles Collage.
  • In a large bowl, combine powdered sugar, softened butter, some of the milk, and key lime juice. Add more milk to reach desired consistency.
  • After the cupcakes cool, use a piping bag to apply the frosting.
  • Sprinkle the remaining 1/2 cup of cereal over the tops of the cupcakes.
Collage showing how to make key lime buttercream.

Cupcake Tips and Variations:

  • Batter: Even though these cupcakes are made with cake mix, it is possible to overmix the batter. Follow the directions on the box in regards to mixing. Usually it’s about 2 – 3 minutes depending on the brand.
  • Liners: Don’t overfill the liners; otherwise, you’ll end up with cupcake overflow. They’ll end up cooking to the top of the pan, and everything will be a huge mess. Only fill the liners to 1/4 to 1/2 way full max.
  • Frosting: We love the flavor of key lime frosting on these cupcakes, but feel free to switch that out to your favorite. I use a piping bag to apply the frosting, and don’t go all the way to the edges. That gives me just enough for about 22 cupcakes. If you like a lot of frosting, I’d recommend making a double batch. Also, this frosting has a subtle key lime flavor. If you want a more robust flavor, try adding some lime or key lime extract as opposed to key lime juice. The key lime juice is highly acidic and can break down the integrity of the frosting.
  • Cereal: Don’t use beaters to mix the cereal into the batter. It will break up the pieces into tiny bits and distribute them throughout the batter instead of having whole cereal pieces suspended in batter.
Large bite taken out of a Fruity Pebbles cupcake.

Storage Recommendations:

Room Temperature: These cupcakes should cool completely at room temperature before applying the frosting. However, they should not be stored at room temperature indefinitely.

Refrigerator: The cupcakes are best when stored in the refrigerator in an airtight container. Discard any leftovers after 5 days.

Freezer: These cupcakes can be frozen without the frosting. We like to use this method for freezing cupcakes that’s basically wrapping them well with press-n-seal plastic wrap, then placing them in a large Ziploc bag. The cupcakes will stay good for about a month. Place them in the refrigerator in the packaging to thaw, and frost as normal.

Yield: 20 - 22 Cupcakes

Fruity Pebbles Cupcakes

Several cupcakes topped with colorful cereal.

Fruity Pebbles Cupcakes are fun, colorful cupcakes full of Fruity Pebbles cereal and topped with a sweet, key lime buttercream.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes



  • 1 (16.25 ounce) box white cake mix
  • 1 (3.4 ounce) box vanilla pudding mix
  • 3 large eggs
  • ¾ cup sour cream
  • ¾ cup vegetable oil
  • ½ cup water
  • 1 ½ cups Fruity Pebbles cereal, divided

Key Lime Buttercream

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 4 - 6 tablespoons milk
  • 1 tablespoon key lime juice



  1. Preheat the oven to 350°F, and line two cupcake pans with liners.
  2. In a large mixing bowl, combine cake mix, vanilla pudding, eggs, sour cream, oil, and water. Use a spatula to fold 1 cup Fruity Pebbles into cupcake batter.
  3. Use a measuring cup or scoop to fill the cupcake liners about ¼ to ½ way full.
  4. Baked for 15 to 20 minutes until a toothpick inserted in the center comes about clean. Transfer the cupcakes to a wire rack to cool. Allow the cupcakes to cool completely before frosting.

Key Lime Buttercream Icing

  1. In a stand mixer or large mixing bowl combine softened butter, powdered sugar, milk, and key lime juice. Start with less milk and more to achieve the desired consistency.
  2. Once cupcakes have cooled to room temperature, frost the cupcakes and sprinkle the remaining ½ cup of cereal on top of each cupcake as garnish.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cupcake. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

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Nutrition Information:



Serving Size:

1 cupcake

Amount Per Serving: Calories: 336Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 28mgSodium: 151mgCarbohydrates: 39gFiber: 0gSugar: 32gProtein: 2g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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Monday 24th of July 2017

I'm sorry to hear you're not well. I completely relate and appreciate the recepies that will be easier for those of us who, like you, can't stand long enough, get our hands cold enough, or have enough energy to make from scratch. I hope the future finds you feeling better.


Monday 24th of July 2017

Thank you, Belle! I am glad you understand and I hope you find our recipes feasible for you. It can be difficult to stand for extended periods of time with neuropathy and medications only work so well. It is our hope people find our recipes easy to prepare but still delicious. Thank you again for commenting and have an awesome day :)

My Teen Guide

Sunday 23rd of July 2017

I came across this recipe just in time! My cousin and her family are in town for a visit and we're having a big family get together next weekend. I will follow your recipe and make these for dessert!


Saturday 22nd of July 2017

My daughters just saw these and asked if we could make them. Simple and so delightful we will be adding these to our must-bake list. Thanks so much for sharing


Sunday 23rd of July 2017

Thank you, Aneta! I hope you and your daughters enjoy them. We tried to make a cupcake that would appeal to kids and adults alike. Have a wonderful Sunday :)


Saturday 22nd of July 2017

I hope your health is better and nothing life threatening but I am also glad you will be incorporating semi made as you said to help those with stressful lives etc. Lovely cupcakes, very colourful


Sunday 23rd of July 2017

Thank you, Anosa! We appreciate your kind words. We just have to make changes in our lives due to chronic conditions. I am glad you like the cupcakes. Thank you again for commenting and have a lovely Sunday :)

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