Fruity Pebbles Cupcake – a Cereal Treat

Rarely do I let sugared cereals into the house. The plethora of fake colors, sugars and preservatives are not something I really want Miss Sarah over indulging in so I simply don’t buy them. UNLESS….I am making this Super Fun Fruity Pebbles Cupcake Recipe.

Post cereals aren’t on sale all that often, and you rarely see a coupon for them. That makes these a big splurge for me and one box? It will make several batches of these gems. These cupcakes are fun, colorful, and just a party on a plate. Seriously, who could resist that?

Besides having Fruity Pebbles grace the top of your frosted beauties, some is used inside the cupcake batter to make a tasty homestyle version of a FunFetti cake mix. You COULD skip my cupcake recipe and use a boxed cake mix, but there is a real differrence in taste. The Fruity Pebbles cereal really adds to the cupcake textrue and flavor, when you use it.

I know this recipe is all about Fruity Pebbles cereal, but you could also use Cocoa Pebbles. It won’t be as colorful, but will work the same way to give you a treat with a hint of chocolate.

Fruity Pebbles Cupcake Recipe

You will need:

1 1/2 C flour
1/2 tbsp baking powder
1/8 tsp sea salt
1/2 C milk
2 egg whites
1 tsp vanilla extract
6 tbsp unsalted sweet cream butter, softened
1 C sugar
1/2 C Fruity Pebbles Cereal


1 1 C unsalted butter, softened
3 1/2 C powder sugar
2 tbsp heavy cream
1 tbsp vanilla extract
1 piping bag with a large star tip
wooden spoons for decoration, optional
Fruity Pebbles, for topping


  • Preheat oven to 350 degrees.
  • Line your cupcake pan with cupcake liners.
  • In a large bowl, combine flour, baking powder, and salt.
  • In a small bowl, whisk together milk, egg whites, and vanilla.
  • In a standing mixer, beat butter and sugar on medium speed until light and fluffy.
  • With mixer on low speed, add dry ingredients and milk mixture alternately beginning and ending with dry ingredients, beating until combined.
  • Mix in the Fruity Pebbles Cereal
  • Scoop the batter into the cupcake liner filling about 3/4 full
  • Bake in the oven for 21 minutes
  • Let cool completely on a wire rack

Frosting directions:

  • Using the standing mixer, beat butter and powder sugar on medium speed until light and fluffy.
  • With the mixer on low speed, gradually add heavy cream and vanilla, beating just until creamy and stiff peaks form.
  • Scoop the frosting into the piping bag and frost the cupcakes.
  • Sprinkle with the Fruity Pebbles Cereal before the frosting dries.
  • We just garnished them with a faux wooden spoon – a half a tongue depressor would work well too!

Red Velvet Bloody Cupcakes

It’s almost my favorite season — I love fall and Christmas! These Red Velvet Bloody Cupcakes are the perfect “scary” treat to entice your friends with and they really aren’t that hard to make!

bloody cupcake article cover image

How to make Bloody Cupcakes

There are red velvet cake mixes, or recipes out there that just tell you to add a ton of red food coloring to a box of chocolate cake mix. We like to start these bloody cupcakes out with our own basic red velvet recipe. It does use a red velvet extract, but way less food coloring, and is from scratch instead of a box.

Make a dozen Red Velevet Cupcakes. You can use our recipe HERE or a boxed mix from your local store.

After they have completely cooled, you can start the fun process of decorating them! You are going to need Wilton Edible knife icing transfers. They come in a package of 12, and you can get them HERE on Amazon.

Cream Cheese Frosting Recipe:

1 C unsalted butter, softened
1 C cream cheese, softened
2 tsp vanilla
2 C powdered sugar
5 tbsp heavy whipping cream

Frosting Directions:

Whip the butter and cream cheese until creamy.
Change the mixer to a low speed and slowly add powdered sugar until blended.
Add in the vanilla and heavy whipping cream, beating until thoroughly combined.
Scoop the frosting into a pastry bag with a large frosting tip.
Frost the cupcakes and place the knife icing transfer into the center of the cupcake

Blood icing ingredients and directions

  • 1 egg white
  • 1/4 tsp cream of tarter
  • 3/4 C powdered sugar
  • 1/4 tsp vanilla
  • 1 rubber bbq brush
  • red gel food coloring


In a standing mixer, combine the egg white, cream of tarter, vanilla and powdered sugar.

Mix until white in color and stiff peaks about 7 minutes then mix in red food coloring, add in a few more drops of red to get a deep shade of red, about 5 drops. (if the icing is thick add in 1 tsp of water)

Place the cupcakes into a area where you wont mind getting ‘blood’ on items then dip the bbq brush into the blood and shake the brush towards the cupcakes to give them the blood effect.

Let dry for 10 minutes before enjoying.

bloody cupcake recipe ready to eat

Other fun fall recipes you may enjoy: