Fruity Pebble Cupcakes
Fruity Pebble Cupcakes
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
- 1
Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- 2
In a large bowl, combine flour, baking powder and salt.
- 3
In a medium bowl, whisk together milk, egg whites and vanilla.
- 4
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.
- 5
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.
- 6
Add rainbow jimmies and stir using a rubber spatula just until moist.
- 7
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.
- 8
Remove from oven and cool completely on a wire rack before frosting.
- 9
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.
- 10
With the mixer on low speed, gradually add heavy cream and vanilla, beating just until incorporated.
- 11
Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
- 12
Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with Fruity Pebbles, if desired.
