In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined—don’t overdo it! Finally, gently fold in the Fruity Pebbles and chopped strawberries. The colorful specks will make your batter look so inviting; I find it hard not to sneak a spoonful before they go into the oven.
Now, it’s time to fill those cupcake liners! Scoop about 2/3 full of batter into each liner in your cupcake pan. I love using an ice cream scoop for this; it makes it so much easier and cleaner. Bake for 18-20 minutes or until a toothpick comes out clean when inserted in the center. Once they’re done baking, allow them to cool in the pan for about 5 minutes before transferring them to a cooling rack.
While the cupcakes cool, let’s whip up that strawberry frosting! In a medium bowl, beat together the softened butter and powdered sugar until fluffy, then mix in the vanilla and heavy cream until smooth and creamy. If you want an extra pop of flavor, feel free to fold in some finely chopped strawberries. Once your cupcakes are completely cool, pipe that strawberry frosting on top, sprinkle with a few extra Fruity Pebbles for decoration, and voilà! You have the most delightful cupcakes ready to impress.
Pro Tips for Best Results
One tip I always recommend is to use room temperature ingredients. Butter and eggs blend together so much more smoothly, leading to a more uniform batter and fluffy texture. The first time I made these cupcakes, I forgot to get my butter out early and it resulted in a dense cupcake. Lesson learned!
I also tested this recipe with different kinds of milk, and I found that whole milk gave the best flavor and moisture. Almond milk works too, but those cupcakes came out a bit drier for my taste. So if you’re looking for that perfect bite, I recommend sticking to good ol’ whole milk.
Lastly, as much as I love adding in Fruity Pebbles for that crunchy texture, I discovered that too many can make the cupcake crumble more easily. A cup is just the right amount to keep everything balanced while elevating that fruity fun.
Common Mistakes to Avoid
One mistake I’ve made in the past was overmixing the batter. While it’s tempting to keep mixing until it’s perfectly smooth, overmixing can create dense cupcakes. I learned the hard way that it’s better to slightly under-mix than to overdo it. Just mix until ingredients are combined, and you’ll be golden! (See the next page below to continue…)