Vanilla Cupcakes with Fruity Pebbles Buttercream Frosting

A simple vanilla cupcake recipe topped with Fruity Pebbles Buttercream Frosting perfect for St. Patrick's Day dessert. Kids will love these!

Vanilla Cupcakes with Fruity Pebbles Buttercream Frosting

Ingredients
Cupcakes:
  1. 1½ cups all-purpose flour
  2. 1 cup granulated sugar
  3. 1½ teaspoons baking powder
  4. ½ teaspoon fine grain salt
  5. 8 tablespoons unsalted butter (1 stick), room temperature
  6. ½ cup sour cream
  7. 1 large egg , room temperature
  8. 2 large egg yolks , room temperature
  9. 1½ teaspoons vanilla extract

Frosting:
  1. 1 cup finely crushed/powdered Fruity Pebbles (measured after crushing)
  2. ¾ cup butter, room temperature
  3. ¼ cup vegetable shortening
  4. 2 cups powdered sugar
  5. 2 Tablespoons heavy cream
  6. 1 teaspoon vanilla

Instructions
Cupcakes:
  • Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
  • Whisk together flour, sugar, baking powder, and salt in bowl of mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
  • Divide batter evenly (about ½ to ¾ full) among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.