A family favorite in my house is definitely cupcakes. No question! Since I bake a LOT, I definitely try to make sure that I balance the number of insanely calorie laden unhealthy treats with ones that are as good for you as they taste. This recipe for fruity pebble cupcakes definitely falls in the second category.
I loved making this fruity pebble cupcake recipe in honor of American Heart Month after coming down from a week of serious Valentine’s Day treats, and most importantly after seeing people in my family suffer with heart disease. It really is close to home. These cupcakes are light, moist and filled with the fun and exciting flavor of Fruity Pebbles. The only difference between these cupcakes and others is your heart will thank you.
The base of these cupcakes is a heart friendly white cake recipe. Without the egg yolks, your heart is already screaming hooray! Next, I replaced butter with a healthier substitute butter spread. Some great ones you can try are SmartBalance and EarthBalance, and they both work awesome. I used coconut milk in these fruity pebble cupcakes. Coconut milk provides such wonderful moisture to cake batter without using buttermilk, sour cream or full-fat milk. And I lowered the sugar in the recipe. There is only 3/4 cup in the batter for 12 cupcakes total and you can just top with a bit of buttercream and not go overboard.
Try making these with your kids because they look so fun and colorful, and they won’t have any idea that you cut corners to enhance the nutrition. So if you want to try these out, head to Walgreens to pick some up. My husband will no doubt be stocking up on Fruity Pebbles, and I will definitely pick up a bunch of Raisin Bran, my favorite.
- 1 ½ cups cake flour
- 2 teaspoons baking powder
- ¾ cup granulated sugar
- ½ cup Heart Healthy butter substitute, at room temperature
- ¾ cup coconut milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons olive oil
- 3 large eggs whites, whipped
- ½ cup fruity pebbles, grinded in blender or food processor
- For frosting- 1 cup Heart Healthy butter substitute, at room temperature
- 4 cups of powdered sugar
- ½ cup coconut milk
- 1 teaspoon pure vanilla extract
- Optional: Garnish tops of cupcakes with fruity pebbles
- Preheat oven to 350 degrees.
- In the bowl of your mixer, add cake flour, baking powder and granulated sugar and mix on low.
- Next add in butter substitute and coconut milk and blend until well mixed.
- Add in vanilla extract and olive oil and mix well.
- Turn off mixer and fold in egg whites.
- Lastly, whisk in fruity pebbles.
- Add cupcake liners to cupcake pan.
- Using an ice cream scooper, scoop mixture into cupcake liners.
- Bake cupcakes for 17-21 minutes or until toothpick inserted in the center comes out clean but DON'T OVERBAKE. Because these cupcakes don't have any egg yolks, they have a tendency to dry out faster.
- Remove cupcakes from oven and allow to cool on cooling rack.
- While cupcakes cool, add cup of butter substitute to bowl of mixer and slowly add in powdered sugar, coconut milk and vanilla extract then slowly increase speed of mixer and beat until well mixed buttercream is formed.
- Pipe buttercream on top of completely cooled cupcakes.
- Sprinkle tops of buttercream with fruity pebbles and serve.