Preheat the oven to 350 degrees Fahrenheit. Line 24 muffin holders with cupcake liners and set aside.
Make the cake batter by whisking together cake mix, buttermilk, eggs, and vegetable oil until well combined.
Fold in the fruity pebble cereal.
Fill each cupcake liner ¾ of the way full with batter, and then bake in the oven for 18-21 minutes. Cupcakes are finished when an inserted toothpick comes out clean.
Make sure the cupcakes are completely cooled before frosting.
Make the frosting:
Using a stand mixer, beat the powdered sugar and salted butter together until fluffy and completely combined, about 3-5 minutes.
Add in the crushed fruity pebbles, whole milk, and vanilla extract and beat on high for 5 minutes until very light and fluffy.
Fill a piping bag or ziploc bag with frosting. I used a Wilton 1M piping tip. Frost the cupcakes.
Top with a sprinkle of fruity pebble cereal, optional, and then plate and serve.
Store in an airtight container at room temperature.
Make sure to crush the fruity pebble cereal before adding it to the icing. If you don’t, it will be very difficult to pipe it through a piping bag. There is no need to crush the cereal before adding it to your cupcakes. In fact, it adds a delicious crunch to the inside of each cupcake!The calories shown are based on the recipe making 24 cupcakes, with 1 serving being 1 cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**