Vanilla Cupcakes with Fruity Pebbles Buttercream Frosting

Vanilla Cupcakes with Fruity Pebbles Buttercream Frosting Serves: 12 cupcakes A simple vanilla cupcake recipe topped with Fruity Pebbles Buttercream Frosting. Kids will love these! Cupcakes: 1 1/2 cups all-purpose flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon fine grain salt 8 tablespoons unsalted butter (1 stick), room temperature 1/2 cup sour cream 1 large egg , room temperature 2 large egg yolks , room temperature 1 1/2 teaspoons vanilla extract Frosting: 1 cup finely crushed/powdered Fruity Pebbles (measured after crushing) 3/4 cup butter, room temperature 1/4 cup vegetable shortening 2 cups powdered sugar 2 Tablespoons heavy cream 1 teaspoon vanilla 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. Frosting: With your mixer, cream your butter and shortening together until smooth. On low speed slowly add in your powdered sugar, when incorporated, add your heavy cream and vanilla and turn speed up to medium and beat until smooth and fluffy. This takes a couple of minutes. Turn back to low speed and add in your crushed Fruity Pebbles cereal and mix until incorporated. Use a cookie scoop or ice cream scoop and scoop onto completely cooled cupcakes. You can also pipe on the frosting, but this could be hard to do because of the cereal pieces in the frosting. Top with some extra whole Fruity Pebbles pieces, if desired. *If not using frosting immediately store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using.