These Fruit Loop Cupcakes are made with vanilla cake mix, rainbow swirls, and a crunchy cereal buttercream frosting. Perfect for birthdays, bake sales, or a colorful dessert craving!
Okay, I have to admit something — these cupcakes were not planned. I wasn’t even craving cupcakes that day. It all started when I was grocery shopping with my kiddo, who (very dramatically) needed Fruit Loops. I’m talking full-on “But it’s the BEST CEREAL EVER!” level of passion.
So, fine. We grabbed a box. And as I stared at it sitting on the counter later, the idea hit me — what if this colorful, crunchy cereal became a cupcake? Not just on top, but mixed in the frosting, with rainbow swirls inside the cupcakes too.
The first batch? A total fail. I over-swirled the colors, and they looked like someone dropped a paint palette. The second batch? Better, but the cereal got soggy in the frosting (ew). Finally, after a little tweaking (okay, a lot), I nailed it — light, fluffy cupcakes with crunchy bits of Fruit Loops in the buttercream.
And you know what? My kiddo was obsessed. And so was I. Now, they’re a hit for birthdays and potlucks. If you’re in the mood for a dessert that basically radiates fun, these are for you.
Why You’ll Love This Fruit Loop Cupcakes Recipe?
- Rainbow Swirls = Instant Happiness: I mean, how could you not smile at a cupcake with colorful layers?
- Cereal in the Frosting: Crushed Fruit Loops blended right into the buttercream? Yes, it’s as amazing as it sounds.
- Super Easy: Boxed cake mix = no stress. Plus, the colorful layers make them look fancy without extra work.
- Kid-Approved: Trust me, the little ones go wild for these. And they love helping with the swirls. (Messy but worth it.)
- Perfect for Parties: Bright, fun, and totally eye-catching. They steal the spotlight every time.
Ingredient Notes:
Let’s break down what makes these cupcakes so fun — and delicious.
- French Vanilla Cake Mix: The base. It’s soft, sweet, and just rich enough without being too heavy.
- Eggs, Butter & Whole Milk: The classic trio for rich, fluffy cupcakes. Room temp eggs mix better, so let them sit out for a bit.
- Gel Food Coloring: Gel’s the way to go here! It’s vibrant and won’t mess with the batter’s texture like liquid coloring can.
- Fruit Loops: The star of the show! Crushed up, they add both a fruity crunch and a fun, nostalgic vibe.
- Powdered Sugar: For a light, fluffy frosting. (No sugar clumps, please!)
Pro Tip: If you’re out of French vanilla cake mix, plain white cake mix works too — and makes the colors pop even brighter!
How To Make Fruit Loop Cupcakes?
Alright, let’s break this down. Messing up? Totally part of the fun. Let’s bake!
Step 1: Preheat the Oven & Line Your Pan
Preheat your oven to 350°F and line a cupcake pan with cupcake liners. Liners = zero scrubbing later. Trust me, you’ll thank yourself.
Step 2: Mix the Cupcake Batter
In a large bowl, mix together the cake mix, eggs, butter, milk, and vanilla. Whisk until smooth. Don’t overmix — we’re not making bread here.
Step 3: Divide & Color
Split the batter evenly into six bowls. Now, add a few drops of food coloring to each bowl. Go wild! I used purple, blue, orange, green, yellow, and red — but hey, you do you. Stir gently until each bowl is fully colored.
Step 4: Layer the Batter (It Gets Messy)
Scoop about a tablespoon of each colored batter into the cupcake liners, layering as you go. Once they’re full, grab a toothpick and gently swirl the colors together. (Key word: gently — or you’ll end up with a weird brown mess. Been there.)
Step 5: Bake & Cool
Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely before frosting. Seriously. I learned the hard way that warm cupcakes turn frosting into a slippery mess.
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Frosting Time! (A.K.A. The Fun Part)
Step 6: Make the Buttercream
In a stand mixer, beat the butter, powdered sugar, vanilla, and heavy cream together until it’s light, fluffy, and frosting perfection. If it’s too thick, add a splash more cream. If it’s too thin, toss in a little extra sugar.
Step 7: Mix in the Cereal & Color It
Set aside 1 ½ cups of plain white frosting in a bowl. Crush up some Fruit Loops (not dust, just slightly crushed) and stir them into the remaining frosting. Then divide the rest of the frosting into four small bowls and tint each one with different food coloring.
Step 8: Fill Your Piping Bag Like a Pro
Pro tip: Place your piping bag in a tall glass and fold the edges over the rim. Makes filling way easier! Spoon the colored frostings along the sides of the bag, adding the plain frosting with the Fruit Loops last.
Step 9: Frost Like a Boss
Pipe generous swirls onto the cupcakes and finish with a sprinkle of crushed Fruit Loops on top. And there you have it — colorful cupcake magic.
Storage Options:
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: These keep well for up to 5 days, but let them sit out before eating.
- Freezer: Freeze unfrosted cupcakes for up to 3 months. Just thaw and frost when ready.
Variations and Substitutions:
Wanna switch things up? Try these ideas:
- Different Cereal: Trix, Fruity Pebbles, or even Cap’n Crunch work great.
- Dye-Free: Skip the food coloring and let the cereal bring the color.
- Flavor Twist: Swap vanilla for almond or coconut extract in the batter for a twist.
- Extra Crunch: Top with whole cereal pieces for more texture.
What to Serve with Fruit Loop Cupcakes?
These are already fun, but here’s how to take them next level:
- Vanilla Ice Cream: Because cupcakes and ice cream belong together.
- Milkshakes: Extra creamy, extra dreamy.
- Hot Chocolate: Yep, even in summer. Trust me.
- Fresh Berries: Adds a tart balance to the sweetness.
Frequently Asked Questions:
Can I make these ahead of time?
Definitely! Bake the cupcakes a day early and frost right before serving.
Do I have to use Fruit Loops?
Nope! Fruity Pebbles, Trix, or even rainbow sprinkles would work too.
How do I keep the cupcakes moist?
Whole milk + butter = magic. Don’t skimp on either!
And that’s a wrap! Seriously, if you make these Fruit Loop Cupcakes, I’d love to see how they turn out! Snap a pic, tag me, and let’s keep the rainbow cupcake love going. Happy baking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Fruit Loop Cupcakes
Ingredients
Cupcake Batter:
- 1 box French vanilla cake mix
- 3 large eggs room temperature
- ½ cup unsalted sweet cream butter softened
- 1 cup whole milk
- 1 tablespoon pure vanilla extract
- Purple blue, orange, green, yellow, and red gel food coloring
Frosting:
- 2 cups unsalted sweet cream butter softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 6-10 tablespoons heavy whipping cream
- 3 cups crushed Fruit Loop cereal
- Purple blue, green, and red gel food coloring
Tools:
- 6 small bowls for batter coloring
- 4 small bowls for frosting coloring
- 1 large piping bag with a star tip
- 1 cupcake pan with liners
- 1 large ice cream scooper
Instructions
Prepare the Oven and Cupcake Pan
- Preheat the oven to 350°F (175°C). Line a standard cupcake pan with cupcake liners, ensuring each cup is fully covered for easy cupcake removal.
Prepare the Cupcake Batter
- In a large mixing bowl, combine the cake mix, eggs, softened butter, whole milk, and vanilla extract. Mix using a stand mixer or hand mixer until smooth and fully combined, ensuring no lumps remain.
Divide and Color the Batter
- Evenly divide the prepared batter into six separate bowls. Add a few drops of gel food coloring to each bowl, using a different color per bowl (purple, blue, orange, green, yellow, red). Stir gently until the color is fully incorporated.
Layer the Cupcake Batter
- Using a tablespoon, scoop a layer of each colored batter into the cupcake liners. Repeat until each liner is filled approximately ¾ full. Use a toothpick or butter knife to gently swirl the batter to create a marbled effect without overmixing.
Bake the Cupcakes
- Place the prepared cupcake pan in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool completely before frosting.
Frosting Instructions
Prepare the Buttercream Frosting
- In a stand mixer fitted with a paddle attachment, combine the softened butter, powdered sugar, vanilla extract, and heavy whipping cream. Mix on medium speed until the frosting becomes light, fluffy, and holds stiff peaks. Adjust with additional powdered sugar if the frosting is too thin or extra cream if it is too thick.
Divide and Color the Frosting
- Scoop 1 ½ cups of plain white frosting into a separate bowl. Then, divide the remaining frosting into four smaller bowls. Add a different gel food coloring to each bowl (purple, blue, green, red) and mix until the colors are vibrant and evenly blended.
Add Crushed Fruit Loops
- Mix 2 cups of the crushed Fruit Loop cereal into the large bowl of white frosting (the 1 ½ cups set aside earlier). Stir gently to avoid breaking the cereal into finer crumbs.
Prepare the Piping Bag
- Place a large piping bag fitted with a star tip into a tall glass, folding the edges of the bag over the rim for easier filling. Spoon each colored frosting along the inner sides of the piping bag, alternating colors for a swirled effect. Finally, add the Fruit Loop cereal frosting into the center of the piping bag.
Frost the Cupcakes
- Using the piping bag, apply a generous swirl of frosting onto each cooled cupcake. Sprinkle the remaining 1 cup of crushed Fruit Loop cereal over the frosted cupcakes for extra crunch and a colorful finish.
Notes
- Use a gluten-free vanilla cake mix instead of standard French vanilla cake mix.
- Ensure the Fruit Loop cereal used is gluten-free, as traditional Fruit Loops contain gluten.
- Double-check the labels of all food colorings and powdered sugar for potential cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
