Fruit Loop Cupcakes
These Fruit Loop Cupcakes are vibrant, colorful treats made with vanilla cake mix, rainbow food coloring, and a creamy buttercream frosting mixed with crushed Fruit Loops. Perfect for birthdays, celebrations, or a fun twist on classic cupcakes.
Servings
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
To make these Fruit Loop Cupcakes gluten-free:
- 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.