Directions

For the Cupcakes:

1. Heat oven to 350°F. Place a cupcake liner in each of 24 regular-size muffin cups.
2. In medium bowl, mix flour, baking powder and salt. Set aside.
3. In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture and milk, little by little until incorporated.
4. Divide batter evenly among muffin cups, filling each with about 1/4 cup of batter or until about two-thirds full.
5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, for about 30 minutes, before frosting.

For the Frosting:

1. Using an electric mixer, beat the butter on medium speed until smooth.
2. Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.
3. Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed. Last, add in the crushed Fruity Pebbles and fold to incorporate.