Directions

Pre-heat the oven to 350 degrees (F).

Mix the butter and sugar together at medium speed for about 90 seconds, until fluffy. Add the eggs, one at a time, mixing until creamy. Be sure to scrape down the sides of the bowl so everything gets combined. Add the baking soda, baking powder, salt, and vanilla and mix until the batter is smooth. Then mix in the mashed bananas and beat for 30 more seconds. Alternate between adding the flour and milk, about a half cup of each at a time, beating on med-high speed until the batter is light and creamy and all ingredients have been added. Finally, stir in (by hand, so you don’t break up the cereal too much) the Fruity Pebbles.

Fill paper-lined cupcake tins 3/4 of the way full. If you’d like, sprinkle some more Fruity Pebbles on top of the batter, and bake for about 22 minutes until the cake is set and has started turning golden brown on the edges.

Allow the cupcakes to cool completely before you frost them.

To make the buttercream, whip the butter for about 30 seconds, until smooth. Then add the powdered sugar, 1/2 cup at a time and drizzle in about a teaspoon of vanilla extract (a little more, if you like a lot of vanilla flavor). Finally, whip in the malt powder. Once the buttercream is smooth and fluffy, give it a taste to make sure you don’t need more malt powder. If the frosting is too thick, you can thin it out with a couple tablespoons of milk.

Frost the cupcakes and, for extra flavor and crunch, top them off with even more cereal. There’s vitamin D in it—it’s good for you!