Prep: Preheat oven to 320F. Measure out all ingredients. Line muffin pan with cupcake liners. Melt the white chocolate and set aside*
Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
Mix the Wet Ingredients: In a large bowl,cream butter and sugar until light and fluffy. Next, add the sour cream and vanilla.
Whip the Eggs: Using the whip attachment, whip the eggs and a pinch of salt until foamy. Set aside. This whipping makes the cupcakes light and airy.
Combine all ingredients: Using a spatula, fold the dry ingredients into the wet ingredients. Next, add the melted and cooled white chocolate* to the batter. Lastly, add the eggs to the batter.
Bake the Cupcakes: Scoop the batter into the muffin pan. Bake the cupcakes for 20- 25 minutes*
Fruity Pebbles Buttercream Frosting
Prep: Measure out all ingredients. Using either a food processor or a zip lock bag, crush the Fruity Pebbles to the smallest crumb you can achieve.
Mix: Using a mixer (hand or stand), beat the butter until the butter is creamy. Add the powdered sugar and Fruity Pebbles to the butter one cup at a time. With each cup, add a little milk. Mix until the frosting is at the desired creaminess. If you are adding food coloring, add drops 1 - 2 at a time until the desired color is achieved. Some colors might need more coloring than others. *The milk that is needed will vary by climate.
Decorate: Fill a piping bag with the desired tip. I recommend using either a large round tip, open star (Wilton 1M), or closed star (Wilton 2D) when making cupcakes. Once piped, sprinkle Fruity Pebbles on top.
*Chocolate melts at a low temperature and is very easy to burn. For this recipe, I melted the chocolate in the microwave at a reduced power of 50% in 20 - 30 second bursts. When the chocolate is mostly melted (75%), I stir and let stand.
This is the best way I have found to melt small amounts of chocolate, without burning it.
The amount of milk that is needed will vary by climate. I live in a very dry climate and needed five tablespoons. If you live in a moist climate you might only need three tablespoons. Add only as needed to create a smooth frosting.
I recommend using the standard gel food colorings.
The pastel colors were too light and added too much liquid to the frosting.
The gel is concentrated. If using another type of food coloring it will add a lot of liquid and could make your frosting runny. If your only standard food coloring, try replacing the milk with food coloring.
The exact number of food coloring drops will vary by color. Ex, when I made these yellow needed 6 drops, while red only needed 3.
White chocolate cupcake recipe credit: https://veenaazmanov.com/white-chocolate-cupcakes/