Reserve half your Fruity Pebbles whole for topping, and pulse the other half into fine crumbs to fold into batter for even color distribution and texture without compromising the cake's moisture.

The vanilla Greek yogurt adds moisture and tang while reducing fat—ensure it's room temperature before mixing to incorporate smoothly and prevent lumps in your batter.

Beat heavy whipping cream to stiff peaks, then gently fold in the pudding mix and powdered sugar last to create a frosting that holds its shape and won't weep, especially important for colorful cereal topping adhesion.

Use vegetable oil instead of butter in the batter for superior moisture and tenderness; the combination of oil and Greek yogurt creates an exceptionally soft crumb that stays fresh longer.

Lightly toast your reserved whole Fruity Pebbles in a dry pan for 1-2 minutes before sprinkling on frosting to intensify the fruity flavor and add a subtle crunch contrast to the soft cupcake.