Combine the almond milk and 1 cup of fruity pebbles in a small bowl and allow to soak for 30 minutes. After 30 minutes strain through a sieve into a bowl to obtain almond milk. Measure out 1 cup of the fruity pebbled almond milk to use in the cupcakes and discard the rest.
Cream together the butter and sugar in a mixing bowl until fluffy. Pour in almond milk and vinegar and mix until combined. The milk will curdle due to the vinegar but this is a good thing!
In a separate bowl combine flour, baking powder, baking soda and salt. Slowly pour the dry ingredients into the wet and mix until batter comes together.
Pour the remaining 1/2 cup of fruity pebbles into the batter and stir gently with a spoon to combine. Spoon the batter into cupcake pan and bake at 350F for 15-18 minutes. Allow the cupcakes to cool and frost with your favorite frosting!