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Polar Bear Cupcakes Recipe

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4.6 from 60 reviews

Delight in these whimsical Polar Bear Cupcakes, perfect for winter celebrations or any fun occasion. Moist vanilla cupcakes topped with creamy vanilla frosting are transformed into adorable polar bears using shredded coconut, peppermint patties, marshmallows, and chocolate accents for a charming and delicious treat.

Ingredients

For the Cupcakes:

  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (120g) sour cream
  • ¼ cup (60ml) water
  • 1 large egg
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)

For the Frosting & Decoration:

  • 2 cups (480g) vanilla frosting
  • 1 cup (80g) shredded sweetened coconut
  • 12 York Peppermint Patties
  • 24 dark chocolate-covered raisins
  • 24 black pearl sprinkles
  • 6 large marshmallows, cut in half
  • 12 white chocolate melting wafers
  • Chocolate chips (optional)
  • Chocolate piping pen or melted chocolate
  • White sanding sugar (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening and seasoning.
  3. Mix Wet Ingredients: In a large bowl, whisk the sour cream, water, egg, vegetable oil, vanilla extract, and optional almond extract together until the mixture is smooth and well combined.
  4. Combine Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined, taking care not to overmix for tender cupcakes.
  5. Bake: Fill each cupcake liner about ¾ full with batter. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cupcakes cool completely.
  6. Frost & Decorate: Spread vanilla frosting generously over each cooled cupcake. Press shredded sweetened coconut onto the frosting to resemble polar bear fur. Place a white chocolate melting wafer in the center of each cupcake, then top it with a York Peppermint Patty to form the muzzle. Use black pearl sprinkles for the nose and chocolate-covered raisins for the eyes. Attach marshmallow halves on top as ears. Use melted chocolate or a chocolate piping pen to draw the mouth. Optionally, sprinkle with white sanding sugar for a frosty effect.

Notes

  • Make sure cupcakes are completely cool before frosting to prevent frosting from melting.
  • Substitute sour cream with plain yogurt if desired.
  • Use a piping bag with a round tip for more precise mouth details using the melted chocolate.
  • White sanding sugar adds an extra frosty look but is optional.
  • Store decorated cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Find it online: https://oliviabakes.com/polar-bear-cupcakes-recipe/