Go Back
–+ servings
Polar Bear Christmas Cupcakes

Polar Bear Christmas Cupcakes to Sweeten Your Holiday Cheer

Delight in these adorable Polar Bear Christmas Cupcakes, perfect for holiday gatherings and spreading cheer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 teaspoon baking powder precise measurements are crucial
  • 1/2 teaspoon baking soda ensures light texture
  • 1/4 teaspoon salt enhances flavor
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar can substitute with coconut sugar
  • 2 large eggs provide moisture
  • 1 teaspoon vanilla extract high-quality extract recommended
  • 1/2 cup buttermilk substitute with milk + vinegar if needed
For the Frosting
  • 2 cups powdered sugar essential for frosting
  • 1/4 cup heavy cream or milk use milk for a lighter result
For Decorating
  • 1/2 cup white chocolate chips for eyes
  • 1/4 cup mini chocolate chips for noses
  • 12 mini marshmallows for ears
  • 1 cup shredded coconut optional, for decoration

Equipment

  • Oven
  • Cupcake Pan
  • Mixing Bowls
  • Hand mixer or stand mixer
  • whisk
  • Piping bag

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with festive liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
  5. Gradually incorporate the dry ingredients into the butter mixture, alternating with the buttermilk, mixing until just combined.
  6. Spoon the batter into the cupcake liners, filling each about two-thirds full and bake for 18 to 20 minutes.
  7. After 5 minutes in the pan, transfer the cupcakes to a wire rack to cool completely.
  8. In a clean bowl, beat the softened butter for the frosting until creamy, gradually add powdered sugar and mix well.
  9. Frost the cooled cupcakes and decorate with mini marshmallows, white chocolate chips, and mini chocolate chips.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 35mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for smoother mixing. Avoid overmixing the batter to ensure the cupcakes remain fluffy.

Tried this recipe?

Let us know how it was!