Go Back
–+ servings
Polar Bear Christmas Cupcakes

Delicious Polar Bear Christmas Cupcakes to Brighten Your Holidays

These Polar Bear Christmas Cupcakes are festive, adorable treats that blend whimsy and flavor, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free version
  • 1 teaspoon Baking Powder ensure it's fresh for maximum rise
  • 0.5 teaspoon Baking Soda can replace with more baking powder if necessary
  • 0.5 teaspoon Salt enhances flavor
  • 0.5 cups Unsalted Butter (softened) margarine serves as a non-dairy substitute
  • 1 cups Granulated Sugar try brown sugar for a hint of caramel flavor
  • 2 large Eggs for binding and richness
  • 2 teaspoons Vanilla Extract almond extract can provide a delightful twist
  • 1 cups Buttermilk milk mixed with lemon juice can work too
For the Frosting
  • 3 cups Powdered Sugar consider confectioner's sugar alternatives for a lower sugar option
  • 0.5 cups Heavy Cream/Milk go for non-dairy milk if desired
For Decorating
  • 0.5 cups White Chocolate Chips dark chocolate chips can be an optional swap
  • 0.5 cups Mini Chocolate Chips perfect for adding cute little noses
  • 1 cup Shredded Coconut omit for a non-coconut version
  • 8 units Mini Marshmallows for the bear ears decoration

Equipment

  • Cupcake pan
  • Mixing bowls
  • Whisk
  • piping bag
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with festive cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
  4. Incorporate the eggs one at a time and then stir in the vanilla extract.
  5. Gradually add the dry ingredients into the butter mixture while alternating with the buttermilk.
  6. Scoop the batter into the lined cupcake pan, filling each liner about two-thirds full, and bake for 18-20 minutes.
  7. Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack.
  8. Beat the softened butter until creamy, then gradually add the powdered sugar and mix until smooth.
  9. Frost the cooled cupcakes using a piping bag or spatula.
  10. Decorate with mini marshmallows for ears, white chocolate chips for eyes, and mini chocolate chips for the nose.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 100mgSugar: 22gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for easier mixing and a smoother batter. Check baking time at the 18-minute mark to avoid overbaking.

Tried this recipe?

Let us know how it was!