Description
These Polar Bear Cupcakes are a delightful treat featuring moist vanilla cupcakes topped with smooth buttercream frosting and decorated to look like adorable polar bears using white chocolate wafers and pearl sprinkles. Perfect for winter parties or any occasion where you want a fun and festive dessert.
Ingredients
Scale
Cupcakes:
- 1 ½ cup flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 2/3 cup whole milk
- 1 ½ tsp pure vanilla extract
- ½ cup unsalted butter, slightly softened
- 1 cup sugar
- 1 large egg
- 2 large egg whites
Frosting and Decoration:
- 4 ½ cup powdered sugar
- 1 cup unsalted butter, softened
- 1 tbsp pure vanilla extract
- 4 tbsp heavy whipping cream
- Edible black pearl sprinkles
- 2 – 8 oz white sanding sugar packets
- 1 – 30 oz Ghirardelli white melting wafers
Instructions
- Preheat and Prepare Dry Ingredients: Preheat the oven to 325°F (163°C). Line a 12-cup cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt. In a small bowl, combine the milk and vanilla extract.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the slightly softened butter and sugar on medium-high speed until light and fluffy, about 2–3 minutes. This aerates the batter for a tender crumb.
- Add Eggs and Combine Batter: Lower the mixer speed to medium-low. Add the whole egg and egg whites one at a time, beating for 1 to 2 minutes until creamy. Gradually add half the flour mixture, then the milk mixture, then the remaining flour mixture, mixing just until blended after each addition to avoid overmixing.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, until the tops are dry to the touch and a toothpick inserted into the center comes out clean. Allow to cool completely.
- Prepare the Frosting: Using a stand mixer fitted with a paddle beater, cream together the softened butter and vanilla extract until combined. Add 2 cups of powdered sugar on low speed until just incorporated—the mixture will look like pebbles. Add the remaining powdered sugar and increase speed gradually to medium. Mix in the heavy whipping cream and beat until smooth and spreadable.
- Frost the Cupcakes: Scoop a generous mound of frosting onto each cooled cupcake. Use a cake spatula to smooth the frosting into a thick dome shape.
- Prepare Bear Ears: Pipe a small dollop of frosting onto a white melting wafer, then place this wafer into one top corner of the frosting mound to form one ear. Repeat on the other side for the second ear.
- Create Nose and Head Details: Place a wafer in the center of the frosting mound as the bear’s nose. Pipe a little frosting on top of this wafer. Coat the entire cupcake in white sanding sugar by gently rolling or sprinkling it over the cupcake, doing this over a bowl to catch the excess sugar.
- Add Eyes and Nose Details: Select two large black pearl sprinkles for the eyes and press them gently into the frosting just above the nose. Then, use a slightly smaller black pearl sprinkle and place it on the nose wafer for the bear’s nose tip.
- Serve and Enjoy: Your adorable Polar Bear Cupcakes are now ready to serve. Enjoy these charming, delicious treats that will surely delight kids and adults alike!
Notes
- Use room temperature ingredients for better mixing and texture.
- Be gentle when adding sprinkles and sanding sugar to maintain the frosted shape.
- If white sanding sugar is unavailable, finely crushed white sugar crystals can be substituted.
- These cupcakes keep well stored in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes back to room temperature before serving for the best flavor and texture.
