These snowy Polar Bear Cupcakes are decorated with buttercream frosting and sprinkles to look like a polar bear face!
Course Dessert
Cuisine Holiday, Kids
Keyword Cupcake, cupcakes, Polar Bear Cupcakes
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Decorating time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 16Cupcakes
Calories 403kcal
Author Stacey aka the Soccer Mom
Cost $15
Equipment
Black edible pearl sprinkles
2 - 8 oz white sanding sprinkles
1 - 30 oz Ghirardelli white melting wafers
1 large piping bag fitted with a large round tip
Large round cookie scoop
1 mini angled cake spatula
Ingredients
Vanilla Cupcake
1 1/2cupsall purpose flour
1tspbaking powder
1/4tspbaking soda
1/4tspkosher salt
2/3cupmilk
1 1/2teaspoonvanilla extract
1/2cupunsalted butterslightly softened
1cupsugar
1large egg
2egg whites
Vanilla Buttercream Frosting Ingredients
4 1/2cupspowdered sugar
1cupunsalted buttersoftened
1TBvanilla extract
4TBheavy whipping cream
Instructions
Cupcake Directions
Preheat the oven to 325°F and line a 12 cup cupcake pan with paper liners.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate small bowl, stir together the milk and vanilla.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy (2-3 minutes).
Reduce speed to medium-low and slowly add the egg and egg whites one at a time, mixing as you add, until creamy.
Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.
Divide the batter evenly among the cupcake liners and bake 18-20 minutes.
Icing Directions
Cream the butter and vanilla, then mix in 2 cups of powdered sugar on low speed.
Add the remaining powdered sugar and slowly increase speed to medium speed.
Mix in the heavy whipping cream until everything is well combined and frosting can hold a peak.
Decorating Directions
Use your cookie scoop to add a mound of frosting to the top of each cooled cupcake and an offset spatula to smooth and even.
Scoop remaining frosting into the piping bag and pipe a dollop of frosting on top of each white chocolate wafer (you will need 3 wafers per cupcake).
Place two frosted chocolate wafers into the top/sides of the cupcake for the bear's ears.
Place a wafer in the center of the frosted cupcake as the nose.
Cover the entire surface of the cupcakes with white sanding sugar.
Place two black pearl sprinkles for the eyes, and one black pearl sprinkle on top of the nose.
Notes
Nutrition information is provided as an estimate only and will vary based on exact ingredients used and serving size.