Description
Delightfully whimsical Polar Bear Cupcakes featuring moist vanilla cupcakes topped with smooth vanilla buttercream and decorated with white melting wafers and edible pearl sprinkles to create an adorable polar bear face. Perfect for parties and winter-themed celebrations.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose 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 granulated sugar
- 1 large egg
- 2 large egg whites
Vanilla Buttercream Frosting
- 4 ½ cups powdered sugar
- 1 cup unsalted butter, softened
- 1 tbsp pure vanilla extract
- 4 tbsp heavy whipping cream
Decorations
- Edible black pearl sprinkles (large size and smaller size)
- 2 – 8 oz white sanding sugar packets
- 1 – 30 oz bag Ghirardelli white melting wafers
Instructions
- Preheat and Prepare: Preheat your 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 salt until evenly combined. In a small bowl, mix the whole milk and vanilla extract together.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the slightly softened butter and granulated sugar on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy.
- Add Eggs: Reduce mixer speed to medium-low. Slowly add the egg and egg whites, one at a time, beating well after each addition until creamy, about 1 to 2 minutes.
- Combine Mixtures: Gradually add half of the dry flour mixture, followed by the milk mixture, then the remaining flour mixture. Beat after each addition just until blended – do not overmix.
- Bake Cupcakes: Divide the cupcake batter evenly among the lined cupcake cavities. Bake for 18 to 20 minutes, or until the tops are just dry to the touch and a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
- Make Buttercream: In a standing mixer with a paddle attachment, cream together the softened butter and vanilla extract until smooth and combined. Add 2 cups of powdered sugar on low speed until combined; the frosting will appear grainy like pebbles. Add remaining powdered sugar gradually, increasing speed to medium and mixing well. Add heavy whipping cream and continue to beat until the frosting is smooth and light.
- Frost Cupcakes: Scoop a generous mound of frosting onto each cooled cupcake and use a cake spatula to smooth it into a thick rounded mound.
- Create Bear Ears: Spoon some frosting into a piping bag. Take a Ghirardelli white melting wafer and put a dollop of frosting on top of it. Attach the wafer onto one top corner of the frosting mound to form one ear. Repeat for the other side to form the second ear.
- Make the Bear Nose: Place a wafer in the center of the frosting mound as the nose. Pipe a small dollop of frosting on top of it.
- Apply White Sanding Sugar: Over a bowl to catch excess, sprinkle the cupcake in white sanding sugar gently until coated. This adds a snowy effect and texture.
- Add Eyes and Nose Details: Use two large black pearl sprinkles as eyes, placing them above the nose and pressing gently into the frosting. Use a slightly smaller black pearl sprinkle on the wafer nose for the nose detail.
- Serve and Enjoy: Let the decorated cupcakes set briefly to ensure the decorations hold, then serve your adorable Polar Bear Cupcakes and enjoy!
Notes
- Make sure cupcakes are completely cooled before frosting to prevent melting the buttercream.
- Work over a bowl when applying sanding sugar to avoid excess mess.
- You can store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- If white sanding sugar is unavailable, finely granulated sugar can be used as a substitute but effects may vary.
- For best results, use fresh unsalted butter at room temperature for both batter and frosting.
