Delightful Polar Bear Cupcakes Recipe

Polar Bear Cupcakes are a charming winter dessert that’s as fun to decorate as it is delicious to eat.

Each cupcake features a fluffy, moist vanilla base topped with sweet buttercream and a clever candy bear face—perfect for holiday parties, kids’ birthdays, or any winter-themed gathering.

With simple steps, clear decoration tips, and plenty of creative options, you don’t need advanced piping skills to achieve an adorable result. Let’s bake up some frosty fun!

Ingredients Checklist

Gather your ingredients and tools before you start. This recipe yields 12 standard cupcakes.

For the Cupcakes:

• 1 ¼ cups (155g) all-purpose flour (or gluten-free blend)

• 1 cup (200g) granulated sugar

• 1 ½ teaspoons baking powder

• ½ teaspoon fine salt

• ½ cup (120g) sour cream (for moisture)

• ½ cup (120ml) water or buttermilk

• ¼ cup (60ml) vegetable oil

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional, for extra flavor)

For the Buttercream Frosting:

• ½ cup (115g) unsalted butter, softened

• 2 cups (240g) powdered sugar, sifted

• 2–3 tablespoons milk or cream

• 1 teaspoon vanilla extract

• Pinch of salt

For Decoration:

• ½ cup (40g) shredded sweetened coconut (for “fur”)

• 12 white chocolate melting wafers (ears)

• 12 large marshmallows (snouts, halved crosswise)

• 24 mini marshmallows (ears, halved if needed)

• 24 chocolate chips (eyes)

• 12 chocolate candies or black jellybeans (noses)

• Black decorating gel, chocolate piping pen, or edible marker (for details)

• White sanding sugar or pearl sprinkles (optional for snow effect)

• Edible blue pearls or blue candy (optional, for eye color variation)

Ingredient Tips and Substitutions:

• Dairy-free? Use plant-based butter and milk alternatives.

• Nut-free? Omit almond extract.

• Gluten-free? Use a 1:1 gluten-free baking flour.

• No coconut? Omit or use white sprinkles for “fur.”

Equipment:

• 12-cup muffin tin with liners

• Electric mixer (hand or stand)

• Mixing bowls, spatula, whisk

• Piping bag (or zip-top bag) and round/open star tip

• Small offset spatula or butter knife

Step-by-Step Instructions

Baking and decorating these cupcakes is easy—just follow the steps below.

• Preheat & prep: Preheat oven to 350°F (175°C). Line muffin tin with 12 cupcake liners.

• Make the cupcake batter: In a large bowl, whisk flour, sugar, baking powder, and salt. In a separate bowl, whisk sour cream, water or buttermilk, oil, egg, vanilla, and (if using) almond extract. Add wet to dry and mix until just combined—don’t overmix.

• Bake: Divide batter evenly among liners (about ⅔ full). Bake 17–20 minutes, or until tops spring back and a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a rack to cool completely.

• Prepare the buttercream: In a bowl, beat softened butter on medium speed until creamy. Add powdered sugar, milk, vanilla, and a pinch of salt; beat until fluffy and spreadable. Add more milk or sugar to adjust texture—frosting should hold soft peaks.

• Frost and decorate:

  • Base fur: Pipe or spread a generous layer of frosting on each cupcake. Press shredded coconut or white sanding sugar gently onto the frosting for “fur.”

  • Snout: Attach a marshmallow half (cut side down) to one side of each cupcake with a dab of frosting.

  • Ears: Press two white chocolate wafers or mini marshmallows at the top for ears.

  • Face details: Use a chocolate candy or jellybean for the nose. Pipe or dot eyes with chocolate chips, blue pearls, or black decorating gel. Draw a small mouth with chocolate or gel.

  • Extra snow: Sprinkle more coconut or pearl sprinkles for a snowy effect.

• Creative Variations: Make some bears with blue eyes, or pipe tufts of “fur” with a star tip for extra texture. Use mini chocolate chips for smaller eyes or add a pink sprinkle for a “blush” effect.

Tips for Perfect Results

• Chill cupcakes before decorating: This helps the frosting set and keeps decorations from sliding.

• Frosting texture: If too runny, add powdered sugar; if too stiff, add a spoonful of milk.

• Keep decorations light: Heavier candies may slide—use a dab of frosting as “glue.”

• For kids: Let them place eyes, noses, and ears—their imperfect bears are always the cutest!

• For mini cupcakes: Use mini marshmallows and chocolate chips for faces and bake for 10–12 minutes.

Serving Suggestions

• Serve on a tray dusted with shredded coconut “snow.”

• Pair with hot cocoa, chai, or peppermint tea at winter parties.

• Perfect for holiday dessert tables, classroom treats, or snowy movie nights.

• Make ahead for kids’ birthday parties—set up a DIY decorating bar!

Final Thoughts

Polar Bear Cupcakes combine easy baking with creative, hands-on fun—no fancy tools or piping required. Moist, vanilla-flavored cake and sweet buttercream make each bite a treat, while simple candy and coconut decorations transform your cupcakes into irresistible winter bears. Enjoy making memories in the kitchen and sharing these adorable cupcakes with family and friends all season long.