Polar Bear Cupcakes

These polar bear cupcakes are a super cute winter treat. If you have a little one with a winter birthday, a polar bear theme would be adorable!

I love that these are easy to make, just add a cookie and M&M’s on top to make it look like a real polar bear paw! Shredded coconut makes it look like he just stepped in snow.

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Polar Bear Cupcakes

makes 12 cupcakes

Cupcake ingredients

• 1/2 C sugar
• 1/4 C unsalted sweet cream butter, softened
• 1 large egg, room temperature
• 1 tsp baking powder
• 1/4 plus 1/8 tsp baking soda
• 1 cup all-purpose flour
• 1/4 plus 1/8 tsp salt
• 1/4 C heavy cream
• 1/4 C sour cream
• Toppings for cupcakes
• 1/2 C melted butter
• 1 C sugar
• 1/2 C crushed candy canes

Frosting ingredients:

• 1 C unsalted sweet cream butter
• 3 C powder sugar
• 5 TBSP heavy whipping cream
• 1 tsp vanilla
• 3 C shredded coconut
• 12 Grasshopper cookies from Keebler
• 36 brown M&M’s

Cupcake directions

1. Preheat oven to 350 degrees and line cupcake pan with liners
2. In a standing mixer beat sugar and butter until creamed
3. Add egg and mix until fully incorporated
4. Beat in vanilla extract, salt, baking soda, baking powder
5. Combine the heavy cream into the wet mixture
6. Add in flour, a little at a time.
7. Add in the sour cream
8. Mix in the candy canes
9. Spoon batter about 1/2 full
10. Bake in oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick

Frosting directions

1. Combine all ingredients, except cookies, shredded coconut, and M&M’s into a standing mixer and mix on low speed until combined and stiff peaks form
2. Pour coconut into a bowl and set aside
3. Using a butterknife, frost the cupcakes and set aside
4. Dip cupcakes into shredded coconut
5. Place a cookie onto the lower part of the cupcake
6. Place 3 M&M’s for the toes of the cupcakes
7. Enjoy

Polar Bear Cupcakes

 

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Serves: 12 cupcakes

Ingredients

• ½ C sugar
• ¼ C unsalted sweet cream butter, softened
• 1 large egg, room temperature
• 1 tsp baking powder
• ¼ plus ⅛ tsp baking soda
• 1 cup all-purpose flour
• ¼ plus ⅛ tsp salt
• ¼ C heavy cream
• ¼ C sour cream
• Toppings for cupcakes
• ½ C melted butter
• 1 C sugar
• ½ C crushed candy canes
• 1 C unsalted sweet cream butter
• 3 C powder sugar
• 5 TBSP heavy whipping cream
• 1 tsp vanilla
• 3 C shredded coconut
• 12 Grasshopper cookies from Keebler
• 36 brown M&M's

Instructions

1. Preheat oven to 350 degrees and line cupcake pan with liners
2. In a standing mixer beat sugar and butter until creamed
3. Add egg and mix until fully incorporated
4. Beat in vanilla extract, salt, baking soda, baking powder.
5. Combine the heavy cream into the wet mixture
6. Add in flour, a little at a time.
7. Add in the sour cream
8. Mix in the candy canes
9. Spoon batter about ½ full.
10. Bake in oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick.
11. Combine all ingredients, except cookies, shredded coconut, and M&M's into a standing mixer and mix on low speed until combined and stiff peaks form.
12. Pour coconut into a bowl and set aside
13. Using a butterknife, frost the cupcakes and set aside
14. Dip cupcakes into shredded coconut
15. Place a cookie onto the lower part of the cupcake
16. Place 3 M&M's for the toes of the cupcakes
17. Enjoy

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