Whimsical North Pole Cupcakes

Christmas High Altitude | Published December 19, 2022 by Mimi Council

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Moist chocolate cupcakes topped with naturally colored pink and white swirled buttercream. These Whimsical North Pole Cupcakes are cute AF! I top them with organic candy canes, gummy bears, and peppermint lollipops for a festive cupcake this holiday season that is free of artificial colors!

If you are looking for other naturally colored holiday desserts, try my Christmas Lights Snack Cake, Vegan Christmas Tree Brownies, or my Tree Sugar Cookies!

north pole cupcakes

Why You'll Love This Recipe

This recipe is so cute and festive, and there are no artificial colors! Organic baking around the holidays can seem challenging at first when everything calls for red and green sprinkles or sugars. But, I got you covered with these Whimsical North Pole Cupcakes that are perfect for a holiday celebration and made with completely organic ingredients!

This simple recipe for North Pole Cupcakes with no artificial colors uses organic and natural toppings that are festive for Christmas! I use organic candy canes, organic gummy bears (because there are bears at the North Pole, duh), naturally colored sprinkles, and an organic peppermint lollipop that makes it extra fun.

north pole cupcakes

I give you all the links below on where to get all the organic and natural decorating goods to make these easy festive holiday cupcakes! So, read on for the how to on these easy North Pole Cupcakes.

I start out with a simple chocolate cupcake because everyone loves chocolate. I use Organic Valley Chocolate Milk in the cupcake (instead of traditional milk) as I wanted it to be extra chocolately. That is my trick for any chocolate cake, try it for any chocolate cake that calls for milk. You can always substitute regular milk if that’s all you have. Or you can even use coconut milk, almond milk, or pistachio milk!

Then I top these chocolate cupcakes with my classic vanilla buttercream. I color half of it pastel pink using Suncore Foods Organic Pink Pitaya powder. Then I add the white buttercream and the pink buttercream into each half of the piping bag, this creates a swirl when the frosting is piped.

north pole cupcakes

If you want to color these red, green, or blue, you could also do that as well. You can find all the Suncore Organic dyes on my Amazon Shop for each of those colors!

These whimsical North Pole Cupcakes make for the best easy festive holiday cupcakes with no artificial colors! Make these easy North Pole Cupcakes with your kids, as they can easily help add all the decorating toppings! You can serve these easy festive holiday cupcakes at your next Christmas party!

north pole cupcakes

Ingredients for Whimsical North Pole Cupcakes

Organic Valley Salted Butter

Costco Kirkland Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Organic Valley Chocolate Milk

Organic Valley Heavy Whipping Cream

Organic Valley Sour Cream

Homemade Cake Flour

NuNaturals Dutch Cocoa Powder

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

YumEarth Organic Candy Canes

Food to Live Organic Unsweetened Fine Shredded Coconut

YumEarth Organic Peppermint Lollipops

YumEarth Organic Giggles

Suncore Foods Organic Pink Pitaya

India Tree Nature’s Colors Snowflake Sprinkles

ColorKitchen Nonpareil Sprinkles

Black Forest Organic Gummy Bears

north pole cupcakes
north pole cupcakes

Whimsical North Pole Cupcakes

Recipe by MimiDifficulty: Easy



Make these Whimsical North Pole Cupcakes for your next holiday party! These easy festive holiday cupcakes contain no artificial colors, so they are the perfect treat to make for your family!



  • Preheat the oven to 350°F. Line 2 cupcake tins with liners.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
  • Add the eggs, chocolate milk, cream, and sour cream and mix for a few rotations. It will look like cottage cheese at this stage. Make sure to scrape down the sides of the bowl to get the sugar that sticks to the bowl.
  • In a separate bowl, add the cake flour, cocoa, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again to combine completely. Using a spoon or cupcake scoop, fill cupcake liners three-quarters full.
  • Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake pans.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, water, and vanilla extract. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until light and fluffy.
  • Add a small amount of coconut into a small dish.
  • Break off the hook part of the candy canes. Dip one side into the frosting, just the tip. Then roll that frosting in the coconut for the North Pole. Repeat with all the candy canes. Set aside.
  • Divide the frosting in half and add the pink dye into one bowl and stir to combine completely. If you want a darker pink, you can add more dye. Transfer the frosting to a piping bag with Ateco tip 6. Put the white frosting in half the bag and the pink in the other half, this will create the swirl when piped.
  • Pipe a swirl of frosting onto each cupcake. Sprinkle with the nonpareil sprinkles and snowflake sprinkles.
  • Stick a North Pole candy cane into each cupcake on one side. Add a peppermint swirl lollipop next to it. Add a gummy bear next to that, and a red or green Giggle on the other side. I only used the reg and green Giggles and only red or white gummy bears to keep within the Christmas theme!
  • Serve immediately.
  • Store in an airtight container for up to 3 days.


  • Gluten Free — Replace the cake flour with 127 grams (3/4 cup plus 1 tablespoon) organic gluten free flour blend.
  • High Altitude — Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.

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