Simple Graduation Cupcakes Cap (Print version)

Festive cupcakes featuring creamy frosting and delightful edible cap decorations for special occasions.

# What You'll Need:

→ Cupcake Batter

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 1/2 teaspoons pure vanilla extract

→ Buttercream Frosting

09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt

→ Graduation Cap Toppers

14 - 12 mini peanut butter cups or chocolate squares for nut-free option
15 - 12 chocolate square candies
16 - 12 pieces string licorice or sour candy strips for tassels
17 - 12 mini M&Ms or candy pearls for cap buttons
18 - Melted chocolate or frosting for assembly

# Cooking Steps:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
03 - In a separate bowl, whisk together flour, baking powder, and salt until evenly mixed.
04 - Add half the dry ingredients to the butter mixture and mix. Add milk, then add remaining dry ingredients. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly among cupcake liners, filling each about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack.
06 - Beat softened butter until smooth. Gradually add powdered sugar while mixing, then add milk, vanilla extract, and salt. Beat until fluffy and spreadable.
07 - Apply buttercream frosting to the cooled cupcakes with a swirl or piping bag for decorative appearance.
08 - Place a chocolate square candy flat-side up. Attach a mini peanut butter cup upside-down in the center using melted chocolate or frosting. Secure a piece of licorice as the tassel to one edge and attach a mini M&M or candy pearl as the cap button. Allow assembly to set.
09 - Place each finished graduation cap topper on a frosted cupcake.

# Expert Advice:

01 -
  • The cupcakes themselves are buttery and tender, nothing dry or tasteless about them, and they actually stay fresh for a couple of days if you need them to.
  • Those graduation cap toppers look impressive but are basically just candy pieces glued together, so even if you've never done anything like it before, you'll pull it off.
  • You can change the frosting color to match school colors or make them nut-free without any fuss, so they work for all kinds of celebrations and dietary needs.
02 -
  • Don't open the oven door halfway through baking or your cupcakes might sink in the middle, so resist the urge to check on them until the timer goes off.
  • If your frosting looks grainy instead of fluffy, your butter probably wasn't soft enough or your powdered sugar wasn't sifted, so sift it again and re-whip if needed.
  • Make sure your chocolate and frosting are the same temperature when you're assembling caps, or one will melt the other and everything falls apart.
03 -
  • Use an ice cream scoop to fill your cupcake liners evenly, and you'll get consistent baking times and sizes every single time.
  • The secret to cupcakes that don't dome in the middle is not overfilling your liners and making sure your oven temperature is accurate, so invest in an oven thermometer if you don't have one.
  • Assemble your cap toppers on a piece of parchment paper so you can easily transfer them to the cupcakes without smudging anything.
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