Simple Graduation Cupcakes Cap (Printer-friendly)

Delightful cupcakes featuring buttercream frosting and chocolate cap toppers, perfect for celebrations.

# 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

# 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.
04 - Add half the dry ingredients to the butter mixture and mix. Add milk, then add remaining dry ingredients. Mix until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
06 - Beat softened butter until smooth. Gradually add powdered sugar, then milk, vanilla extract, and salt. Beat until fluffy and spreadable.
07 - Spread or pipe buttercream frosting onto each cooled cupcake with a swirl.
08 - Place chocolate square candy flat-side up. Attach mini peanut butter cup upside-down in center using melted chocolate or frosting. Attach licorice piece as tassel and mini M&M or pearl as button. Allow to set.
09 - Place each completed graduation cap topper on a frosted cupcake.

# Expert Advice:

01 -
  • The buttercream frosting is silky enough to swirl but sturdy enough to hold those adorable cap toppers without sliding around.
  • You can make these the day before and assemble the caps closer to party time, which means less morning panic.
  • Kids and adults both get excited about edible decorations, so you'll actually see people's faces light up when they bite into them.
02 -
  • Room temperature ingredients blend together smoothly and create a more uniform batter than cold ingredients, which is why the oven-preheat trick works—you're buying time for everything to warm up.
  • Overmixing batter after adding flour develops gluten and makes cupcakes tough and chewy instead of tender, so mix just until you stop seeing white streaks and then walk away.
  • The chocolate or frosting you use to assemble the caps should be melted but not hot, otherwise it'll melt the candy pieces—room temperature chocolate works beautifully.
03 -
  • If your frosting is too soft to hold peaks, chill it in the fridge for 15 minutes while the cupcakes cool—cold frosting pipes better and doesn't slide around as you swirl.
  • Assemble the graduation caps on a parchment-lined baking sheet and refrigerate them for 20 minutes before placing on cupcakes so they stay firmly attached instead of shifting around.
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