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Perfect Graduation Cap Cupcakes

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Moist and fluffy vanilla cupcakes topped with smooth buttercream and cute fondant graduation caps, perfect for celebrations and easy to make even for beginners.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 2 teaspoons vanilla extract (for frosting)
  • 2–3 tablespoons (30-45ml) heavy cream
  • Pinch of salt (for frosting)
  • About 8 ounces (225g) black fondant, pre-colored
  • Black edible string or thin licorice strips for tassels
  • Edible glue or water (to stick pieces together)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, beat 1/2 cup softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Slowly add sugar and beat until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Add the dry ingredients in three batches, alternating with milk in two additions, beginning and ending with the flour mixture. Mix gently on low speed just until combined.
  6. Spoon batter into liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Rotate pan halfway through baking.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the buttercream, beat 1 cup softened butter until creamy. Gradually add powdered sugar, beating on low to avoid sugar clouds. Add vanilla, salt, and heavy cream. Beat on high for 3-5 minutes until light and fluffy.
  10. Frost cupcakes using a piping bag or spatula, keeping swirls about 1 inch high.
  11. Roll out black fondant on a surface dusted with cornstarch. Cut 1.5-inch squares for caps. Use edible glue or water to stick a small circle of fondant or cupcake bottom for the cap top. Attach a thin licorice piece or edible string as tassel.
  12. Let caps dry slightly to hold shape.
  13. Place each fondant cap gently on top of frosted cupcakes and adjust tassels.

Notes

Use room temperature ingredients for best results. Avoid overmixing batter to keep cupcakes fluffy. Dust fondant rolling surface with cornstarch to prevent sticking. Chill frosting if too soft. Bake cupcakes while preparing fondant caps to save time. Substitute almond or oat milk for dairy-free option. Use chocolate squares instead of fondant caps if preferred.

Nutrition

Keywords: graduation cupcakes, vanilla cupcakes, buttercream frosting, fondant caps, celebration dessert, easy cupcakes, party treats

Find it online: https://leilameals.com/perfect-graduation-cap-cupcakes-easy-step-by-step-recipe-for-celebration/