Simple Graduation Cupcakes Cap (Printable)

Easy-to-make cupcakes topped with charming edible graduation caps, ideal for celebrations and parties.

# What You'll Need:

→ Cupcake Batter

01 - 1.5 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 0.5 cup unsalted butter, softened
04 - 2 large eggs
05 - 0.5 cup whole milk
06 - 1.5 teaspoons baking powder
07 - 0.25 teaspoon salt
08 - 1.5 teaspoons pure vanilla extract

→ Buttercream Frosting

09 - 0.5 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

# Directions:

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 ingredient mixture 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 sifted powdered sugar, then milk, vanilla extract, and salt. Beat until fluffy and spreadable.
07 - Apply buttercream frosting to cooled cupcakes with a swirl using a piping bag or spoon.
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 and attach a mini M&M or candy pearl as the button. Allow to set.
09 - Place each assembled graduation cap topper on a frosted cupcake.

# Expert Advice:

01 -
  • The edible graduation cap toppers are so fun to assemble that even the graduate's younger siblings will want to help.
  • You can customize the frosting colors to match school colors, making each batch feel personal and celebratory.
  • These cupcakes taste as good as they look, with a tender crumb and fluffy buttercream that everyone actually wants to eat.
02 -
  • Room temperature ingredients are not optional here—cold eggs and cold butter will break your batter and leave you with dense, grainy cupcakes instead of the fluffy ones you're after.
  • Overmixing the batter once the flour goes in will develop the gluten and make everything tough, so stop as soon as you don't see any white streaks of flour.
  • The frosting needs soft butter or it will be lumpy and impossible to spread smoothly, so plan ahead and let it sit out for at least thirty minutes before you start beating it.
  • If your graduation caps are sliding off the frosting, let the frosting set a bit longer in the fridge so it firms up and provides a sturdier base.
03 -
  • If the frosting seems too soft to pipe, chill it for fifteen minutes and it'll firm up enough to create beautiful swirls without losing that fluffy, spreadable quality.
  • The secret to perfectly baked cupcakes is checking them a minute or two before the recipe time suggests, since ovens vary and overbaking dries them out faster than you'd think.
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