Simple Graduation Cupcakes Cap (Printable version)

Festive cupcakes adorned with chocolate cap toppers for a memorable celebration treat.

# What You Need:

→ Cupcakes

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 such as Ghirardelli
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

# Step-by-step guide:

01 - Preheat oven to 350 degrees Fahrenheit 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. Allow to 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 a swirl of buttercream frosting onto each cooled cupcake.
08 - Place a chocolate square flat-side up. Attach a mini peanut butter cup upside-down in the center using melted chocolate or frosting. Attach a piece of licorice as the tassel and a mini M&M or candy pearl as the button. Allow to set.
09 - Position each graduation cap topper on a frosted cupcake.

# Expert Advice:

01 -
  • The frosting is buttery and smooth without being overly sweet, so every bite tastes like celebration without the sugar crash.
  • Those little graduation cap toppers are easier to make than they look, and people genuinely think you spent hours in the kitchen.
  • You can customize them with school colors or dietary needs without changing the core recipe at all.
02 -
  • Don't rush the cooling step; frosting warm cupcakes will result in melted, sliding buttercream that looks sloppy instead of polished.
  • The graduation cap toppers need to be assembled at least an hour before serving so everything sets firmly, otherwise they'll shift when you transport them.
  • Room temperature ingredients cream together much faster and blend more evenly than cold ones, so take ten minutes to let everything sit out before you start.
03 -
  • Weigh your flour instead of measuring by cup for more consistent results every single time you make these.
  • The secret to fluffy buttercream is beating it for a full two to three minutes after adding all ingredients, which incorporates air and creates that cloud-like texture.
  • Chocolate or frosting sets faster as your glue than you'd expect, so work quickly when assembling caps but don't panic if things feel loose at first.
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