# What You’ll Need:
→ Cupcake Base
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 2 teaspoons pure vanilla extract
→ Buttercream Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons milk
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
→ Fondant Graduation Caps
14 - 4 ounces black fondant
15 - 2 ounces yellow fondant or yellow licorice strings
16 - 1 tablespoon water
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat unsalted butter and granulated sugar using an electric mixer until light and fluffy. Add eggs one at a time, beating well after each. Blend in vanilla extract.
04 - Alternately add the dry ingredient mixture and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just incorporated; avoid over-mixing.
05 - Divide batter evenly among prepared liners in muffin tin. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Remove and cool completely on a wire rack.
06 - Beat softened butter until creamy. Gradually add sifted powdered sugar, then mix in milk, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
07 - Pipe or spread buttercream evenly onto cooled cupcakes using a piping bag or spatula.
08 - Roll black fondant to 1/8 inch thickness. Cut twelve 1-inch squares for cap tops. Form small balls for cap bases and flatten slightly. Attach top to base with a dab of water.
09 - Roll thin ropes of yellow fondant or cut yellow licorice strings for tassels. Secure tassel to center of each cap using water.
10 - Place prepared fondant graduation caps gently atop each frosted cupcake.
