Simple Graduation Cupcakes Cap Toppers (Printable)

Enjoy festive cupcakes adorned with charming edible caps, perfect for celebrating milestones and gatherings.

# What you 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

# How to make it:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes. Beat in eggs one at a time, then stir in vanilla extract.
03 - In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
04 - Add half of the dry ingredient mixture to the butter mixture and mix until just combined. Add milk, then add the remaining dry ingredients, mixing until just combined to avoid overworking the batter.
05 - Divide batter evenly among the cupcake liners, filling each approximately two-thirds full. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
06 - Beat the softened butter until smooth. Gradually add the sifted powdered sugar, followed by milk, vanilla extract, and salt. Continue beating until the frosting is light, fluffy, and spreadable.
07 - Apply frosting to each cooled cupcake in a swirling motion using a piping bag or spoon.
08 - Place a chocolate square candy flat-side up as the cap base. Attach a mini peanut butter cup upside-down in the center using a small amount of melted chocolate or frosting as adhesive. Secure a piece of licorice as the tassel to one edge and attach a mini M&M or candy pearl as the cap button. Allow to set completely.
09 - Place each assembled graduation cap topper on top of a frosted cupcake.

# Expert Advice:

01 -
  • The cupcake base is buttery and tender enough that people won't expect such an easy recipe to taste this good.
  • Building the graduation caps feels like a craft project, which means you can involve kids, roommates, or anyone who wants to feel part of the celebration.
  • They photograph like you spent hours on them, but the whole thing takes less than an hour from start to finish.
02 -
  • Overmixing the batter after adding the dry ingredients is the number one reason these cupcakes come out dense instead of light—a few streaks of flour are perfectly fine.
  • The graduation cap toppers need assembly time and room temperature conditions to set properly, so don't wait until the last minute to make them.
03 -
  • If your frosting seems too soft, add a tablespoon more powdered sugar; if it's too stiff, add a teaspoon more milk—this balance makes all the difference between pretty swirls and a struggle.
  • Room temperature ingredients blend together more smoothly than cold ones, so pull your eggs, butter, and milk out of the fridge about an hour before you start baking.
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