# What You 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, for assembling
# Directions:
01 - Preheat oven to 350°F. Line muffin pan with 12 cupcake liners and set aside.
02 - In a medium mixing bowl, whisk together the flour, baking powder, and salt until well incorporated.
03 - Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs individually, beating after each addition. Mix in vanilla extract.
04 - Alternately add dry mixture and milk to the butter mixture, beginning and ending with dry mixture. Mix until just combined; avoid overmixing.
05 - Distribute batter evenly into prepared liners. Bake for 18–20 minutes, or until a toothpick inserted in the center emerges clean. Cool fully on a wire rack.
06 - Beat softened butter until creamy. Gradually add powdered sugar, then milk, vanilla extract, and salt. Continue beating until the frosting is smooth and fluffy.
07 - Pipe or spread the buttercream 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. Shape small balls for bases. Attach squares to balls using a dab of water.
09 - Roll yellow fondant or use licorice to fashion thin tassels. Affix each tassel to the center of the cap with a touch of water.
10 - Place a fondant graduation cap gently atop each frosted cupcake before serving.
