# 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
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk flour, baking powder, and salt together in a medium bowl.
03 - In a large mixing bowl, beat unsalted butter and granulated sugar until light and airy. Add eggs one at a time, mixing thoroughly after each. Blend in vanilla extract.
04 - Alternately add dry mixture and milk to the creamed mixture, starting and finishing with dry ingredients. Mix until batter is just combined, avoiding overmixing.
05 - Evenly distribute batter among cupcake liners. Bake for 18–20 minutes or until a toothpick inserted in the center withdraws clean. Transfer to a wire rack and cool completely.
06 - Beat softened butter until creamy. Gradually add powdered sugar, followed by milk, vanilla extract, and salt. Continue beating until frosting is smooth and fluffy.
07 - Using a piping bag or spatula, apply buttercream evenly over each cooled cupcake.
08 - Roll out black fondant to 1/8-inch thickness. Cut 12 squares, each approximately 1 inch wide, for cap tops. Form small balls for bases and flatten. Attach tops to bases with a touch of water.
09 - Roll yellow fondant or fashion yellow licorice strings into thin ropes. Fix as tassels to the center of each cap using water.
10 - Gently place a fondant graduation cap atop each buttercream-frosted cupcake.
