Simple Graduation Cupcakes Cap (Printable)

Festive, easy-to-make cupcakes adorned with charming edible caps, ideal for celebrating special achievements.

# What Goes In:

→ 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 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 until evenly distributed.
04 - Add half of the dry ingredients to the butter mixture and mix. Pour in milk and mix. Add remaining dry ingredients and mix until just combined, being careful not to overmix.
05 - Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely in the tin before removing.
06 - Beat softened butter until smooth and creamy. Gradually add sifted powdered sugar, then milk, vanilla extract, and salt. Continue beating until frosting is fluffy and spreadable.
07 - Using a piping bag or spoon, apply a generous swirl of buttercream frosting to the top of each cooled cupcake.
08 - Place each chocolate square candy flat-side up. Attach a mini peanut butter cup upside-down in the center using melted chocolate or frosting as adhesive. Secure a piece of licorice as the tassel and attach a mini M&M or pearl as the cap button. Allow to set completely before transferring to cupcakes.
09 - Place each assembled graduation cap topper gently on top of a frosted cupcake.

# Expert Tips:

01 -
  • The buttercream frosting is buttery enough to feel indulgent but light enough that you can actually eat more than one cupcake without feeling guilty.
  • Those graduation cap toppers look like you spent hours in the kitchen, but they're genuinely easier to assemble than you'd think, making you feel like a baking genius.
  • The base cake recipe is forgiving and reliable—it never sinks in the middle or come out dry, which means your focus can stay on the fun decoration part.
02 -
  • Room temperature ingredients—especially butter and eggs—mix together smoothly and create a better texture than cold ingredients pulled straight from the fridge.
  • Don't open the oven door while the cupcakes bake, because the sudden temperature change can make them fall or bake unevenly in the center.
  • The candy caps need just a tiny dab of adhesive or they'll slide around on the frosting—less is more here, or the chocolate or frosting will ooze out when you bite down.
03 -
  • If your frosting seems grainy or doesn't fluff up, it usually means your powdered sugar wasn't sifted—strain it through a fine mesh sieve and start over for silky results.
  • Room temperature milk mixes into the frosting more smoothly than cold milk, which can cause the frosting to seize or become lumpy.
  • Assemble the candy caps just before serving if possible, because licorice can soften and lose its shape if it sits in frosting for hours.
Go Back