Simple Graduation Cupcakes Cap (Printable)

Delightful cupcakes featuring buttery frosting and festive edible caps ideal for celebrations.

# What you need:

→ Cupcakes

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 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 combined.
04 - Add half the dry mixture to the butter mixture and blend. Pour in milk and mix well. Add remaining dry ingredients and stir until just combined, avoiding overmixing.
05 - Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
06 - Beat softened butter until smooth and creamy. Gradually add sifted powdered sugar while mixing. Pour in milk, vanilla extract, and salt. Continue beating until frosting is fluffy and spreadable.
07 - Apply buttercream frosting to each cooled cupcake using a piping bag or spatula, creating decorative swirls on top.
08 - Place a chocolate square candy flat-side up as the mortarboard. Attach a mini peanut butter cup upside-down in the center using melted chocolate or frosting as adhesive. Secure a licorice piece as the tassel and a mini M&M as the cap button. Allow to set completely.
09 - Position each completed graduation cap topper on a frosted cupcake immediately before serving.

# Helpful Hints:

01 -
  • The cupcakes themselves are buttery and tender, nothing like those dry, rubbery store-bought versions that disappoint.
  • Those little graduation cap toppers are the real magic—they turn something ordinary into a conversation starter that actually tastes good.
  • You can make them the day before and still have impressive-looking treats without last-minute stress.
02 -
  • Don't overmix once you've added the flour—overmixed batter creates tough cupcakes that feel more like sponge, and that's not what you want here.
  • Make sure your chocolate or frosting for assembly is just slightly warm and sticky, not hot, or it'll melt your candy toppers right off.
03 -
  • If your cupcakes peak too much in the middle, trim the tops flat with a serrated knife before frosting so your caps sit level instead of sliding around like tiny graduation hats in an earthquake.
  • Make the cap toppers a few hours before you need them so they have time to set firmly—rushing this step means they'll slide right off the cupcakes.
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