# 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
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium mixing bowl, whisk together flour, baking powder, and salt until evenly blended.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until pale and fluffy. Incorporate eggs one at a time, mixing thoroughly. Stir in vanilla extract.
04 - Alternately add the dry mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
05 - Divide batter evenly among the muffin cups. Bake for 18-20 minutes or until a toothpick inserted in the center emerges clean. Transfer to a wire rack to cool completely.
06 - Beat softened butter until creamy. Gradually introduce powdered sugar, then add milk, vanilla extract, and a pinch of salt, beat until frosting is smooth and airy.
07 - Pipe or spread buttercream frosting generously atop cooled cupcakes.
08 - Roll out black fondant to 1/8 inch thickness. Cut 12 squares, each approximately 1 inch wide, for cap tops. Shape small balls for cap bases. Use a touch of water to attach each square to a base.
09 - Roll thin ropes of yellow fondant or use yellow licorice strings for tassels. Attach a tassel to the center of each cap using a dab of water.
10 - Carefully place a fondant graduation cap on each frosted cupcake for presentation.
