# Ingredient List:
→ 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 in a medium bowl until evenly blended.
03 - Beat unsalted butter and granulated sugar in a large bowl with an electric mixer until light and fluffy. Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
04 - Alternate adding the dry mixture and whole milk to wet ingredients, starting and ending with the dry mix. Stir gently until combined, avoiding over-mixing.
05 - Portion batter evenly into the muffin tin. Bake for 18–20 minutes, or until a toothpick inserted in the center emerges clean. Allow cupcakes to cool fully on a wire rack.
06 - Beat unsalted butter in a mixing bowl until creamy. Gradually add powdered sugar, then milk, vanilla extract, and a pinch of salt. Whip until smooth and fluffy.
07 - Pipe or spread buttercream evenly atop cooled cupcakes using a piping bag or spatula.
08 - Roll out black fondant to 1/8 inch thickness. Cut 12 squares, approximately 1 inch each. Shape small balls from the remaining fondant for cap bases. Attach fondant squares to bases with a dab of water.
09 - Roll thin ropes of yellow fondant or use yellow licorice strings as tassels. Affix tassels to the center of each cap with a touch of water.
10 - Place fondant graduation caps gently atop each frosted cupcake.
