# What You'll 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, 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, for tassels
16 - 1 tablespoon water, for sticking fondant pieces
# How to Make It:
01 - Preheat the oven to 350°F. Line a standard muffin tin with cupcake liners.
02 - Whisk together the all-purpose flour, baking powder, and salt in a medium mixing bowl.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy using an electric mixer.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla extract.
05 - Alternately add the dry mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
06 - Divide batter evenly among the prepared liners. Bake for 18–20 minutes or until a toothpick inserted in the center emerges clean. Cool cupcakes completely on a wire rack.
07 - Beat softened butter until creamy. Gradually incorporate sifted powdered sugar, followed by milk, vanilla extract, and a pinch of salt. Whip until smooth and fluffy.
08 - Pipe or spread buttercream onto cooled cupcakes using a piping bag or spatula.
09 - Roll black fondant to 1/8 inch thickness and cut 12 small squares, approximately 1 inch wide. Shape and flatten small balls for the cap bases. Attach each square to a ball with a dab of water.
10 - Form thin ropes from yellow fondant or use licorice strings. Attach tassels to the center of each cap with a touch of water.
11 - Gently place a fondant graduation cap atop each frosted cupcake.
