Simple Graduation Cupcakes Cap (Printable)

Festive cupcakes topped with adorable edible caps, ideal for celebrating memorable graduation moments.

# What You'll 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
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 Steps:

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.
04 - Add half the dry ingredients to the butter mixture and mix. Add milk, then add the remaining dry ingredients. Mix until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely.
06 - Beat softened butter until smooth. Gradually add powdered sugar, then milk, vanilla extract, and salt. Beat until fluffy and spreadable.
07 - Spread or pipe buttercream frosting onto each cooled cupcake in a decorative swirl.
08 - Place a chocolate square flat-side up. Attach a mini peanut butter cup upside-down in the center using melted chocolate or frosting. Attach licorice as the tassel and a mini M&M or pearl as the button. Allow to set.
09 - Place each assembled graduation cap topper on a frosted cupcake.

# Expert Tips:

01 -
  • The cupcakes are genuinely fluffy and tender, not the dense hockey pucks some homemade versions turn into.
  • Those graduation cap toppers are way easier to make than they look, and they turn a simple dessert into something that feels special and personalized.
  • You can make them a day ahead and refrigerate, which means less stress on the actual party day.
02 -
  • If your buttercream looks grainy or broken, it usually means the powdered sugar wasn't sifted or your butter temperature was off; start over with room temperature butter and sifted sugar.
  • The graduation cap toppers need a solid base to attach to, so don't skimp on the frosting or they'll wobble and potentially slide off.
  • Melted chocolate sets faster than frosting when assembling the caps, so if you're working quickly, that's your better option.
03 -
  • Use an ice cream scoop to portion batter evenly; it takes the guesswork out of filling and makes all your cupcakes bake at the same rate.
  • If you don't have a piping bag, a small spoon works perfectly fine for frosting, and honestly sometimes a rustic swirl looks more charming than a perfect spiral.
  • Room temperature ingredients mix together more smoothly, so pull your butter, eggs, and milk out of the fridge at least 30 minutes before you start baking.
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