# What You'll Need:
→ For the 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, at room temperature
05 - 1/2 cup whole milk, at room temperature
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 2 teaspoons pure vanilla extract
→ For the 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
→ For the Fondant Graduation Caps
14 - 4 ounces black fondant
15 - 2 ounces yellow fondant or yellow licorice strings
16 - 1 tablespoon water
# Cooking Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
02 - In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer on medium speed until pale and fluffy. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
04 - Add dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
05 - Distribute batter evenly among liners. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
06 - Beat unsalted butter until creamy and smooth. Gradually add powdered sugar, then milk, vanilla extract, and a pinch of salt. Mix until fluffy and smooth.
07 - Pipe or spread the buttercream atop each cooled cupcake using a piping bag or spatula.
08 - Roll black fondant to 1/8 inch thickness. Cut 12 small squares (about 1 inch wide) for cap tops. Shape and flatten a small ball for each cap base. Attach each square to a base with a dab of water.
09 - Roll yellow fondant into thin ropes or use yellow licorice strings for tassels. Trim to appropriate length and attach to the center of each cap with a touch of water.
10 - Place a fondant graduation cap gently on top of each buttercream-frosted cupcake before serving.
