Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup whole milk
Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream
- Pinch of salt
Decoration:
- Black fondant (for graduation caps)
- White fondant (for diploma scrolls)
- Black edible string or icing for ties
Step-by-Step Instructions
When I start making Graduation Cupcakes, I always preheat my oven to 350°F and line my muffin tin with cupcake liners. I’ve tried skipping liners before, and removing cupcakes cleanly becomes a hassle. I cream the butter and sugar together until light and fluffy — this step creates that soft texture that makes people ask for seconds. (See the next page below to continue steps…)
