# 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
16 - 1 tablespoon water
# Cooking Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt.
03 - In a large mixing bowl, beat unsalted butter and granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
04 - Alternately add the flour mixture and milk to the butter mixture, starting and ending with dry ingredients. Stir gently until just combined.
05 - Divide batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack.
06 - Beat unsalted butter in a mixing bowl until creamy. Gradually add powdered sugar, then milk, vanilla extract, and salt. Beat until smooth and fluffy.
07 - Pipe or spread buttercream frosting onto cooled cupcakes.
08 - Roll out black fondant to 1/8-inch thickness. Cut 12 squares approximately 1 inch wide for cap tops. Shape small balls for cap bases and flatten. Attach squares to bases using a small amount of water.
09 - Roll yellow fondant or licorice strings into thin ropes. Secure tassels to the center of each cap with a dab of water.
10 - Place fondant graduation caps gently atop each frosted cupcake.
