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Easy Festive Graduation Cap Cupcakes Recipe for Perfect Celebration Treats

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These easy and festive graduation cap cupcakes combine a moist vanilla base with creamy frosting and a fun chocolate cap decoration, perfect for celebrations and parties.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ¾ cup (180ml) whole milk, room temperature (or almond/oat milk for dairy-free)
  • 2 teaspoons pure vanilla extract
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2–3 tablespoons (30-45ml) whole milk or cream (for frosting)
  • Black gel food coloring (optional, for tassels)
  • 1 package chocolate wafer squares or chocolate bark (about 24 pieces)
  • Licorice strings or thin piped frosting (for tassels)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Using an electric mixer, beat ½ cup softened butter on medium speed until creamy, about 2-3 minutes. Add eggs one at a time, beating well after each addition.
  4. Mix in milk and 2 teaspoons vanilla extract until combined, do not overmix.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
  6. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  7. Bake for 18-22 minutes or until a toothpick inserted comes out clean and tops spring back lightly.
  8. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
  9. For frosting, beat 1 cup softened butter until creamy. Gradually add powdered sugar, mixing on low. Add vanilla extract and milk or cream, beat on high until fluffy and smooth. Adjust milk for spreading consistency.
  10. Frost cupcakes using an offset spatula or piping bag.
  11. Place a chocolate wafer square on top of each frosted cupcake. Attach a licorice string or pipe a small tassel with black gel food coloring tinted frosting on one corner of the wafer.
  12. Gently press the caps to secure without squishing the frosting. Let cupcakes rest at room temperature for 15 minutes before serving.

Notes

Use room temperature butter and eggs for best batter consistency. Sift powdered sugar for smooth frosting. Handle chocolate caps gently to avoid breakage. Cupcakes can be baked a day ahead and frosted the day of the event. For dairy-free, substitute butter with coconut oil and milk with plant-based milk. For gluten-free, use gluten-free flour blend.

Nutrition

Keywords: graduation cupcakes, festive cupcakes, easy cupcakes, vanilla cupcakes, party treats, chocolate caps, celebration desserts

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