# Components:
→ 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
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy. Add eggs individually, mixing well after each. Incorporate vanilla extract.
04 - Alternately add dry ingredients and milk to the butter mixture, beginning and ending with flour mixture. Mix gently until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center removes cleanly. Let cool completely on a wire rack.
06 - Beat softened butter until creamy. Gradually incorporate powdered sugar, followed by milk, vanilla extract, and salt. Whip until smooth and fluffy.
07 - Pipe or spread buttercream onto cooled cupcakes.
08 - Roll out black fondant to 1/8 inch thickness. Cut 12 squares, each about 1 inch wide, for cap tops. Shape small balls for cap bases. Adhere squares to bases using a dab of water.
09 - Roll thin ropes from yellow fondant or use licorice strings for tassels. Secure tassels to center of each cap with a touch of water.
10 - Place fondant graduation caps gently atop each frosted cupcake.
