# 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 salt
→ Fondant Graduation Caps
14 - 4 ounces black fondant
15 - 2 ounces yellow fondant or yellow licorice strings
16 - 1 tablespoon water
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together all-purpose flour, baking powder, and salt in a medium mixing bowl.
03 - Beat softened butter and granulated sugar in a large bowl with an electric mixer until the mixture is light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Stir in pure vanilla extract.
05 - Alternately mix dry ingredients and whole milk into the butter mixture, starting and ending with dry. Do not overmix.
06 - Distribute batter evenly among the prepared cupcake liners.
07 - Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar, then milk, vanilla, and pinch of salt, continuing to beat until smooth and fluffy.
09 - Pipe or spread buttercream frosting over each cooled cupcake.
10 - Roll out black fondant to 1/8 inch thick. Cut into 12 small squares about 1 inch wide for the top of each cap. Roll small balls as bases. Attach squares to bases using a dab of water.
11 - Roll thin ropes from yellow fondant or use yellow licorice strings. Attach a tassel to the center of each cap with water.
12 - Place a fondant graduation cap gently atop each frosted cupcake.
