# What You'll Need:
→ Cupcake Base
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, for attaching fondant
# Cooking Steps:
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 until well combined.
03 - In a large bowl, beat butter and sugar until the mixture becomes light and fluffy. Add eggs one at a time, blending well after each. Incorporate vanilla extract.
04 - Alternately add dry ingredients and milk to the creamed mixture, beginning and ending with the dry. Mix gently just until batter is smooth.
05 - Evenly distribute batter into cupcake liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool fully on a wire rack.
06 - Beat the butter until creamy. Gradually add powdered sugar, then milk, vanilla, and salt. Beat mixture 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. Roll and flatten small balls for cap bases. Assemble squares onto bases using a dab of water.
09 - Form thin ropes from yellow fondant or licorice. Attach tassels to the center of each graduation cap with a small amount of water.
10 - Place fondant graduation caps gently atop each frosted cupcake.
