Simple Graduation Cupcakes Cap Toppers (Printable Version)

Festive cupcakes topped with edible caps, ideal for celebrating graduation and special occasions.

# Ingredient List:

→ Cupcake Batter

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 1/2 teaspoons pure vanilla extract

→ Buttercream Frosting

09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt

→ Graduation Cap Toppers

14 - 12 mini peanut butter cups or chocolate squares for nut-free option
15 - 12 chocolate square candies such as Ghirardelli
16 - 12 pieces of string licorice or sour candy strips for tassels
17 - 12 mini M&Ms or candy pearls for cap buttons
18 - Melted chocolate or frosting for assembly

# How-To Steps:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
03 - In a separate bowl, whisk together flour, baking powder, and salt.
04 - Add half the dry ingredients to the butter mixture and mix, then add milk, and finally the remaining dry ingredients. Mix until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
06 - Beat softened butter until smooth. Gradually add powdered sugar, then milk, vanilla, and salt. Beat until fluffy and spreadable.
07 - Frost cooled cupcakes with a swirl of buttercream frosting.
08 - Place a chocolate square candy flat-side up. Attach a mini peanut butter cup upside-down in the center using melted chocolate or frosting. Attach a piece of licorice as the tassel and a mini M&M or pearl as the button. Allow to set.
09 - Place each graduation cap topper on a frosted cupcake.

# Expert Tips:

01 -
  • The caps are honestly easier to make than you'd think, using candy you probably already have on hand.
  • They taste like genuine cupcakes, not some Pinterest disaster that looks great but tastes like nothing.
  • You can customize the frosting color to match school colors, turning them into something truly personal.
  • Baking these feels like you're in on the celebration rather than just showing up with store-bought.
02 -
  • Room temperature ingredients are not a suggestion—cold butter and eggs won't cream properly, no matter how long you beat them.
  • Overmixing your batter after adding flour is the quickest way to end up with tough, dense cupcakes that taste more like biscuits than cake.
  • Let your cooled cupcakes sit in an airtight container for a day before frosting if you can—they somehow taste better and stay moister that way.
  • The chocolate in your candy toppers can be temperamental if your kitchen is warm, so assemble caps in a cool room and keep them away from direct sunlight.
03 -
  • Invest in an offset spatula for frosting—it changes everything about how smoothly you can swirl frosting on cupcakes.
  • If your frosting seems too soft to hold a piped swirl, pop it in the fridge for 10 minutes and it'll firm right up.
  • Make a test cap before assembling all 12 so you know exactly how much adhesive you need and how long it takes to set.
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