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Perfect Graduation Cap Cupcakes Easy School Colors Recipe for Party Fun

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Celebrate graduation with these vibrant, playful cupcakes shaped like graduation caps in school colors. Easy to make and perfect for parties, they combine moist vanilla cake with rich buttercream frosting.

Ingredients

  • All-purpose flour – 1 ¾ cups (220g)
  • Baking powder – 1 ½ teaspoons
  • Salt – ¼ teaspoon
  • Unsalted butter – ½ cup (113g), softened
  • Granulated sugar – 1 cup (200g)
  • Large eggs – 2, room temperature
  • Pure vanilla extract – 2 teaspoons
  • Whole milk – ¾ cup (180ml), room temperature
  • Unsalted butter – 1 cup (227g), softened (for frosting)
  • Powdered sugar – 4 cups (480g), sifted
  • Vanilla extract – 1 ½ teaspoons (for frosting)
  • Whole milk – 2-3 tablespoons (30-45ml) (for frosting)
  • Gel food coloring – crimson red and bright gold
  • Black fondant – about 8 ounces (225g), for the graduation caps
  • Edible gold dust or shimmer powder (optional)
  • Toothpicks or small edible pearls for the tassel center

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat ½ cup softened butter with 1 cup sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in 2 large eggs, one at a time, then add 2 teaspoons vanilla extract, ensuring each egg is fully incorporated.
  5. With mixer on low, add dry ingredients in three parts, alternating with ¾ cup whole milk, starting and ending with dry ingredients. Mix just until combined.
  6. Fill cupcake liners about ⅔ full with batter.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack (about 30 minutes).
  8. Prepare buttercream frosting by beating 1 cup softened butter until creamy (about 2 minutes). Gradually add 4 cups powdered sugar on low speed.
  9. Add 1 ½ teaspoons vanilla extract and 2-3 tablespoons milk to reach spreadable consistency.
  10. Divide frosting into two bowls and tint one crimson red and the other bright gold using gel food coloring.
  11. Pipe swirls of crimson and gold buttercream on cooled cupcakes using separate piping bags.
  12. Roll out black fondant to about ⅛-inch thickness. Cut 2-inch squares for the caps.
  13. Place each fondant square on top of a frosted cupcake. Pinch or roll a small fondant ball for the center knot and attach with a dab of water.
  14. Cut thin fondant strips for tassels and secure with a toothpick or edible pearl.
  15. Optionally, brush edible gold dust on tassels for a festive finish.

Notes

Do not overmix batter to avoid tough cupcakes. Use softened butter at room temperature for smooth frosting. Gel food coloring provides vibrant colors without thinning frosting. Keep fondant cool and dry; dust surface with cornstarch if sticky. Refrigerate cupcakes if made ahead but bring to room temperature before serving. Consume frosted cupcakes within 2 days for best taste.

Nutrition

Keywords: graduation cupcakes, school colors cupcakes, buttercream frosting, fondant decoration, party cupcakes, vanilla cupcakes, easy cupcakes

Find it online: https://grubella.com/perfect-graduation-cap-cupcakes-easy-school-colors-recipe-for-party-fun/