# What You'll Need:
→ For the 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
→ For the 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
→ For the Fondant Graduation Caps
14 - 4 ounces black fondant
15 - 2 ounces yellow fondant or yellow licorice strings (for tassels)
16 - 1 tablespoon water (for sticking fondant pieces)
# How To Make It:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well blended.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract.
04 - Alternately add the dry ingredient mixture and milk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined, avoiding over-mixing.
05 - Divide batter evenly among the cupcake liners. Bake for 18 to 20 minutes or until a toothpick inserted in the center emerges clean. Transfer cupcakes to a wire rack and cool completely.
06 - In a mixing bowl, beat unsalted butter until creamy. Gradually add powdered sugar, then blend in milk, vanilla extract, and a pinch of salt. Continue to beat until frosting is smooth and fluffy.
07 - Pipe or spread the prepared buttercream frosting on each cooled cupcake using a piping bag or spatula.
08 - Roll black fondant to 1/8 inch thickness. Cut 12 small squares, each approximately 1 inch wide, for the cap tops. Shape and flatten small balls for cap bases. Attach squares to bases with a brush of water.
09 - Roll yellow fondant or use yellow licorice to make thin ropes for tassels. Affix tassels to the center of each cap using a touch of water.
10 - Place each fondant graduation cap gently onto the frosted cupcakes to finish.
