Simple Graduation Cupcakes Cap Toppers (Printable)

Delightful cupcakes topped with rich buttercream and playful cap decorations, ideal for festive occasions.

# 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
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
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

# 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. Add milk, then fold in remaining dry ingredients until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Cool completely.
06 - Beat softened butter until smooth. Gradually add powdered sugar, then milk, vanilla extract, and salt. Beat until fluffy and spreadable.
07 - Apply a swirl of buttercream frosting to each cooled cupcake using a piping bag or spoon.
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. Secure a licorice piece as the tassel and attach a mini M&M or pearl as the button. Allow to set completely.
09 - Place each assembled graduation cap topper on a frosted cupcake.

# Expert Advice:

01 -
  • The cake part is genuinely forgiving—even if your frosting isn't picture-perfect, nobody's looking at that when there's a tiny chocolate graduation cap on top.
  • You can make these days ahead and actually have time to breathe before the party instead of stress-baking at midnight.
  • The cap toppers are pure conversation starters, and they're easier to make than they look, which feels like a small victory.
02 -
  • Room-temperature ingredients are everything; if your butter is hard or your eggs are cold, the batter won't emulsify properly and you'll end up with dense, grainy cupcakes.
  • The cap assembly is forgiving and fun, but let the chocolate set before moving the cupcakes around, or your caps will slide right off and you'll look at your plate confused.
03 -
  • Make a small test batch of caps a few days early to make sure your assembly technique works; it takes the pressure off on party day.
  • If your frosting is too soft, pop it in the fridge for ten minutes before frosting; cold frosting holds shape better and looks more polished.
Go Back