Simple Graduation Cupcakes Cap Toppers (Printable Version)

Easy, festive cupcakes topped with edible caps, ideal for celebrating graduations and special occasions.

# List of Ingredients:

→ 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
15 - 12 chocolate square candies
16 - 12 pieces 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 Make It:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a large bowl, cream together 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 until evenly combined.
04 - Add half the dry ingredients to the butter mixture and mix. Pour in milk, then add remaining dry ingredients. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and cool completely on wire rack.
06 - Beat softened butter until smooth. Gradually add powdered sugar while mixing. Pour in milk, vanilla extract, and salt. Continue beating until frosting is fluffy and spreadable.
07 - Pipe or spread a generous swirl of buttercream frosting onto each cooled cupcake.
08 - Place a chocolate square candy flat-side up. Attach a mini peanut butter cup upside-down to the center using a dab of melted chocolate or frosting. Secure a licorice piece as the tassel and a mini M&M or pearl as the button. Allow to set completely.
09 - Place each finished graduation cap topper on a frosted cupcake just before serving.

# Expert Advice:

01 -
  • The frosting is silky enough to swirl beautifully but sturdy enough to hold those adorable candy cap toppers without sliding.
  • Kids and adults become equally obsessed with assembling the caps—it becomes a craft activity disguised as decoration.
  • You can make these days ahead and just add the toppers an hour before serving, which actually saves stress on the big day.
02 -
  • Room temperature ingredients are absolutely essential—I once ignored this and ended up with a curdled, broken batter that I had to start over.
  • Don't let batter sit around after you mix it; the baking powder starts working immediately and your cupcakes will rise in the bowl instead of in the oven.
  • The graduation cap toppers can be made up to a day ahead and stored in a cool place, which transforms this from an all-day project into something manageable.
03 -
  • Use a small offset spatula or butter knife to frost cupcakes—it gives you control and lets you make pretty swirls that actually look intentional.
  • If your peanut butter cups are too thick, you can carefully slice them in half to make the cap proportions look more realistic and balanced.
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