# Components:
→ 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
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
→ For the 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
→ For the 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
# Method:
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 of the dry ingredient mixture to the butter mixture and mix. Add milk, then fold in the remaining dry ingredients 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 extract, and salt. Beat until fluffy and spreadable.
07 - Frost the cooled cupcakes with a swirl of buttercream frosting 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. 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.
