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Perfect Mini Graduation Cupcakes with Fondant Caps Easy School Colors Tutorial

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These mini graduation cupcakes feature moist vanilla cake, smooth buttercream frosting, and playful fondant caps in school colors, perfect for last-minute celebrations and crowd-pleasing dessert tables.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120 ml) whole milk, room temperature
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 3–4 cups (360–480 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons (30–45 ml) heavy cream or whole milk (for frosting)
  • Pinch of salt (for frosting)
  • 8 oz (227 g) white fondant, store-bought
  • Gel food coloring in school colors
  • Edible glue or water (for sticking fondant pieces)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your mini muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar until light and fluffy, about 3-4 minutes on medium speed.
  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix each addition just until combined.
  6. Spoon the batter evenly into the mini liners, filling each about two-thirds full.
  7. Bake for 12-15 minutes or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cupcakes cool, prepare the buttercream frosting by beating softened butter until creamy, then gradually adding powdered sugar, alternating with heavy cream, until spreadable. Add vanilla and salt, mixing well.
  9. Color your fondant with gel food coloring by kneading in small amounts until evenly tinted. Roll out the fondant on a cornstarch-dusted surface to about 1/8 inch (3 mm) thickness.
  10. Use a round cutter to cut fondant circles for the caps. Roll tiny fondant ropes for tassels and attach with edible glue or water.
  11. Pipe a small swirl of buttercream on each cooled cupcake. Gently press the fondant cap on top, then attach the tassel at an angle to mimic a graduation cap.

Notes

If fondant gets sticky, chill for 10 minutes before rolling. Dust rolling surface lightly with cornstarch or powdered sugar to prevent sticking. Use room temperature ingredients for best cupcake texture. Do not overmix batter to avoid tough cupcakes. Cupcakes can be baked a day ahead and stored airtight at room temperature; frost and decorate on serving day. Fondant caps can be made 1-2 days ahead and stored wrapped tightly.

Nutrition

Keywords: mini cupcakes, graduation cupcakes, fondant caps, school colors, buttercream frosting, party dessert, easy cupcakes, vanilla cupcakes

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