# What You Need:
→ Cupcake Batter
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 tsp baking powder
07 - 1/4 tsp salt
08 - 1 1/2 tsp pure vanilla extract
→ Buttercream Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tbsp whole milk
12 - 1 tsp 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
17 - 12 mini M&Ms or candy pearls
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 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 add remaining dry ingredients. Mix until just combined, avoiding overmixing.
05 - Divide batter evenly among cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted in 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 - Spread or pipe buttercream frosting onto cooled cupcakes with an even swirl on top.
08 - Place a chocolate square candy flat-side up. Attach a mini peanut butter cup upside-down in center using melted chocolate or frosting. Secure licorice piece as tassel and mini M&M or pearl as cap button. Allow to set completely.
09 - Place each assembled graduation cap topper on a frosted cupcake.
