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Perfect Graduation Cap Cupcake Tower Easy DIY Celebration Dessert Idea

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A fun and easy cupcake tower recipe featuring fluffy vanilla cupcakes topped with rich chocolate frosting and adorable fondant graduation cap toppers, perfect for graduations and other celebrations.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) whole milk
  • ½ cup (113 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • ¾ cup (75 g) unsweetened cocoa powder
  • 3 tablespoons (45 ml) heavy cream
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • About 4 ounces (115 g) black fondant (for graduation cap toppers)
  • Edible gold dust or glitter (optional)
  • Edible glue or a small dab of water
  • Black licorice strings or thin black fondant strips (for tassels)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
  2. In a bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat 1 cup softened unsalted butter with 1 ¾ cups granulated sugar until fluffy and pale, about 3-5 minutes.
  4. Beat in 4 large eggs one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract.
  5. Add the flour mixture in three parts, alternating with 1 cup whole milk, beginning and ending with the flour. Mix gently after each addition just until combined.
  6. Spoon batter into liners about ⅔ full.
  7. Bake for 18-22 minutes until cupcakes spring back lightly when touched and a toothpick inserted comes out clean. Let cool in the tin for 5 minutes, then transfer to a rack to cool completely.
  8. Prepare the chocolate frosting: Beat ½ cup softened unsalted butter until creamy. Gradually add 3 cups powdered sugar and ¾ cup cocoa powder, then add 3 tablespoons heavy cream, 1 teaspoon vanilla, and a pinch of salt. Beat until fluffy and smooth, about 3-4 minutes.
  9. Frost the cooled cupcakes using a piping bag or knife.
  10. Roll out black fondant to about ⅛ inch (3 mm) thickness. Cut into 2-inch (5 cm) squares for the cap tops and small rectangles for the base. Use edible glue or water to attach the base to the top. Fashion tassels from thin licorice or fondant strips and attach with glue.
  11. Place the fondant caps gently on frosted cupcakes. Dust with edible gold glitter if desired.
  12. Assemble the cupcake tower by arranging cupcakes on tiered stands or stacking on cake plates, starting with a sturdy base layer. Use dowels or skewers between tiers for stability if needed.

Notes

Avoid over-mixing the batter to keep cupcakes light and fluffy. Cool cupcakes completely before frosting to prevent melting. Use dowels or skewers for a sturdier tower. Fondant caps can be reshaped if imperfect. Store cupcakes in an airtight container refrigerated for up to 3 days. Remove fondant caps before freezing cupcakes.

Nutrition

Keywords: graduation cupcakes, cupcake tower, celebration dessert, vanilla cupcakes, chocolate frosting, fondant toppers, easy cupcake recipe

Find it online: https://evabakery.com/perfect-graduation-cap-cupcake-tower-easy-diy-celebration-dessert-idea/