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Perfect Funfetti Graduation Cap Cupcakes Easy DIY Diploma Toppers Tutorial

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Moist, colorful funfetti cupcakes topped with creamy frosting and adorable handmade graduation cap and diploma toppers, perfect for any graduation celebration.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • ¾ cup (180 ml) whole milk, room temperature
  • ½ cup rainbow sprinkles (jimmies recommended)
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 3 to 4 cups (360–480 g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • 2 to 3 tablespoons whole milk or cream (for frosting)
  • Pinch of salt (for frosting)
  • About 1 cup white fondant or gum paste (for diploma toppers)
  • Small amount black fondant or modeling chocolate (for graduation caps)
  • Edible gold or black food marker (optional)
  • Toothpicks or thin wooden skewers, cut into 2-inch pieces

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment cupcake liners.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Using a mixer, beat ½ cup softened unsalted butter with 1 ¾ cups granulated sugar on medium speed for about 3 minutes until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. With mixer on low, add dry ingredients in three parts, alternating with ¾ cup whole milk, starting and ending with flour. Mix just until combined.
  6. Gently fold in ½ cup rainbow sprinkles using a rubber spatula.
  7. Spoon batter evenly into cupcake liners, filling about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat 1 cup softened butter on medium speed until creamy. Gradually add 3 to 4 cups powdered sugar, beating on low until incorporated.
  11. Add vanilla extract, pinch of salt, and 2-3 tablespoons milk or cream, adjusting for desired consistency. Beat on high for 3 minutes until light and fluffy.
  12. Roll out white fondant thinly and cut into small rectangles (about 1 inch by ½ inch). Roll each into a tiny scroll shape.
  13. Shape black fondant into flat squares and small circles for graduation caps and assemble gently. Attach each topper to toothpick pieces.
  14. Pipe or spread frosting onto cooled cupcakes. Place a fondant graduation cap or diploma topper on each cupcake. Use edible markers for details if desired.

Notes

Use jimmies or nonpareil sprinkles to prevent color bleeding. Cream butter and sugar thoroughly for light cupcakes. Keep sprinkles cold before folding in. Chill butter if kitchen is warm to prevent runny frosting. For fondant, use a bit of water to glue pieces and let dry before placing on cupcakes. Avoid opening oven door early to prevent sinking.

Nutrition

Keywords: funfetti cupcakes, graduation cupcakes, DIY cupcake toppers, funfetti recipe, graduation party dessert, colorful cupcakes, homemade frosting

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