Graduation Cupcakes

Graduations are weirdly emotional, aren’t they? You spend all that time pushing through long nights, piles of work, maybe even a few meltdowns—and then suddenly it’s over.

You’re tossing a cap in the air, hugging people you may not see again, and wondering how it all flew by so fast.

That moment deserves something sweet. Something a little over-the-top. Something that says, “Hey, we really did it.”

That’s why I love making these graduation cupcakes. They’re playful and a little dramatic, just like every good graduation party should be.

Each one wears its own tiny cap, complete with a tassel, sitting proudly on a swirl of buttercream like it’s the star of the celebration.

And let’s be honest—food that makes people smile before they’ve even tasted it? That’s always worth the effort.

These cupcakes are rich, soft, and beautifully put together, with enough personality to match the graduate you’re celebrating.

They’re not thrown together in five minutes, and that’s exactly the point. This is a moment that took years to earn. The dessert should feel like it.

Graduation Cupcakes Recipe

Makes 12 Cupcakes

Ingredients

For The Cupcakes

1 ½ cups all-purpose flour (spooned and leveled)
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp fine salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tbsp vanilla extract
½ cup whole milk, room temperature
¼ cup sour cream, room temperature

For The Buttercream

1 cup unsalted butter, softened
3 ½ cups powdered sugar, sifted
2 tbsp milk or heavy cream
1 tbsp vanilla extract
Pinch of salt

For Decoration

12 mini chocolate peanut butter cups
12 flat square chocolate pieces
12 small yellow chocolate candies
Yellow candy melts or yellow icing for tassels
Blue, yellow, and white sprinkles
Gold cupcake liners

Instructions

Preheat oven to 350°F (175°C) and line a standard muffin tin with 12 gold foil liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat butter and sugar until light, creamy, and fluffy—about 2 to 3 minutes.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Blend in sour cream until fully incorporated.
Add the flour mixture in three parts, alternating with the milk, beginning and ending with flour. Mix until just combined—avoid overmixing.

Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make The Buttercream

In a large bowl, beat softened butter until smooth and pale (about 3 minutes).
Gradually add powdered sugar while mixing on low speed.
Add milk, vanilla extract, and a pinch of salt. Beat until frosting is smooth, fluffy, and holds shape. Adjust consistency if needed with a splash more milk or powdered sugar.
Transfer frosting to a piping bag fitted with a large round tip.

Assemble The Graduation Cupcakes

Pipe tall, neat swirls of buttercream onto each cupcake in two stacked layers to create height.
Immediately scatter blue, yellow, and white sprinkles over the frosting before it sets.
Place a mini peanut butter cup upside-down in the center of each swirl to serve as the base of the cap.

Gently press a square chocolate piece on top of each cup, aligning it flat to mimic a graduation cap.
Pipe a tassel using melted yellow candy melts or yellow icing, starting from the center of the cap and trailing to the side.
Add a small yellow candy at the start of the tassel to finish the look.

Allow the tassel detail to set completely at room temperature or chill for a few minutes until firm.

Tips For Making Graduation Cupcakes

Here are some helpful tips to make sure your graduation cupcakes look amazing and taste even better:

Use room temperature ingredients: Cold eggs, butter, or milk can affect how your batter mixes. Let everything sit out for a little while before starting.

Don’t overmix the batter: Once the flour goes in, mix only until you don’t see dry spots. Overmixing makes the cupcakes tough instead of soft and fluffy.
Use an ice cream scoop for even batter: It helps fill each liner with the same amount of batter so all the cupcakes bake evenly.
Chill your peanut butter cups before assembling: This keeps them from melting or getting soft when you add the warm frosting or chocolate square on top.

Let cupcakes cool completely before frosting: If the cake is even a little warm, the buttercream will melt and slide off.
Pipe the frosting high and steady: A large round tip works best to build a tall, smooth swirl that can hold the graduation cap in place.
Decorate right after frosting: Add sprinkles and chocolate caps before the frosting begins to set so everything sticks properly.

Use a small piping bag or toothpick for tassels: This gives you control and keeps the tassel lines neat and clean.

How To Store Graduation Cupcakes The Right Way?

Storing your cupcakes the right way helps keep them fresh, firm, and party-ready, even if you make them ahead of time.

Keep unfrosted cupcakes in an airtight container: If you’re baking in advance, store plain cupcakes at room temperature for up to 2 days.

Store frosted cupcakes in the fridge: Once decorated, place them in a container with a lid and refrigerate for up to 3 days. Take them out 30 minutes before serving so the frosting softens.
Avoid stacking them: Stacking can mess up the frosting and decorations. Keep cupcakes in a single layer with some space between each one.
Use a cupcake carrier if transporting: This protects the frosting and decorations while moving them to the party spot.

Don’t freeze fully decorated cupcakes: The decorations can crack or get soggy when thawed. Freeze only the baked cupcakes (without frosting or toppings) for up to 2 months.
If freezing unfrosted cupcakes: Wrap each one in plastic wrap, then place them in a zip-top freezer bag or airtight container. Let them thaw at room temperature before frosting.
Add chocolate caps and tassels on the day of serving: This keeps them looking neat and avoids any smudging or melting from storage.

How Far In Advance Can I Make Graduation Cupcakes?

Planning ahead saves a lot of stress, especially for events like graduations. Here’s how early you can make each part:

Bake the cupcakes up to 2 days early: Store them in an airtight container at room temperature.
Make the frosting 3 to 4 days ahead: Keep it in the fridge. Let it sit out and beat it again to soften before piping.

Assemble and decorate 1 day before the event: This keeps everything fresh and stable without last-minute pressure.
Avoid decorating too early: Chocolate caps and tassels can melt or shift if left too long, especially in warm conditions.

How To Transport Graduation Cupcakes Safely?

These cupcakes look fancy, but they’re delicate. Here’s how to move them without damage:

Use a cupcake carrier with deep wells: this stops the cupcakes from tipping or sliding around during transport.
Chill cupcakes before the trip: cold frosting holds its shape better, and the decorations stay firm.
Place each cupcake in a liner holder: a diy option is to use a shallow box with holes cut out to fit each cupcake.

Drive slow and avoid stacking: keep the box flat and don’t place anything on top, even for a short trip.
Bring extra decorations in a bag: if something falls off during transport, you can easily fix it before serving.

Can I Customize These For School Colors?

Yes, and it’s one of the easiest ways to make them more personal and fun.

Use sprinkles in school colors: Swap the yellow and blue for whatever colors match your graduate’s school.
Change the tassel color with gel food coloring: Mix the right color into melted candy or colored frosting.
Add edible logos or initials: You can find edible printing services that create school emblems or grad names.

Use colored cupcake liners: Gold, silver, red, navy—pick any color to match the theme or invitation.

Can I Make These Without Peanut Butter Cups?

If someone has allergies or doesn’t like peanut butter, don’t worry—there are other options.

Use mini chocolate truffles: They’re round and firm, perfect for holding the “cap” on top.

Try upside-down mini cupcakes: Bake a second batch in a mini pan, flip them, and top with chocolate squares.
Use a round chocolate candy: Anything with a flat bottom and dome shape works as a substitute.
Make a homemade version with cookie dough: Roll chilled cookie dough into balls, bake them slightly, and use once firm.

What’s The Best Frosting For These Cupcakes?

You want a frosting that’s firm enough to hold the chocolate caps but still soft and tasty.

Use American buttercream: It’s sturdy, holds shape well, and tastes sweet—ideal for piping high swirls.
Avoid whipped cream frosting: It’s too light and melts fast, especially under chocolate decorations.

Chill the frosting slightly before piping: Cooler buttercream keeps its structure better while decorating.
Flavor with vanilla or almond: These keep the color light and the taste crowd-pleasing without overpowering the toppings.

Why Did My Cupcakes Sink In The Middle?

Sinking cupcakes can be frustrating, especially when you did everything “right.” Here’s what might be causing it and how to fix it next time:

Opened the oven door too early: Wait until at least two-thirds of the bake time has passed before checking. Opening too soon lets heat out and stops the cupcakes from setting properly.
Overmixed the batter: Too much mixing adds extra air, which causes cupcakes to puff up and then collapse.
Too much baking powder or baking soda: Using too much rising agent makes the cupcakes rise fast and then fall. Measure carefully with proper spoons.

Oven temperature is too high or low: Use an oven thermometer to check if your oven runs hot or cool. Wrong temperatures cause uneven baking.
Underbaked centers: If the middle isn’t fully cooked, it can collapse while cooling. Always test with a toothpick—it should come out clean or with just a few crumbs.

Why Is My Frosting Melting Or Sliding Off?

When frosting won’t stay put, it’s usually a temperature or texture issue. Here’s how to fix it:

Cupcakes weren’t fully cooled: Always let cupcakes cool completely before frosting. Even a little warmth can melt buttercream.
Frosting is too soft: If it looks runny or won’t hold its shape, pop the bowl into the fridge for 10 to 15 minutes and whip again before using.
Room is too warm: Hot kitchens or outdoor parties can cause frosting to melt. Store decorated cupcakes in the fridge until ready to serve.

Used whipped cream or light frosting: These don’t hold up well under decorations. Stick with a firm butter-based frosting for structure.
Too much liquid in frosting: A little milk or cream goes a long way. If it’s too soft, add a bit more powdered sugar to thicken it.