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Perfect Graduation Cupcakes with Easy Elegant Mortar Board Fondant Toppers

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Moist and tender vanilla cupcakes topped with smooth buttercream frosting and elegant handmade mortar board fondant toppers, perfect for graduation celebrations.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) milk, whole or 2%
  • 1 cup (230 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream or whole milk (for frosting)
  • Pinch of salt (for frosting)
  • About 8 oz (225 g) white fondant
  • Black food coloring gel
  • Edible gold or silver dust (optional)
  • Thin black licorice strings or fondant ropes
  • Edible glue or water

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Sift together flour, baking powder, and salt in a medium bowl.
  3. Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. With mixer on low, alternately add dry ingredients and milk in three parts, beginning and ending with dry ingredients. Mix just until combined.
  6. Fill cupcake liners about two-thirds full with batter.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For frosting, beat softened butter until creamy. Gradually add powdered sugar, one cup at a time, blending well.
  10. Add vanilla extract, heavy cream, and salt. Beat on high for 3-4 minutes until fluffy and smooth. Adjust cream for pipeable consistency.
  11. Knead black food coloring gel into white fondant until evenly colored. Optionally brush with edible gold or silver dust.
  12. Roll fondant to 1/8 inch (3 mm) thickness on a surface dusted with cornstarch or powdered sugar.
  13. Cut fondant into 1.5-inch (4 cm) squares using a sharp knife or pizza cutter.
  14. Create tassels using thin black licorice strings or fondant ropes. Attach tassel to center of square with edible glue or water. Let dry 10-15 minutes.
  15. Pipe buttercream frosting onto cooled cupcakes using a medium round tip.
  16. Gently press fondant mortar board toppers onto frosting peak, securing with a small dab of buttercream if needed.

Notes

If fondant feels sticky, chill wrapped in plastic wrap for 10 minutes before rolling. Store cupcakes in airtight container; refrigerate up to 4 days and bring to room temperature before serving. Fondant toppers are best made fresh but can be stored at room temperature for 2 days. For gluten-free, substitute flour with 1:1 gluten-free baking flour. Dairy-free options include almond or oat milk and coconut-based buttercream.

Nutrition

Keywords: graduation cupcakes, mortar board fondant toppers, vanilla cupcakes, buttercream frosting, celebration dessert, easy cupcakes, party treats

Find it online: https://fizzlefork.com/perfect-graduation-cupcakes-with-easy-elegant-mortar-board-fondant-toppers-tutorial/