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Perfect Jumbo Graduation Cupcakes with 5 Easy Elegant Gold Fondant Caps

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These jumbo-sized cupcakes are moist, fluffy, and topped with elegant edible gold fondant caps that mimic graduation hats, perfect for milestone celebrations.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour, sifted
  • 1 tbsp (15g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 cup (240ml) whole milk, warmed slightly
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tbsp (30-45ml) heavy cream
  • 1 ½ tsp (7.5ml) pure vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • 8 oz (225g) white fondant
  • 1 tsp edible gold luster dust
  • Edible glue or water
  • Black edible gel or food coloring (optional, for tassel detail)

Instructions

  1. Preheat oven to 350°F (175°C). Grease jumbo muffin tin or line with jumbo cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract. If batter looks like it might split, add a spoonful of flour from dry mix.
  5. With mixer on low, add dry ingredients in three parts, alternating with warmed milk, starting and ending with flour. Mix gently until just combined; do not overmix.
  6. Fill jumbo cupcake liners about two-thirds full with batter using an ice cream scoop for even portions.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Rotate pan halfway through baking for even rise and color.
  8. Cool cupcakes in the tin for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  9. Prepare buttercream by beating softened butter until creamy. Gradually add powdered sugar on low speed. Add heavy cream, vanilla, and salt. Whip on high for 3 minutes until fluffy and spreadable.
  10. Frost cupcakes generously with buttercream using a spatula or piping bag.
  11. Roll out white fondant to about ⅛ inch (3mm) thick. Cut circles about 3 inches (7.5 cm) wide for the cap tops and small squares or diamonds for mortarboard bases. Attach pieces with edible glue or water.
  12. Brush fondant caps with edible gold luster dust. Create tassels from thin strips of fondant colored with black edible gel and attach with glue. Let caps dry 10-15 minutes.
  13. Gently press fondant caps onto frosted cupcakes. Store in a cool, dry place until serving.

Notes

Do not overfill cupcake liners to prevent overflow. Use room temperature ingredients for best texture. Rotate pan halfway through baking for even rise. Dust fondant tools with cornstarch or powdered sugar to prevent sticking. Chill buttercream if too soft before frosting. Fondant caps are best made day of or day before to keep firm. If fondant is sticky, dust surface lightly with cornstarch. If a fondant cap tears, smooth with a damp fingertip.

Nutrition

Keywords: jumbo cupcakes, graduation cupcakes, gold fondant caps, buttercream frosting, celebration dessert, party cupcakes

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