Print

Perfect Confetti Graduation Cupcakes with Gold Fondant Caps

confetti graduation cupcakes - featured image
Print Recipe

Moist vanilla confetti cupcakes topped with elegant gold fondant caps shaped like graduation mortarboards, perfect for graduation parties and celebrations.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) whole milk, room temperature (dairy-free milk like oat milk works too)
  • ½ cup (about 75g) rainbow sprinkles (non-melting jimmies preferred)
  • 1 package (about 250g) white rolled fondant
  • 1 teaspoon edible gold luster dust mixed with a few drops of clear vanilla or lemon extract
  • Black edible food marker or gel color
  • Small wooden skewers or toothpicks

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes.
  4. Beat in eggs one at a time, then mix in vanilla extract until smooth and glossy.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk, beginning and ending with flour. Mix just until combined.
  6. Gently fold in sprinkles with a rubber spatula, being careful not to overmix.
  7. Divide batter evenly among liners, filling about ⅔ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Roll out fondant on a lightly cornstarch-dusted surface to about 1/8 inch (3 mm) thickness. Cut 2-inch circles for caps.
  10. Using a small paintbrush, apply edible gold luster dust mixture on each fondant circle. Let dry 10-15 minutes.
  11. Draw a small square in the center of each cap with black edible marker or gel. Insert a tiny wooden skewer or toothpick to mimic a tassel.
  12. Place one gold fondant cap gently on top of each cooled cupcake.

Notes

Use room temperature ingredients for best results. Avoid overmixing after adding flour to keep cupcakes tender. Fold sprinkles gently to prevent color bleeding. Dust fondant rolling surface lightly with cornstarch to prevent sticking. Chill fondant caps if soft before placing on cupcakes. Bake cupcakes a day ahead and store at room temperature; add fondant caps just before serving. Fondant caps can be customized with edible markers or shaped differently.

Nutrition

Keywords: confetti cupcakes, graduation cupcakes, gold fondant caps, vanilla cupcakes, celebration dessert, easy cupcakes, party cupcakes

Find it online: https://sweetstirring.com/perfect-confetti-graduation-cupcakes-with-gold-fondant-caps-easy-recipe/