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Perfect Red Velvet Graduation Cap Cupcakes with Cream Cheese Frosting

red velvet graduation cap cupcakes - featured image
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These red velvet graduation cap cupcakes feature a moist, tender crumb and tangy cream cheese frosting, topped with playful mortarboard hats, perfect for celebrations.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150g), sifted
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (113g), softened
  • 3/4 cup granulated sugar (150g)
  • 1 large egg, room temperature
  • 1/2 cup buttermilk (120ml), room temperature
  • 2 tablespoons red food coloring (liquid or gel)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz cream cheese (225g), softened
  • 1/4 cup unsalted butter (57g), softened
  • 2 cups powdered sugar (240g), sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • About 1/2 cup black fondant or black candy melts
  • Black licorice strings or thin black licorice candy for tassels

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the egg and vanilla extract until combined.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined; do not overmix.
  6. Stir in red food coloring until batter is evenly colored, then add vinegar and mix gently.
  7. Divide batter evenly among liners, filling about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and salt, mixing until creamy and spreadable.
  11. Frost cooled cupcakes generously using an offset spatula or piping bag.
  12. Roll out black fondant and cut into small squares about 1 1/2 inch (4 cm). Place on top of each frosted cupcake.
  13. Attach licorice strings to fondant squares to create tassels.

Notes

Do not overmix batter to maintain tender crumb. Use room temperature ingredients for best results. If fondant is sticky, dust surface with powdered sugar. Frost cupcakes only when fully cooled to prevent melting. Black candy melts can be used as an easier alternative to fondant for graduation caps.

Nutrition

Keywords: red velvet cupcakes, graduation cupcakes, cream cheese frosting, celebration treats, homemade cupcakes, mortarboard cupcakes

Find it online: https://zorbmeal.com/perfect-red-velvet-graduation-cap-cupcakes-with-cream-cheese-frosting-recipe-for-easy-homemade-celebration-treats/