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Top-down look at vanilla cupcakes with buttercream frosting and colorful sprinkles.

Graduation Cupcakes

Butter and sour cream graduation cupcakes with vanilla buttercream frosting, topped with mini cap toppers and sprinkles for a festive celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 380 kcal

Ingredients
  

Cupcakes

  • 2 ½ cups all-purpose flour 313g
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter 227g, softened
  • 1 ¾ cups granulated sugar 350g
  • 4 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup full-fat sour cream 240g
  • ½ cup whole milk 120ml

Frosting and Decoration

  • 1 cup unsalted butter 227g, softened (frosting)
  • 4 cups powdered sugar 480g, sifted
  • 3 tablespoons heavy cream 45ml
  • 2 teaspoons pure vanilla extract (frosting)
  • Pinch of salt (frosting)
  • Gel food coloring
  • 24 mini graduation cap toppers
  • Gold or silver edible sprinkles
  • Edible glitter or pearl dust (optional)
  • Small diploma scrolls made from white fondant (optional)

Instructions
 

Cupcakes

  • Preheat Oven and Prep Pans:

    Set oven to 350°F (175°C). Insert cupcake liners into two 12-cup muffin tins.

  • Whisk Dry Ingredients:

    Combine 2 ½ cups (313g) flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl; whisk and reserve.

  • Cream Butter and Sugar:

    In a large bowl, cream 1 cup (227g) softened butter with 1 ¾ cups (350g) sugar on medium-high for 3-4 minutes until pale and fluffy.

  • Beat in Eggs and Vanilla:

    Beat in 4 eggs one by one, fully incorporating after each, then stir in 2 teaspoons vanilla.

  • Alternate Dry and Wet Mixtures:

    Add dry mixture and a blend of 1 cup (240g) sour cream plus ½ cup (120ml) milk in alternating portions, starting and ending with dry; mix only until combined.

  • Fill Cupcake Liners:

    Portion batter into lined cups, filling each about two-thirds full.

  • Bake Cupcakes Until Done:

    Bake 18-20 minutes, turning pans halfway, until a toothpick inserted in center emerges clean.

  • Cool Cupcakes Completely:

    Cool cupcakes in pans for 5 minutes, then move to a wire rack and cool entirely.

Frosting and Decoration

  • Make Buttercream Frosting:

    For frosting: Beat 1 cup (227g) softened butter until light. Slowly incorporate 4 cups (480g) sifted powdered sugar, 3 tablespoons (45ml) heavy cream, 2 teaspoons vanilla, and a salt pinch; beat on medium-high for 2 minutes until smooth.

  • Color, Pipe, and Garnish:

    Color frosting with gel food coloring as preferred. Using a star tip, pipe onto cooled cupcakes. Garnish each with a mini graduation cap, gold or silver sprinkles, and optionally edible glitter or pearl dust and small fondant diplomas.
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