Black and White Graduation Cupcakes

If you're looking for an elegant graduation cupcake idea to make for your upcoming graduation party, look no further. This Black and White cupcake is simple, yet classy and will work well for a high school grad or a college one.


It's a white cake, topped with a crisp white buttercream. To create the black and white theme, I used an elegant cupcake liner and a graduation pick to place on top of each cupcake. These cupcakes won’t take you long to make, but they sure will leave a lasting impression on your guests.

Ingredients:

For White Cupcakes

2 1/2 cups Cake Flour

1 tablespoon Baking Powder

1 teaspoon Salt

10 tablespoons Unsalted Butter, at Room Temperature

1 1/4 cups Sugar

3 Eggs

2 teaspoons Pure Vanilla Extract

1 cup Milk

5 tablespoons Red and Pink Sprinkles

For White Buttercream

1 1/2 cups (3 sticks) Unsalted Butter, Room Temperature

3 cups Confectioners Sugar

Pinch Salt

1 teaspoon Clear Vanilla Extract

2 teaspoons White Food Coloring

Additional

Black and White Cupcake Liners, for decoration

White Sprinkles, for decoration

Graduation Picks, Decoration

Directions:

To make the cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with baking liners, set aside until needed.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs, one at a time, and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the milk. Increase the speed to medium and beat until the batter is smooth.

Using an ice cream scoop, divide the batter among the prepared cupcake liners, filling the liners 2/3 of the way.

Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes.  Add the confectioners sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times. 

Add the vanilla and whisk until the buttercream is light and fluffy, about 3 minutes.

To frost the cupcakes, place the buttercream in a piping bag fitted with a large open star tip.  Starting from the outside, swirl the buttercream on top of the cupcakes. Sprinkle each cupcake with white sprinkles and top with a graduation decoration pick.

Serve and enjoy!

These cupcakes last up to 5 days in a sealed container.

Makes:

24 Cupcakes

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