Graduation Cupcakes

Topped with a luscious buttercream frosting and filled with sweet strawberry goodness, these vanilla Graduation Cupcakes are bound to be a hit at your next celebration.

If there's one treat guaranteed to make any celebration feel truly special, it's a cupcake—and these party cupcakes, made with Plugrà Premium European Style Butter, elevate the experience even further!

Thanks to Plugrà's indulgent 82% butterfat content, every bite offers richer flavor, velvety buttercream, and perfectly moist, fluffy cupcakes that are impossible to resist. It's the secret ingredient that transforms an everyday dessert into an extraordinary indulgence!

Whether it’s a graduation party, birthday party or a casual get-together, you’ll love how easy these are to make and everyone will rave about them. Be sure to try our viral Chocolate Chip Cupcakes too!

Why You'll Like This Recipe

• Irresistibly Delicious: These party cupcakes are soft, fluffy, and bursting with flavor, making them a hit at any gathering.
• Fun and Festive: Topped with delicious buttercream and a strawberry filling, they’re perfect for birthday parties, baby showers, or any celebration.
• Customizable: Feel free to get creative with different fillings, toppings, and decorations to match the theme of your event.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

Cake Ingredients:

• Granulated Sugar: Adds sweetness and helps with the overall texture.
• Self-Rising Flour: Provides leavening and adds to the texture.
• All-Purpose Flour: Adds structure to make them fluffy.
• Plugrà Premium European Style Butter: Creates a rich flavor and moist texture.
• Large Eggs: Provide stability and moisture and adds volume.
• Milk: Adds moisture and helps achieve a tender crumb.
• Vanilla Extract: Enhances the overall flavor of the cupcakes.

Strawberry Filling Ingredients:

• Freeze-Dried Strawberries: Adds flavor and a burst of fruity sweetness.
• Plugra Salted Butter: Provides a creamy texture to the filling.
• Powdered Sugar: Sweetens the filling, balancing out the tartness of the strawberries.
• Marshmallow Fluff: Adds a light, airy texture and sweetness..
• Heavy Cream: Helps to smooth out the texture.
• Vanilla Extract: Enhances the overall flavor.

Buttercream Ingredients:

• Plugra Salted Butter: Forms the base of the frosting, contributing creaminess and flavor.
• Powdered Sugar: Creates a sweet and airy frosting that can easily hold its shape.
• Vanilla Extract: Adds flavor depth to the buttercream.
• Heavy Cream: Helps achieve the right consistency for spreading or piping.

Tools You'll Need

• Muffin Tin
• Large Scoop
• Piping Bag and Tips or Plastic Bag
• Hand Mixer 
• Mixing Bowls
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Graduation Cupcakes

Cupcake Steps

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners. Set aside. 
2. In a large bowl with a hand mixer or in the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, about 1-2 minutes. 

3. Gradually add sugar, beating until fluffy, about 2-3 minutes. 
4. Add eggs, one at a time, beating about 30 seconds between each addition.

5. In a small bowl, whisk together both flours.  
6. Add half of the flour mixture, mix, then add vanilla extract and half of the milk. Once combined, add the remaining flours, mix, then the remaining milk. Beat just until ingredients are incorporated, but do not overmix.

7. Divide batter evenly among liners with a scoop or spoon. The batter should fill approximately three quarters of each tin. 

8. Bake 20 to 25 minutes or until a toothpick or cake tester inserted in the center comes out clean. 
9. Carefully transfer the pan from the oven to a wire rack. Cool 10 minutes then transfer the cupcakes to the wire rack to cool completely. 

Strawberry Filling

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter at medium speed until smooth and creamy. Lower the speed and gradually incorporate strawberry powder and powdered sugar.
2. Add the marshmallow fluff, heavy cream, and vanilla. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Spoon into a large zip-top bag.

3. Once cooled, core each cupcake by using a cupcake corer or a knife. 
4. Spoon or pipe the filling into each cupcake.

Buttercream Steps

1. In a large mixing bowl, beat butter on medium speed until smooth and creamy, about 2-3 minutes.
2. Add powdered sugar 1 cup at a time while beating on low speed. Scrape down the sides of the bowl as needed.
3. Add the vanilla extract and heavy cream, beating on medium speed until the frosting reaches your desired consistency. If the frosting is too thick, add a bit more heavy cream. If it's too thin, add a bit more powdered sugar.

5. Once all the ingredients are combined, increase the mixer speed to high and beat for an additional 1-2 minutes until the buttercream is light and fluffy.
6. Frost the filled cupcakes by scooping and spreading with a spoon or spreader. Alternatively, fill a piping bag with the frosting and use a large star tip to icing each cupcake. Garnish as desired.

Pro Tips and Substitutions

• Flour Choices: If you don’t have self-rising flour, you can mix ¾ cup all-purpose flour with 1 teaspoon baking powder and a pinch of salt as a substitute.
• Butter: Use Plugrà Premium European Style Unsalted Butter if you prefer more control over the saltiness in your cupcakes and frosting.
• Try another Flavor of Fillings: Experiment with different fillings based on your preference—raspberry, lemon curd, or even peanut butter can make yummy alternatives.
• Decorating: Get creative with toppings! Add colorful sprinkles, fruit slices, or edible glitter to make your cupcakes stand out.
• Use the toothpick test. To know if your cupcakes are done, insert a toothpick into the center of the cake. If there are just dry crumbs, they're fully baked.
• Make sure chilled ingredients are room temperature. It's best to let all chilled ingredients sit out to room temperature for even mixing.
• Use a measuring cup or cookie scoop to evenly divide the cake batter.This is the foolproof method to make sure the cupcakes are all the same size and bake at the same time.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, ensuring they remain soft and delicious. If you want to keep them fresh longer, you can refrigerate them for up to a week, but note that the texture may slightly change. Allow them to come to room temperature before serving for the best taste.

Frequently Asked Questions

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This post was created in partnership with Plugrà. All thoughts and opinions are 100% my own.