📖 Instructions

1. Preheat your oven to 350°F (175°C). Place cupcake liners in a muffin tin. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 3/4 cups of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy.
3. Beat in 3 large eggs, one at a time, then stir in 2 teaspoons of vanilla extract. Make sure each egg is fully incorporated before adding the next. Don't overmix at this stage; just combine until smooth.
4. In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. This ensures the baking powder is evenly distributed throughout the flour, which is crucial for a good rise.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in tough cupcakes. It's okay if there are a few streaks of flour remaining.
6. Add a few drops of green food coloring until you achieve your desired shade of emerald green. Start with a small amount and gradually add more until you get the perfect color. Remember, a little goes a long way!
7. Fill each cupcake liner about 2/3 full with batter. Use an ice cream scoop for even distribution. This prevents overflow during baking.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them – ovens vary, and you don't want them to burn.
9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to cool evenly.
10. While the cupcakes are cooling, prepare your frosting. In a large bowl, beat together 1 cup (2 sticks) of unsalted butter, softened, and 4 cups of powdered sugar until smooth and creamy. Add 1/4 cup of milk and 1 teaspoon of vanilla extract, and beat until light and fluffy. If the frosting is too thick, add a little more milk, one tablespoon at a time. If it's too thin, add a little more powdered sugar.
11. Frost the cooled cupcakes with your favorite frosting method – piping, spreading with a knife, or using a ziplock bag with the corner cut off. Get creative!
12. Decorate with miniature graduation caps, edible book toppers, or any other educational-themed decorations. You can find these at most craft stores or online. Have fun with it and let your creativity shine!