# What You’ll Need:
→ Cupcakes
01 - 1 1/3 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk
→ Buttercream Frosting
09 - 3/4 cup unsalted butter, softened
10 - 2 1/4 cups powdered sugar, sifted
11 - 2 tablespoons milk
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
→ Fondant Cross Toppers
14 - 7 ounces white fondant
15 - Cornstarch for dusting
# Directions:
01 - Heat oven to 350°F. Line a 12-cup muffin tin with liners and set aside.
02 - Whisk together the all-purpose flour, baking powder and salt in a medium bowl until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until pale and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, mixing well after each addition; then beat in the vanilla extract until combined.
05 - Alternately add the dry mixture and the milk to the butter mixture, beginning and ending with the dry ingredients; mix just until combined to avoid overworking the batter.
06 - Divide batter evenly among the 12 liners, filling each about two-thirds full for an even dome.
07 - Bake 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
08 - Beat the softened butter until creamy, then gradually beat in the sifted powdered sugar. Add the milk, vanilla and a pinch of salt, and continue beating until light and fluffy.
09 - Fit a piping bag with a round or star tip and pipe the buttercream onto cooled cupcakes, working quickly but gently to maintain a neat appearance.
10 - Dust a work surface with cornstarch, roll fondant to about 1/8 inch thickness and cut crosses with a small cross-shaped cutter; allow them to air-dry 20–30 minutes to firm slightly.
11 - Gently place one fondant cross atop each frosted cupcake; store finished items at room temperature up to 2 days or refrigerate for longer storage.
