# What You Need:
→ Cupcakes
01 - 1 1/3 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon fine 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 confectioners' sugar, sifted
11 - 2 tablespoons milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of fine salt
→ Fondant Cross Toppers
14 - 7 ounces white fondant
15 - Cornstarch for dusting, as needed
# How To Make:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder and salt until evenly combined.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 2–3 minutes.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until blended.
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 the batter evenly among the prepared liners, filling each about two-thirds full for an even dome.
07 - Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
08 - Allow the cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
09 - Beat the butter until creamy, then gradually add the sifted confectioners' sugar. Add the milk, vanilla and a pinch of salt and continue to beat until the frosting is smooth and fluffy; adjust consistency with a little more milk or sugar as needed.
10 - Fit a piping bag with a round or star tip and pipe the buttercream onto the cooled cupcakes using steady pressure to create an even swirl.
11 - Dust a work surface with cornstarch, roll the fondant to about 1/8 inch thickness, and cut crosses with a small cutter. Let the crosses air-dry for 20–30 minutes to firm slightly, then gently place one atop each frosted cupcake.
