# 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 (as needed)
# How to Prepare:
01 - Preheat 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 distributed.
03 - In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light 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 combined.
05 - Add the dry mixture and the milk to the butter mixture in three additions, beginning and ending with the dry ingredients, and mix just until no streaks of flour remain; avoid overmixing.
06 - Divide the batter evenly among the prepared liners, filling each about two-thirds full.
07 - Bake 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
08 - Beat the softened butter until creamy; gradually add the sifted powdered sugar and beat until incorporated. Add the milk, vanilla and a pinch of salt, and continue beating until the frosting is smooth and fluffy.
09 - Fit a piping bag with a round or star tip and pipe the buttercream onto cooled cupcakes in a spiral or swirled mound.
10 - Dust a work surface lightly with cornstarch, roll the fondant to about 1/8 inch thickness, and cut crosses using a small cross-shaped cutter. Let the cut crosses air-dry for 20–30 minutes to firm slightly.
11 - Gently place one dried fondant cross atop each frosted cupcake, pressing lightly so it adheres to the buttercream.
