# What You'll 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 (1 stick) 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 (1 1/2 sticks) 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
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
02 - Whisk the flour, baking powder and salt together in a medium bowl until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed 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 - With the mixer on low, add the dry ingredients in three additions, alternating with the milk and beginning and ending with the dry mixture. Mix until just combined; 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. Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat the softened butter until creamy. Gradually add the sifted powdered sugar, then add milk, vanilla and a pinch of salt. Beat until smooth and fluffy, adjusting milk for desired consistency.
09 - Fit a piping bag with a round or star tip and pipe the buttercream onto the cooled cupcakes in a decorative swirl.
10 - Lightly dust a work surface with cornstarch. Roll the fondant to approximately 1/8 inch thickness and cut crosses using a small cross-shaped cutter. Allow the crosses to air-dry 20–30 minutes to firm slightly.
11 - Gently place one dried fondant cross atop each frosted cupcake, pressing lightly to adhere.
12 - Store cupcakes at room temperature up to 2 days in an airtight container; refrigerate if keeping longer and bring to room temperature before serving.
