# 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, room temperature
→ 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 fine salt
→ Fondant Cross Toppers
14 - 7 ounces ready-to-roll white fondant
15 - Cornstarch for dusting
# How To Make It:
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 homogenous.
03 - In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light in color 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 incorporated.
05 - With the mixer on low, add the dry ingredients and the milk alternately to the butter mixture, beginning and ending with the flour mixture; mix only until just combined to avoid overworking the batter.
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 in 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, then gradually add the sifted powdered sugar, beating until combined. 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 the cooled cupcakes in the desired pattern.
10 - Dust a work surface with cornstarch, roll the fondant to approximately 1/8 inch thick and cut small crosses using a cross-shaped cutter. Allow the crosses to air-dry for 20–30 minutes to firm slightly.
11 - Gently place one fondant cross atop each frosted cupcake and press slightly to adhere.
