# What You 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 Steps:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl until evenly mixed.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition, then mix 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 without overworking the batter.
06 - Divide batter evenly among the 12 liners, filling each about two-thirds full.
07 - Bake for 18–20 minutes or until a toothpick inserted in 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 3/4 cup softened butter until creamy, then gradually add the sifted powdered sugar. Add the milk, vanilla, and a pinch of salt and beat until smooth and fluffy.
09 - Fit a piping bag with a round or star tip and pipe buttercream onto cooled cupcakes using steady pressure to create a neat swirl.
10 - On a cornstarch-dusted surface, roll fondant to about 1/8 inch thick and cut small crosses with a cross-shaped cutter. Allow the crosses to air-dry for 20–30 minutes to firm.
11 - Gently place one fondant cross atop each frosted cupcake and allow the buttercream to set briefly before serving.
