# 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 the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly incorporated.
03 - In a large bowl, cream the softened butter and granulated sugar with an electric mixer until pale and light in texture.
04 - Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
05 - Alternate adding the dry mixture and the milk to the butter mixture, beginning and ending with the dry ingredients; mix just until combined to avoid overworking.
06 - Divide the batter evenly among the 12 liners, filling each about two-thirds full for an optimal dome.
07 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat the butter until creamy. Gradually add the powdered sugar and beat to combine. Add the milk, vanilla and a pinch of salt, then beat until smooth and fluffy.
09 - Fit a piping bag with a round or star tip and pipe buttercream onto the cooled cupcakes using steady pressure.
10 - Dust the work surface with cornstarch, roll the fondant to 1/8 inch thickness, and cut small crosses with a cross-shaped cutter. Allow the crosses to air-dry 20–30 minutes to firm slightly.
11 - Gently place a dried fondant cross atop each frosted cupcake, pressing lightly so it adheres without deforming the decoration.
