# Ingredients:
→ 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
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
02 - Whisk together the all-purpose flour, baking powder and salt in a medium bowl until evenly distributed.
03 - Using an electric mixer, beat the softened butter and granulated sugar in a large bowl 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 and milk to the butter mixture in three additions, beginning and ending with the flour mixture, and mix just until 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 in the center comes out clean. Let cupcakes rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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 desired swirls.
10 - Lightly dust a work surface with cornstarch and roll the white fondant to about 1/8 inch thickness. Use a small cross-shaped cutter to cut out 12 crosses and allow them to air-dry for 20–30 minutes to firm.
11 - Gently place one fondant cross atop each frosted cupcake, pressing lightly to adhere.
