# What You'll Need:
→ Cupcakes
01 - 1⅓ cups (170 g) all-purpose flour
02 - 1½ tsp baking powder
03 - ¼ tsp salt
04 - ½ cup (115 g) unsalted butter, softened
05 - 1 cup (200 g) granulated sugar
06 - 2 large eggs, room temperature
07 - 2 tsp pure vanilla extract
08 - ½ cup (120 ml) whole milk
→ Buttercream Frosting
09 - ¾ cup (170 g) unsalted butter, softened
10 - 2¼ cups (280 g) powdered sugar, sifted
11 - 2 tbsp milk
12 - 1 tsp vanilla extract
13 - Pinch of salt
→ Fondant Cross Toppers
14 - 7 oz (200 g) white fondant
15 - Cornstarch (for dusting)
# How-To:
01 - Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt.
03 - In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add the dry ingredients and milk to the butter mixture, starting and ending with flour. Mix until just combined.
06 - Divide the batter evenly among cupcake liners.
07 - Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, beating well. Add milk, vanilla, and salt, and beat until smooth and fluffy.
09 - Use a piping bag fitted with a round or star tip to frost cooled cupcakes.
10 - On a cornstarch-dusted surface, roll fondant to ⅛ inch (3 mm) thick. Cut out crosses using a small cross-shaped cookie cutter. Let the crosses air-dry for 20–30 minutes to firm up.
11 - Gently place a fondant cross atop each frosted cupcake.
