# 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
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with liners and set aside.
02 - Whisk the flour, baking powder, and salt together in a medium bowl until evenly distributed.
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 - Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until combined.
05 - Add the dry ingredients and milk to the butter mixture alternately, beginning and ending with the flour mixture; mix only until just combined to avoid overworking.
06 - Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake 18–20 minutes or until a toothpick inserted into the center comes out clean.
07 - Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack and cool completely before frosting.
08 - Beat the softened butter until creamy, then gradually add the sifted powdered sugar. Add milk, vanilla and a pinch of salt and beat until the frosting is smooth and fluffy.
09 - Fit a piping bag with a round or star tip and pipe the buttercream onto cooled cupcakes using steady pressure for even swirls.
10 - Dust a work surface with cornstarch, roll fondant to about 1/8 inch thickness, cut crosses with a small cutter, and allow them to air-dry for 20–30 minutes to firm.
11 - Gently place one fondant cross on each frosted cupcake. Store at room temperature up to 2 days or refrigerate for longer storage; bring to room temperature before serving if chilled.
