# Ingredient List:
→ Cupcakes
01 - 1 1/3 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon fine 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 pure vanilla extract
13 - Pinch of fine salt
→ Fondant cross toppers
14 - 7 ounces white fondant
15 - Cornstarch for dusting
# How To Make:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
02 - In a medium bowl whisk together the flour, baking powder and salt until evenly distributed.
03 - In a large bowl use an electric mixer to beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2–3 minutes.
04 - Add the eggs one at a time, beating after each addition until fully incorporated, then mix in the vanilla extract.
05 - Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the flour mixture; fold until just combined to avoid overmixing.
06 - Divide the batter evenly among the prepared liners, filling each about two thirds full for a domed top.
07 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low until incorporated, then add the milk, vanilla and a pinch of salt and beat on medium-high until smooth and airy.
09 - Fit a piping bag with a round or star tip and pipe the buttercream onto the cooled cupcakes in a spiral or rosette pattern.
10 - Dust a work surface with cornstarch and roll the fondant to 1/8 inch thickness. Use a small cross-shaped cutter to cut out 12 crosses, then allow them to air-dry for 20–30 minutes to firm slightly.
11 - Gently place one fondant cross atop each frosted cupcake, pressing lightly so it adheres to the buttercream.
