# Components:
→ 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, at 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 fine salt
→ Fondant Cross Toppers
14 - 7 ounces white fondant
15 - Cornstarch for dusting, as needed
# Method:
01 - Position a rack in the center of the oven and preheat to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together the all-purpose flour, baking powder and salt in a medium bowl until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale and light in texture, about 2–3 minutes.
04 - Add the eggs one at a time, beating briefly after each addition to incorporate; mix in the vanilla extract until blended.
05 - With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the milk and beginning and ending with the flour. Mix just until combined to avoid overworking the batter.
06 - Divide the batter evenly among the prepared liners, filling each about two-thirds full for an even dome.
07 - Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center emerges clean. Allow the cupcakes to 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 to combine. Add the milk, vanilla extract 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 transfer the buttercream. Pipe a swirl of frosting onto each cooled cupcake, working from the outer edge inward.
10 - Dust a clean work surface lightly with cornstarch and roll the fondant to approximately 1/8 inch thickness. Use a small cross-shaped cutter to stamp out 12 crosses, then allow them to air-dry for 20–30 minutes to firm slightly.
11 - Gently place one fondant cross on top of each frosted cupcake, pressing lightly so it adheres to the buttercream.
