Communion Cupcakes White Fondant Cross (Printable Version)

Tender vanilla cupcakes with creamy buttercream and delicate white fondant crosses—perfect for First Communion.

# Needed Ingredients:

→ 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 confectioners' (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

# Steps:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with liners; set aside.
02 - Whisk together the 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 until pale and light in texture.
04 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract.
05 - Add the dry ingredients and the milk to the butter mixture in alternating additions, beginning and ending with the dry ingredients; mix only until combined to avoid overworking the batter.
06 - Divide the batter evenly among the prepared liners, filling each roughly two-thirds full.
07 - Bake 18–20 minutes, or until a toothpick inserted into the center comes out clean; cool in the tin 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat the softened butter until creamy, then gradually add the sifted confectioners' sugar and beat until incorporated; add 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 cooled cupcakes, creating a smooth, even swirl.
10 - Dust a work surface with cornstarch, roll fondant to approximately 1/8 inch thickness, and cut crosses using a small cross-shaped cutter; allow the cut shapes 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 without distorting the buttercream.

# Expert Advice:

01 -
  • Every step is simple enough for little hands or beginners, but the finished cupcakes look like you ordered them from a fancy bakery.
  • The vanilla cupcake base is so moist and light, you’ll want to use it for every special occasion from now on.
02 -
  • Trying to frost cupcakes before they’re cool will result in melted, slippy buttercream every single time—I learned that with my very first batch.
  • Dusting your rolling pin as well as your surface with cornstarch makes it much easier to cut and lift delicate fondant shapes.
03 -
  • A quick crumb coat of buttercream seals in moisture and strengthens the base for heavy toppers.
  • Allowing the cupcakes to cool fully on a wire rack avoids soggy bottoms, which nobody wants.
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