Poppy Seed Cupcakes

This recipe makes 12 moist lemon poppy seed cupcakes--freeze well.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 2  tablespoons poppy seeds
• 1⁄4 teaspoon salt
• 2  tablespoons milk
• 1 1⁄3 cups flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 cup butter, softened
• 3⁄4 cup granulated sugar
• 2  large eggs, lightly beaten
• 1⁄2 teaspoon vanilla extract
• 1  teaspoon  grated orange zest
• 1  teaspoon  grated lemon zest
• 2  tablespoons fresh lemon juice
• 1⁄3 cup  fresh orange juice

Directions

1. In small pan, combine poppy seeds and milk. Bring to a simmer over medium heat; remove from heat and let stand 30 minutes.
2. Preheat oven to 350°.
3. Lime 12 muffin tins with paper liners; set aside.
4. In small bowl, whisk flour, baking powder, baking soda and salt; set aside.
5. In medium bowl, beat butter till light and fluffy with mixer on high speed. Beat in sugar till light and fluffy.
6. Lower speed to medium, beat in eggs, one at a time, then beat in poppy seed mixture, orange and lemon zest and vanilla.
7. Lower speed to low, beat in flour alternately with orange and lemon juices, just till blended.
8. Spoon batter into paper lined tins.
9. Bake till tops are gold and springy when lightly pressed with fingertip, about 20 minutes.
10. Cool for 15 minutes in muffin tins on rack.
11. Remove to cool completely.