Poppy Seed Cupcakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.