lemon poppy seed cupcakes

How To Make lemon poppy seed cupcakes

• 1

  Arrange oven rack in center of oven. Heat oven to 350 degrees F. Line twelve 2 1/2 inch muffin cups with paper liners.
• 2

  Stir flour, baking powder, salt, and baking soda together in a large bowl until well combined.
• 3

  Beat margarine and oil together in a large mixer bowl on medium speed until combined. Gradually add granulated sugar; beat until light and creamy. Add whole egg, then egg white, beating well after each addition. Beat in lemon zest.
• 4

  Alternately fold flour mixture and buttermilk into egg mixture, beginning and ending with flour mixture. Stir in poppy seeds.
• 5

  Spoon batter into muffin cups. Bake until golden brown and a toothpick inserted into center of cupcakes comes out clean, 20 to 22 minutes. Remove from pans and cool on a wire rack. (Can be made ahead. Cool, wrap cupcakes well in plastic wrap, place in resealable plastic storage bag and freeze up to 1 month. Thaw before proceeding.
• 6

  Make lemon glaze. Combine confectioners' sugar and lemon juice in a small bowl, stirring until smooth. Drizzle or spread over cooled cupcakes.
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