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Ingredients
| poppy seed: 2 Tbl |
| salt: 1/4 tsp |
| 2% milk: 2 Tbl |
| all-purpose flour (unsifted): 1 1/3 cups |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 3/4 cup |
| eggs: 2 (large//lightly beaten) |
| vanilla extract: 1/2 tsp |
| orange zest: 1 tsp |
| lemon zest: 1 tsp |
| lemon juice: 2 Tbl (fresh) |
| orange juice: 1/3 cup (fresh) |
Poppy Seed Cupcakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- In small pan, combine poppy seeds and milk. Bring to a simmer over medium heat; remove from heat and let stand 30 minutes.
- Preheat oven to 350°.
- Lime 12 muffin tins with paper liners; set aside.
- In small bowl, whisk flour, baking powder, baking soda and salt; set aside.
- In medium bowl, beat butter till light and fluffy with mixer on high speed. Beat in sugar till light and fluffy.
- Lower speed to medium, beat in eggs, one at a time, then beat in poppy seed mixture, orange and lemon zest and vanilla.
- Lower speed to low, beat in flour alternately with orange and lemon juices, just till blended.
- Spoon batter into paper lined tins.
- Bake till tops are gold and springy when lightly pressed with fingertip, about 20 minutes.
- Cool for 15 minutes in muffin tins on rack.
- Remove to cool completely.