Lemon-Poppy Seed Cupcakes

1. 1

   With oven rack in center of oven, pre-heat oven to 350u00b0F Line a twelve 2 1/2-inch muffin pan with paper liners and set aside.

2. 2

   In a large mixing bowl combine flour, baking powder, salt, and baking soda. Set aside.

3. 3

   In a large mixing bowl on medium speed beat margarine and oil together until well combined. Slowly add granulated sugar; beat until light and creamy. Add one large egg, then egg white, combining well after each addition. Blend in lemon zest.

4. 4

   Fold flour mixture and buttermilk alternately into egg mixture. Begin and end with the flour mixture. Stir in poppy seeds.

5. 5

   Spoon batter into prepared muffin pan. Bake cupcakes until golden brown approximately 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean. When cool enough to handle remove from pans and finish cooling on a wire rack. These cupcakes can also be made ahead. Cool and wrap cupcakes well in plastic wrap, place in resealable plastic storage/freezer bags and freeze up to 1 month. Before adding lemon glaze,thaw cupcakes.

6. 6

   Lemon glaze: In a small mixing bowl ombine confectioners' sugar and lemon juice and stir until smooth. Drizzle or spread over cooled cupcakes.

No nutritional information available.

No additional tips available.