Lemon Poppy Seed Cupcake

In a mixing bowl, combine the flour, baking powder, and salt.

In another mixing bowl, add sugar and butter. Whisk until sugar dissolves.

Add the milk vanilla, eggs, and sour cream. Mix until incorporated.

Add lemon zest from one lemon and then the juice of one lemon. Mix.

Slowly incorporate wet ingredients into dry using a mixer.

Once the batter is formed, fold in the poppyseeds.

Place your jumbo cupcake liners in a cupcake pan spacing them every other well. Spray liners.

Fill liners 3/4 of the way with batter.

Cook at 400 for 15 minutes or until the center of the muffin is cooked. Use a clean dry toothpick to see if the center is cooked.

While muffins are cooking, mix the zest and juice of one lemon with powdered sugar. Set aside.

Once muffins are cooked. Remove and let cool to touch.

Place muffins on a baking rack over a sheet pan. Drizzle icing over the muffins. Repeat two or three times using icing that fell through.

Enjoy!