For this recipe you need two standard 12-cup muffin tins.
- 2 1/4 cup flour, sifted
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 5 tsp poppy seeds (we omitted them)
- 3/4 cup (1 1/2sticks) unsalted butter at room temperature
- 1 1/2 sugar
- 2 tsp finely grated lemon zest
- 2 large eggs
- 3/4 cup whole milk
- 2 cups powdered sugar
- 3 Tbl lemon juice
- sprinkles of your choice
Mix all the dry ingredients together. In a different bowl, beat the butter, sugar, and lemon together. Add eggs one at a time and beat in. Then add half of the flour mixture and mix it in. Now add the milk and then the remaining flour mixture. Mix until it is all blended well.
Preheat the oven to 325ºF. Line two standard 12-cup muffin tins with paper. Divide the batter evenly among the muffin cups, filling each three-fourth full.
Bake for about 18 to 20 minutes until golden brown and a wooden skewer inserted comes out clean. Take out the pans and set them on a wire rack. Let cool for a few moments, then take the muffins out of the tins and let them cool completely on the rack.
Now for the glaze: Whisk together lemon juice and powdered sugar until the glaze has the right consistency, adjusting the amount of sugar as you go. You don’t want it too thin so it doesn’t run off the cupcakes. Sprinkle with sprinkles or other decoration right away, if desired, then let the glaze dry and harden for about 20 minutes. And there’s that. Enjoy!