Vanilla Poppy Seed Cupcakes With Lemon-Lime Sugar

• 1 teaspoon Lemon Zest
• 1 teaspoon Lime Zest
• 1-1/4 cup Sugar, Divided
• 2-1/2 cups Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1 Tablespoon Vanilla Extract (I Scraped Seeds From One Vanilla Bean)
• 1 cup Milk
• 3/4 cups Butter, At Room Temperature
• 3 whole Eggs, Room Temperature
• 2 Tablespoons Poppy Seeds

1. Preheat oven to 350 F (170 C). Line two 12-count cupcake tins with paper liners.
2. To make the lemon-lime zest, put 1/4 cup sugar in a small bowl. Then add the zest and rub the sugar and zest together. Set aside and allow the oils from zests to be released into the sugar.
3. In a medium sized bowl, mix flour with baking powder and soda. Set aside.
4. In a small bowl, scrape vanilla bean (if using) into milk. Or mix the vanilla extract with milk. Set aside.
5. In the bowl of a stand mixer, cream butter and 1 cup sugar until light and fluffy. Beat in eggs, one at a time until combined.
6. Add 1/3 of flour mixture into the butter mixture. Beat until just combined. Then add half of the milk and beat till just combined. Add in another 1/3 of flour and mix. Then mix in the rest of the milk. Then mix in the last 1/3 of the flour, mixing until just combined.
7. Fold poppy seeds into the batter. Fill cupcake liners 3/4 of the way full. Then sprinkle a pinch or two of lemon-lime sugar on top of each cupcake.
8. Bake for 15 minutes or until toothpick comes out clean. Then remove the pans from the oven and cool completely on a wire rack. Devour!
9. Recipe adapted from tasteandtellblog.com and www.shutterbean.com/.

lemon zest, lime zest, sugar, flour, baking powder, baking soda, vanilla, milk, butter, eggs, poppy seeds

Taken from tastykitchen.com/recipes/desserts/vanilla-poppy-seed-cupcakes-with-lemon-lime-sugar/ (may not work)