Lemon Poppy Seed Cupcakes

Modified from Cupcake Heaven

1 cup (2 sticks) butter, softened

1 cup sugar

2 cups flour

2 1/2 tsp baking powder

4 large eggs

1 tsp lemon extract (they used vanilla, this is what I plan to use next time as I think the cakes need more lemon in them)

1 tbsp poppy seeds

1 tbsp grated lemon zest (I used the zest of one lemon)

Drizzle

1 cup powdered sugar

4 tbsp lemon juice (this was about 2 lemons for me...I usually have lemon juice on hand, so if I only made one batch, I'd use the one I zested plus some extra...I actually had two this time as I made a double batch and only frosted a few as most were frozen for overseas)

2 tbsp poppy seeds

Preheat to 350. Place cupcake wrappers in muffin pans.

Combine butter, sugar, flour, baking powder and eggs in large bowl. Beat until smooth. Stir in lemon extract, poppy seeds and lemon zest until combined. Spoon batter into cups and bake for 20 minutes. Remove pans from the oven and cook for 5 minutes. Then remove the cupcakes and cool on rack.

To make drizzle, mix lemon juice and powdered sugar until it resembles heavy cream. Stir in poppy seeds and drizzle (I actually just dipped).

Makes 1 1/2 dozen. (I made a double batch and got 4 dozen).