Meyer Lemon and Poppy Seed Cupcakes

Preheat oven to 350F.

½ cup butter

1 ¾ cup all-purpose flour

2 teaspoon poppy seeds 

1 ½ teaspoon baking powder

1 cup sugar

1 ½ teaspoon lemon extract

½ teaspoon vanilla 

⅔ cup butter-milk

3 tablespoon lemon juice

2 teaspoons of Ripe Meyer Lemon zest, graded.

Lastly, ½ teaspoon salt or to taste

Then add  2 eggs + a yolk *

Sweet butter for greasing muffins tins

Asterisks (*) before adding the eggs, taste the salt level is to taste.

Grease muffin cups with sweet butter while allowing batter to rest before cooking.

Preheat oven to 350 degrees F. 

Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. 

Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. 

Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups cooling on wire racks.