Sheri Wilson

Lemon Poppyseed Cupcakes

Preheat the oven to 350F and line a cupcake tray with paper inserts.

Sift the flour, sugar, baking powder, and salt into a mixing bowl.

Add the softened butter to the bowl, and whisk until the mixture resembles fine bread crumbs.

Add the eggs, egg whites, buttermilk, sour cream, vanilla, lemon juice and lemon zest to the mixing bowl. Whisk until completely smooth. Be sure all ingredients are at room temperature before adding.

Add the poppy seeds to the bowl and fold into the batter with a rubber spatula 

Using an ice cream scoop, fill the cupcake liners halfway with batter. Bake for 15-18 minutes or until golden.

Allow the cupcakes to cool completely before frosting and decorating.