You're going to fall in LOVE with this recipe! So fragrant and sweet, with a light 'pop' from the poppy seeds. These cupcakes are sure to delight young and old - easy to make, allergy friendly, and naturally vegan.
Preheat oven to 350F. Line muffin tin and set aside.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and whisk well with dry ingredients.
Then, in a bowl or a large measuring cup, briefly mix together lemon zest, lemon juice, milk, and oil, then add to the dry ingredients and using a spatula, mix until combined.
Add the poppy seeds and give it a few more strokes to incorporate into batter.
Divide batter evenly into liners, give the pan a couple of light taps then place in the oven to bake for 30 minutes.
Remove and allow to cool before enjoying. Dust lightly with icing sugar or add your frosting - if desired.
If you want to make cute mini cupcakes, this recipe will yield a TON!! Cut all ingredient amounts by half.
Because oven temps vary, check doneness at 25 minutes, mine came out perfect at 30 minutes. You're looking for a nice golden color on top of the cupcakes, and of course that it's fully cooked through - you test that by inserting a toothpick or knife in the middle and if it comes out clean, it's done.
This recipe yields 24-26 cupcakes, depending on how much you fill each cavity. I suggest you fill liners to about 2/3 of the way.