Vanilla Poppy Seed Cupcakes with Lemon-Lime Sugar

Preheat oven to 350 F (170 C). Line two 12-count cupcake tins with paper liners.

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.

In a medium sized bowl, mix flour with baking powder and soda. Set aside.

In a small bowl, scrape vanilla bean (if using) into milk. Or mix the vanilla extract with milk. Set aside.

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.

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.

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.

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!

Recipe adapted from tasteandtellblog.com and www.shutterbean.com/.