Lemon Poppy Seed Cupcakes

Preheat oven to 325F. Line a 12-cup muffin tin with cupcake liners.

In a large bowl combine the flour, poppy seeds, baking soda, and salt. Mix well.

In the bowl of a stand mixer with the paddle attachment, or a medium bowl with a hand mixer, mix the sugar and lemon zest together with your hands first to release the oils. Add the butter and beat on medium speed until light and fluffy, about 3 minutes.

Add the egg and egg whites one at a time and beat until combined. Add the buttermilk, applesauce, 2 tablespoons lemon juice and vanilla and beat until incorporated.

Add the wet ingredients to the flour mixture and stir until just blended.

Fill the cupcake liners to just below the top. Bake cake until a toothpick comes out clean, 22 to 25 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

While the cupcakes cool, make the glaze: In a small bowl, combine the powdered sugar and 1 tablespoon lemon juice. Stir until smooth. You're looking for the glaze to be thick yet pourable so it will spread nicely on the cupcakes. Add more lemon juice or water, just a few drops at a time until it is.

Put the wire rack with the cooled cupcakes over a baking sheet to catch the glaze drips. Spoon 1 teaspoon of the glaze onto each cooled cupcakes, using the back of your spoon to help it spread. Sprinkle each cupcake with a few poppy seeds, and let the glaze settle and soak in for 5 to 10 minutes before serving.