Golden Glow Lemon Poppy Cupcakes

Dry:
• 1½ cups gluten-free all-purpose flour (with xanthan gum if needed)
• 1 tbsp Golden Milk Magic
• 1 tsp baking powder
• ¼ tsp baking soda
• 2 tbsp poppy seeds
• ¼ tsp salt

Wet:
• 2 eggs
• ⅓ cup melted coconut oil
• ½ cup maple syrup or honey
• Zest + juice of 1 lemon
• ½ cup non-dairy milk
• 1 tsp vanilla extract

🌞 Optional Glaze:
• 1 cup powdered sugar
• 1–2 tbsp lemon juice
• ¼ tsp Golden Milk Magic (for that golden glow)

1. Preheat oven to 350°F and line a muffin tin with paper cupcake liners.
2. Mix the dry ingredients in a bowl: flour, Golden Milk Magic, baking powder, baking soda, poppy seeds, and salt.
3. In a separate bowl, whisk eggs, melted coconut oil, maple syrup or honey, lemon zest, lemon juice, milk, and vanilla.
4. Combine wet and dry and stir until just mixed—don’t overwork the batter.
5. Spoon batter into cupcake liners, filling each ~¾ full.
6. Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely.
7. Glaze: Whisk together glaze ingredients until smooth. Drizzle over cooled cupcakes.
8. Garnish with edible flower petals or a dusting of lemon zest for full sunshine vibes.