Orange and Poppy Seed Cupcakes

Step 1: To make the cupcakes: preheat oven to 350 degrees F.

Step 2: Line cupcake pan with paper liners.

Step 3: In a bowl whisk together dry ingredients (flour - baking soda)

Step 4: In a bowl of an electric mixer on medium speed beat the butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in orange zest and the extract.

Step 5: Add in the flour mixture, alternating with the buttermilk. Beat at low speed until combined and then fold in the poppy seeds.

Step 6: Spoon mixture into prepared pan, filling each cup about 3/4 full.

Step 7: Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Remove from oven and let cool 5 minutes and then transfer to wire rack to cool completely.

Step 8: To make the icing: in a bowl of an electric mixer at medium speed beat butter for one minute and then beat in the confectioners sugar, milk, orange extract and salt. Transfer mixture to a piping page fitted with a large open-star tip and decoratively pipe icing onto cupcakes. Refrigerate one hour before serving. Garnish with orange zest if desired.