2/3 cup sugar
Zest and juice of 1 small lemon
Zest and juice of 1 small lime
2 cups white whole wheat flour (or unbleached all-purpose flour, or half and half)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
3/4 cup nonfat plain Greek yogurt
2 large eggs
2 tsp vanilla extract
1/2 cup canola oil
2 Tbsp poppy seeds (optional; I omitted them)
For the glaze:
1 cup confectioners sugar
2-3 Tbsp fresh lemon juice
Preheat oven to 400°F. Prepare a mini muffin tin with paper liners, or spray with baking spray (I prefer the spray for these tiny cupcakes).
In a large bowl, with a rubber spatula, rub together the sugar and lemon and lime zests until the sugar is moist and you can smell the fruit. Whisk in the flour, baking powder, baking soda and salt.
In another bowl or measuring cup, whisk together the lemon juice, lime juice, yogurt, eggs, vanilla and canola oil. Pour the wet ingredients over the dry, and with a rubber spatula gently and quickly stir to blend. Do not overmix. Stir in the poppy seeds, if you're using them.
Divide the batter evenly into the muffin cups.
Bake for 13 minutes or until the tops are light golden brown and a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 5 minutes, then remove from the tin and let cool to room temperature on a wire rack.
Place the rack with the cupcakes over a plate or platter, or over a sheet of wax paper.
In a small bowl, whisk together the confectioners sugar with 2 Tbsp lemon juice. Add more lemon juice if needed to get it to a drizzling consistency. Use a spoon to drizzle the glaze over the cupcakes.