Preheat and Prepare:
Preheat your oven to 350°F (175°C).
Line a muffin tin with cupcake liners.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Incorporate Wet Ingredients:
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, sour cream, and vanilla extract until well combined.
Combine Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Fill and Bake:
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