Cupcake 75 - Caraway Seed with lemon glaze

Sorry no pix

3 C AP flour
2 t baking powder
1/2 t salt
3/4 t nutmeg
1 C butter, room temperature
1 t vanilla
2 T caraway seeds
2 1/2 c powdered sugar
2 eggs + 2 yolks, room temperature
1 c milk
zest from 2 lemons

Preheat oven to 350. Line wells of two cupcake pans/24 wells with cup cake liners.
Combine flour, baking powder, baking soda, salt and nutmeg, set aside.

In bowl of standing mixer, cream butter until light and fluffy. Add vanilla, lemon zest and caraway seeds, mix well. Alternate sugar and eggs in three increments, beating well and scraping down sides of mixing bowl. Alternate flour and milk, beating well with each addition.

Fill wells 3/4 full, bake for 17-20 minutes. Cool on wire rack.

Lemon Glaze
1 1/4 c powdered sugar
pinch of salt
1 T fresh lemon juice
1 t lemon zest
1 T boiling water

In medium bowl combine sugar, zest and salt. Add lemon juice and water, mix well. Drizzle on cupcakes.