Lemon Poppy Seed Cupcakes

• 2 cups cake flour
• 2 1/2 teaspoons poppy seeds for the batter
• 1 teaspoon baking soda
• 1/4 teaspoon Kosher Salt
• 1 cup Monk Fruit sweetener, or sugar
• 1 and 1/2 lemons, zested and juiced
• 3 tablespoons unsalted butter
• 1 large eggs
• 2 large egg whites
• 1/2 cup unsweetened applesauce
• 1/2 cup unsweetened low-fat buttermilk
• 3/4 teaspoon vanilla extract

For the glaze:

• 1/2 cup powdered sugar, 2 ounces
• 1/2 tablespoon Fresh Lemon Juice
• 1/2 tablespoon water
• 1 teaspoon poppy seeds, for garnish