Preheat oven to 425 degrees F. Place cupcake liners into a 12-well muffin pan. Set aside.

In a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy.

Add eggs, sour cream, and vanilla. Mix well.

Slowly add in flour, baking powder, baking soda, salt, and poppy seeds. Mix until just combined.

Pour in lemon juice and mix well.

Divide batter evenly into the muffin pan, filling 12 muffin liners all the way to the top.

Sprinkle top of the batter with coarse sugar.

Bake at 425 degrees F for 5 minutes. Reduce heat to 350 and continue baking for an additional 11-13 minutes until a toothpick inserted into the center comes out clean.

Remove from oven and cool 10 minutes.

In a small bowl, stir together powdered sugar and lemon juice to make a glaze. Drizzle over warm muffins.