Before I talk about these lovely cupcakes, I want to briefly mention the woman behind them. They’re from my friend, Andie Mitchell’s, new cookbook Eating in the Middle: A Mostly Wholesome Cookbook. If you’re not familiar with Andie’s blog (formerly Can You Stay for Dinner) or her memoir, It Was Me All Along, all that I can say is that she is nothing short of an inspiration. Her struggles with obesity and food resonate with me in so many ways–I feel like her words were written just for me. The struggles surrounding food that she writes so candidly about could be my own. Andie has honestly inspired me to tackle my issues with food and my body, head on. What I love most about this cookbook is how it approaches food and eating in a way that still feels like a celebration. Everyday dishes throughout the book aim to satisfy, while still being wholesome. There are also dishes meant for indulgence, savory and sweet dishes to save for weekends or for sharing with people you love. It’s a cookbook about enjoying food and about finding balance, which is exactly the kind of approach to eating that I can appreciate and implement into my own life.
These cupcakes are from the book and are so delicious. I saved a couple for us and sent the rest to Sean’s office because they are just so tempting. Obviously, these cupcakes are meant for those occasions when only a little butter and sugar will do. When you bite into one, the lemon is totally there, thanks to lots of fresh juice and zest in the batter. The soft crunch of poppy seeds give some textural contrast and the cream cheese frosting is fragrant and flavorful thanks to a double dose of vanilla beans. They’re an easy but special cupcake that I seriously cannot wait to make again.
- 1½ cups all-purpose flour
- 1¾ teaspoons baking powder
- ½ teaspoon salt
- 10 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 2 tablespoons grated lemon zest
- 1 teaspoon pure vanilla extract
- 2 tablespoons poppy seeds
- Vanilla Cream Cheese Frosting:
- 6 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 2 vanilla beans
- 1½ cups confectioners sugar
- 1 tablespoon whole milk
- Preheat oven to 350°F. Line a standard cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until fluffy, about 3 minutes. Add the eggs and beat until incorporated, about 1 minute. Add the sour cream, lemon juice, lemon zest, vanilla, and poppy seeds.
- With the mixer on low speed, gradually add the flour mixture, beating just until combined, about 1 minute. Be careful not to overmix. The batter will be thick. Spoon it evenly into the prepared tin.
- Bake until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs attached, 16 to 20 minutes. Let the cupcakes cool for 2 minutes in the cupcake tin, then carefully turn them out of the tin and let cool completely on a wire rack.
- Frost with the Vanilla Cream Cheese Frosting. The cupcakes will keep in an airtight container in the refrigerator for 4 days.
- For the frosting:
- Put the cream cheese and butter in the bowl of a stand mixer fitted with the whisk attachment. Using a paring knife, halve the vanilla beans lengthwise and scrape the seeds into the bowl. Beat on medium speed until the cream cheese and butter are combined and the vanilla seeds are mixed throughout, about 1 minute.
- Gradually add the confectioners sugar, 1 cup at a time, and beat on medium-high speed until incorporated. Scarpe down the sides of the bowl, increase the mixer speed to high, and beat until completely smooth, about 2 minutes. Add the milk and beat for 1 minute more.
More from my site
Carrot Cupcakes with Orange & Vanilla Bean Cream Cheese Frosting
Carrot Cupcakes with Cardamom and Crème Fraîche Frosting
Honey Grapefruit Bundt Cake
Recipe: Gingery Carrot Tea Cake with Lemon Cream Cheese Frosting
Chocolate Snack Cake with Raspberry Cream Cheese Frosting- Chocolate Malt Peanut Butter Cake
Yum, yum, YUM!!!! I think I’m in love with these little beauties!
Those vanilla bean specks are so delicate and pretty! I’m so so ready for spring. I love Andie’s memoir so I’m excited to check out the cookbook!!
I definitely need to get my hands on Andie’s book too. Her words, just like for you, speak to me!! And it’s nice to see food like these cupcakes in there too. Love the vanilla bean in the icing!
These are so dainty and pretty! Lemon poppyseed is one of my favorite quick breads, so obviously I’d adore it in cupcake form!
They are so delicious!
Oh hey, I just grabbed her first book from the library last week (haven’t opened it yet). And I’m in the queue for her cookbook. Those cupcake pictures are gorgeous, lady!
It’s a great read!
OH SWEET HEAVEN. Cindy, I swear to God my eyes tearing just reading this post. You have to be one of the sweetest gifts I could ever have gotten in the past year. I’m so happy to know you, to call you a friend, and to feel such amazing kindness from you. THANK YOU a billion times!
Love love love,
Andie
PS-I’m going to need you to email me the high-res versions of these photos so I can FRAME THEM. Not joking one bit.
You are the best. Seriously got a little emotional reading this. It’s all true, though, you are totally inspiring me and I think of your words so often. Thank YOU for sharing your story!! xo
I’ve been wandering through the links on Andie’s blog, admiring the tribe of blogger friends sharing the joy of her new book… and awesome recipes. SO FUN!! Love these cupcakes – simply gorgeous! Now I’ve got to get my hands on a copy of the book 🙂
These cupcakes are …SO beeautiful.
How many cupcakes does this recipe make?