Dessert

Lemon Vanilla Bean Cupcake is for Dessert.

Lemon Vanilla Bean Cupcake takes 30 minutes to prepare.

Lemon Vanilla Bean Cupcake takes 20 minutes to cook.

Lemon Vanilla Bean Cupcake makes 24 servings.

The ingredients for Lemon Vanilla Bean Cupcake are:

Dry Ingredients:

2 1/2 cups Flour
1 1/2 cups Sugar
1 1/2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt

Wet Ingredients:

1 Lemon, squeezed and zested
1 cup Sour Cream
1 cup Vegetable Oil
3/4 cup Silk, Pure Coconut Milk
3 Eggs


Frosting:

2 cups Powdered Sugar
1/4 cup Butter
3 tbsp Honey
3 tbsp Heavy Whipping Cream

Topping:

3 tbsp Brown Sugar
1/2 cup Shaved Almonds

Here is how you make Lemon Vanilla Bean Cupcake:

Preheat the oven at 350 F. Mix together all dry ingredients and all wet ingredients in two separate bowls. Wisk the wet ingredients into the dry ingredients. Distribute evenly between 2 dozen cupcake liners. Bake at 350 F for 20 mins. Wisk all ingredients for frosting together until thickened. Roast the almonds in a pan with brown sugar. Let cupcakes cool. Frost and top with toasted almonds. Enjoy! :) Serving Size: 2 dozen Number of Servings: 24Recipe submitted by SparkPeople user ASHLEYGARCIA5.

The nutritional information for Lemon Vanilla Bean Cupcake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 325.2

• Total Fat: 18.0 g
• Cholesterol: 124.4 mg
• Sodium: 246.6 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 0.6 g
• Protein: 5.8 g