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Nutritional Info
  • 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

View full nutritional breakdown of Lemon Vanilla Bean Cupcake calories by ingredient
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Lemon Vanilla Bean Cupcake

Submitted by: ASHLEYGARCIA5

Introduction

Lemon Vanilla Bean Cupcake with Honey Buttercream Frosting Topped with Roasted Almonds and Brown Sugar Lemon Vanilla Bean Cupcake with Honey Buttercream Frosting Topped with Roasted Almonds and Brown Sugar
Number of Servings: 24

Ingredients

    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


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Directions

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: 24

Recipe submitted by SparkPeople user ASHLEYGARCIA5.





TAGS:  Desserts |

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