Lemon Vanilla Bean Cupcake

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

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.