Vegan Lemon Pound Cake Cupcakes Recipe
These Vegan Lemon Pound Cake Cupcakes are dense, moist, perfectly lemony, and smothered in the most delicious two ingredient glaze! A great dessert for warmer weather.
  • Course
    Dessert
Servings
9 cupcakes
Prep Time Cook Time
10 minutes 15 minutes
  • Course
    Dessert
Servings
9 cupcakes
Prep Time Cook Time
10 minutes 15 minutes
Vegan Lemon Pound Cake Cupcakes Recipe
These Vegan Lemon Pound Cake Cupcakes are dense, moist, perfectly lemony, and smothered in the most delicious two ingredient glaze! A great dessert for warmer weather.
  • Course
    Dessert
Servings
9 cupcakes
Prep Time Cook Time
10 minutes 15 minutes
  • Course
    Dessert
Servings
9 cupcakes
Prep Time Cook Time
10 minutes 15 minutes
Ingredients
Vegan Lemon Pound Cake Cupcakes
  • 1/4 cup unsweetened vanilla almond milk
  • 1/2 cup coconut oil
  • 1/4 cup fresh lemon juice
  • 1/3 cup mashed banana
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup grated lemon zest about 4 lemons, zested
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
Instructions
Vegan Lemon Pound Cake Cupcakes
  1. Preheat oven to 425 degrees F and line a standard muffin tin with liners (you’ll only use 9 out of the 12).
  2. In a large bowl, whisk together almond milk, oil, lemon juice, and banana.
  3. In another bowl, whisk together flour, baking soda, salt, sugar, and lemon zest.
  4. Combine the wet and dry ingredients and stir until JUST combined.
  5. Using a 1/4 cup measuring cup, fill the prepared muffin tin.
  6. Bake for 5 minutes in preheated oven, then lower the heat to 350 degrees F (keeping the cupcakes in the oven) and bake for an additional 10-12 minutes, or until the cupcakes are baked through.
  7. Remove from oven and cool.
Glaze
  1. In a medium sized bowl, whisk together powdered sugar and lemon juice.
  2. Dunk the cupcakes into the glaze and serve!
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