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.
It’s a mouthful to say, but it’s a really delicious mouthful to eat. 😉
These aren’t just any cupcakes.
These are pound cake cupcakes, meaning they’re really dense and moist and just oh so yummy. If you’re looking for a super airy cupcake, this isn’t the one for you.
BUT, if you’re looking for a rich, tender, lemon-y, sweet, dense cupcake . . .
Well . . .
Look no further and say helllloooooo to Vegan Lemon Pound Cake Cupcakes.
It FINALLY feels like spring.
Took long enough didn’t it?
Because of this, I’ve been craving all things lemon.
First lemon-y concoction on the list?
Lemon cupcakes, of course!
Originally, I wanted to make a bundt cake, but that was an epic fail, so I kept things easy and made cupcakes instead. 😉
The wet ingredients: almond milk, coconut oil (instead of butter to keep these vegan and ultra moist), fresh lemon juice, and banana <– have no fear banana haters, you can’t taste it, it just helps bind the cupcakes.
The dry ingredients: flour, baking soda, salt, sugar, lemon zest.
Mix it allll up. 👆
Glaze ’em. The glaze is the easiest and most delicious thing ever, ready?
Whisk together powdered sugar and lemon juice <– simple, but oh so magical.
These Vegan Lemon Pound Cake Cupcakes are seriously so tasty, you guys.
They’re dense, they’re sweet, they’re fluffy, they’re perfectly lemon-y and smothered in the most delicious glaze.
Excuse me while I go eat all the cupcakes.
What lemon dessert should I make next? Show Me the Yummy!