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. 

If you love this vegan treat, you’ll also love: vegan raspberry oatmeal bars, vegan scotcheroos, and black bean brownies!

Vegan Lemon Pound Cake Cupcakes.

Yes.

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. 😉

How to make vegan lemon pound cake cupcakes:

1. Pre-heat oven to 425 degrees F and line a standard muffin tin with cupcake liners
2. Whisk together 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. Set aside.
3. Whisk together the dry ingredients: flour, baking soda, salt, sugar, lemon zest
4. Fold the wet and dry ingredients together
5. Bake for about 15 minutes
6. Cool
7. Dunk them in glaze (powdered sugar and lemon juice whisked together) <– simple, but oh so magical.
8. Eat

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.

– Jennifer

Vegan Lemon Pound Cake Cupcakes Recipe

4.93 from 42 votes

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.

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Yield: 9 cupcakes

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Ingredients

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US Customary - Metric

Vegan Lemon Pound Cake Cupcakes

• ▢ ¼ cup unsweetened vanilla almond milk room temperature
• ▢ ½ cup coconut oil melted and cooled slightly
• ▢ ¼ cup fresh lemon juice
• ▢ ⅓ cup mashed banana
• ▢ 1 ½ cups all purpose flour
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 cup granulated sugar
• ▢ ¼ cup grated lemon zest about 4 lemons, zested

Glaze

• ▢ 1 cup powdered sugar
• ▢ 2 tablespoons fresh lemon juice

Recipe Video

Instructions

Vegan Lemon Pound Cake Cupcakes

• Preheat oven to 425 degrees F and line a standard muffin tin with liners (you'll only use 9 out of the 12).
• In a large bowl, whisk together almond milk, oil, lemon juice, and banana.
• In another bowl, whisk together flour, baking soda, salt, sugar, and lemon zest.
• Combine the wet and dry ingredients and stir until JUST combined.
• Using a 1/4 cup measuring cup, fill the prepared muffin tin.
• Bake for 5 minutes in preheated oven.
• 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.
• Remove from oven and cool.

Glaze

• In a medium sized bowl, whisk together powdered sugar and lemon juice.
• Dunk the cupcakes into the glaze and serve!
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STORING

Room Temp:2-3 Days

Refrigerator:4-5 Days

Freezer:4-6 Months

Reheat:Microwave or bake until heated through

*Storage times may vary based on temperature and conditions

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Nutrition Information

Nutrition Facts

Vegan Lemon Pound Cake Cupcakes Recipe

Amount Per Serving

Calories 329 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 10g63%

Sodium 105mg5%

Potassium 63mg2%

Carbohydrates 54g18%

Fiber 1g4%

Sugar 36g40%

Protein 2g4%

Vitamin C 8.1mg10%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: lemon juice, pound cake, vegan

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Course: Dessert

Cuisine: American