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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: lemon juice, pound cake, vegan
Servings: 9 cupcakes
Calories: 329kcal
Vegan Lemon Pound Cake Cupcakes
- 1/4 cup unsweetened vanilla almond milk room temperature
- 1/2 cup coconut oil melted and cooled slightly
- 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
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!
Take 5 seconds to . We greatly appreciate it!
Calories: 329kcal | Carbohydrates: 54g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Sodium: 105mg | Potassium: 63mg | Fiber: 1g | Sugar: 36g | Vitamin C: 8.1mg | Calcium: 15mg | Iron: 1mg