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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. showmetheyummy.com
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4.93 from 42 votes

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

Ingredients

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

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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Nutrition

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