5 from 11 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.
Servings: 9 cupcakes
Results and timings may vary when adjusting servings
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Nutrition Facts
Vegan Lemon Pound Cake Cupcakes Recipe
Amount Per Serving
Calories 329 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 10g 50%
Sodium 105mg 4%
Potassium 63mg 2%
Total Carbohydrates 54g 18%
Dietary Fiber 1g 4%
Sugars 36g
Protein 2g 4%
Vitamin C 9.8%
Calcium 1.5%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
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
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
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.
  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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