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
Calories: 329kcal
Ingredients
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
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
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