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.
Ingredients For Vegan Lemon Pound Cake Cupcakes Recipe
0.25 cup Unsweetened vanilla almond milk room temperature
0.5 cup Coconut oil melted and cooled slightly
0.25 cup Fresh lemon juice
0.33000000000000007 cup Mashed banana
1.5 cup All purpose flour
0.25 teaspoon Baking soda
0.25 teaspoon Salt
1 cup Granulated sugar
0.25 cup Grated lemon zest about 4 lemons, zested
1 cup Powdered sugar
2 tablespoon Fresh lemon juice
Nutrition value
294
calories per serving
16 g Fat3 g Protein34 g Carbs2 g FiberOther
Current Totals
16 g Fat
3 g Protein
34 g Carbs
2 g Fiber
MacroNutrients
Carbs
34 g
Protein
3 g
Fiber
2 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
22 mg
Iron
1 mg
Vitamin A
3 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
23 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
25 mg
Manganese
0 mg
Phosphorus
60 mg
Selenium
4 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment