• Preheat the oven to 350 degrees F. Line a cupcake pan with parchment paper liners.
• Measure ⅓ cup of coconut oil and put it in a large mixing bowl. Microwave for about 15-20 seconds until it is melted.
• Add the sugar and unsweetened applesauce to the oil and mix on low speed. Add the vanilla extract, water, and vinegar, and mix until smooth and combined.
• Add the gluten free flour blend, cocoa powder, sugar, baking soda, and salt. Mix on medium speed until smooth. You can also stir by hand if you prefer. A mixer is not required.
• If the batter seems too thick, add more water. Some gluten free blends really absorb the liquid, so you will have to use your judgement to adjust the amount of liquid.
• Spoon the batter into the cupcake liners, filling them about ⅔ full.
• Bake at 350 degrees F for 19-24 minutes, or until a toothpick inserted inside comes out clean. Allow the cupcakes to cool in the pan.
• Repeat with remaining batter (you will have enough for 2 or 3 more cupcakes).

Make the berry frosting:

• Place the ¾ cup of blueberries in a blender and blend until smooth. Add a little water if needed. Place a fine mesh strainer over a bowl. Use a spoon to press the pureed berries against the strainer and extract the juice. You should get about 2-4 Tablespoons of juice.
• Cream the vegan buttery spread in a large bowl. Add a little bit of the sifted powdered sugar, and a little juice.
• Continue adding more powdered sugar and more juice while mixing on low speed until you get a spreadable consistency.
• Spread or pipe the frosting on the cooled cupcakes. Top with a few fresh blueberries.