Zucchini Spice Cupcakes (Gluten Free, Vegan).
These tender cupcakes are nicely spiced and so tasty with a creamy dairy free frosting on top!
Ingredients
- 2 cups gluten free flour white spelt flour or all purpose flour is also okay
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ teaspoon cinnamon
- ⅓ teaspoon ginger
- ½ cup sugar
- ½ cup coconut sugar brown sugar is okay
- ⅓ cup vegan buttery spread melted
- 3 Tablespoons unsweetened applesauce
- ½ cup grated zucchini about one small zucchini
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ⅜ cup water
For the frosting:
- 2 ½ cups powdered sugar
- ¼ cup vegan buttery spread
- 2 Tablespoons non-dairy milk
Instructions
- Preheat the oven to 350 degrees. Place cupcake liners in a cupcake pan.
- In a large bowl, combine the grated zucchini, unsweetened applesauce, melted vegan buttery spread, water, vanilla extract, and vinegar. Stir well to combine.
- Add the sugars and mix well. Add the gluten free flour, baking powder, baking soda, salt, cinnamon, and ginger. Mix well.
- Pour batter into the cupcake pan, filling each cupcake liner about ⅔ full.
- Bake at 350 degrees for 15-18 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool completely, then make frosting.
- In a mixing bowl whip a little of the powdered sugar and the vegan buttery spread. Sift in the rest powdered sugar. alternating with drizzling in the non-dairy milk. Mix until very smooth.
- Frost the cooled cupcakes. If you are taking one to a party, I recommend this cupcake carrier.
Notes
Store leftover cupcakes in the refrigerator.
These cupcakes can be frozen for up to 3 months.
If you aren't dairy free, go ahead and use regular dairy butter.
Nutrition
Calories: 287kcalCarbohydrates: 54gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 275mgPotassium: 33mgFiber: 2gSugar: 38gVitamin A: 440IUVitamin C: 1.1mgCalcium: 26mgIron: 0.8mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!