These tender cupcakes are nicely spiced and so tasty with a creamy dairy free frosting on top!
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.
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.
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.