These zucchini spice cupcakes are so light and delicious! You won’t believe that these are vegan and gluten free.
Do you have any cupcake-worthy occasions coming up?
Even though it isn’t quite zucchini season yet, these gluten free zucchini spice cupcakes are so light and delicious, I knew I had to share them now.
If you have picky eater, don’t worry – the zucchini blends right into the batter and isn’t noticeable at all.
What is the best gluten free flour for cupcakes?
Many gluten free blends work well for cupcakes. I love using my own gluten free flour blend, but there are store-bought blends that work well, too. You may want to look into Now Foods Gluten Free Flour, Enjoy Life All-Purpose Gluten Free Flour, or even Bob’s Red Mill if that works for your dietary needs.
We can’t use Bob’s Red Mill due to cross contamination and our allergies, but it is a flour blend that performs well.
How do I prevent my gluten free cupcakes from sticking to the pan or cupcake liners?
I find that using parchment cupcake liners works the best for gluten free and egg free baked goods. They don’t stick at all. Some of the other cupcake liners out there, especially the decorative ones, do tend to stick to cupcakes.
What non-dairy milk is best for dairy free buttercream frosting?
I like to use So Delicious unsweetened coconut milk beverage, but any neutral tasting milk will work well. Try rice milk, soy milk, oat milk, or whatever will work for your dietary needs.
Can you freeze these zucchini spice cupcakes?
Yes, these freeze very well! It’s so nice to freeze cupcakes to have on hand in case you need to send one to school or to a birthday party with your child.
These should keep in the freezer for up to three months.
What can be used in place of zucchini?
You could try grated carrots in place of zucchini if you would like.
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Zucchini Spice Cupcakes (Gluten Free, Vegan).
These tender cupcakes are nicely spiced and so tasty with a creamy dairy free frosting on top!
- 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
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.
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.