Preheat oven to 350 F. Prepare muffin tin with liners.
In a medium bowl combine flour, baking soda, nutmeg, cinnamon and ginger. Set aside.
In a medium bowl mix coconut sugar with butter using electric mixer until smooth and fluffy. Add applesauce and mix. Add eggs, one at a time, mix all ingredients together. Add molasses and mix with electric mixer. Add almond milk and mix.
Add half of the the ingredients and mix. Add the remaining dry ingredients and mix until all ingredients will incorporate well.
Fill the liners about 3/4 high. Bake for about 25 minutes. Check if cupcakes are ready by inserting toothpick. If it will come out clean, the cupcakes are baked. Remove from oven and cool off for 10 minutes.
Transfer on the wire rack. Cool off completely before frosting.
Dulce de Leche Buttercream
Mix butter with powdered sugar with electric mixer until smooth. Add dulce de leche and mix until the ingredients will incorporate well.
Frost each cupcake.
It is best to keep all ingredients at room temperature before making gingerbread cupcakes.