Healthier Red Velvet Cupcakes

Ingredients

• 2 cups all-purpose flour (or gluten-free blend)
• 1 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce
• 1/2 cup maple syrup
• 1 cup unsweetened non-dairy milk
• 1/4 cup vegetable oil
• 2 tablespoons unsweetened cocoa powder
• 1-2 tablespoons beet powder (for color, optional)
• 1/4 teaspoon salt
• 1/2 cup vegan butter, softened
• 1/4 cup maple syrup
• 1/4 cup vegan cream cheese, softened
• 1/4 cup unsweetened non-dairy milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together the flour, baking soda, cocoa powder, beet powder (if using), and salt.
3. In a separate bowl, whisk together the apple cider vinegar, vanilla extract, applesauce, maple syrup, non-dairy milk, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
8. While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat together the softened vegan butter and maple syrup until smooth.
9. Add the softened vegan cream cheese and beat until well combined.
10. Gradually add the non-dairy milk and vanilla extract, beating until the frosting reaches your desired consistency.
11. Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
12. Optional: Decorate with sprinkles or a dusting of cocoa powder.
13. Enjoy your healthier red velvet cupcakes!