Red Velvet Cupcakes (Dairy-Free)

Ingredients

• 1.5 cups almond flour
• 1/4 cup coconut flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dairy-free butter, softened
• 2/3 cup allulose
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1/3 cup unsweetened almond milk
• natural red food coloring (beet powder-based, optional)
• 8 oz dairy-free cream cheese, softened (frosting)
• 3 tbsp powdered allulose (frosting)
• 1/2 tsp vanilla extract (frosting)

Method

1. 1

   Preheat oven to 350°F and line a muffin tin with liners.

2. 2

   Cream dairy-free butter and allulose until fluffy, beat in eggs and vanilla.

3. 3

   Whisk in the cocoa powder directly into the wet mixture before adding any dry ingredients — dissolving the cocoa into the wet mixture first is what gives smooth, evenly colored batter; adding it with the dry ingredients often leaves small dry cocoa specks that never fully blend in.

4. 4

   Whisk almond flour, coconut flour, baking powder, and salt together, then alternate folding it in with the almond milk. Stir in apple cider vinegar and food coloring if using.

5. 5

   Divide batter among muffin cups, filling each about 2/3 full, and bake 18-20 minutes until a toothpick comes out clean. Cool completely, then beat cream cheese, powdered allulose, and vanilla together and pipe or spread onto the cooled cupcakes.