Red Velvet Cupcakes with Almond Cream Cheese Frosting

Ingredients

• 1.5 teaspoon almond extract 
• 1.3 teaspoons apple cider vinegar 
• 1.3 teaspoons baking soda 
• 11.5 tablespoons butter at room temperature
• 1.3 cups buttermilk 
• 24 ounces cream cheese at room temperature
• 3  eggs 
• 3 cups flour all-purpose
• 1.3 teaspoons kosher salt 
• 4.5 cups powdered sugar sifted
• 1 fluid ounce food coloring red
• 1.9 cups sugar 
• 0.5 cup apple sauce unsweetened
• 0.3 cup cocoa powder unsweetened (recommended: Valrhona)
• 1.3 teaspoons vanilla extract 
• 3 teaspoons vanilla extract 
• 1 cup vegetable oil 

Equipment

• bowl
• oven
• whisk
• toothpicks
• stand mixer
• muffin liners

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
3. Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl.
4. In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary.
5. Mix until just combined.
6. Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
7. Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.
8. In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.