Preheat oven to 350 degrees and line muffin tin with foil or parchment paper baking cups.
In a medium bowl, combine and mix dry ingredients: ¼ cup gluten free flour, ¼ cup coconut sugar, ¼ cup cocao powder, 1 teaspoon baking soda and ½ teaspoon salt.
In a large bowl, combine and beat with electric mixer: ½ cup unsweetened applesauce, 6 tablespoons maple syrup, 2 large eggs, ½ cup plain greek yogurt and ¼ cup almond milk. (leave out the red food coloring.)
Slowly beat in dry ingredients on low (about 1-2 minutes).
Add in 1 oz red food coloring and blend again for 30 seconds.
Using ¼ cup, scoop out batter into lined muffin cups.
Bake for 20 minutes and let cool on rack.
Frosting
While cupcakes are baking, in a medium bowl, combine and beat 1 package (8 oz) greek cream cheese, ¼ cup butter (I used Earth Balance) and 1 teaspoon pure vanilla extract. Slowly beat in powdered sugar.
Frost cooled cupcakes and enjoy!
Recipe by Afitcado at https://www.afitcado.com/lightened-up-red-velvet-cupcakes/