Mix apple cider vinegar and coconut milk. Allow this to sit for a few minutes. Beat this mixture along with eggs, coconut oil, vanilla, and lastly coconut sugar.
Mix in almond and tapioca flour, cacao powder, and baking powder. Mix until no clumps remain. Do not overmix!
Add red food coloring and mix until evenly distributed.
Bake in the oven until a toothpick can be inserted and can come out clean. Allow cupcakes to cool.
Melt the white chocolate in a pan over low heat. Keep mixing to prevent burning. May need to add coconut oil to thin mixture.
Beat cream cheese. Add powdered sugar, vanilla, and almond milk gradually. Add powdered sugar and melted chocolate and mix.
Pipe frosting mixture onto cupcakes using star-tipped piping bag.