Preheat Oven to 350 F (176 C) and line cupcake pan wells with 12 paper liners. (This recipe makes 18 cupcakes, so you can add a second pan with 6 liners or reuse the first pan.)
Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Set aside.
In the bowl of a stand mixer with whisk attachment, whip butter and vanilla until light and fluffy. (scrape bottom and sides of bowl with spatula as needed)
Continue on medium speed and add in egg whites one at a time. Whip until fluffy.
Pour in apple sauce and almond milk.
Mix until incorporated.
Pour wet mixture into large bowl of dry ingredients. Stir by hand with a whisk until smooth batter forms.
Using a 2 Tbsp ice cream scoop, measure out 1.5 scoops (3 Tbsp) of batter into each cupcake liner. Each liner should be ¾ filled with batter.
Bake for 18-20 minutes or until toothpick inserted into center comes out clean.
Place pancake tray on cooling rack for 5 minutes.
Then remove each cupcake individually placing on rack. Let cupcakes completely cool before frosting.