• 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 tablespoon 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.

Make Apple Pie Filling While Cupcakes are Baking

• In a saucepan on medium heat, add apples, butter, spices, sugar and 3 tablespoon of water. Stir slowly until butter is melted, sugar dissolves, and apples begin to soften. (4-5 min)
• Combine cornstarch and 2 tablespoon of water in a cup stirring until liquid.
• Pour in cornstarch mixture.
• Continue to stir until bubbly and thick.
• Remove from heat and set aside to cool.
• Use a ¾ inch melon ball scoop or spoon to remove center from cupcake dome. Fill with apple pie filling, then pipe with frosting!

Make your Maple Vanilla Buttercream

• In bowl of stand mixer with whisk attachment, whip on medium high softened butter and vanilla until smooth and creamy.
• Add Maple Syrup, heavy cream, and salt. Continue on medium speed until incorporated.
• Slowly add powdered sugar a cup at a time until buttercream is firm but creamy. (You may only need 4 cups).
• Scoop buttercream into piping bag with desired decorating tip and pipe onto cupcakes.
• See above for frosting tips!
• Store cupcakes in an air tight container at room temp for 3-5 days.