Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Add the wet ingredients and mix until a thick batter remains.
Distribute the cupcake batter amongst the 12 muffin liners and bake for 15-20 minutes, or until a skewer comes out mostly clean.
Remove the cupcakes from the oven and let them cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely. Once cooled, pipe the frosting on top of each one.
* Any zero calorie baking sugar can be used. ** Substitute half the applesauce with oil for an even better texture. TO STORE: Cupcakes will keep at room temperature in a sealed container, for up to 1 week. Store them in the refrigerator if you'd like them to keep longer. TO FREEZE: Place leftover cupcakes in a ziplock bag and store them in the freezer for up to 6 months.