Preheat your oven to 425 for domed effect. 350 for a regular shaped cupcake.
Mix the egg white and applesauce. Then add vanilla.
In a separate bowl, combine the dry ingredients.
Add in the dry ingredients, slowly.
Add milk.
Line cupcake tins with liners. If you are making the domed cupcakes, fill almost to the top. For regular cupcakes, fill 3/4.
For regular cupcakes, bake at 350 for 17-19 minutes.
For domed: Bake at 425 for 10 minutes, then decrease temp to 350 for 7-8 more minutes.
Making the icing:
Take 1 cup of softened butter and cream it with 1 cup of creamy peanut butter. Slowly add in 1/2 cup of sugar, milk and vanilla. Gradually add in the rest of the sugar.
Now these cupcakes do not look beautiful... yet! But there is a reason to them looking this way. If you love the look of those cupcakes with the big swirly mount of icing this is a way to achieve it without all the icing. Fill an icing bag, or even a plastic bag with icing. If using a zip lock bag snip the corner.
Swirl the icing around the mountain on the cupcake. It looks nice and high, with the same or less icing than regular cup cakes.