Protein Apple Cupcakes with Protein Peanut Butter Frosting

1 Preheat oven to 350°F, line a 14 muffin cups - 12-cup pan and 2 more - with cupcake liners, and lightly spray insides with cooking spray.
2 In a large bowl, whisk together whole wheat pastry flour, unflavored protein powder, vanilla protein powder, cinnamon, nutmeg, cloves, baking powder and baking soda.
3 In another bowl, whisk applesauce, Greek yogurt, almond milk and eggs.
4 Add dry mix to wet, and gently fold until combined.
5 Add copped apples and gently fold again. DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the muffins dense.
6 Divide the batter among muffin cups, about ¾ way to the top.
7 Bake for 23-25 minutes. A toothpick inserted into center should come out dry.
8 Cool for 10 minutes, then remove pan. Transfer to a wire rack to cool completely, about 20 minutes.
9 While the cupcakes cool, make the frosting according to the recipe (in the notes) and then pipe on!