Healthy Red Velvet Cupcakes

0 Preheat oven to 350 degrees. Line cupcake tins with liners.
1 In a large bowl, whisk together flours, cocoa and salt.
2 In another large mixing bowl, beat sugar, applesauce and oil until combined. Add eggs and egg whites, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food coloring and vanilla.
3 Add flour mixture in three batches, alternating with two additions of buttermilk (a half a cup each time), and whisking well after each.
4 Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix until combined, about 10 seconds.
5 Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Mix frosting ingredients together in a bowl (you can use a beater to speed it up).
6 Let cupcakes cool completely, then frost with low-fat cream cheese frosting.