Preheat the oven to 350 degrees Fahrenheit and line your cupcake pans with 14 parchment paper or silicone liners (or you can spray the tins with cooking spray, but I think these will stick to traditional paper liners).

In a small bowl, whisk together the sorghum flour, oat flour, baking powder, baking soda, and salt.

In a stand mixer bowl with beater attachment, add the almond milk, applesauce, erythritol, egg whites, vanilla extract, butter flavor, stevia extract, and almond extract. Mix on low speed for about one minute.

Turn off the mixer, dump in the dry ingredients, and return to low speed.  Increase speed to medium and mix until almost completely smooth.  Scrape down the sides of the bowl and mix one last time.

Scoop batter into prepared cupcake pans and bake for ~25 minutes, or until the surface of the cupcakes spring back when tapped. Transfer cupcakes to a wire cooling rack and let cool completely.  Frost and serve!