Making low FODMAP cupcakes is fairly easy, as basically all of the ingredients in a normal cupcake recipe are low FODMAP or low FODMAP in smaller portions.
The key here is that you shouldn’t overuse the slightly FODMAP ingredients, as it’s important to keep the quantity used low.
Ingredients For Low FODMAP Cupcakes
The ingredients list isn’t very long and is similar to most cupcake recipes.
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 3/4 cup sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup buttermilk
- 2 large eggs
- 2 tsp pure vanilla extract
These are the ingredients for the cupcakes themselves and don’t include any icing to be added. You can make your own homemade icing, or I recommend this video on buttercream icing. If you don’t want to make your own, any cake icing from your local grocery store will do!
Need help converting measurements in the kitchen? Check out our articles on a Grams to Cups Conversion Table and our Tablespoons to Cups Conversion Chart!
How To Make Low FODMAP Vanilla Cupcakes
Making cupcakes is a fairly straightforward process as long as the proportions are followed. Unlike cooking, baking is very sensitive to changes in measurement. Any change or inaccurate measurements will make a huge difference in the outcome and could ruin a batch of cupcakes!
To start, preheat your oven to 350F and it should be ready by the time the batter is finished mixing.
After, in a medium-sized bowl, whisk together the dry ingredients of 1 1/4 cups low-fodmap flour (most wheat flours won’t work here but there are all-purpose flours made to be low-fodmap), 1 1/4 tsp baking powder, and 1/2 tsp salt.
In a separate bowl, using an electric mixer, beat 1/2 cup unsalted butter and 3/4 sugar on medium until it’s a thick and cohesive mixture
Using the same bowl with the butter mixture, add one egg at a time and beat to thoroughly mix. Once mixed, add the 3 tsp of pure vanilla extract and beat to combine.
Once fully combined, begin slowly adding flour to the butter mixture in thirds and alternating by adding in thirds of the buttermilk. Mix thoroughly after each addition until all ingredients are mixed into a smooth batter with no clumps.
Take a cupcake pan and line it with cupcake liners to avoid sticking. Then, fill each cupcake slot with the batter roughly 2/3 full.
Best Tips For Making Cupcakes
Proper Measurement – Baking is an art as much as it is a science. Unlike casual cooking where spices and ingredients can be off a little on measurements, being off in baking can easily turn your dish into something else entirely. Always make sure to measure ingredients precisely!
Room Temperature Ingredients – The ingredients you use shouldn’t be frozen or warm. The temperature is more critical than some people realize as it’ll affect how the ingredients mix and bake together.
Don’t Overmix (or undermix) – There’s a sweet spot in mixing where the texture is perfect for baking, this applies to all things from cupcakes to bread. If you overmix your ingredients, you can risk them becoming too thick and tough. Obviously undermixing isn’t wanted either, as you want all of the ingredients to be thoroughly combined.
Decorating Cupcakes
This recipe is specifically for the cupcakes themselves and doesn’t include making the frosting. There are recommendations for icing at the beginning of this page but if you don’t want to deal with making the icing too, store-bought icing will do just fine.
How you get the icing on the cupcakes is up to you. However, I recommend a nice reusable kit or even disposable bags with whatever tip you want.
Suppose you’re not 100% confident about decorating cupcakes that’s ok. No one goes into cake decorating with some god-given talent to be perfect. I’d recommend watching this short video to get your feet wet and an idea of where to start.
Frequently Asked Questions:
Low FODMAP Buttermilk Substitutes
There are a few buttermilk substitutes but not all are going to be low FODMAP. Thankfully, there are still some options that are low FODMAP for buttermilk replacements.
- Low lactose or lactose-free milk
- Plain Kefir
How Long To Bake Cupcakes?
How long cupcakes take to bake depends a lot on the temperature being used. Most recipes (this one included) will use 350F as the cooking temperature as this is low enough to bake slowly so the inside fully bakes without charring the outside. Using 350F as the temperature, I recommend baking cupcakes for around 20 minutes and no longer than 25 minutes maximum.
How Long Do Cupcakes Last?
Most of my cupcakes don’t make it through the day they’re made. However, if you’re planning on storing or have leftover cupcakes, they can be kept for up to 2-3 days depending on how they’re stored, and will still be good to eat.
Do Frosted Cupcakes Need To Be Refrigerated?
Whether or not to refrigerate your frosted cupcakes will depend on the frosting used. Most store-bought and buttercream frostings will be fine to store at room temperature and will stay fresh. However, if you’re using a cream cheese frosting then your cupcakes will have to be refrigerated. Be aware, most dairy products and frostings can go bad quickly and shouldn’t be eaten if left out for more than 2 days.
How To Store Cupcakes With Buttercream Frosting
It’s recommended to store buttercream frosted cupcakes out at room temperature. They can be stored in the fridge, but they’ll quickly dry out and be harder to eat. Keeping the cupcakes stored at room temperature ensures they’ll be soft and gooey still when you go back to finish them off.
Are Cupcakes Halal?
This is obviously not a simple answer as how a cupcake is made depends on the ingredients or where you’re buying them from. The best answer is that they are halal as long as there aren’t any ingredients that are produced from the slaughter of non-halal animal parts and that any extracts used aren’t alcohol-based. So some cupcakes could be halal and some won’t, make sure to check the individual ingredients as they will vary.
Low FODMAP Vanilla Cupcakes
Ingredients
- 1 1/4 cups Low FODMAP Flour
- 1 1/4 tsps Baking Powder
- 1/2 tsp Salt
- 3/4 cup Sugar
- 1/2 cup Unsalted Butter
- 3 tsp Pure Vanilla Extract
- 2 large Eggs
- 1/2 cup Buttermilk
Instructions
- Preheat oven to 350F. Line a 12 slot cupcake pan with liners.
- In medium bowl, whisk 1 1/4 cups low FODMAP flour, 1 1/4 tsp baking powder, and 1/2 tsp salt.
- In a separate bowl, beat 3/4 cup sugar and 1/2 cup unsalted butter on medium until combined and thick. This may take a few minutes and make sure the butter is softened.
- In the sugar/butter mixture, add one egg and beat in thoroughly, then add in the final egg and beat thoroughly. Finally, add in 3 tsp pure vanilla extract and mix until combined.
- Begin adding the flour mixture into the sugar mixture in thirds. After each addition, add in a third of the buttermilk being used and mix. Alternate adding the flour and buttermilk until the mixture is a smooth and mixed batter.
- Line the cupcake pan, filling up each slot 2/3s full.
- Bake on 350F for 20-23 minutes, testing with a toothpick for doneness. The toothpick should insert and pull out without any residue on the toothpick.
- Once done, pull out and allow to cool 5-10 minutes before frosting.
