Low FODMAP Cupcakes

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Desserts
Cuisine: Gluten Free
Keyword: Party
Cooking Method: Oven
Condition: Gluten Free, Low FODMAP
Servings: 24 cupcakes



  • 2 cup gluten free flour
  • 1 tsp xanthan gum omit if gluten free flour already contains it
  • 6 Tbsp corn starch
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 egg whites room temperature
  • 1 egg room temperature
  • 1-1/3 cup milk lactose free, room temperature
  • 1 Tbsp white vinegar or lemon juice
  • 2 tsp vanilla extract
  • 10 tbsp butter unsalted
  • 1-1/2 cup sugar
  • Frosting of choice Dairy Free


  • Preheat oven to 350°F. Line a cupcake tray with paper liners.
  • In a medium bowl, sift the gluten free flour, xanthan gum, and corn starch. Add baking soda, baking powder, and salt and whisk to combine.
  • Mix together the milk and vinegar (or lemon juice), let sit for 5 minutes.
  • In another bowl, whisk egg whites, egg, milk mixture, and vanilla.
  • Beat butter and sugar in a large bowl until light and fluffy.
  • Add dry ingredients and egg mixture to butter and sugar in alternating portions, starting and ending with dry.
  • Mix until completely combined, but do not overmix.
  • Divide batter amongst cupcake liners. Bake for 12 minutes or until golden brown.
  • Cool in cupcake tray for 5 minutes, then move to wire rack.
  • Once cupcakes are completely cooled, frost them with your favorite frosting and enjoy!
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Whether you are a novice in the kitchen, or a seasoned chef, Dietitian Klara will work with you to help you reach your nutrition goals. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating, Cooking with Diabetes and Cooking with Food Sensitivities Guide.

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