Low FODMAP Easy Vanilla Cupcakes

Total time1 hr 5 min

Prep time15 min

Cook time20 min

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Ingredients

12 servings

For the cupcakes

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ tsp baking powder
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup whole milk, room temperature

For the frosting

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar, sifted
2 tbsp whole milk
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
In a large bowl, whisk together the flour, baking powder, and salt until combined.

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