Low FODMAP Gluten Free Lemon Cupcakes with Lemon Frosting

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Low FODMAP Gluten Free Lemon Cupcakes with Lemon Frosting

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Ingredients

12 servings

For the cupcakes

1 ½ cups gluten free flour blend
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
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1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
2 tbsp lemon zest (from about 2 lemons)
3 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup whole milk, room temperature

For the lemon frosting

1 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 tbsp fresh lemon juice
1 tbsp lemon zest
1–2 tbsp heavy cream
Ingredient note
Heavy cream only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/2 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
1 pinch salt

For serving

thin lemon slices or lemon zest curls, for garnish (optional)

Instructions

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

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