Low FODMAP Vanilla Cupcakes with Fluffy Buttercream

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Low FODMAP Vanilla Cupcakes with Fluffy Buttercream

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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 cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup whole milk
⅓ cup neutral oil (such as canola oil or vegetable oil)
¼ cup plain whole-milk yogurt
1 tbsp apple cider vinegar
2 tsp vanilla extract

For the buttercream

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar, sifted
3 tbsp heavy cream
Ingredient note
A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
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 mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!