I cannot believe “Fit Fab Fodmap” is three years old today. To celebrate I’m creating what I love most… FODMAP diet desserts! It’s wild to think that only three years ago, I decided to just do it and take a leap of faith. I didn’t tell anyone, not my husband, parents, or best friends what I was up to mainly because I was afraid the more I talked about it, the less action I would do. So what did I do? I bought a domain name, set up WordPress, found someone on Fiverr (a freelance service for web design, graphics, etc) and the rest is history. After years of being a die hard blog reader, I wanted to be on the other end creating content for an extremely small FODMAP community at the time. I knew that if I was going to make a huge change to my health and diet, I wanted to chronicle what I was already doing which was cooking and baking FODMAP safe recipes.
It’s pretty insane to look back and reflect how this little blog has turned into so much more. I had the opportunity to write my first (and hopefully many more to come), connect with awesome people from all over the world and make some incredible new friends in my own state! Who knows what’s coming around the corner next year but I can’t wait to find out!
P.S. looking for other dessert recipes? Check out ALL of them here. 🙂
Cupcake dough and sprinkles
Funfetti Cupcakes
Easy to make homemade frosting!
Gluten Free Funfetti Cupcakes
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 1 dozen cupcakes 1x
- Category: desserts
Description
Who can say no to funfetti cupcakes?! I know I can’t!
Ingredients
For cupcakes:
- 1 Stick Butter, softened
- 1 Cup Raw Sugar
- 2 Large Eggs
- 1 Tablespoon Vanilla Extract
- 1 1/2 Cups Gluten Free Flour
- 1 Tablespoon Cornstarch
- 1 Teaspoon Baking Powder
- 1/2 Cup FODMAP safe milk (I used Malk Pecan Milk)
- 1/3 Cup Sprinkles of your choice
For icing:
- 2 Sticks Butter, softened
- 2 1/2 Cups Powdered Sugar
- 1 Tablespoon Vanilla Extract
Instructions
For the cupcakes:
- Preheat the oven to 350 degrees.
- In a stand mixer using a paddle attachment, cream the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs and vanilla and continue to beat for another 1-2 minutes.
- In a medium size bowl, whisk the flour, cornstarch and baking powder.
- Slowly add the dry ingredients to the wet ingredients until just combined. Pour in the milk and mix in.
- Remove the bowl and by hand gently stir in the sprinkles, making sure not to over mix.
- Fill lined cupcake pans until about 3/4 full and bake for 20-22 minutes or until toothpick comes out clean.
- Remove from oven and cool completely.
For frosting:
- Sift the powdered sugar in order to remove any lumps.
- In a stand mixer using a whisk attachment combine the butter and sugar and beat on high until completely smooth and creamy. Add the vanilla extract and beat for an additional few minutes until fully combined.
- Once cupcakes have cooled, spread the icing on and garnish with sprinkles.
Notes
Recipe adapted from Em The Baker
Keywords: fodmap safe cupcakes, fodmap cupcake recipe, gluten-free cupcake recipe
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