It’s summer-time (thank goodness) and out with the heavy and rich desserts and in with the light and fluffy! Insert these DELICIOUS gluten-free strawberry lemon cupcakes. This low FODMAP dessert recipe utilizes a packaged cake box that I dressed up and made a bit fancier. I don’t typically use box mixes but when time is limited, it’s a great and reliable short cut! I tend to find myself craving more fruit-based desserts when it’s so hot outside so this recipe is the perfect answer. Does anyone else change the type of food they are craving based on the season? Or am I the only weirdo… Don’t answer that if I’m the only one…
low FODMAP dessert batter
Also, what is great about making portioned size desserts like these cupcakes is that they also freeze well if. It’s a perfect dessert to keep in the freezer for when a cupcake craving hits! I do this ALL the time when I make cookies and brownies. You rarely need a full batch of desserts at once so this way I can extend the yumminess for as long as possible! It’s a win, win in my book! I’m utilizing my freezer much more than I have in the past as I want to maximize my time in the kitchen as I find I have less and less of it. At the end of the day, baking is something that I found therapeutic as well as a way to connect with family and friends. During these times of COVID isolation, sharing some love through baked goods is just what the doctor ordered!
Looking for a few more low FODMAP dessert summer recipes? Check out a few of my favorites: coconut papaya popsicles, strawberry whipped cream pretzel trifle, & strawberry sorbet. I would love to hear what you’re enjoying this summer!
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Gluten-Free Strawberry Lemon Cupcakes
Description
This super delicious low FODMAP dessert is not only easy to make but takes no time!
Ingredients
Cake:
- 1 King Arthur yellow cake mix
- 1/3 cup diced strawberries
- 3 TBSP fresh lemon juice
- 1 TBSP lemon zest
Powdered sugar frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- *2 TBSP FODMAP safe milk
- 1 tsp pure vanilla extract
Instructions
- Follow the instructions of the cake mix and add the strawberries, lemon and lemon zest with a wooden spoon.
- Fill a lined cupcake pan 3/4 full and bake according to the instructions of the box.
- While the cupcakes are cooking, proceed to make the icing. In an electric mixer, add the butter and powdered sugar on medium high speed. Add the milk and vanilla extract and continue to mix for approximately 3-5 minutes.
- Once the cupcakes have completely cooled, spread the desired amount of icing onto the cupcakes.
Notes
*More milk may need to be added to smooth out the icing.
