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gluten-free white cupcakes closeup with a bite out

Gluten-Free White Cupcakes

These Gluten-Free White Cupcakes are a basic for your low FODMAP baking repertoire. Try them with our Monash University Certified Low FODMAP Vanilla Frosting.

Low FODMAP Serving Size Info: Makes  24 cupcakes; serving size 1 cupcake 

Course: Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 24 Cupcakes
Calories: 173 kcal
Author: Dédé Wilson


  • 1 1/3 cups (315 ml) lactose-free whole milk, at room temperature
  • 1 tablespoon plus 1 teaspoon lemon juice
  • 4 large egg whites, at room temperature
  • 1 large egg, at room temperature
  • 1 3/4 cups (250 g) plus 1 tablespoon low FODMAP gluten-free all-purpose flour blend, such as Bob’s Red Mill 1 to 1 Baking Flour
  • 1/3 cup (37 g) cornstarch, whisked before measuring
  • 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, at room temperature, cut into pieces
  • 1 1/2 cups (297 g) sugar
  • 1 tablespoon vanilla extract


  1. Position oven racks in middle of oven. Preheat oven to 350°F/180°. Line 24 cupcake wells with fluted paper cups; set aside.
  2. Whisk together the milk and lemon juice in a mixing bowl and allow to sit for about 5 minutes to thicken. Add egg whites and whole egg to thickened milk and whisk until well combined; set aside.
  3. Whisk together the flour, cornstarch, baking powder, baking soda and salt in a mixing bowl to aerate and combine; set aside.
  4. Beat butter with an electric mixer on medium-high speed in a large mixing bowl until very smooth and creamy, about 3 minutes, scraping down the bowl once or twice. (If using a stand mixer, use the flat paddle attachment). Beat in the sugar gradually and continue beating until fluffy, about 4 minutes, again scraping down the bowl as needed. Beat in vanilla.
  5. Alternately add the wet mixture and dry mix to the butter/sugar mixture in 3 batches, beating well until smooth and combined. Evenly divide batter among fluted paper cups. Bake cupcakes for about 15 to 20 minutes, rotating the pans front to back once during baking. When done the tops should spring back when lightly pressed and a toothpick inserted in the center should show a few moist crumbs clinging. Place pans on a cooling rack for 5 minutes, then unmold cupcakes and cool upright. (If you want to freeze cupcakes for future use, place in zip top bags with air removed and freeze for up to 1 month. Defrost in refrigerator).

Dédé's Quick Recipe Tips Video



  • The low FODMAP diet is not a gluten-free diet, but we know that many of you are following a GF diet or a lower-in-gluten diet. Did you know that some baking powder is not GF? Read the labels to make sure you are buying what you need.
Nutrition Facts
Gluten-Free White Cupcakes
Amount Per Serving
Calories 173 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 79mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.