Low FODMAP Red Velvet Cupcakes
If there is one thing that is perfect for Valentine’s day, it is red velvet cupcakes. With their red colour, they are perfect for that day. Red velvet cupcakes or cake are one of my favourite kinds of cake. The soft gooey cake with the cream cheese frosting, so so good! A few months ago, I ate a delicious gluten-free red velvet cupcake London and today I am sharing a recipe to make your own low FODMAP red velvet cupcakes!
A present to surprise your lover or to just eat by yourself or with some friends! If you follow the low FODMAP diet, it is advised to not eat more than one cupcake per serving. Cupcakes contain quite a high amount of fat and sugar and excess fat and sugar can cause IBS complaints.
Will you let me know if you have made my low FODMAP red velvet cupcakes? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.Print
Low FODMAP Red Velvet Cupcakes
- Total Time: 1 hour 10 mins
- Servings: 12 1x
Low FODMAP red velvet cupcakes for Valentine’s day! These red cupcakes with cream cheese frosting are a delicious present for your love. Also gluten-free.
For the cupcakes
- 225 g gluten-free flour
- ¾ tsp baking soda
- 1 tsp xanthan gum
- A pinch of salt
- 200 g white sugar
- 2 tbsp cacao powder
- 85 g butter, at room temperature
- 2 eggs, at room temperature
- ½ tsp vanilla extract
- 1 tsp vinegar
- 240 ml lactose-free milk
- Red food colouring
For the frosting
- 200 g lactose-free cream cheese, at room temperature
- 300 g powdered sugar
- 100 g butter
- Pre-heat the oven to 160 degrees Celcius.
- Place 12 baking cups into a muffin tin.
- Put the lactose-free milk into a bowl and add a teaspoon of vinegar. Stir together and leave for 15 minutes. Like this, you make something similar to buttermilk, but lactose-free.
- Put the gluten-free flour, baking soda, xanthan gum, salt, sugar and cacao powder together in a bowl and stir together.
- Add the butter, eggs, vanilla extract and a few drops of red food colouring to the flour mixture. Mix together.
- Finally, add the milk and stir everything together. Add some more food colouring, one drop at a time, until you get the desired red colour.
- Divide the batter over the 12 baking cups. Tap the muffin tin onto the table a few times to remove the air from the batter.
- Bake the cupcakes in the oven for 25 minutes. The cupcakes are done when a toothpick comes out clean.
- Leave the cupcakes to cool entirely.
- In the meantime, make the frosting. Mix the cream cheese and the butter into a fluffy mixture. Add the powdered sugar little by little and mix it into a creamy frosting.
- Put the frosting into a piping bag and pipe some frosting on top of every cupcake. Cream cheese frosting is softer than buttercream frosting, therefore the frosting won’t get hard like buttercream frosting does.
- You can store the cupcakes in a closed box in the fridge for 2-3 days.
If you follow the low FODMAP diet, it is advised to not eat more than one cupcake per serving. Cupcakes contain quite a high amount of fat and sugar and excess fat and sugar can cause IBS complaints.
- Prep Time: 45 mins
- Cook Time: 25 mins
I’m going to have to try these. They look amazing!
Can we take out the vinegar and not use it?
I wouldn’t do that, this is an important ingredient of the red velvet cupcakes
I finally made these and they are PHENOMENAL! Even my friends who don’t follow a low-fodmap diet were raving about them! You have no idea how much this baking success has encouraged me. I typically have the black thumb when it comes to baking and having to keep it low FODMAP makes it even tougher, so this is a huge win and gives me so much excitement and confidence to try more of your dessert recipes!
Ah great to hear that they were such a success! I am glad you feel encouraged to do some more low FODMAP baking 🙂
The ingredients for these cupcakes list a teaspoon of vinegar but the method refers to a tablespoon of vinegar. Could someone please clarify? Because I’m not an experienced baker, these things stump me.
I am sorry! It should be a teaspoon, I have corrected it in the recipe now
Thank you Karlijn. I’ll try my hand at these now.
What kind of vinegar is best?
I used white vinegar
I would like to know where can I get a
lactose-free cream cheese ?
I am new with a low fodmap diet and I’ve been having problems to get a lot of ingredients .
Hi, I am not sure where you live, so it is hard to give advice. I am in the Netherlands and here we have the brand MinusL and the brand Arla that sells lactose-free cream cheese
I just made this recipe; they came out good and the icing as delicious but for some reason I just couldn’t get them to turn red no matter how much colouring I put in and there is a predominantly chocolatey taste. Is there any advice you can give me regarding this? I used lactose free sunflower butter, is this okay?
Thanks so much for the recipe!
What kind of colouring did you use? I prefer using a gel colouring.
Does the butter need to be meted? Or just room temperature or it doesn’t matter? Also does the cream cheese need to be room temperature? I usually keep my butter & cream cheese in the fridge that’s why I’m asking. & all I have is vanilla almond milk is that ok ?
The butter should just be at room temperature, not melted 🙂 The cream cheese at room temperature too. I expect almond milk will work too!