What is your favorite part about a low-FODMAP Vanilla Cupcake? The cake bottom? Or the frosting top?
I can’t deny that eating a perfect sized low-FODMAP mini-cake is absolute heaven (provided it is as moist as my low-FODMAP Vanilla Cupcakes or low-FODMAP Red Velvet Cupcakes). But my true romance with a low-FODMAP cupcake is all about the frosting. I love to mix it up too, try low-FODMAP Chocolate buttercream one day, and low-FODMAP Vanilla buttercream the next.
For this low-FODMAP cupcake baking extravaganza, I opted for a rainbow of frosting favorites! Here you have the recipes for 2 of my most-requested low-FODMAP frostings…low-FODMAP Raspberry and low-FODMAP Salted Caramel ‘Butter’creams. Super easy and so delicious.
You may also love my recipe for low-FODMAP Cream Cheese Frosting, low-FODMAP Opera Cream/Ermine or peruse over 300 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Two Delicious Low-FODMAP Frostings; Low-FODMAP Raspberry and Low-FODMAP Salted Caramel Buttercreams; Gluten-free, Vegan
Although these recipes have not been tested, a single serving of each should be low-FODMAP based on the ingredients.
Serves: 24 (per recipe)
Prep time: 15 min
Equipment: stand or hand mixer
For Low-FODMAP Raspberry Frosting
Ingredients
- 2 cups vegan margarine, check to ensure no high-FODMAP ingredients (I like Earth Balance)
- can also use butter for non-vegan version
- 4 cups confectioners’ sugar
- 2 tablespoons canned coconut cream, almond milk or lactose-free milk (for non-vegan version)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt, to taste
- 1/2 cup low-FODMAP Raspberry Coulis
Directions
- Beat margarine on medium speed for about 3-4 minutes until completely smooth and creamy
- Add the confectioners’ sugar, vanilla extract, and salt with the mixer running
- Add the low-FODMAP raspberry coulis and beat until thick and creamy, about 2 full minutes
- Add the cream, a little at a time until desired consistency
- Pipe or spread over desired cupcake, or store in refrigerator until use
For Low-FODMAP Salted Caramel Frosting
Ingredients
- 2 cups vegan margarine, check to ensure no high-FODMAP ingredients (I like Earth Balance)
- can also use butter, for non-vegan version
- 4 cups confectioners’ sugar
- 2 tablespoons canned coconut cream, almond milk or lactose-free milk (for non-vegan version)
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1/2 cup low-FODMAP Caramel Sauce
Directions
- Beat margarine on medium speed for about 3-4 minutes until completely smooth and creamy
- Add the confectioners’ sugar, vanilla extract, and salt with the mixer running
- Add the low-FODMAP caramel and beat until thick and creamy, about 2 full minutes
- Add the cream, a little at a time until desired consistency
- If too runny, add more confectioner’s sugar as needed
- Pipe or spread over desired cupcake, can be stored in refrigerator until use
- Drizzle with extra low-FODMAP Caramel Sauce, if desired
