Low FODMAP Baking: Confetti Cupcakes

A few years ago multi-colored sprinkles started making their way into all sorts of baked goods, from cakes to cupcakes to bars and cookies. In some circles this phenomena was referred to as “funfetti”, which makes sense since there is a fun aspect to it. It’s like balloons. Anywhere you can have balloons and colored sprinkles, you are going to have a good time. They make you smile. You are really going to smile when you get to have one of these Low FODMAP confetti cupcakes because your tummy will be happy, too. Try to buy multi-colored sprinkles that do not incorporate dark chocolate colored sprinkles as those end up looking like funny little dark dots within your cake. Stick with the brighter colored sprinkles, which should be easy to find even in the supermarket. By the way, if you live in New England like we do, these sprinkles will be referred to as “jimmies”.

One note on the sugar in this Low FODMAP baking recipe; there is obviously sugar in both the cupcakes and the frosting. This recipe is based upon our Monash Certified Low FODMAP Baking Recipe for Chocolate Cupcakes with Vanilla Frosting. The amount of sugar in the frosting for this recipe has been cut in half from the certified recipe. Stick with the single cupcake serving size and see how you do.

For the Cupcakes: Preheat oven to 350℉/180. Line 24 cupcake wells with fluted paper cups; set aside.

Whisk together the milk and lemon juice in a mixing bowl and allow to sit for about 5 minutes to thicken. Whisk egg whites and whole egg into soured milk until well combined; set aside.

Whisk together the flour, cornstarch, baking powder, baking soda and salt in a mixing bowl to combine; set aside.

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. Beat in the sugar gradually and continue beating until fluffy, about 4 minutes, again scraping down the bowl as needed. Beat in vanilla extract.

Alternately add the wet and dry mixtures to the butter/sugar mixture in 3 batches, beating well until smooth and combined. Fold in 1/2 cup (85 g) of the sprinkles. Divide batter in prepared cupcake wells. 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).

For the Frosting: While cupcakes are cooling, make the frosting. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 3 minutes. Add half of the confectioners’ sugar gradually, beating until creamy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. If it is too thin, add a little more confectioners’ sugar. If it is too thick add a little but more milk. Frosting is now ready to use and best if used immediately.

Frost cupcakes once they are completely cooled. You can use a small offset spatula to create a casual look to apply frosting or use a pastry bag and star tip to create swirls. Top with additional sprinkles while frosting is freshly applied, so that they will adhere. Frosted cupcakes are ready to serve or store in a single layer in an airtight container at room temperature and are best served within 24 hours.