Black Forest Cupcakes (Low FODMAP)

Black Forest Cupcakes (Low FODMAP)

Prep Time 20 minutes
Cook Time 18 minutes
Servings 9 cupcakes


For the Cupcakes

  • 125 grams butter
  • 1/2 cup caster sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup plant milk
  • 3/4 cup low FODMAP self raising or baking flour
  • 1/4 cup low FODMAP plain flour
  • 2 tbsp cacao powder
  • pinch salt
  • 9 cherries

For the Icing

  • 70 grams butter
  • 1.5-2 cups icing sugar
  • 1 tsp vanilla extract
  • dash plant milk
  • 9 cherries


  1. Take the butter needed for the cake out of the fridge to soften for 10 minutes. Meanwhile, chop the cherries needed for the cake into small pieces, discarding the stems and the pits.

  2. Preheat the oven to 180C and grease or line 9 holes of a standard cupcake pan.

  3. In a large mixing bowl, cream together the softened butter and the sugars with an electric whisk until light and fluffy.

  4. Add the eggs, vanilla and milk and whisk until smooth.

  5. Sift in the flours, cacao and salt and whisk until a smooth batter forms.

  6. Using a cookie scoop, divide the mixture evenly between the 9 holes of the cupcake tray, and then divide the chopped cherries between the cakes. It's fine if the cherries sink or stay at the top.

  7. Bake the cupcakes for around 18 minutes or until risen and bounce back to the touch.

  8. Remove from the oven, cool in the tray for 5 minutes and then turn out on to a wire rack to cool completely. When you remove the cupcakes from the oven, get the butter for the icing out of the fridge to soften.

  9. To make the icing, whisk the softened butter with the icing sugar and vanilla until smooth, adding a tiny dash of plant milk if needed to create a thick but pipeable icing.

  10. When the cupcakes are completely cool, pipe or spread the icing on each cupcake, topping each with 1 extra cherry.

Recipe Notes

NB: The Low FODMAP serving size for this recipe is 1 cupcake.

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