White Cake Cupcakes with Vegan Buttercream Frosting

White Cake Cupcakes with Vegan Buttercream Frosting

Dairy-free, gluten-free, gum-free, refined sugar-free, low-FODMAP white cupcakes topped with a light vegan buttercream frosting. Yeah, go ahead, lick that frosting spatula...it's practically good for you.

Cupcakes by DeliberateFare.com. Frosting variation of Bare Bakery's dairy-free buttercream frosting

Cupcakes are my one weakness. After going completely gluten-free, I found it difficult to find a good cupcake that wasn't loaded with gums and fillers like soy. So, I created my own after playing around with a great muffin recipe. What I love about this white cupcake is that it can be altered to make any type of cupcake - lemon, strawberry, hummingbird (no, not real hummingbirds, silly).

Kelly of Bare Bakery in Houston, Texas, has generously shared with me her amazing faux buttercream recipe. It is completely dairy-free with the lightness and soft mouth-feel of real buttercream frosting. To keep it low-FODMAP, I altered it a tad by eliminating coconut flour. It really is important with this frosting to whip the heck out of it. So if you don't own a standing mixer, then pull out your electric beaters and get to work! It's well worth the effort (and it works off the calories you're about to consume)!


For Cupcakes
  • 1 Tbsp coconut oil, hardened, for coating
  • ½ cup canola oil
  • ½ tsp almond extract
  • 6 egg whites
  • 2 eggs (both white and yolk)
  • ½ cup pure maple syrup
  • 1 cup filtered water
  • ½ cup blanched almond meal
  • ½ cup oat flour
  • 1 cup ivory teff flour (I use Tenera Grains)
  • 6 Tbsp ground golden flax seeds
  • 1 tsp baking powder
  • 1 tsp kosher salt
For Vegan Buttercream Frosting
  • 1 cup palm shortening
  • ½ cup pure maple syrup
  • 2 Tbsp arrowroot powder
  • 1 tsp pure vanilla extract


    For Cupcakes
  1. Preheat oven to 350 degrees.
  2. Line cupcake tin with cupcake paper wrappers. Gently grease inside of wrappers with a light coating of coconut oil. Set aside.
  3. Into medium bowl, add canola oil, almond extract, egg whites, eggs, maple syrup, and water. Combine well with fork. Set aside.
  4. Into large bowl, add almond meal, oat flour, teff flour, flax seeds, baking powder, and salt. Combine well with fork. Using fork, create hole in center of dry ingredients; this is a well.
  5. Take reserved wet ingredients and pour into well of dry ingredients. Mix well using spatula.
  6. Pour batter into reserved lined cupcake tin; fill up to just ½ centimeter under the edge of the liner (this is fuller than one would fill a gluten-containing cupcake).
  7. Place tin into oven and bake at 350 degrees for 16 minutes. Check for doneness with toothpick (does it come out clean).
  8. Turn off oven. Remove tin from oven. Immediately, gently, remove each cupcake from tin and place on cooling rack. Do NOT allow them to cool in tin (this is the key to super-moist cupcakes). Allow to cool for an additional 1 hour before frosting.
  9. For Vegan Buttercream Frosting
  10. In bowl of standing mixer, add palm shortening, maple syrup, arrowroot powder, and vanilla extract. Mix at low speed until combined.
  11. Increase mixer speed to high and beat for 30 seconds minutes until fluffy and smooth.
  12. Turn off mixer. Place plastic wrap over mixing bowl and place into refrigerator to harden for 30 minutes to 1 hour before using.
  13. Whip frosting ever so briefly to allow it to thicken a bit before piping. After frosting cupcakes, place into refrigerator to harden frosting again, otherwise, they will weep a little due to the maple syrup.


  • This recipe makes 15 cupcakes and 2 cups of frosting, which is pah-lenty to do all types of fancy piping work on these cuties.
  • If not frosting cupcakes same day as baking, then simply place completely cooled cupcakes into a storage box with a lid. Set box on counter at room temperature for up to one day. Remove lid and allow cupcakes to breathe for a few hours before frosting.
  • Cupcakes store well either frosted or unfrosted in freezer. After completely cooled, tightly wrap cupcakes in plastic wrap and then place in freezer storage bag; store in freezer for up to 3 months; bring to room temperature before either serving or frosting and serving.
  • Frosted cupcakes keep well in refrigerator for several days in a lidded storage container.
  • Frosting keeps for several days in refrigerator in ziplock plastic bag. Frosting also stores well in freezer (store for up to 3 months) in freezer-safe plastic bag; defrost in refrigerator and allow to come to room temperature on counter before using. It's a good idea to whip the frosting for a minute before using.
  • Migraine Warning: Nuts (almond).