White Cake Cupcakes

White Cake Cupcakes

Dairy-free, gluten-free, gum-free, refined sugar-free, low-FODMAP white cupcakes ready to party!

By DeliberateFare.com

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). And what my registered dietician loves is that these cuties are high in protein.


  • 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
  • 1 batch Vegan Buttercream Frosting or Vegan and Sugar-Free Buttercream Frosting


  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.


  • This recipe makes 15 cupcakes.
  • 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.
  • Migraine Warning: Nuts (almond).