Lucy's Friendly Foods


I’m in the habit of making cookies or cakes for the girls’ classes on a Friday. I normally make them for little S as another mum has always made them for Big S’s class and I’ve never wanted to step on any toes. Anyway, for this week, little S requested cupcakes rather than the usual cookies. I don’t need much convincing to whip up a batch of cupcakes 😉

I’ve only ever come across the concept of funfetti cupcakes online before – (they’re not something you come across in the UK) but they do sound fun, and a little step outside the ordinary.

So here’s a recipe for funfetti cupcakes which I flavoured with raspberry essence rather than the usual vanilla , topped with a chocolate buttercream and more sprinkles – they were a big hit! What’s not to like?

Funfetti Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


Makes 24

  • 400g self-raising flour
  • 209g caster sugar
  • Pinch of salt
  • 200ml sunflower oil
  • 300ml oat milk
  • 1 tsp bicarbonate of soda
  • 1 tsp lemon juice
  • 1 tsp raspberry essence (or whatever flavour you fancy)
  • 1/2 cup sprinkles/funfetti

– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Place liners in a cupcake tray

– Sift the flour and salt into a bowl. Stir in the sugar.

– In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.

– Pour the wet ingredients into the dry and gently mix, until well combines.

– Stir in the sprinkles/funfetti


– 2/3rds fill the liners and bake for 18-20 minutes, until lightly golden and a knife comes out clean.

– Cool on a wire rack.


– Ice with chocolate buttercream and decorate with more sprinkles/funfetti


8 Responses

  1. What brand of sprinkles did you use because the ones I used fade or bleed into the batter that I dont get the funfetti look I would like?

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