50+ Irresistible Sunday Cupcake Recipes to Sweeten Your Weekend

Sundays are all about relaxation, indulgence, and savoring the last moments of the weekend.

What better way to embrace the cozy vibes of a Sunday than with a delicious assortment of cupcakes?

Whether you’re hosting a Sunday brunch, sharing sweet moments with family, or simply treating yourself, cupcakes are the perfect addition to your day.

From classic chocolate and vanilla delights to creative flavors like chai spice and lemon poppy seed, these 50+ Sunday cupcake recipes are designed to suit every mood, occasion, and craving.

With each recipe, you’ll find a unique way to make your Sundays sweeter, whether you prefer fruity, creamy, or decadently rich cupcakes.

Let’s dive into this ultimate collection and discover your next favorite Sunday indulgence!

50+ Irresistible Sunday Cupcake Recipes to Sweeten Your Weekend

Sunday is the perfect time to slow down and enjoy the sweeter things in life—quite literally.

With this collection of 50+ Sunday cupcake recipes, you’ll never run out of ideas to brighten your weekend.

From comforting classics to innovative flavors, there’s something for everyone to savor.

These recipes aren’t just desserts; they’re moments of joy baked with love.

Whether you’re spending a quiet afternoon baking or sharing these delightful treats with loved ones, these cupcakes make Sundays extra special.

So, gather your ingredients, preheat your oven, and let these recipes transform your Sundays into a celebration of flavor and sweetness!

Vanilla Sunday Cupcakes

These vanilla cupcakes are the perfect way to brighten up your Sunday. Soft, light, and fluffy, with a rich vanilla flavor, they’re perfect for enjoying with a cup of coffee or tea. Topped with a creamy vanilla buttercream, they’ll add a touch of sweetness to your day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 tbsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the butter in a bowl until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Add the vanilla extract and 2 tbsp of heavy cream, mixing until the frosting reaches your desired consistency. Add more cream if necessary.
4. Frost the cooled cupcakes with the buttercream using a piping bag or spatula.

These vanilla cupcakes are a delightful treat for your Sunday! The light and airy texture combined with the rich buttercream frosting make them irresistible. Whether you’re enjoying them with family or friends, they’re sure to bring joy to your weekend.

Chocolate Chip Sunday Cupcakes

Indulge in these chocolate chip cupcakes, the ultimate Sunday treat for chocolate lovers. Moist, rich, and studded with semi-sweet chocolate chips, these cupcakes are topped with a creamy, fluffy frosting that’s perfectly balanced with the chocolate flavor.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 3/4 cup semi-sweet chocolate chips

For the frosting:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
6. Fold in the chocolate chips.
7. Spoon the batter into the cupcake liners, filling them about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the butter in a bowl until smooth and creamy.
2. Add the powdered sugar and cocoa powder, mixing until smooth.
3. Stir in the vanilla extract and 2 tbsp of heavy cream, mixing until the frosting is light and fluffy. Add more cream if needed to adjust the consistency.
4. Frost the cooled cupcakes and decorate with additional chocolate chips if desired.

These chocolate chip cupcakes are a sweet treat that will make your Sunday extra special. With the right balance of chocolatey richness and smooth frosting, they’re perfect for satisfying your dessert cravings or sharing with loved ones.

Lemon Poppy Seed Sunday Cupcakes

Add a refreshing burst of citrus to your Sunday with these lemon poppy seed cupcakes. Light and fluffy with the perfect tang from lemon zest and juice, they’re finished with a simple lemon glaze that adds just the right amount of sweetness.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tbsp poppy seeds

For the glaze:

• 1/2 cup powdered sugar
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and poppy seeds.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the glaze:

1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
2. Drizzle the glaze over the cooled cupcakes, allowing it to set for a few minutes.

These lemon poppy seed cupcakes offer a light and zesty treat for your Sunday. The citrusy sweetness paired with the delicate crunch of poppy seeds makes for a refreshing dessert that’s sure to brighten your day. Whether you’re enjoying them on your own or sharing them with friends, they’re guaranteed to be a hit.

Strawberry Sunday Cupcakes

These strawberry cupcakes are a delightful treat for any Sunday. Packed with fresh strawberry flavor, they’re moist and tender, and topped with a luscious strawberry buttercream. Perfect for a light dessert or a picnic treat, they bring a burst of sweetness to your weekend.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 3/4 cup fresh strawberries, pureed

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp strawberry puree
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and strawberry puree.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the butter in a bowl until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Add the strawberry puree, vanilla extract, and heavy cream. Beat until smooth and fluffy, adding more cream if needed to achieve the desired consistency.
4. Frost the cooled cupcakes with the strawberry buttercream using a piping bag or spatula.

These strawberry cupcakes are a perfect Sunday indulgence, offering the perfect balance of sweetness and fresh fruit flavor. The strawberry frosting adds a rich, creamy texture that complements the cupcakes beautifully. Whether you’re serving them at a brunch or enjoying them on a lazy afternoon, these cupcakes are sure to make your Sunday a little sweeter.

Cinnamon Swirl Sunday Cupcakes

Warm and comforting, these cinnamon swirl cupcakes are an ideal treat for a cozy Sunday morning. With a swirl of cinnamon sugar running through the batter, each bite is full of cozy spice, while the cream cheese frosting adds a rich and tangy finish.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 2 tsp ground cinnamon
• 1/2 cup brown sugar

For the frosting:

• 1/2 cup cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
6. In a small bowl, combine the cinnamon and brown sugar.
7. Spoon a little bit of batter into each cupcake liner, then sprinkle a pinch of the cinnamon-sugar mixture. Add a little more batter on top to cover the swirl.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, mixing until smooth.
3. Stir in the vanilla extract.
4. Frost the cooled cupcakes with the cream cheese frosting.

These cinnamon swirl cupcakes are perfect for a Sunday morning or afternoon treat. The warm spices in the batter create a comforting flavor, while the cream cheese frosting adds a tangy richness that balances the sweetness of the cinnamon. Whether you enjoy them with a cup of coffee or share them with loved ones, these cupcakes will make your Sunday special.

Carrot Cake Sunday Cupcakes

Carrot cake cupcakes are a wholesome yet indulgent treat, making them perfect for your Sunday dessert. With grated carrots, warming spices, and a deliciously rich cream cheese frosting, these cupcakes are a classic favorite that combines comfort with sweetness.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/4 cup chopped walnuts (optional)

For the frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large mixing bowl, beat the oil and sugar together until well combined.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Stir in the grated carrots and chopped walnuts (if using).
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing until smooth.
3. Stir in the vanilla extract.
4. Frost the cooled cupcakes with the cream cheese frosting.

These carrot cake cupcakes are a perfect way to add some spice and sweetness to your Sunday. The soft texture of the cupcakes, combined with the richness of the cream cheese frosting, make them a crowd-pleaser for any occasion. Whether you’re enjoying them on your own or sharing with friends, these cupcakes are a delicious way to wrap up the weekend.

Peanut Butter Sunday Cupcakes

For those who love a nutty, rich treat, these peanut butter cupcakes are an absolute must. With a moist peanut butter base and a creamy, indulgent peanut butter frosting, they’re the perfect dessert for a Sunday treat that satisfies all your cravings.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup peanut butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

For the frosting:

• 1/2 cup peanut butter
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 2-3 tbsp heavy cream
• 1/2 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the butter and peanut butter until creamy and smooth.
4. Add the sugar, and beat until light and fluffy. Then, add the eggs, one at a time, and vanilla extract, beating well after each addition.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the peanut butter and butter together until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Add the heavy cream and vanilla extract, mixing until smooth and fluffy. Add more cream if needed to adjust consistency.
4. Frost the cooled cupcakes with the peanut butter frosting using a piping bag or spatula.

These peanut butter cupcakes are rich, moist, and perfect for peanut butter lovers. The creamy frosting complements the base beautifully, offering a dessert that’s both satisfying and decadent. These cupcakes are an excellent choice for any Sunday gathering or simply as an indulgent treat on a quiet day.

Apple Cinnamon Sunday Cupcakes

These apple cinnamon cupcakes bring the warm, cozy flavors of fall right into your Sunday. With tender apples baked into the batter and a hint of cinnamon spice, these cupcakes are perfect for enjoying with a cup of tea or coffee.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup peeled and chopped apples (about 1 medium apple)
• 1 tbsp lemon juice

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 tsp ground cinnamon
• 1-2 tbsp heavy cream
• 1/2 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
6. Toss the chopped apples with the lemon juice to prevent browning, then fold them into the batter.
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the butter in a bowl until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Stir in the cinnamon, vanilla extract, and heavy cream. Beat until smooth and fluffy, adding more cream if necessary.
4. Frost the cooled cupcakes with the cinnamon frosting.

These apple cinnamon cupcakes are perfect for a Sunday morning or a cozy afternoon treat. The combination of sweet apples, warming cinnamon, and soft, fluffy cupcakes is a comforting way to enjoy the flavors of fall any time of the year.

Raspberry Almond Sunday Cupcakes

These raspberry almond cupcakes are a delicate and flavorful treat for your Sunday dessert. With fresh raspberries folded into the batter and a touch of almond extract in both the cupcakes and frosting, these cupcakes offer a sweet and nutty flavor combination that’s perfect for any occasion.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp almond extract
• 1/2 cup whole milk
• 1/2 cup fresh raspberries, mashed

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp almond extract
• 2 tbsp raspberry puree (from fresh raspberries)
• 1-2 tbsp heavy cream

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the almond extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
6. Gently fold in the mashed raspberries, being careful not to overmix.
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the butter in a bowl until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Add the almond extract and raspberry puree, mixing until smooth. Add heavy cream as needed to achieve the desired consistency.
4. Frost the cooled cupcakes with the raspberry almond frosting.

These raspberry almond cupcakes are a light and refreshing Sunday treat. The combination of fresh raspberries and almond extract creates a fragrant and flavorful cupcake that’s both unique and comforting. These cupcakes are perfect for a leisurely Sunday afternoon or a special occasion with friends.

Lemon Poppy Seed Sunday Cupcakes

These lemon poppy seed cupcakes are a fresh and zesty treat, perfect for a Sunday afternoon. With a tangy lemon flavor in both the cupcake and frosting, and a subtle crunch from the poppy seeds, they are light, airy, and full of citrusy goodness.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup whole milk
• 1 tbsp poppy seeds

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp heavy cream

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
6. Fold in the poppy seeds.
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the butter in a bowl until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Stir in the lemon juice, lemon zest, and heavy cream. Beat until smooth and fluffy.
4. Frost the cooled cupcakes with the lemon buttercream.

These lemon poppy seed cupcakes are bright and refreshing, making them a perfect Sunday treat. The combination of tangy lemon and the crunch of poppy seeds offers a delightful balance of flavors. Whether you’re enjoying them after brunch or sharing them with friends, these cupcakes will brighten any occasion.

Chocolate Chip Banana Sunday Cupcakes

Bananas and chocolate are a classic combination, and these cupcakes bring them together in the most delicious way. The soft, moist banana base is studded with chocolate chips and topped with a rich chocolate frosting, making these cupcakes a perfect Sunday indulgence.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup semi-sweet chocolate chips

For the frosting:

• 1/2 cup unsalted butter, softened
• 1/2 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 2-3 tbsp milk
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the butter and brown sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the chocolate chips.
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the butter and cocoa powder together until smooth.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Add the milk and vanilla extract, beating until smooth and fluffy.
4. Frost the cooled cupcakes with the chocolate frosting.

These chocolate chip banana cupcakes are an irresistible treat for any banana lover. The moist banana base combined with gooey chocolate chips and creamy chocolate frosting makes these cupcakes a delightful dessert for Sunday. Whether you’re having a quiet afternoon or serving them at a family gathering, these cupcakes will be a hit.

Chai Spice Sunday Cupcakes

Inspired by the warm, aromatic spices of chai tea, these cupcakes bring the flavors of cinnamon, cardamom, and ginger to a soft, fluffy cake. Topped with a creamy spiced frosting, these chai spice cupcakes are a perfect match for your Sunday tea or coffee.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tbsp heavy cream

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the butter in a bowl until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Stir in the vanilla extract, cinnamon, and ginger.
4. Add the heavy cream and beat until smooth and fluffy.
5. Frost the cooled cupcakes with the chai-spiced buttercream.

These chai spice cupcakes are perfect for a cozy Sunday, offering a comforting blend of warm spices in each bite. The frosting is silky and fragrant, making these cupcakes a delightful addition to your Sunday tea or coffee. Enjoy them as a peaceful end to your weekend or as a treat to share with friends.

Coconut Cream Sunday Cupcakes

Transport yourself to a tropical paradise with these light and fluffy coconut cream cupcakes. Made with coconut milk and topped with a silky coconut frosting, they’re the perfect indulgence for a relaxing Sunday.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 1/2 cup sweetened shredded coconut

For the frosting:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 3 tbsp coconut milk
• 1/2 tsp coconut extract (optional)
• 1/4 cup sweetened shredded coconut (for garnish)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and coconut milk.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the shredded coconut.
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the butter in a bowl until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Stir in the coconut milk and coconut extract (if using) and beat until fluffy.
4. Frost the cooled cupcakes and garnish with shredded coconut.

These coconut cream cupcakes are a tropical delight, with every bite offering a burst of coconut flavor. They’re perfect for adding a touch of summer to your Sunday, whether you’re enjoying them with family or treating yourself.

Carrot Cake Sunday Cupcakes

Packed with freshly grated carrots, warm spices, and topped with a luscious cream cheese frosting, these carrot cake cupcakes are a classic choice for a comforting Sunday dessert. They’re moist, flavorful, and perfect for any occasion.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts or raisins (optional)

For the frosting:

• 1/2 cup cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the grated carrots and walnuts or raisins, if using.
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
3. Frost the cooled cupcakes with the cream cheese frosting.

These carrot cake cupcakes are a cozy, delicious way to end your weekend. The blend of spices and the creamy frosting make them a timeless treat that everyone will enjoy.

Mocha Espresso Sunday Cupcakes

Perfect for coffee lovers, these mocha espresso cupcakes combine the bold flavors of espresso and chocolate for a rich and decadent treat. Topped with a coffee buttercream frosting, they’re the ultimate indulgence for a Sunday afternoon pick-me-up.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup brewed espresso, cooled
• 1/2 cup whole milk

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tbsp instant coffee dissolved in 1 tbsp hot water
• 2-3 tbsp milk
• 1/2 tsp vanilla extract
• Cocoa powder (for garnish, optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the espresso and milk, mixing just until combined.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the butter in a bowl until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Stir in the dissolved coffee, milk, and vanilla extract, and beat until fluffy.
4. Frost the cooled cupcakes and dust lightly with cocoa powder, if desired.

These mocha espresso cupcakes are the perfect balance of chocolate and coffee, making them an elegant choice for Sunday. They’re ideal for enjoying alongside a cup of coffee or sharing with friends as a sweet end to the weekend.

Note: More recipes​ are coming soon!