30+ Delectable Easter Baking Recipes for Every Occasion

Easter is a time of celebration, renewal, and, of course, delicious food.

One of the most anticipated aspects of the holiday is the festive treats that fill our tables—brightly colored cakes, sweet pastries, and decadent pies.

Whether you’re hosting a family gathering, looking for fun ways to get the kids involved in the kitchen, or simply indulging in some seasonal baking, Easter offers endless opportunities for creativity in the kitchen.

In this article, we’ve gathered over 30 amazing Easter baking recipes that are sure to inspire your holiday baking.

From fluffy carrot cakes to pastel-colored sugar cookies, there’s something for every baker, no matter your skill level. So roll up your sleeves, preheat that oven, and let’s dive into some Easter baking magic!

30+ Delectable Easter Baking Recipes for Every Occasion

Easter is the perfect occasion to experiment with new recipes, share the joy of baking with loved ones, and indulge in sweet treats that are as delightful to the eye as they are to the taste buds.

With these 30+ Easter baking recipes, you’ll have everything you need to create a spread of delicious desserts that will be the highlight of your celebration.

Whether you’re a novice baker or a seasoned pro, these recipes offer a wide range of options for all tastes and skill levels.

So, gather your ingredients, get creative, and enjoy the sweet, festive fun of Easter baking!

Classic Hot Cross Buns

Hot Cross Buns are a timeless Easter favorite, rich with warm spices and dried fruit, perfect for celebrating the holiday. This soft, sweet bread is traditionally served on Good Friday, with a signature cross on top that symbolizes the crucifixion. This recipe combines the goodness of cinnamon, nutmeg, and currants with a delicate icing cross, creating a treat that is both delicious and symbolic. Whether you serve them for breakfast, as a snack, or as part of your Easter feast, these buns are sure to bring festive cheer to your table.

Ingredients:

• 1 cup warm milk
• 1/2 cup sugar
• 2 1/4 tsp active dry yeast
• 1/2 cup butter, melted
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup currants or raisins
• 1 egg
• 4 cups all-purpose flour
• 1/4 cup sugar (for glaze)
• 2 tbsp water
• 1/4 cup icing sugar (for cross)

Instructions:

1. In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes, or until it becomes frothy.
2. In a large bowl, whisk together the flour, cinnamon, nutmeg, and salt. Add the yeast mixture, melted butter, and egg to the dry ingredients. Mix until a dough forms.
3. Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic. Add currants or raisins during the last few minutes of kneading.
4. Place the dough in a greased bowl, cover with a clean towel, and let rise for 1 to 1 1/2 hours, or until doubled in size.
5. Preheat your oven to 375°F (190°C). Punch down the dough, then divide it into 12 equal portions. Shape each portion into a ball and place them on a baking sheet lined with parchment paper.
6. Let the buns rise for another 30 minutes. For the icing cross, mix the icing sugar with water until smooth and drizzle over the buns in a cross pattern.
7. Bake for 15-20 minutes, or until golden brown. While the buns bake, prepare the glaze by dissolving the 1/4 cup sugar in water and heating it over low heat.
8. Once the buns are done, remove them from the oven and brush them with the sugar glaze. Allow them to cool slightly before serving.

Classic Hot Cross Buns are a beloved treat that combines soft, spiced dough with sweet currants and a touch of glaze. The icing cross not only gives these buns a beautiful finish but also makes them a meaningful part of your Easter celebration. Enjoy these buns fresh out of the oven or toasted with butter for a comforting, festive delight!

Easter Carrot Cake Cupcakes

These Easter Carrot Cake Cupcakes are a perfect blend of moist, spiced cake and creamy cream cheese frosting. Bursting with the flavors of cinnamon, nutmeg, and fresh carrots, they make a delightful treat for Easter gatherings. With their tender crumb and rich frosting, these cupcakes are both indulgent and refreshing, making them a great choice for your Easter dessert table. Plus, their individual serving size makes them even more convenient for sharing with family and friends.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots (about 3 medium carrots)
• 1/2 cup chopped walnuts (optional)

For the Frosting:

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

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together the oil, sugar, eggs, and vanilla extract until well combined. Gradually add the dry ingredients, mixing until just combined.
4. Stir in the grated carrots and walnuts (if using). The batter will be thick.
5. Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cupcakes cool, prepare the frosting by beating together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, and beat until fluffy.
8. Once the cupcakes have cooled completely, pipe or spread the cream cheese frosting on top of each cupcake.

These Easter Carrot Cake Cupcakes are a perfect way to indulge in the flavors of spring. The spice blend gives a warm, comforting flavor while the creamy frosting adds a rich, tangy finish. These cupcakes are not only delicious but also make a beautiful addition to your Easter dessert spread. Serve them to guests or enjoy them as a sweet treat for yourself—either way, they’re sure to be a hit!

Lemon Curd Filled Easter Nest Cookies

Lemon Curd Filled Easter Nest Cookies are a fun, citrusy twist on traditional holiday cookies. These buttery shortbread cookies are shaped into nests and filled with homemade lemon curd, creating a delightful balance of sweetness and tang. The addition of pastel-colored candy eggs on top adds a festive touch, making them the perfect treat for Easter. They’re easy to make, yet stunning enough to impress your guests, and the combination of buttery cookie and tart lemon curd makes each bite a memorable experience.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• 1/2 cup lemon curd (store-bought or homemade)
• Pastel candy eggs (for garnish)

For the Homemade Lemon Curd (optional):

• 1/2 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 1/2 cup granulated sugar
• 3 large egg yolks
• 1/4 cup unsalted butter

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and powdered sugar until smooth. Add the flour and salt, mixing until a dough forms.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or the back of a spoon to press down in the center of each cookie, forming a small well.
4. Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack.
5. If making homemade lemon curd, combine lemon juice, zest, sugar, and egg yolks in a saucepan over medium heat. Stir constantly until thickened, about 8-10 minutes. Remove from heat and stir in the butter until smooth. Let it cool to room temperature.
6. Once the cookies have cooled, spoon a small amount of lemon curd into the center of each cookie.
7. Garnish each cookie with a few pastel candy eggs to create a “nest” effect.

These Lemon Curd Filled Easter Nest Cookies are a delightful blend of buttery shortbread and tangy lemon curd, topped with cute pastel candy eggs for a festive Easter touch. The sweet and tart combination is irresistible, making these cookies a crowd-pleaser at any Easter gathering. Whether you’re hosting a party or just looking for something fun to bake, these cookies will brighten up your table and leave everyone asking for the recipe!

Easter Sugar Cookie Cutouts

Easter Sugar Cookie Cutouts are a fun, colorful way to celebrate the holiday. These soft, buttery sugar cookies are perfect for cutting into various Easter-themed shapes, from bunnies and eggs to flowers and chicks. Decorated with royal icing or sprinkles, these cookies are a joy to make with kids and a great activity for family gatherings. Their light, sweet flavor and festive designs will make them a hit at any Easter celebration, and the possibilities for decorating are endless!

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 1-2 tbsp milk (if needed)
• Royal icing (for decorating)
• Colored sprinkles or edible decorations (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract, and almond extract (if using), and mix until combined.
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined. If the dough is too thick, add a tablespoon or two of milk to help it come together.
5. Divide the dough into two portions and wrap each in plastic wrap. Refrigerate for at least 30 minutes to firm up the dough.
6. Roll out one portion of dough on a lightly floured surface to about 1/4 inch thick. Use Easter-themed cookie cutters to cut out shapes and transfer them to the prepared baking sheets.
7. Bake for 8-10 minutes, or until the edges of the cookies are lightly golden. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Once cooled, decorate the cookies with royal icing and sprinkles, or use any other decorative toppings of your choice.

Easter Sugar Cookie Cutouts are a delightful and customizable treat that adds a colorful touch to your holiday table. Whether you’re baking with family or preparing them as a gift, these cookies will not only satisfy your sweet tooth but also add fun and creativity to the Easter celebration. The combination of a soft, buttery texture with festive designs makes these sugar cookies a favorite for all ages. Get creative with your decorations and enjoy the process of making these delicious Easter treats!

Chocolate Coconut Nests

Chocolate Coconut Nests are a simple yet adorable Easter treat. Made from shredded coconut, chocolate, and a few other ingredients, these nests are perfect for forming into little bird’s nest shapes. Filled with candy eggs, they provide the perfect balance of creamy, rich chocolate and the chewy texture of coconut. These nests make a charming addition to your Easter celebration and are easy to make ahead of time, allowing you to enjoy a no-bake treat that’s sure to impress guests.

Ingredients:

• 2 cups shredded coconut
• 1 1/2 cups semisweet chocolate chips
• 1/4 cup creamy peanut butter
• 1/4 tsp vanilla extract
• 1/2 cup candy eggs (such as mini chocolate eggs or pastel-coated candies)

Instructions:

1. In a medium saucepan, melt the chocolate chips and peanut butter together over low heat, stirring frequently until smooth and combined. Remove from heat and stir in the vanilla extract.
2. Add the shredded coconut to the melted chocolate mixture, stirring until the coconut is fully coated.
3. Line a baking sheet with parchment paper. Spoon the coconut-chocolate mixture onto the sheet in small mounds, shaping them into nests by creating a small indentation in the center of each mound.
4. Place a few candy eggs in the center of each nest.
5. Refrigerate the nests for at least 30 minutes, or until they are firm and set.
6. Once set, carefully remove the nests from the parchment paper and serve.

Chocolate Coconut Nests are a deliciously simple Easter treat that offers the perfect combination of chocolate and coconut. The candy eggs add a playful and festive touch, making them an ideal treat for Easter baskets or as a decorative table centerpiece. These no-bake nests are easy to prepare, so you can whip them up in no time and enjoy a sweet, indulgent treat without any fuss. They’re sure to be a hit with both kids and adults alike!

Easter Bunny Cupcakes

Easter Bunny Cupcakes are a playful and adorable way to celebrate the holiday. These cupcakes are decorated to resemble cute little bunny faces, with fluffy coconut fur and candy features. The base is a light, fluffy vanilla cupcake that pairs beautifully with creamy buttercream frosting. Not only are they a fun craft project for kids, but these cupcakes also make a charming centerpiece for your Easter dessert table. Whether you’re hosting a family gathering or bringing dessert to a party, these cupcakes are guaranteed to bring smiles.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 batch buttercream frosting (recipe below)
• 1 cup shredded coconut (for fur)
• Mini marshmallows (for bunny cheeks)
• Candy eyes or black licorice (for eyes)
• Pink jelly beans (for bunny noses)
• Pink gumdrops (for bunny ears)

For Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3-4 cups powdered sugar
• 2 tsp vanilla extract
• 1-2 tbsp milk (for desired consistency)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
5. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
6. While the cupcakes cool, prepare the buttercream frosting by beating the butter until creamy. Gradually add powdered sugar and vanilla extract, adding milk a little at a time to reach a smooth, spreadable consistency.
7. Once the cupcakes are cool, frost them generously with buttercream. Roll the frosted cupcakes in shredded coconut to create the bunny fur.
8. Use mini marshmallows for the bunny cheeks, candy eyes or black licorice for the eyes, a pink jelly bean for the nose, and pink gumdrops cut into shapes for the ears.
9. Arrange the decorations to create a cute bunny face on each cupcake.

Easter Bunny Cupcakes are an enchanting and delicious way to celebrate the season. Not only do they taste amazing with their fluffy vanilla cake and creamy frosting, but their cute bunny decorations make them a show-stopping dessert. These cupcakes are a wonderful treat for kids to help decorate, and they’re sure to brighten up any Easter celebration. Whether you’re serving them as a fun dessert or gifting them to loved ones, these bunny cupcakes are bound to hop right into everyone’s hearts!

Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake is a refreshing and zesty dessert that’s perfect for Easter. The tangy lemon flavor, paired with the slight crunch of poppy seeds, creates a light and airy cake that is full of springtime vibes. The buttery crumb of the cake is complemented by a sweet, lemon glaze that adds an extra burst of citrusy goodness. This elegant cake is not only delicious but also a beautiful centerpiece for your Easter gathering. Its bright, citrusy flavors will surely brighten up any celebration.

Ingredients:

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

For the Lemon Glaze:

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

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Add the sour cream, milk, lemon zest, lemon juice, and vanilla extract to the wet ingredients, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
6. Pour the batter into the prepared Bundt pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
8. For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
9. Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

Lemon Poppy Seed Bundt Cake is a showstopper that pairs a light, tender crumb with a bold citrus flavor. The lemon glaze adds a delightful sweetness that perfectly complements the tartness of the lemon in the cake. Whether served as a dessert or afternoon treat, this cake is sure to leave everyone smiling. Its refreshing, spring-like flavor makes it an ideal choice for Easter, offering a zesty twist to your holiday dessert spread.

Easter Egg Truffles

Easter Egg Truffles are a decadent, bite-sized treat that’s perfect for the holiday. These rich, creamy chocolate truffles are shaped into egg forms and coated in colorful candy shells or sprinkles, making them both beautiful and delicious. The truffles are made with a simple mixture of heavy cream and chocolate, which is then chilled and shaped into smooth, melt-in-your-mouth eggs. Whether you’re gifting them to loved ones or serving them at a family gathering, these truffles are a sweet and festive addition to your Easter celebration.

Ingredients:

• 8 oz semi-sweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup powdered sugar
• 1/2 cup candy coating (such as white or milk chocolate, melted) or colorful sprinkles for coating

Instructions:

1. In a heatproof bowl, combine the chopped chocolate and heavy cream. Heat the mixture in the microwave in 20-second intervals, stirring each time, until the chocolate is completely melted and smooth.
2. Stir in the vanilla extract and powdered sugar, mixing until smooth. Refrigerate the chocolate mixture for about 1-2 hours, or until firm enough to scoop.
3. Once the mixture has chilled, use your hands or a spoon to scoop out small portions of the chocolate and roll them into egg shapes.
4. Dip each truffle into the melted candy coating or roll in sprinkles for a colorful finish.
5. Place the coated truffles on a parchment-lined tray and refrigerate for at least 30 minutes to set.

Easter Egg Truffles are a luxurious treat that combines smooth chocolate with fun and festive decorations. The creamy, melt-in-your-mouth texture paired with the colorful coatings makes these truffles a delight for both the eyes and taste buds. They’re easy to make and perfect for Easter baskets or as a sweet treat to share with friends and family. With their rich, indulgent flavor, they are sure to be a favorite at any Easter gathering.

Raspberry Almond Easter Bars

Raspberry Almond Easter Bars are a beautiful and delicious dessert that’s perfect for Easter. With a buttery shortbread crust, a fruity raspberry filling, and a hint of almond, these bars combine the best of both sweet and tart flavors. Topped with a light almond glaze, they are a visually appealing dessert with layers of flavor that pair wonderfully together. These bars are easy to cut into squares, making them an excellent choice for serving at Easter brunch or as part of a dessert spread.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1 cup raspberry jam or preserves
• 1/4 cup sliced almonds
• 1/2 tsp almond extract

For the Almond Glaze:

• 1/2 cup powdered sugar
• 1 tsp almond extract
• 2-3 tbsp milk

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, mix the flour and powdered sugar. Cut in the softened butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Press the dough evenly into the bottom of the prepared pan to form the crust. Bake for 12-15 minutes, or until the crust is lightly golden.
4. While the crust bakes, spread the raspberry jam evenly over the crust once it has cooled slightly.
5. Sprinkle the sliced almonds and almond extract over the jam.
6. Bake for an additional 15-20 minutes, or until the jam is bubbly and the top is lightly golden.
7. Let the bars cool completely in the pan. Once cool, prepare the almond glaze by whisking together the powdered sugar, almond extract, and milk until smooth.
8. Drizzle the glaze over the cooled bars, allowing it to set before slicing into squares.

Raspberry Almond Easter Bars offer a perfect balance of buttery, nutty, and fruity flavors. The almond glaze on top adds a finishing touch that brings all the flavors together in a beautiful and delicious way. These bars are a simple yet elegant treat to add to your Easter dessert table and are sure to be a crowd-pleaser. Whether you’re enjoying them with a cup of tea or as part of a larger spread, they’re a sweet and indulgent way to celebrate the season.

Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies are a fun and festive twist on the classic carrot cake. These soft, spiced cakes are filled with a creamy, sweetened cream cheese filling, creating a handheld treat that’s perfect for Easter. The warm flavors of cinnamon, nutmeg, and carrot are complemented by the tangy cream cheese, making each bite a delightful balance of flavors and textures. Whether you’re looking for a new dessert idea or want to serve something unique for your Easter gathering, these whoopie pies are sure to impress.

Ingredients:

For the Carrot Cake Cookies:

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

For the Cream Cheese Filling:

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

Instructions:

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined.
4. Stir in the grated carrots and chopped walnuts or raisins (if using).
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until a toothpick inserted comes out clean. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
8. While the cookies cool, prepare the cream cheese filling. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and continue beating until fluffy.
9. Once the cookies have cooled, spread a generous amount of cream cheese filling on the flat side of one cookie, and sandwich it with another cookie to form a whoopie pie. Repeat with the remaining cookies.

Carrot Cake Whoopie Pies are a delicious and playful variation of traditional carrot cake. With their soft, moist texture and creamy filling, they make a perfect bite-sized dessert for Easter. These treats combine the spiced goodness of carrot cake with the rich cream cheese filling, making them both comforting and indulgent. Serve them as part of your Easter dessert table or surprise guests with these fun, portable treats!

Coconut Cream Easter Pie

Coconut Cream Easter Pie is a creamy, dreamy dessert that captures the essence of Easter with its tropical coconut flavor and smooth, rich texture. The pie has a buttery, flaky crust filled with a luscious coconut custard that’s topped with whipped cream and toasted coconut flakes. This decadent pie offers a perfect balance of sweetness and coconut richness, making it a great addition to your Easter celebration. It’s sure to be a crowd-pleaser for coconut lovers and anyone with a sweet tooth.

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup ice water

For the Coconut Custard Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup shredded coconut
• 3 large egg yolks
• 2 tbsp cornstarch
• 2 tbsp unsalted butter

For the Topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 cup toasted coconut flakes (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). To make the pie crust, combine the flour and butter in a food processor. Pulse until the mixture resembles coarse crumbs. Slowly add the ice water, a tablespoon at a time, until the dough comes together.
2. Roll the dough out on a lightly floured surface and transfer it to a 9-inch pie dish. Press the dough into the dish and trim any excess. Prick the bottom with a fork and bake for 10-12 minutes, or until lightly golden. Set aside to cool.
3. For the coconut custard filling, in a saucepan, heat the milk, sugar, and salt over medium heat until the mixture is warm but not boiling.
4. In a separate bowl, whisk the egg yolks and cornstarch until smooth. Slowly add the warm milk mixture to the egg yolks, whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and bubbles. Remove from heat and stir in the vanilla extract, shredded coconut, and butter.
5. Pour the coconut custard into the cooled pie crust and smooth the top. Refrigerate for at least 4 hours or until the filling has set.
6. For the topping, whip the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream over the chilled pie and garnish with toasted coconut flakes.

Coconut Cream Easter Pie is a luxurious and decadent treat that brings a taste of the tropics to your holiday table. The rich coconut custard and light whipped cream topping are complemented by the toasted coconut flakes, creating a delightful contrast of textures. This pie is not only a feast for the taste buds but also a visually stunning dessert that’s perfect for Easter. Whether you’re serving it as a centerpiece or a sweet end to your meal, this pie is sure to become a favorite in your holiday traditions.

Chocolate-Dipped Strawberry Bunnies

Chocolate-Dipped Strawberry Bunnies are a sweet and whimsical Easter treat that combines fresh strawberries with creamy chocolate. These adorable strawberry “bunnies” are dipped in white or milk chocolate and decorated to look like little bunnies, making them a perfect treat for kids and adults alike. The juicy, fresh strawberries provide a burst of natural sweetness that pairs beautifully with the rich chocolate, while the fun bunny decorations make them a festive addition to any Easter celebration.

Ingredients:

• 12 fresh strawberries with stems
• 1/2 cup white chocolate chips or milk chocolate chips
• 1/2 cup dark chocolate chips
• Mini marshmallows (for bunny tails)
• Small candy eyes or chocolate chips (for eyes)
• Pink sprinkles or edible glitter (for noses and ears)

Instructions:

1. Wash and dry the strawberries thoroughly, leaving the stems intact.
2. In two separate microwave-safe bowls, melt the white and dark chocolate chips in 20-second intervals, stirring in between, until completely smooth.
3. Dip each strawberry into the white chocolate, covering the top half of the berry to create the bunny’s “face.” Set the dipped strawberries on a parchment-lined baking sheet.
4. Next, dip the bottom half of the strawberries into the dark chocolate to create the bunny’s “ears” and “body.” Allow the chocolate to set for a few minutes.
5. Once the chocolate is partially set, use a mini marshmallow for the bunny tail by gently pressing it onto the bottom of the strawberry.
6. Decorate each strawberry with small candy eyes or chocolate chips for the eyes, and use pink sprinkles or edible glitter to form the bunny’s nose and ears.
7. Place the chocolate-dipped strawberries in the refrigerator to set completely, about 30 minutes.

Chocolate-Dipped Strawberry Bunnies are a cute and indulgent way to celebrate Easter. With their fresh strawberry base and creamy chocolate coating, these little bunny-shaped treats are as delightful to look at as they are to eat. They make a perfect gift for Easter baskets or an adorable centerpiece for your dessert table. Whether you’re making them for a crowd or just for fun, these chocolate-dipped strawberry bunnies will certainly bring joy to your Easter celebration.

Peep-Top Sugar Cookies

Peep-Top Sugar Cookies are a fun and colorful Easter treat, featuring soft, buttery sugar cookies topped with classic marshmallow Peeps. These vibrant cookies are not only delicious but also bring the playful spirit of Easter to life with their bright, festive colors. The combination of the sweet, melt-in-your-mouth sugar cookie base and the sugary marshmallow Peep creates a treat that is both nostalgic and exciting for children and adults alike. Whether you’re baking for a party, an Easter brunch, or to fill your holiday baskets, these cookies will add a pop of color and a lot of fun to your celebration.

Ingredients:

For the Sugar Cookies:

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1/4 cup colorful sprinkles (optional)

For the Topping:

• 12 Peeps marshmallow chicks (any color)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and vanilla (and almond extract, if using), and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If you want to add sprinkles, fold them in at this point.
5. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon or your hand.
6. Bake for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. Once the cookies are completely cool, gently press a Peep marshmallow chick onto the center of each cookie.

Peep-Top Sugar Cookies are a festive and playful addition to any Easter dessert table. With their buttery cookie base and whimsical marshmallow Peep topper, they are sure to delight everyone, especially kids. The sweetness of the Peep combined with the soft, slightly crisp sugar cookie offers a perfect bite of nostalgia and fun. Whether you’re hosting a party, filling Easter baskets, or simply looking to bake with the family, these cookies will bring a smile to everyone’s face.

Lemon Raspberry Cheesecake Bars

Lemon Raspberry Cheesecake Bars combine the rich, creamy texture of cheesecake with the zesty brightness of lemon and the tart sweetness of fresh raspberries. This dessert features a buttery graham cracker crust, a smooth cheesecake filling, and a topping of tangy lemon curd and raspberry compote. These bars are not only visually stunning with their beautiful swirls of raspberry and lemon, but they also offer a harmonious blend of flavors that are refreshing and indulgent, making them the perfect dessert for Easter.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/4 cup fresh lemon juice

For the Raspberry Compote:

• 1 cup fresh raspberries
• 2 tbsp granulated sugar
• 1 tbsp water

For the Lemon Curd (optional):

• 1/2 cup fresh lemon juice
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1/4 cup unsalted butter

Instructions:

1. Preheat the oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, then remove from the oven and set aside.
3. For the cheesecake filling, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla, lemon zest, and lemon juice.
4. Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 25-30 minutes, or until the center is set but slightly jiggly. Let the cheesecake cool completely, then refrigerate for at least 2 hours.
5. While the cheesecake chills, make the raspberry compote by combining the raspberries, sugar, and water in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes). Let the compote cool.
6. For the lemon curd (optional), whisk together the lemon juice and sugar in a saucepan over medium heat. Whisk in the egg yolks and cook until thickened. Remove from heat and stir in the butter until smooth.
7. Once the cheesecake bars are fully chilled, spread the lemon curd (if using) over the top. Swirl in the raspberry compote to create a marbled effect.
8. Slice the bars into squares and serve chilled.

Lemon Raspberry Cheesecake Bars are a delightful and elegant dessert that combines the creamy richness of cheesecake with the bright, refreshing flavors of lemon and raspberry. These bars are perfect for any Easter gathering, offering a balance of tangy, sweet, and creamy elements in every bite. The beautiful marbling of the lemon curd and raspberry compote not only adds to their visual appeal but enhances the overall flavor profile. A refreshing and indulgent treat, these bars are sure to be a hit with your guests.

Mini Carrot Cake Cupcakes

Mini Carrot Cake Cupcakes are a perfect bite-sized treat for Easter, offering all the flavor of a classic carrot cake in a fun, individual portion. These moist, spiced cupcakes are made with grated carrots, warm spices like cinnamon and nutmeg, and a hint of sweetness. Topped with a rich cream cheese frosting and adorned with chopped walnuts or a small decorative carrot, these cupcakes are a festive and delicious dessert. Their small size makes them perfect for sharing at Easter brunches or as part of a dessert platter.

Ingredients:

For the Carrot Cake Cupcakes:

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

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup finely chopped walnuts or small decorative carrot (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a mini 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 bowl, beat the eggs and sugar together until light and fluffy. Add the vegetable oil and mix until smooth.
4. Stir in the grated carrots and chopped walnuts (if using).
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.
7. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and continue beating until fluffy.
9. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top. Garnish with chopped walnuts or small decorative carrots.

Mini Carrot Cake Cupcakes are a delightful, bite-sized way to enjoy the classic flavors of carrot cake. With their spiced, moist base and creamy, tangy frosting, these cupcakes offer a perfect balance of sweetness and richness. The small size makes them ideal for serving at Easter parties, brunches, or as part of a dessert buffet. Whether you’re a fan of carrot cake or just love mini desserts, these cupcakes are sure to be a crowd-pleaser at your Easter celebration.

Note: More recipes are coming soon!