35+ Irresistible Easter Dessert Recipes to Make Your Holiday Extra Sweet

Easter is a time for celebration, and what better way to end your festive meal than with a delicious, homemade dessert?

Whether you’re hosting a family gathering, an Easter brunch, or just want to surprise your loved ones with something sweet, we’ve rounded up 35+ Easter dessert recipes that are sure to impress.

From traditional treats like carrot cake and hot cross buns to creative desserts inspired by springtime flavors, there’s something for every taste.

These easy-to-follow recipes are perfect for adding a touch of sweetness to your holiday table.

So, gather your ingredients and get ready to indulge in some of the best Easter desserts you’ll ever make!

35+ Irresistible Easter Dessert Recipes to Make Your Holiday Extra Sweet

No Easter celebration is complete without a selection of sweet treats, and with these 35+ Easter dessert recipes, you’re sure to find the perfect option to satisfy every craving.

Whether you’re in the mood for something light and fruity, rich and creamy, or fun and festive, these desserts will make your holiday even sweeter.

Baking and sharing these delightful confections with friends and family will create lasting memories, and your guests will be talking about your Easter desserts long after the last bite.

So, grab your apron and start baking – Easter is the perfect excuse to indulge in a little extra sweetness!

Carrot Cake Cupcakes with Cream Cheese Frosting

These carrot cake cupcakes are a perfect Easter treat, combining the classic flavors of carrot cake with a light and fluffy texture. Topped with a rich and creamy cream cheese frosting, these cupcakes are a crowd-pleaser. They’re easy to make, beautifully festive, and the ideal way to celebrate the season of renewal.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 2 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups grated carrots (about 3 medium carrots)
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans (optional)
• For the Frosting:
  • 8 oz cream cheese, softened
  • 4 tbsp 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 cupcake liners.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, beat eggs and sugar until smooth. Gradually add oil and vanilla extract, mixing until fully combined.
4. Stir in the grated carrots, pineapple, and nuts (if using).
5. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cupcakes cool, make the frosting by beating together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
9. Once the cupcakes have cooled completely, frost each with the cream cheese frosting.
10. Garnish with extra walnuts or grated carrots if desired.

These carrot cake cupcakes are the perfect Easter dessert—delightfully moist with a sweet, tangy cream cheese frosting. The combination of spices, carrots, and pineapple creates a rich flavor that complements the creamy topping. Whether you’re hosting an Easter brunch or bringing a dessert to a family gathering, these cupcakes will be a hit. They’re simple to make and have the ideal balance of sweetness and texture, making them a must-try for your spring celebrations.

Lemon Meringue Pie

A classic Easter dessert, this lemon meringue pie is tangy, sweet, and oh-so-refreshing. The combination of a buttery, flaky crust with a zesty lemon filling and fluffy meringue makes it the perfect dessert to serve after a heavy Easter meal. It’s a delightful balance of flavors that’s sure to brighten up your Easter table.

Ingredients:

• 1 prepared pie crust (9-inch, either homemade or store-bought)
• 1 ½ cups granulated sugar
• ¼ cup cornstarch
• 1 ½ cups water
• 3 large egg yolks
• 2 tbsp unsalted butter
• ½ cup fresh lemon juice (about 2-3 lemons)
• 1 tbsp lemon zest
• ¼ tsp salt
• 3 large egg whites
• ½ tsp cream of tartar
• 6 tbsp granulated sugar (for meringue)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Prepare the pie crust by baking it according to the package instructions if using a store-bought crust, or bake your homemade crust until golden.
3. In a saucepan, whisk together sugar, cornstarch, and water over medium heat until it thickens and starts to boil.
4. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot sugar mixture to the yolks, whisking constantly to prevent curdling. Once combined, return the yolk mixture to the saucepan and continue to cook for 2-3 minutes, stirring until thickened.
5. Remove the saucepan from the heat and stir in the butter, lemon juice, lemon zest, and salt. Pour the filling into the baked pie crust.
6. For the meringue, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
7. Spread the meringue evenly over the lemon filling, ensuring it touches the edges of the crust to prevent shrinking.
8. Bake for 10-12 minutes or until the meringue is golden brown.
9. Let the pie cool completely before serving to allow the filling to set.

Lemon meringue pie is a classic Easter dessert that combines the brightness of lemon with the lightness of meringue. The tangy lemon curd filling paired with the sweet, fluffy meringue is a delightful treat that’s perfect for celebrating spring. The buttery crust adds the right amount of crunch to every bite, making this pie a satisfying and refreshing choice for your Easter gathering. It’s sure to impress guests and leave everyone craving more.

Chocolate Coconut Easter Nests

These adorable chocolate coconut nests are a playful and delicious Easter treat. With a chocolatey base, crunchy coconut flakes, and colorful candy eggs, they are both fun to make and delightful to eat. These nests are the perfect dessert to make with kids and are sure to be a hit at your Easter celebrations.

Ingredients:

• 2 cups sweetened shredded coconut
• 1 cup semisweet chocolate chips
• 2 tbsp unsalted butter
• ½ tsp vanilla extract
• 24 small candy eggs (such as jelly beans or chocolate eggs)

Instructions:

1. Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring between each, until fully melted and smooth.
3. Stir in the vanilla extract and shredded coconut until well combined.
4. Using a spoon, scoop small amounts of the chocolate-coconut mixture and place them on the prepared baking sheet. Form each scoop into a nest shape by creating a small indent in the center with the back of the spoon.
5. Place three candy eggs in the center of each nest.
6. Refrigerate the nests for at least 30 minutes, or until the chocolate has hardened.

These chocolate coconut Easter nests are a fun, easy, and festive dessert that captures the spirit of Easter in every bite. With a rich, chocolatey flavor and a delightful crunch from the coconut, they are a treat that both kids and adults will enjoy. The candy eggs placed in the center add a pop of color, making these nests a visually appealing addition to any Easter celebration. They’re quick to make and require minimal ingredients, yet they offer maximum enjoyment—a perfect Easter treat!

Strawberry Shortcake Trifle

This strawberry shortcake trifle is an elegant and delicious dessert, perfect for Easter. Layers of sweetened strawberries, fluffy pound cake, and whipped cream create a refreshing and beautiful treat. The trifle is not only easy to make but also stunning to serve, making it an ideal addition to any Easter celebration.

Ingredients:

• 1 pound cake (store-bought or homemade), cut into cubes
• 3 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 2 cups heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. In a bowl, combine the sliced strawberries and granulated sugar. Stir well, then let sit for about 15-20 minutes to release the juices.
2. While the strawberries macerate, make the whipped cream. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
3. In a large trifle dish or individual glasses, layer the ingredients: start with a layer of pound cake cubes, followed by a layer of strawberries, then a layer of whipped cream.
4. Repeat the layers until all ingredients are used, finishing with a layer of whipped cream on top.
5. Garnish with extra sliced strawberries or fresh mint leaves.
6. Chill the trifle for at least 1 hour before serving to allow the flavors to meld together.

This strawberry shortcake trifle is a beautiful and delicious dessert that captures the essence of spring. The combination of sweet strawberries, fluffy pound cake, and smooth whipped cream makes each bite feel indulgent yet light. It’s the perfect way to enjoy the season’s freshest fruit, and the layered presentation makes it an impressive dessert for Easter gatherings. Whether you’re serving a crowd or treating your family, this trifle is sure to be a hit!

Bunny-Shaped Sugar Cookies

These bunny-shaped sugar cookies are a fun and festive way to celebrate Easter. With a soft, buttery texture and a simple glaze, these cookies are as cute as they are delicious. Whether you’re making them for an Easter party or just as a fun activity with kids, they’re sure to become a seasonal favorite.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ¼ tsp almond extract
• 2-3 tbsp milk (for icing)
• Colored sprinkles or candies (for decorating)

Instructions:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg, vanilla extract, and almond extract, beating until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. If the dough is too dry, add a tablespoon of milk at a time until it’s soft but not sticky.
5. Roll the dough out on a lightly floured surface to about ¼-inch thickness. Use a bunny-shaped cookie cutter to cut out shapes and place them on the prepared baking sheets.
6. Bake for 8-10 minutes or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
7. To make the icing, mix powdered sugar with a small amount of milk until you reach a smooth, thick consistency. Use food coloring to tint the icing if desired.
8. Decorate the cooled cookies with icing and colorful sprinkles or candy eyes.

These bunny-shaped sugar cookies are the perfect Easter treat for all ages. They bring a playful touch to any Easter celebration, and decorating them can be a fun family activity. The soft, buttery cookies paired with the sweet icing and festive decorations create a treat that’s not only adorable but also delicious. These cookies are sure to become a favorite tradition, making Easter even sweeter!

Pistachio Coconut Easter Eggs

These pistachio coconut Easter eggs are a unique and delicious alternative to traditional chocolate eggs. With a creamy pistachio filling surrounded by shredded coconut, they’re a fun and indulgent treat for the holiday. They also make great homemade gifts for friends and family, adding a personal touch to your Easter celebration.

Ingredients:

• 2 cups powdered sugar
• 1 ½ cups shredded coconut
• ½ cup unsalted pistachios, finely chopped
• 2 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 2-3 tbsp milk
• 8 oz white chocolate, melted (for coating)

Instructions:

1. In a large bowl, combine the powdered sugar, shredded coconut, pistachios, butter, and vanilla extract. Mix until well combined.
2. Gradually add the milk, a tablespoon at a time, until the mixture holds together but isn’t too sticky.
3. Shape the mixture into egg-shaped balls, pressing gently to form the shape of eggs.
4. Place the eggs on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
5. Dip each egg into the melted white chocolate, coating it completely. Place the dipped eggs back on the baking sheet and chill for another 30 minutes to allow the chocolate to set.
6. Once the chocolate has hardened, your pistachio coconut Easter eggs are ready to serve.

These pistachio coconut Easter eggs offer a unique twist on traditional Easter treats. The creamy pistachio filling paired with the sweetness of coconut and the smooth white chocolate coating creates a luxurious treat that’s sure to impress. They make an excellent addition to your Easter spread or can be packaged up as gifts for friends and family. With their vibrant colors and rich flavors, these homemade Easter eggs will be a delightful and memorable part of your celebration!

Carrot Cake Cheesecake Bars

Carrot cake and cheesecake come together in these decadent Carrot Cake Cheesecake Bars, making them a perfect Easter dessert. The layers of spiced carrot cake and creamy cheesecake filling offer the best of both worlds. These bars are rich, flavorful, and easy to serve, making them a crowd-pleaser at any Easter celebration.

Ingredients:

• Carrot Cake Layer:
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 ½ cups grated carrots
  • ½ cup chopped walnuts (optional)
• Cheesecake Layer:
  • 2 cups cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, whisk together the eggs, sugar, oil, and vanilla extract until smooth. Stir in the grated carrots and walnuts.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared baking pan and set aside.
5. For the cheesecake layer, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Carefully spoon the cheesecake mixture over the carrot cake batter, smoothing it into an even layer.
7. Bake for 40-45 minutes or until the cheesecake is set and the edges are lightly golden. Allow the bars to cool completely in the pan before slicing into squares.
8. Refrigerate for at least 2 hours before serving.

These Carrot Cake Cheesecake Bars are a heavenly combination of two beloved desserts. The soft, spiced carrot cake paired with the creamy, smooth cheesecake layer creates a delightful treat for Easter. They are easy to serve, making them a perfect choice for Easter brunch or dinner. These bars are sure to wow your guests with their rich flavor and stunning presentation, offering a unique twist on traditional carrot cake.

Lemon Meringue Pie Cupcakes

These Lemon Meringue Pie Cupcakes are a fun and portable twist on the classic lemon meringue pie. They feature a zesty lemon cupcake base, topped with a sweet, fluffy meringue. With the tartness of the lemon and the sweetness of the meringue, these cupcakes will be the perfect citrusy treat to brighten up your Easter table.

Ingredients:

Lemon Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup buttermilk
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice

Meringue:

• 3 large egg whites
• ½ cup granulated sugar
• ½ tsp cream of tartar
• ½ tsp vanilla extract

Instructions:

1. Preheat the 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. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Stir in the lemon zest and juice. Gradually add the dry ingredients, alternating with the buttermilk, mixing until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
6. For the meringue, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and cream of tartar, continuing to beat until stiff peaks form. Stir in the vanilla extract.
7. Once the cupcakes are cooled, pipe or spoon the meringue onto the tops of the cupcakes.
8. Use a kitchen torch to toast the meringue lightly, or place the cupcakes under a broiler for 1-2 minutes, watching carefully to avoid burning.
9. Serve and enjoy!

Lemon Meringue Pie Cupcakes offer all the delicious flavors of the classic lemon meringue pie in a fun and individual serving form. The combination of a moist, lemony cupcake base and the airy sweetness of meringue creates a treat that is both refreshing and satisfying. These cupcakes are perfect for an Easter dessert spread and are sure to be a hit with anyone who loves citrusy treats. Their charming presentation and delightful flavors make them an ideal choice for any spring gathering.

Coconut Cream Pie Bars

These Coconut Cream Pie Bars are a refreshing, coconut-infused take on the classic coconut cream pie. With a buttery, flaky crust, a smooth coconut custard filling, and a topping of whipped cream and toasted coconut, these bars are perfect for an Easter dessert. They’re easy to slice and serve, making them ideal for large gatherings.

Ingredients:

Crust:

• 1 ½ cups all-purpose flour
• 1 tbsp sugar
• ½ cup unsalted butter, cold and cubed
• 2-3 tbsp ice water
• Filling:
  • 1 ½ cups canned coconut milk
  • 1 ½ cups whole milk
  • ¾ cup granulated sugar
  • 5 large egg yolks
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • 1 ½ cups shredded sweetened coconut
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ cup toasted shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. For the crust, combine the flour and sugar in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together.
3. Press the dough into the bottom of the prepared baking dish and bake for 12-15 minutes, or until golden brown. Let the crust cool.
4. For the filling, combine the coconut milk, whole milk, sugar, egg yolks, cornstarch, and salt in a medium saucepan over medium heat. Whisk constantly until the mixture thickens, about 5-7 minutes.
5. Once thickened, remove from heat and stir in the shredded coconut, butter, and vanilla extract.
6. Pour the coconut filling over the cooled crust, spreading it into an even layer. Refrigerate for at least 3 hours or until set.
7. For the topping, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the chilled bars.
8. Garnish with toasted shredded coconut before serving.

These Coconut Cream Pie Bars are a delightful, easier-to-serve version of the traditional coconut cream pie. The combination of the crisp, buttery crust and the rich, creamy coconut filling creates a dessert that is both comforting and indulgent. Topped with fluffy whipped cream and toasted coconut, these bars offer the perfect balance of textures and flavors. They are a great addition to your Easter spread and are sure to be a favorite for coconut lovers.

Strawberry Shortcake Trifle

This Strawberry Shortcake Trifle is a show-stopping dessert that combines layers of fluffy sponge cake, fresh strawberries, and whipped cream in a beautifully layered presentation. The sweetness of the ripe strawberries, combined with the light sponge cake and creamy filling, makes this trifle a perfect spring dessert for Easter gatherings.

Ingredients:

• 1 box of angel food cake mix (or homemade sponge cake)
• 1 lb fresh strawberries, hulled and sliced
• 2 cups heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional)
• ¼ cup fresh mint leaves (for garnish)

Instructions:

1. Prepare the angel food cake or sponge cake according to package instructions and let it cool completely. Once cooled, cut the cake into bite-sized cubes.
2. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Add the lemon juice if desired and continue to beat until stiff peaks form.
3. In a large glass trifle dish or individual serving cups, layer the ingredients. Start with a layer of cake cubes at the bottom, followed by a generous layer of sliced strawberries. Then add a layer of whipped cream.
4. Repeat the layers until all the ingredients are used up, finishing with a layer of whipped cream on top.
5. Garnish with extra sliced strawberries and fresh mint leaves for a festive touch.
6. Refrigerate for at least 2 hours before serving to allow the flavors to meld together.

This Strawberry Shortcake Trifle is a vibrant, layered dessert that embodies the essence of spring. It’s light yet indulgent, with fresh strawberries, fluffy cake, and smooth whipped cream in every bite. The dessert is not only easy to assemble but also offers a stunning visual appeal, making it a perfect centerpiece for your Easter table. Whether served in a trifle dish or individual cups, this dessert will surely impress guests and satisfy any sweet tooth.

Hot Cross Buns with Vanilla Glaze

Hot Cross Buns are a traditional Easter treat, often enjoyed on Good Friday or Easter Sunday. These soft, slightly sweet buns are spiced with cinnamon and nutmeg, and adorned with a cross made of icing. The addition of a vanilla glaze drizzled on top adds a wonderful finishing touch, making them perfect for your Easter brunch or dessert table.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 tbsp active dry yeast
• 1 cup whole milk
• ¼ cup unsalted butter
• ½ cup granulated sugar
• 1 tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 large eggs
• 1 cup currants or raisins
• 1 egg (for egg wash)
• Vanilla Glaze:
  • 1 cup powdered sugar
  • 1 ½ tbsp milk
  • 1 tsp vanilla extract

Instructions:

1. In a small saucepan, heat the milk and butter over low heat until the butter is melted. Remove from heat and allow to cool slightly.
2. In a large mixing bowl, combine the flour, yeast, sugar, salt, cinnamon, and nutmeg. Add the cooled milk mixture and eggs, mixing to form a dough.
3. Knead the dough for about 5-7 minutes until smooth. Add the currants or raisins and continue kneading to incorporate them into the dough.
4. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Preheat the oven to 375°F (190°C). Punch down the dough and divide it into 12 equal portions. Shape each portion into a round bun and place them on a greased baking sheet.
6. For the cross, whisk the remaining egg and brush it over the buns. Bake for 18-20 minutes or until golden brown.
7. While the buns are baking, prepare the vanilla glaze by whisking together the powdered sugar, milk, and vanilla extract.
8. Once the buns are baked and cooled slightly, drizzle the vanilla glaze over the top to form the traditional cross.
9. Serve warm or at room temperature.

Hot Cross Buns with Vanilla Glaze are a timeless Easter treat, with their spiced, soft texture and signature cross on top. The warm, slightly sweet buns are perfect for breakfast or as a dessert with tea or coffee. The vanilla glaze adds a delicate sweetness that perfectly complements the fragrant spices in the buns. This recipe will bring an authentic touch to your Easter table, offering both tradition and delicious flavor in every bite.

Peep S’mores Bars

Peep S’mores Bars are a fun and festive twist on the classic s’mores, with colorful Peeps marshmallows standing in for the traditional marshmallow. The combination of graham cracker crumbs, gooey chocolate, and the sweet, marshmallowy Peep topping makes for a fun and easy Easter dessert that both kids and adults will love.

Ingredients:

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 cups milk chocolate chips
• 10-12 Peeps marshmallows (any color)
• 1 cup mini marshmallows
• ½ cup mini chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter, mixing until the mixture resembles wet sand.
3. Press the graham cracker mixture into the bottom of the prepared pan to form the crust.
4. Sprinkle the milk chocolate chips evenly over the graham cracker crust, followed by the mini marshmallows.
5. Place the Peeps marshmallows on top, arranging them in a row or however you like.
6. Bake for 10-12 minutes, or until the chocolate is melted and the Peeps marshmallows are lightly golden.
7. Remove from the oven and sprinkle the mini chocolate chips over the top for an extra chocolaty touch, if desired.
8. Allow the bars to cool for about 10 minutes before slicing into squares.

Peep S’mores Bars are a whimsical and delicious Easter treat that’s easy to prepare and fun to eat. The combination of chocolate, graham crackers, and marshmallows is a nostalgic favorite, and the addition of Peeps gives these bars a colorful, festive twist. Whether you’re celebrating with kids or adults, these bars will be a hit at any Easter gathering, adding a playful touch to your dessert table.

Easter Carrot Cake Bars

Carrot cake is a classic Easter dessert, and these Carrot Cake Bars are a simple, fuss-free version that’s just as delicious. These bars are moist and flavorful with the perfect balance of spice and sweetness, topped with a rich cream cheese frosting that takes them to the next level. They’re easy to make and perfect for serving at your Easter celebration.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 3 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 2 cups grated carrots (about 3 medium carrots)
• ½ cup chopped walnuts or pecans (optional)
• Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate large bowl, beat the eggs and sugar until light and fluffy. Add the oil and vanilla extract, mixing until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the grated carrots and optional nuts.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. While the bars are baking, prepare the cream cheese frosting by beating together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
9. Allow the carrot cake bars to cool completely in the pan before frosting with the cream cheese frosting.
10. Slice into squares and serve.

These Easter Carrot Cake Bars are the perfect combination of spice, sweetness, and creaminess. The moist bars are packed with fresh, grated carrots and topped with a velvety cream cheese frosting that brings it all together. They’re easy to make and perfect for serving at any Easter gathering or spring event. These bars provide all the classic flavors of carrot cake in a more portable, easy-to-serve format, making them a crowd-pleaser for your celebration.

Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake is a light and refreshing dessert, with bright citrus flavors that make it ideal for Easter. This cake is tender and moist with the perfect balance of tangy lemon and crunchy poppy seeds. The addition of a sweet lemon glaze elevates the cake to a new level of deliciousness, making it a delightful treat for any Easter brunch or dinner.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¼ cup poppy seeds
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• ½ cup sour cream
• 2 tbsp fresh lemon juice

Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds.
3. In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and lemon juice. Mix until just combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
7. While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Drizzle the lemon glaze over the cooled cake before serving.

This Lemon Poppy Seed Pound Cake is a wonderfully zesty dessert that perfectly captures the flavors of spring. The combination of tangy lemon, crunchy poppy seeds, and the moist texture of the cake creates a refreshing treat that’s light enough to enjoy after a large Easter meal. The lemon glaze adds just the right amount of sweetness to balance the tartness, making it a delightful end to your celebration. It’s a simple yet elegant cake that’s sure to impress your guests.

Easter Basket Cupcakes

These Easter Basket Cupcakes are as fun to make as they are to eat! Each cupcake is decorated to resemble a festive Easter basket, complete with green “grass,” colorful candy eggs, and even a chocolate handle. These cupcakes are a creative and delicious way to bring the joy of Easter into your dessert spread.

Ingredients:

• 1 box of vanilla cake mix (or homemade vanilla cake recipe)
• 3 large eggs
• ½ cup vegetable oil
• 1 cup water
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream
• Green food coloring
• Mini candy eggs (such as jelly beans or chocolate eggs)
• 12 pretzel rods (for handles)
• Shredded coconut (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Prepare the cake mix according to the package instructions, then pour the batter into the cupcake liners, filling them about 2/3 full.
3. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted comes out clean. Allow them to cool completely.
4. In a mixing bowl, beat the butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy.
5. Add a few drops of green food coloring to the frosting to create a vibrant “grass” color.
6. Frost each cupcake with the green frosting, using a spatula to create texture that mimics grass.
7. If desired, sprinkle shredded coconut on top of the frosting for a more realistic “grass” effect.
8. Gently press mini candy eggs into the frosting to create an Easter egg effect.
9. For the basket handle, break the pretzel rods into halves and press them into the frosting on opposite sides of the cupcake to form a basket shape.
10. Allow the cupcakes to set for a few minutes before serving.

Easter Basket Cupcakes are a delightful, whimsical treat that brings the spirit of Easter to your dessert table. These cupcakes are not only delicious but also visually appealing with their colorful candy eggs and fun basket handles. They’re perfect for any Easter gathering, especially for kids, and can even be customized with different colored candy eggs or other Easter-themed decorations. These cupcakes are a wonderful way to celebrate the holiday with family and friends while indulging in a sweet, festive treat.

Note: More recipes are coming soon!