24 Must-Try Easter Desserts

Easter is the holiday that brings us pastel-colored joy, the fresh scent of spring, and—most importantly—some of the most delightful desserts of the year.

Whether you’re baking up a storm for a big family gathering or just looking for an excuse to indulge in something sweet (as if you need one), this guide is packed with Easter dessert ideas that will have everyone scrambling to grab a second helping.

From traditional favorites that have graced Easter tables for generations to modern twists that will make your taste buds do a happy dance, let’s dive into the delicious world of Easter desserts—one sweet bite at a time.

Traditional Easter Desserts with Recipes

Now that we’ve reminisced about the classics, it’s time to roll up our sleeves and bring these legendary Easter treats to life in the kitchen.

Whether you’re continuing a family tradition or starting a new one, these recipes will fill your home with the sweet, warm aromas of Easter baking.

Hot Cross Buns

If Easter had an official scent, it would probably be the smell of Hot Cross Buns fresh out of the oven. These spiced, sweet buns—traditionally enjoyed on Good Friday—are packed with warm flavors, dotted with dried fruit, and topped with a signature icing cross. Soft, slightly chewy, and just the right amount of sweet, they’re best enjoyed with a little butter and a cup of tea.

Legend has it that these buns have magical properties. Some say they bring good luck, others believe they keep friendships strong if shared. But one thing is for sure—no one ever complains about having a batch of these around.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Rising Time: 1.5 hours
• Servings: 12 buns

Ingredients

For the Dough:

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup warm milk (about 110°F)
• ¼ cup unsalted butter, melted
• 1 large egg
• ½ cup raisins or currants

For the Cross:

• ½ cup all-purpose flour
• 5 tablespoons water

For the Glaze:

• ¼ cup apricot jam or honey, warmed

Instructions

1. Activate the Yeast: In a small bowl, mix warm milk with yeast and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy. If there’s no foam, your yeast might be inactive—try again with fresh yeast!

2. Mix the Dough: In a large mixing bowl, combine flour, sugar, salt, cinnamon, and nutmeg. Stir in the yeast mixture, melted butter, and egg. Mix until it forms a soft dough.

3. Knead & Rise: Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Place it in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour, or until doubled in size.

4. Shape the Buns: Punch down the dough and mix in the raisins. Divide into 12 equal pieces and roll into balls. Arrange them on a parchment-lined baking sheet, leaving a little space between each bun. Cover and let rise again for 30 minutes.

5. Make the Cross Paste: In a small bowl, mix flour and water until smooth. Transfer to a piping bag (or a ziplock bag with the tip cut off) and pipe crosses onto the top of each bun.

6. Bake: Preheat oven to 375°F (190°C). Bake for 18–20 minutes or until golden brown.

7. Glaze: While the buns are still warm, brush them with warmed apricot jam or honey to give them a shiny finish.

8. Serve: Let cool slightly before serving. These are best enjoyed fresh, but you can toast them the next day for a delightful breakfast!

Nutrition (Per Bun)

• Calories: 220
• Carbs: 42g
• Protein: 5g
• Fat: 4g
• Net Carbs: 40g

Recipe Notes

• If you want extra-soft buns, replace half the all-purpose flour with bread flour.
• Swap raisins for chocolate chips for a kid-friendly version!
• Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

Simnel Cake

Simnel Cake is the Easter fruitcake that everyone actually likes. Unlike the heavy holiday version, this one is light, fragrant, and layered with marzipan for a sweet almond flavor. Traditionally, it’s topped with eleven marzipan balls, representing the apostles—minus Judas (he didn’t make the guest list).

Perfect for afternoon tea or as an elegant Easter dessert, this cake is a showstopper that’s surprisingly easy to make.

• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Servings: 12

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup unsalted butter, softened
• ¾ cup light brown sugar
• 3 large eggs
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup golden raisins
• ½ cup chopped dried apricots
• ½ cup chopped almonds

For the Marzipan Layer & Topping:

• 2 cups almond flour
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 egg white
• 2 tablespoons apricot jam

Instructions

1. Preheat oven: to 325°F (165°C). Grease and line an 8-inch round cake pan with parchment paper.

2. Prepare the Cake Batter: In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in milk and vanilla. Gradually mix in dry ingredients until combined. Fold in raisins, apricots, and almonds.

3. Add the Marzipan Layer: Roll out ⅓ of the marzipan into an 8-inch circle. Pour half of the cake batter into the pan, place the marzipan layer on top, then pour the remaining batter over it. Smooth the surface.

4. Bake: Bake for 1 hour 45 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack.

5. Decorate: Brush the top with warm apricot jam. Roll out the remaining marzipan and place it on top. Roll 11 small balls and arrange them around the edge.

6. Toast the Marzipan: If desired, place the cake under a broiler for 1–2 minutes to lightly toast the marzipan. Watch it closely—it burns fast!

7. Serve: Let the cake cool completely before slicing. Enjoy with a cup of tea!

Nutrition (Per Slice)

• Calories: 380
• Carbs: 52g
• Protein: 7g
• Fat: 18g
• Net Carbs: 49g

Recipe Notes

• Don’t skip the marzipan layer in the middle—it melts into the cake and adds incredible flavor.
• Swap dried apricots for candied orange peel for a citrusy twist.
• Store in an airtight container for up to 5 days, or freeze for up to 3 months.

Pashka

Pashka (or Pascha) is a creamy, rich, and slightly tangy dessert that hails from Russia and Eastern Europe. Made from farmer’s cheese (or cottage cheese), it’s flavored with vanilla, honey, dried fruit, and almonds—creating a texture reminiscent of cheesecake, but even more delicate. Traditionally, it’s shaped into a pyramid and decorated with religious symbols, but you can also serve it in a simple mold.

Since this is a no-bake dessert, it’s foolproof—as long as you give it enough time to set. The hardest part? Waiting to dig in!

• Prep Time: 15 minutes
• Chilling Time: 8 hours or overnight
• Servings: 8

Ingredients

• 2 cups farmer’s cheese (or ricotta)
• ½ cup unsalted butter, softened
• ½ cup sour cream
• ½ cup powdered sugar
• ¼ cup honey
• 1 teaspoon vanilla extract
• ½ cup chopped dried apricots or golden raisins
• ¼ cup chopped almonds
• Zest of 1 lemon

Instructions

1. Blend the Base: In a large bowl, mix the farmer’s cheese, butter, sour cream, powdered sugar, honey, and vanilla. Use a hand mixer or food processor to blend until smooth.

2. Fold in the Flavor: Gently fold in dried apricots, almonds, and lemon zest. This gives Pashka its signature texture and burst of flavor.

3. Mold and Chill: Line a small sieve or mold with cheesecloth, leaving enough overhang. Spoon the Pashka mixture into the mold, pressing it down gently. Fold the cheesecloth over the top and place a small plate with a weight on top to compress the mixture.

4. Refrigerate: Let the Pashka chill for at least 8 hours or overnight to allow the flavors to meld.

5. Unmold and Serve: Gently remove the Pashka from the mold and invert onto a serving plate. Decorate with additional dried fruit, almonds, or a drizzle of honey.

Nutrition (Per Serving)

• Calories: 230
• Carbs: 20g
• Protein: 7g
• Fat: 14g
• Net Carbs: 18g

Recipe Notes

• No farmer’s cheese? Use ricotta or blended cottage cheese for a similar texture.
• Add cocoa powder or cinnamon for a fun flavor twist.
• Pashka is best served chilled—keep leftovers refrigerated for up to 3 days.

Colomba di Pasqua

Meet Colomba di Pasqua, Italy’s answer to Panettone—but instead of being reserved for Christmas, this sweet bread takes center stage at Easter. Baked in the shape of a dove (colomba) to symbolize peace and renewal, it’s flavored with orange zest, almonds, and pearl sugar, making every bite fragrant and slightly crunchy.

If you love baking bread, this recipe will win your heart—and your kitchen will smell absolutely heavenly while it bakes.

• Prep Time: 30 minutes
• Rising Time: 3 hours (total)
• Cook Time: 40 minutes
• Servings: 10

Ingredients

For the Dough:

• 4 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons instant yeast
• ½ teaspoon salt
• ½ cup warm milk (about 110°F)
• ½ cup unsalted butter, softened
• 3 large eggs
• Zest of 1 orange
• ½ cup candied orange peel

For the Topping:

• ¼ cup pearl sugar (or crushed sugar cubes)
• ¼ cup sliced almonds
• 1 egg white (for brushing)

Instructions

1. Activate the Yeast: In a small bowl, mix warm milk, yeast, and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy.

2. Make the Dough: In a mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, butter, eggs, and orange zest, mixing until a sticky dough forms.

3. First Rise: Knead for 10 minutes, then place the dough in a greased bowl. Cover and let it rise for 1.5 hours, or until doubled in size.

4. Shape the Dough: Punch down the dough and mix in the candied orange peel. Shape into a dove (or just a simple oval if you prefer) and place on a parchment-lined baking sheet.

5. Second Rise: Cover with a towel and let rise again for 1.5 hours.

6. Topping & Bake: Preheat oven to 350°F (175°C). Brush the dough with egg white, then sprinkle on pearl sugar and sliced almonds. Bake for 35–40 minutes, until golden brown.

7. Cool & Serve: Let it cool before slicing. Best enjoyed fresh or toasted with butter!

Nutrition (Per Slice)

• Calories: 280
• Carbs: 45g
• Protein: 6g
• Fat: 9g
• Net Carbs: 42g

Recipe Notes

• No pearl sugar? Use regular sugar mixed with a bit of water to create a crunchy topping.
• If you want an extra-soft bread, replace ½ cup of all-purpose flour with bread flour.

Mazurek

Mazurek is a Polish Easter tart that’s as stunning as it is delicious. Traditionally made with a buttery, shortbread-style crust, it’s decorated with nuts, dried fruit, chocolate, or jam—sometimes in elaborate patterns. While it’s almost too pretty to eat, one bite of its crumbly, rich crust and sweet topping will have you reaching for seconds.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Servings: 12

Ingredients

For the Crust:

• 2 cups all-purpose flour
• ½ cup powdered sugar
• 1 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1 teaspoon vanilla extract

For the Topping:

• ½ cup apricot or raspberry jam
• ¼ cup chopped walnuts or almonds
• 2 tablespoons melted dark chocolate (optional)

Instructions

1. Make the Dough: In a food processor, pulse flour, sugar, and butter until crumbly. Add the egg yolk and vanilla, mixing until it forms a dough.

2. Chill & Bake: Press the dough into a 9-inch tart pan. Chill for 30 minutes, then bake at 350°F (175°C) for 20–25 minutes, until golden.

3. Decorate: Spread jam over the cooled crust, then top with nuts and a drizzle of melted chocolate.

4. Serve: Let set before slicing. Pairs perfectly with coffee or tea!

Nutrition (Per Slice)

• Calories: 250
• Carbs: 30g
• Protein: 3g
• Fat: 13g
• Net Carbs: 28g

Recipe Notes

• Swap jam for caramel or Nutella for a fun variation!

24 Amazingly Delicious Easter Desserts

Now that we’ve honored tradition, it’s time to shake things up with 24 modern, drool-worthy Easter desserts that your family will be talking about long after the egg hunts are over.

These recipes blend seasonal flavors, vibrant colors, and festive decorations to create the ultimate Easter treats.

Each dessert is made with simple ingredients you can find at any grocery store, and every recipe is designed to be fun, delicious, and 100% Easter-approved!

Let’s get baking!

1. Carrot Cake Cheesecake

Imagine if carrot cake and cheesecake had a baby—this would be it. This Carrot Cake Cheesecake has a rich, velvety cheesecake layer sitting atop moist, spiced carrot cake. The result? A dessert that’s equal parts decadent, nostalgic, and completely irresistible.

If you’re a cheesecake lover or a carrot cake enthusiast, this dessert is your dream come true.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Chilling Time: 4 hours
• Servings: 12

Ingredients

For the Carrot Cake Layer:

• 1 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup grated carrots

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract

Instructions

1. Preheat Oven: Set oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.

2. Make the Carrot Cake Batter: In a bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk oil, both sugars, eggs, and vanilla until combined. Stir in grated carrots, then gradually add dry ingredients. Mix until smooth.

3. Make the Cheesecake Batter: In a separate bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, then stir in vanilla and sour cream.

4. Layer & Bake: Pour half the carrot cake batter into the pan, then carefully spread half the cheesecake batter on top. Repeat layers. Bake for 55–60 minutes, or until the center is set.

5. Cool & Chill: Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours.

6. Make the Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over the chilled cheesecake.

7. Serve & Enjoy: Slice and watch as everyone falls in love with this masterpiece!

Nutrition (Per Slice)

• Calories: 420
• Carbs: 45g
• Protein: 6g
• Fat: 24g
• Net Carbs: 42g

Recipe Notes

• Want a crunchy twist? Add ½ cup chopped pecans to the carrot cake batter.
• For extra tang, squeeze a little lemon juice into the frosting.

2. Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is like springtime in dessert form. The bright citrus flavor and bursting blueberries create a moist, tender cake that’s as beautiful as it is delicious. Drizzled with a sweet-tart lemon glaze, it’s a showstopper for any Easter gathering.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Servings: 12

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• ¼ cup lemon juice
• ½ cup sour cream
• 1 ½ cups fresh blueberries (tossed in 1 tablespoon flour)

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

1. Preheat Oven: Set to 350°F (175°C). Grease a 10-inch Bundt pan generously.

2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.

3. Cream Butter & Sugar: In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, lemon zest, and lemon juice.

4. Combine & Fold in Blueberries: Alternate adding dry ingredients and sour cream to the wet ingredients, mixing until just combined. Gently fold in blueberries.

5. Bake: Pour batter into the prepared Bundt pan and bake for 50 minutes, or until a toothpick inserted comes out clean.

6. Cool & Glaze: Let cake cool for 10 minutes, then turn out onto a wire rack. Mix powdered sugar and lemon juice for the glaze and drizzle over the cooled cake.

7. Serve & Impress: Slice and serve—watch as it disappears within minutes!

Nutrition (Per Slice)

• Calories: 350
• Carbs: 55g
• Protein: 5g
• Fat: 14g
• Net Carbs: 53g

Recipe Notes

• For extra blueberry flavor, add ½ cup blueberry jam swirled into the batter.
• Store leftovers covered at room temperature for up to 3 days.

3. Raspberry Almond Tart

This Raspberry Almond Tart is a perfect balance of elegance and flavor. With a buttery almond crust, a sweet raspberry filling, and a lightly toasted almond topping, it’s simple yet sophisticated.

Think of it as the Easter dessert that looks almost too fancy to eat—but one bite in, and all hesitation disappears.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Servings: 10

Ingredients

For the Crust:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, cold and cubed
• 1 egg yolk
• 1 teaspoon almond extract

For the Filling:

• ¾ cup raspberry jam
• ½ cup fresh raspberries
• ¼ cup sliced almonds
• 1 tablespoon powdered sugar (for dusting)

Instructions

1. Make the Crust: In a food processor, pulse flour, powdered sugar, and butter until crumbly. Add egg yolk and almond extract, mixing until the dough comes together.

2. Chill & Bake the Crust: Press the dough into a 9-inch tart pan and chill for 20 minutes. Preheat oven to 350°F (175°C), then bake the crust for 15 minutes until lightly golden.

3. Add the Filling: Spread raspberry jam over the baked crust, then arrange fresh raspberries on top.

4. Finish & Bake: Sprinkle sliced almonds over the tart and bake for another 15–20 minutes until golden.

5. Cool & Serve: Let cool completely, then dust with powdered sugar before slicing.

Nutrition (Per Slice)

• Calories: 280
• Carbs: 35g
• Protein: 4g
• Fat: 14g
• Net Carbs: 33g

Recipe Notes

• Swap raspberries for blackberries or blueberries for a fun variation.
• Store leftovers in the fridge for up to 4 days.

4. Coconut Cream Pie

Fluffy coconut custard, a buttery crust, and cloud-like whipped cream—this Coconut Cream Pie screams springtime indulgence.

It’s light yet rich, creamy yet refreshing, and undeniably irresistible—especially with toasted coconut sprinkled on top.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Chilling Time: 3 hours
• Servings: 10

Ingredients

For the Crust:

• 1 pre-made pie crust, baked

For the Coconut Filling:

• 2 cups whole milk
• 1 cup coconut milk
• ¾ cup sugar
• ¼ cup cornstarch
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup shredded coconut

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ¼ cup toasted coconut flakes

Instructions

1. Prepare the Crust: Bake a pre-made pie crust according to package directions and let cool.

2. Make the Filling: In a saucepan, heat milk, coconut milk, and sugar over medium heat until warm. Whisk cornstarch and egg yolks in a bowl, then slowly pour in ½ cup of warm milk mixture, whisking constantly. Pour back into the saucepan and cook until thickened. Stir in vanilla and shredded coconut.

3. Chill the Pie: Pour the coconut custard into the pie crust and refrigerate for at least 3 hours.

4. Make the Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

5. Top & Serve: Spread whipped cream over the chilled pie, sprinkle with toasted coconut, and serve!

Nutrition (Per Slice)

• Calories: 350
• Carbs: 42g
• Protein: 5g
• Fat: 18g
• Net Carbs: 40g

Recipe Notes

• Love chocolate? Add a chocolate drizzle over the whipped cream.
• Store in the fridge for up to 3 days.

5. Strawberry Shortcake Trifles

Strawberry Shortcake, but make it personal-sized! These mini trifles have layers of fluffy cake, macerated strawberries, and pillowy whipped cream—all served in individual glasses for a no-fuss Easter dessert.

They’re light, refreshing, and ridiculously easy to assemble, making them perfect for entertaining.

• Prep Time: 20 minutes
• Servings: 6

Ingredients

For the Cake Layer:

• 2 cups store-bought pound cake, cubed

For the Strawberries:

• 2 cups fresh strawberries, sliced
• 2 tablespoons sugar
• 1 teaspoon lemon juice

For the Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Instructions

1. Prepare the Strawberries: Toss strawberries with sugar and lemon juice. Let sit for 10 minutes to release juices.

2. Make the Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

3. Assemble the Trifles:

   • Layer pound cake cubes at the bottom of each glass.
   • Spoon over macerated strawberries.
   • Top with whipped cream.
   • Repeat layers until glasses are full.

4. Serve & Enjoy: Eat immediately or chill for 30 minutes before serving for extra flavor.

Nutrition (Per Serving)

• Calories: 280
• Carbs: 35g
• Protein: 4g
• Fat: 14g
• Net Carbs: 33g

Recipe Notes

• Try using angel food cake instead of pound cake for a lighter version.
• Add a drizzle of melted white chocolate for extra indulgence.

6. Pineapple Upside-Down Cake

A Retro Classic with a Sunny Easter Twist

Few cakes can steal the spotlight quite like Pineapple Upside-Down Cake. With caramelized pineapple slices, sweet maraschino cherries, and a buttery vanilla cake, this dessert is equal parts nostalgia and indulgence.

It’s bright, tropical, and just begging to be served at your Easter brunch table.

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 10

Ingredients

For the Topping:

• ¼ cup unsalted butter, melted
• ½ cup brown sugar
• 1 can (20 oz) pineapple rings, drained
• 8 maraschino cherries

For the Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

Instructions

1. Preheat Oven: Set to 350°F (175°C). Grease a 9-inch round cake pan.

2. Make the Caramelized Topping: Pour melted butter into the pan, then sprinkle brown sugar evenly over it. Arrange pineapple rings and cherries on top.

3. Make the Cake Batter: In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla, then mix in dry ingredients and milk, alternating until smooth.

4. Bake: Pour the batter over the pineapples. Bake for 40 minutes, or until a toothpick inserted comes out clean.

5. Flip & Serve: Let the cake cool for 10 minutes, then invert onto a plate. Serve warm!

Nutrition (Per Slice)

• Calories: 310
• Carbs: 50g
• Protein: 4g
• Fat: 11g
• Net Carbs: 48g

Recipe Notes

• Serve with a scoop of vanilla ice cream for extra indulgence.
• Swap pineapple for peach slices for a fun variation!

7. Chocolate Easter Egg Nest Cupcakes

These adorable chocolate cupcakes are topped with toasted coconut “nests” and mini candy eggs, making them a must-have for Easter dessert tables. Rich, fudgy, and almost too cute to eat, these cupcakes are a show-stopping favorite for kids and adults alike.

• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Servings: 12 cupcakes

Ingredients

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• ¾ cup sugar
• 2 eggs
• ½ cup milk
• 1 teaspoon vanilla extract

For the Nest Topping:

• 1 ½ cups shredded coconut
• ¼ cup melted chocolate
• 36 mini chocolate eggs

Instructions

1. Preheat Oven: Set to 350°F (175°C). Line a muffin tin with cupcake liners.

2. Make the Cupcake Batter: Whisk flour, cocoa, baking powder, baking soda, and salt. In another bowl, mix melted butter, sugar, eggs, milk, and vanilla. Gradually add dry ingredients, stirring until smooth.

3. Bake: Divide batter into 12 cupcake liners and bake for 16–18 minutes. Let cool completely.

4. Make the Coconut Nests: Toss shredded coconut with melted chocolate. Shape into small nest shapes and let set.

5. Assemble: Top each cupcake with a coconut nest and place 3 mini chocolate eggs inside.

Nutrition (Per Cupcake)

• Calories: 290
• Carbs: 38g
• Protein: 4g
• Fat: 14g
• Net Carbs: 36g

Recipe Notes

• Swap chocolate eggs for jellybeans for a colorful twist.
• Use chocolate frosting underneath the nests for extra decadence!

8. Lemon Bars with Shortbread Crust

Nothing says springtime like lemon bars! These buttery, melt-in-your-mouth shortbread bars are topped with a tangy lemon curd that’s just the right balance of sweet and tart.

They’re light, fresh, and perfect for Easter brunch!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Chilling Time: 2 hours
• Servings: 12

Ingredients

For the Crust:

• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• ¼ cup powdered sugar

For the Lemon Filling:

• 3 eggs
• 1 cup granulated sugar
• ⅓ cup lemon juice
• 2 tablespoons all-purpose flour
• ½ teaspoon lemon zest

Instructions

1. Preheat Oven: Set to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.

2. Make the Crust: Mix flour, butter, and powdered sugar until crumbly. Press into the pan and bake for 15 minutes until lightly golden.

3. Make the Filling: Whisk eggs, sugar, lemon juice, flour, and zest until smooth. Pour over the baked crust.

4. Bake Again: Bake for another 15 minutes, or until the filling is set.

5. Cool & Serve: Let cool, then refrigerate for 2 hours before slicing. Dust with powdered sugar before serving.

Nutrition (Per Bar)

• Calories: 210
• Carbs: 30g
• Protein: 3g
• Fat: 9g
• Net Carbs: 28g

Recipe Notes

• Use Meyer lemons for a slightly sweeter taste.
• Store in the fridge for up to 5 days.

9. Peaches and Cream Pavlova

Pavlova is what happens when meringue meets magic. This crisp-on-the-outside, marshmallowy-on-the-inside dessert is topped with fresh peaches and whipped cream, making it the ultimate light and airy Easter treat.

If you’ve never made pavlova before, don’t be intimidated! The secret is baking it low and slow, which results in a delicate, melt-in-your-mouth texture.

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Cooling Time: 1 hour
• Servings: 8

Ingredients

For the Meringue:

• 4 egg whites, room temperature
• 1 cup granulated sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 ripe peaches, sliced

Instructions

1. Preheat Oven: Set to 250°F (120°C). Line a baking sheet with parchment paper.

2. Make the Meringue: In a clean mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Fold in vinegar, cornstarch, and vanilla.

3. Shape & Bake: Spoon the meringue onto the baking sheet, forming a 6-inch circle with slightly higher edges. Bake for 90 minutes, then turn off the oven and let the pavlova cool completely inside.

4. Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

5. Assemble & Serve: Top the cooled pavlova with whipped cream and fresh peach slices.

Nutrition (Per Serving)

• Calories: 220
• Carbs: 35g
• Protein: 3g
• Fat: 9g
• Net Carbs: 34g

Recipe Notes

• Swap peaches for strawberries, mango, or raspberries!
• Avoid opening the oven door while baking to prevent cracks.

10. Matcha Green Tea Macarons

These delicate, French-style cookies have a crisp shell, chewy center, and a creamy white chocolate filling—all infused with the earthy, slightly floral taste of matcha.

They’re fancy but fun, and their light green color makes them perfect for Easter!

• Prep Time: 30 minutes
• Resting Time: 30 minutes
• Cook Time: 15 minutes
• Servings: 18 macarons

Ingredients

For the Macaron Shells:

• 1 cup almond flour
• ¾ cup powdered sugar
• 2 teaspoons matcha powder
• 2 egg whites
• ¼ cup granulated sugar

For the Filling:

• ½ cup white chocolate, melted
• ¼ cup heavy cream

Instructions

1. Prepare Dry Ingredients: Sift almond flour, powdered sugar, and matcha powder together.

2. Whip the Egg Whites: Beat egg whites until foamy, then gradually add granulated sugar and whip until stiff peaks form.

3. Fold & Pipe: Gently fold in the dry ingredients, then pipe small circles onto a lined baking sheet.

4. Rest & Bake: Let macarons sit for 30 minutes to form a skin. Bake at 300°F (150°C) for 12–15 minutes.

5. Make the Filling: Heat heavy cream, then pour over melted white chocolate. Stir until smooth, then let cool slightly before piping onto half the macaron shells.

6. Assemble & Enjoy: Sandwich macarons together and chill for 24 hours for the best texture.

Nutrition (Per Macaron)

• Calories: 120
• Carbs: 15g
• Protein: 2g
• Fat: 6g
• Net Carbs: 14g

Recipe Notes

• Store in an airtight container for up to 3 days.
• Matcha quality matters—use culinary-grade matcha for the best color and flavor.

11. Orange Ricotta Cookies

These light and fluffy cookies are bursting with fresh orange flavor, thanks to zesty ricotta dough and a sweet citrus glaze.

They’re soft, almost cake-like, and the perfect balance of tangy and sweet.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Servings: 24 cookies

Ingredients

For the Cookies:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 cup ricotta cheese
• 1 egg
• Zest of 1 orange
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh orange juice

Instructions

1. Preheat Oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.

2. Make the Dough: In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Mix in ricotta, egg, orange zest, and vanilla, then gradually add dry ingredients.

3. Bake: Drop tablespoons of dough onto the baking sheet. Bake for 12–14 minutes until lightly golden.

4. Glaze: Mix powdered sugar and orange juice, then drizzle over cooled cookies.

5. Serve & Enjoy: These are best fresh but keep well for 3 days.

Nutrition (Per Cookie)

• Calories: 140
• Carbs: 18g
• Protein: 2g
• Fat: 6g
• Net Carbs: 17g

Recipe Notes

• For an extra pop of flavor, add ½ teaspoon almond extract to the dough.
• Store in an airtight container at room temperature.

12. Chocolate Hazelnut Tart

This Chocolate Hazelnut Tart is what happens when silky chocolate ganache meets a buttery hazelnut crust. It’s rich, smooth, and packed with flavor, making it a crowd-pleasing Easter dessert that feels elegant but is surprisingly easy to make.

If you love Nutella, this tart is about to become your new favorite dessert.

• Prep Time: 20 minutes
• Chilling Time: 2 hours
• Servings: 10

Ingredients

For the Crust:

• 1 ½ cups crushed graham crackers (or hazelnut flour)
• ½ cup finely chopped hazelnuts
• ⅓ cup unsalted butter, melted
• 2 tablespoons sugar

For the Ganache Filling:

• 8 oz semi-sweet chocolate, chopped
• ¾ cup heavy cream
• 2 tablespoons unsalted butter
• ¼ teaspoon sea salt
• 1 teaspoon vanilla extract

For Garnish:

• ¼ cup chopped hazelnuts
• Chocolate shavings

Instructions

1. Make the Crust: Mix graham cracker crumbs, hazelnuts, butter, and sugar. Press into a 9-inch tart pan. Chill for 15 minutes.

2. Make the Ganache: Heat heavy cream and butter in a saucepan until hot (but not boiling). Pour over chopped chocolate and let sit for 1 minute. Stir until smooth, then mix in vanilla and sea salt.

3. Assemble & Chill: Pour ganache into the chilled crust, smooth the top, and refrigerate for 2 hours until set.

4. Garnish & Serve: Sprinkle with chopped hazelnuts and chocolate shavings before slicing.

Nutrition (Per Slice)

• Calories: 350
• Carbs: 30g
• Protein: 4g
• Fat: 24g
• Net Carbs: 28g

Recipe Notes

• Swap hazelnuts for almonds or pecans for a different nutty flavor!
• For a no-bake version, simply chill the crust instead of baking it.

13. Mango Coconut Panna Cotta

This Mango Coconut Panna Cotta is like eating sunshine in dessert form. It’s smooth, creamy, and bursting with fresh mango flavor, making it the perfect light Easter treat.

And the best part? It’s ridiculously easy to make!

• Prep Time: 15 minutes
• Chilling Time: 4 hours
• Servings: 6

Ingredients

For the Panna Cotta:

• 1 cup coconut milk
• 1 cup heavy cream
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 packet (2 ½ teaspoons) unflavored gelatin
• 3 tablespoons water

For the Mango Layer:

• 1 cup fresh mango purée
• 1 tablespoon honey
• ½ teaspoon lime juice

Instructions

1. Bloom the Gelatin: Sprinkle gelatin over water and let sit for 5 minutes.

2. Make the Panna Cotta Base: In a saucepan, heat coconut milk, heavy cream, sugar, and vanilla over medium heat until warm. Stir in gelatin mixture and whisk until dissolved.

3. Chill: Pour into small glasses or ramekins and refrigerate for 4 hours until set.

4. Make the Mango Layer: Blend mango, honey, and lime juice until smooth. Spoon over the chilled panna cotta.

5. Serve & Enjoy: Garnish with toasted coconut or fresh mango slices!

Nutrition (Per Serving)

• Calories: 220
• Carbs: 28g
• Protein: 3g
• Fat: 12g
• Net Carbs: 26g

Recipe Notes

• Make this dairy-free by using full-fat coconut milk only.
• Swap mango for strawberries or passion fruit for a fun variation!

14. Almond Joy Brownies

If you love Almond Joy candy bars, these brownies will be your new obsession. They’re rich, fudgy, and loaded with shredded coconut, crunchy almonds, and melted chocolate.

Basically, it’s like a candy bar and a brownie had a baby, and it’s amazing.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Servings: 12

Ingredients

For the Brownies:

• 1 cup butter, melted
• 1 cup sugar
• ½ cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup cocoa powder
• ½ cup all-purpose flour
• ½ teaspoon salt

For the Coconut-Almond Topping:

• 1 cup shredded coconut
• ½ cup sweetened condensed milk
• ½ cup chopped almonds
• ½ cup semi-sweet chocolate chips, melted

Instructions

1. Preheat Oven: Set to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

2. Make the Brownies: In a bowl, whisk melted butter, sugar, brown sugar, eggs, and vanilla. Stir in cocoa powder, flour, and salt.

3. Bake: Pour batter into the pan and bake for 25 minutes.

4. Make the Topping: Mix coconut, condensed milk, and chopped almonds. Spread over warm brownies.

5. Drizzle with Chocolate: Melt chocolate chips and drizzle over the top.

6. Chill & Serve: Let brownies cool before slicing.

Nutrition (Per Brownie)

• Calories: 320
• Carbs: 42g
• Protein: 4g
• Fat: 18g
• Net Carbs: 40g

Recipe Notes

• Store in an airtight container for up to 4 days.
• For extra crunch, toast the coconut before adding it!

15. Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are the ideal Easter breakfast treat—light, citrusy, and delicately crunchy thanks to the poppy seeds. They pair perfectly with coffee or tea and are just the right amount of sweet to start your holiday morning.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Servings: 12 muffins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 2 eggs
• ½ cup sour cream
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon poppy seeds

Instructions

1. Preheat Oven: Set to 375°F (190°C). Line a muffin tin with paper liners.

2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.

3. Mix Wet Ingredients: In another bowl, whisk melted butter, sugar, eggs, sour cream, lemon zest, lemon juice, and vanilla until smooth.

4. Combine & Bake: Fold dry ingredients into the wet mixture until just combined. Fill muffin cups ¾ full and bake for 16–18 minutes.

5. Cool & Serve: Let muffins cool slightly before enjoying.

Nutrition (Per Muffin)

• Calories: 240
• Carbs: 35g
• Protein: 4g
• Fat: 10g
• Net Carbs: 33g

Recipe Notes

• For extra moist muffins, swap sour cream for Greek yogurt.
• Add a lemon glaze (powdered sugar + lemon juice) for extra sweetness.

16. Blueberry Lemon Ricotta Bars

These Blueberry Lemon Ricotta Bars are a cross between cheesecake and shortbread—with a buttery base, a creamy ricotta-lemon filling, and juicy blueberries on top.

They’re light yet indulgent, making them a perfect Easter dessert.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Servings: 12

Ingredients

For the Crust:

• 1 cup all-purpose flour
• ¼ cup powdered sugar
• ½ cup unsalted butter, melted

For the Filling:

• 1 cup ricotta cheese
• ½ cup cream cheese, softened
• ½ cup sugar
• 2 eggs
• Zest of 1 lemon
• ¼ cup fresh lemon juice
• 1 cup fresh blueberries

Instructions

1. Preheat Oven: Set to 350°F (175°C). Grease an 8×8-inch baking dish.

2. Make the Crust: Mix flour, powdered sugar, and melted butter. Press into the pan and bake for 10 minutes.

3. Make the Filling: Blend ricotta, cream cheese, sugar, eggs, lemon zest, and lemon juice until smooth. Pour over the crust.

4. Add Blueberries & Bake: Scatter blueberries over the top. Bake for 20 minutes, or until set.

5. Cool & Slice: Let cool completely before cutting into squares.

Nutrition (Per Bar)

• Calories: 280
• Carbs: 32g
• Protein: 5g
• Fat: 14g
• Net Carbs: 30g

Recipe Notes

• Swap blueberries for raspberries or blackberries!
• Store in the fridge for up to 4 days.

17. Chocolate-Covered Strawberry Tart

Chocolate and strawberries never go out of style, and this no-bake Chocolate-Covered Strawberry Tart is proof. It has a silky chocolate ganache filling, a crunchy cookie crust, and fresh strawberries on top.

It’s decadent, elegant, and ridiculously easy to make.

• Prep Time: 20 minutes
• Chilling Time: 2 hours
• Servings: 10

Ingredients

For the Crust:

• 1 ½ cups crushed chocolate cookies (like Oreos)
• ¼ cup unsalted butter, melted

For the Filling:

• 8 oz dark chocolate, chopped
• ¾ cup heavy cream
• 2 tablespoons butter

For the Topping:

• 1 ½ cups fresh strawberries, halved
• ¼ cup melted chocolate (for drizzling)

Instructions

1. Make the Crust: Mix crushed cookies with melted butter and press into a 9-inch tart pan. Chill for 15 minutes.

2. Make the Ganache: Heat heavy cream and butter in a saucepan. Pour over chopped chocolate and stir until smooth.

3. Assemble & Chill: Pour ganache into the chilled crust, smooth it out, and refrigerate for 2 hours.

4. Add Strawberries & Drizzle: Arrange strawberries on top, then drizzle with melted chocolate.

5. Serve & Enjoy: Slice and impress your guests!

Nutrition (Per Slice)

• Calories: 310
• Carbs: 34g
• Protein: 4g
• Fat: 18g
• Net Carbs: 32g

Recipe Notes

• Use raspberries instead of strawberries for a different look!
• Keeps in the fridge for up to 3 days.

18. Key Lime Pie

Nothing says springtime bliss quite like a slice of Key Lime Pie. The creamy, tart lime filling balances beautifully with the buttery graham cracker crust, making it a refreshing and crowd-pleasing Easter dessert.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Chilling Time: 3 hours
• Servings: 10

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• ½ cup key lime juice
• 1 teaspoon lime zest
• 3 egg yolks

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Instructions

1. Preheat Oven: Set to 350°F (175°C). Grease a 9-inch pie dish.

2. Make the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pie dish and bake for 10 minutes. Let cool.

3. Make the Filling: Whisk sweetened condensed milk, lime juice, zest, and egg yolks until smooth. Pour into the crust.

4. Bake & Chill: Bake for 15 minutes, then refrigerate for at least 3 hours.

5. Make the Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled pie.

6. Serve & Enjoy: Garnish with lime slices before serving.

Nutrition (Per Slice)

• Calories: 320
• Carbs: 45g
• Protein: 5g
• Fat: 14g
• Net Carbs: 43g

Recipe Notes

• No key limes? Use regular limes for a slightly milder flavor.
• Store in the fridge for up to 3 days.

19. Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake is a timeless classic, and its deep red color and velvety texture make it a stunning centerpiece for Easter dessert tables. Pair it with tangy cream cheese frosting, and you’ve got a showstopper!

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Servings: 12

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup cocoa powder
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 1 cup buttermilk

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Set to 350°F (175°C). Grease and line two 9-inch cake pans.

2. Make the Cake Batter: In a bowl, whisk flour, baking powder, baking soda, salt, and cocoa powder. In another bowl, beat butter and sugar until fluffy. Mix in eggs, vanilla, and red food coloring.

3. Combine & Bake: Alternate adding dry ingredients and buttermilk to the batter. Divide between cake pans and bake for 30 minutes.

4. Make the Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.

5. Assemble & Serve: Frost the cooled cakes, then slice and enjoy!

Nutrition (Per Slice)

• Calories: 430
• Carbs: 60g
• Protein: 5g
• Fat: 20g
• Net Carbs: 58g

Recipe Notes

• Want extra flavor? Add ½ teaspoon almond extract to the frosting!
• Store in the fridge for up to 5 days.

20. Apricot Almond Galette

A galette is basically a fancy way to say ‘easy pie’—it’s freeform, crispy, and loaded with juicy fruit. This Apricot Almond Galette is bursting with sweet-tart apricots and topped with crunchy almonds.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Servings: 8

Ingredients

For the Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• ¼ cup ice water

For the Filling:

• 4 apricots, sliced
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• ½ teaspoon vanilla extract
• ¼ cup sliced almonds

Instructions

1. Make the Crust: In a bowl, mix flour and salt. Cut in butter until crumbly, then add ice water until dough forms. Chill for 30 minutes.

2. Make the Filling: Toss apricots, sugar, cornstarch, and vanilla.

3. Assemble & Bake: Roll out dough, place the apricot filling in the center, and fold edges over. Sprinkle with almonds. Bake at 375°F (190°C) for 30 minutes.

4. Serve & Enjoy: Slice and serve warm with ice cream.

Nutrition (Per Slice)

• Calories: 290
• Carbs: 35g
• Protein: 4g
• Fat: 15g
• Net Carbs: 33g

Recipe Notes

• Swap apricots for peaches or plums for a different twist!
• Keeps well at room temperature for 2 days.

21. Bunny-Shaped Sugar Cookies with Royal Icing

Sweet, Simple, and Perfect for Decorating!

Sugar cookies are a classic for every holiday, and these bunny-shaped Easter cookies are as fun to make as they are to eat. Soft and buttery with crisp edges, they’re decorated with colorful royal icing—so let the kids go wild with creativity!

• Prep Time: 20 minutes
• Chilling Time: 30 minutes
• Cook Time: 12 minutes
• Servings: 24 cookies

Ingredients

For the Cookies:

• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract

For the Royal Icing:

• 2 cups powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• Food coloring (pastel colors for Easter!)

Instructions

1. Make the Dough: Beat butter and sugar until fluffy. Add egg and vanilla, then mix in flour and salt.

2. Chill & Roll: Form dough into a disk, wrap in plastic, and chill for 30 minutes. Roll out and cut bunny shapes with a cookie cutter.

3. Bake: Place cookies on a baking sheet and bake at 350°F (175°C) for 10–12 minutes. Let cool completely.

4. Decorate: Mix powdered sugar, milk, and vanilla for the icing. Add food coloring and decorate with fun pastel colors.

5. Enjoy: Let the icing set before serving!

Nutrition (Per Cookie)

• Calories: 160
• Carbs: 22g
• Protein: 2g
• Fat: 7g
• Net Carbs: 21g

Recipe Notes

• Use candy eyes and a pink jellybean nose for an extra-cute bunny face!
• Let kids decorate with sprinkles, edible glitter, or mini chocolate chips.

22. Easter Bunny Cupcakes

Adorable Cupcakes with Bunny Ears!

These fluffy vanilla cupcakes are topped with buttercream frosting and cute bunny ears made from marshmallows! Perfect for Easter parties, they’re fun, festive, and delicious.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Servings: 12 cupcakes

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup milk

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• Pink sanding sugar (for ears)
• 6 large marshmallows (cut in half diagonally for ears)

Instructions

1. Make the Cupcakes: Whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs, vanilla, and milk, then mix in dry ingredients.

2. Bake: Fill a lined muffin tin and bake at 350°F (175°C) for 18 minutes. Let cool.

3. Make the Frosting: Beat butter, powdered sugar, vanilla, and milk until fluffy. Pipe onto cooled cupcakes.

4. Decorate: Dip the cut sides of marshmallow ears in pink sanding sugar and place them on top.

5. Serve & Enjoy!

Nutrition (Per Cupcake)

• Calories: 280
• Carbs: 40g
• Protein: 3g
• Fat: 12g
• Net Carbs: 38g

Recipe Notes

• Use mini chocolate chips for bunny eyes and a pink candy nose!
• Swap vanilla cupcakes for chocolate or funfetti for variety.

23. Marshmallow Peep S’mores

Take everyone’s favorite Easter marshmallow treat and turn it into a gooey, chocolatey s’more! This is an easy, no-bake Easter dessert that kids will love.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Servings: 6 s’mores

Ingredients

• 6 graham crackers, broken in half
• 6 Easter Peeps (bunny or chick-shaped)
• 6 squares of chocolate

Instructions

1. Assemble the S’mores: Place a piece of chocolate and a Peep on one half of a graham cracker.

2. Melt & Toast: Microwave for 10–15 seconds until the Peep puffs up.

3. Top & Serve: Add the second graham cracker on top and press lightly.

4. Enjoy Immediately!

Nutrition (Per S’more)

• Calories: 210
• Carbs: 38g
• Protein: 2g
• Fat: 8g
• Net Carbs: 36g

Recipe Notes

• Roast Peeps over a campfire for extra flavor!
• Swap chocolate for peanut butter cups for a fun twist.

24. Easter Bunny Dirt Cups

These Easter Bunny Dirt Cups are a playful, kid-friendly dessert made with layers of chocolate pudding, crushed Oreos, and cute bunny decorations!

• Prep Time: 10 minutes
• Chilling Time: 30 minutes
• Servings: 6 cups

Ingredients

• 2 cups chocolate pudding
• 12 Oreo cookies, crushed
• 6 marshmallow bunny Peeps
• 6 mini carrots (or candy carrots)

Instructions

1. Assemble the Layers: Divide chocolate pudding into small cups. Sprinkle crushed Oreos on top to resemble “dirt.”

2. Add Decorations: Place a marshmallow bunny Peep in each cup and add a mini carrot or candy carrot for a cute garden look.

3. Chill & Serve: Refrigerate for 30 minutes, then serve!

Nutrition (Per Cup)

• Calories: 250
• Carbs: 42g
• Protein: 3g
• Fat: 9g
• Net Carbs: 40g

Recipe Notes

• Use gummy worms instead of carrots for a fun twist!
• Swap pudding for chocolate mousse for a richer dessert.

Conclusion: The Sweetest Easter Yet!

Easter is more than just egg hunts and chocolate bunnies—it’s a time to gather with loved ones, celebrate renewal, and, of course, indulge in delicious desserts. Whether you’re sticking to time-honored traditions like Hot Cross Buns and Simnel Cake or embracing fun, festive treats like Bunny Cupcakes and Easter Bunny Dirt Cups, there’s something for everyone at the dessert table.

From decadent chocolate creations to bright, fruity flavors that capture the essence of spring, these 24 Easter desserts bring warmth, joy, and a little bit of magic to your holiday celebrations. Whether you’re baking with the family, prepping for a big Easter brunch, or just satisfying your sweet tooth, these recipes will make this Easter one to remember.

So, which dessert will you try first?

Will it be the elegant Chocolate-Covered Strawberry Tart? The adorable Bunny Sugar Cookies? Or maybe the classic Key Lime Pie?

No matter what you choose, one thing’s for sure—this Easter is going to be absolutely delicious. 🐰🍰🐣

Happy Easter & Happy Baking! 🎉🥕🍫