Easter Dessert Recipes: How to Make 5 Easy Desserts for the Holiday

Every year when spring arrives and those pastel-colored decorations start popping up in stores, I get this warm, fuzzy feeling inside. Easter has always been special in our house – not just for the egg hunts and family gatherings, but for the magical moment when everyone gathers around the dessert table after our big meal. And just like my popular Easter Appetizer Recipes, these sweet treats have become a beloved tradition in our family celebrations.

I still remember my grandmother’s kitchen, windows steamed up from all the baking, as she pulled her famous carrot cake from the oven. The rich aroma of cinnamon and nutmeg would fill the entire house, signaling that Easter celebrations were officially underway. These days, I’m the one steaming up the kitchen windows, carrying on those sweet traditions while creating some new ones along the way.

If you’re like me, you want Easter desserts that look impressive but don’t require a pastry chef’s training or an entire day in the kitchen. After years of trial and error (and some memorable Easter dessert disasters, including a failed dirt cake)!), I’ve finally perfected five easy Easter dessert recipes that anyone can make – yes, even if baking isn’t usually your thing!

The beauty of these Easter dessert recipes is that they strike that perfect balance between looking festive, like an Easter egg, and being genuinely doable. No more staying up until midnight the night before Easter, frantically trying to salvage a complicated recipe you found on Pinterest. These desserts deliver that wow factor without the stress or complicated techniques.

Why These Easter Dessert Recipes Are Must-Tries

Quick & Stress-Free: Each recipe takes under an hour of active time – perfect for busy holiday preparations!

Beginner-Friendly: This recipe is perfect for those new to baking Easter treats like angel food cake. No fancy equipment or professional skills needed – if you can measure ingredients, you can make these desserts.

Kid-Approved: Tested and enthusiastically devoured by my own picky eaters (and their equally picky cousins).

Make-Ahead Magic: All these easter dessert recipes can be prepared 1-2 days before your celebration, giving you more time to enjoy the holiday.

Instagram-Worthy Results: Your treats will look as delightful as an Easter basket! These desserts look impressively festive without requiring artistic decorating skills.

Crowd-Pleasers: Thoughtfully created to appeal to both traditional and modern palates something for everyone!

Recipe 1: Classic Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ⅔ cup vegetable oil
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs, room temperature, are crucial for achieving the perfect texture in your Easter cake.
• 1 tsp vanilla extract for a hint of flavor in your lemon bars.
• 1½ cups finely grated fresh carrots
• Optional: ½ cup chopped walnuts to add a delightful crunch to your carrot cake recipe.

For the Frosting: Use lemon cream cheese to create a tangy topping for your lemon cake.

• 8 oz cream cheese, room temperature
• ¼ cup unsalted butter, room temperature
• 2 cups powdered sugar
• 1 tsp vanilla extract

Why These Ingredients Work

The combination of brown and white sugar creates the perfect moisture and flavor balance, while fresh carrots provide natural sweetness and that distinctive texture. The cream cheese frosting adds the perfect tangy complement to the warm spices.

Substitutions: Use gluten-free 1:1 baking flour for a GF version. Applesauce can replace half the oil for a lighter version. Mascarpone cheese makes a milder frosting if you prefer.

Step-by-Step Instructions

1. Prep: Preheat your oven to 350°F and line a 12-cup muffin tin with Easter-themed liners if you have them! Grate your carrots using the fine side of your grater for the best texture.
2. Mix the Batter: Mix the batter by whisking together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.. In another bowl, beat together oil and both sugars until combined. Add the eggs one by one, then mix in the vanilla. Gradually pour the wet ingredients into the dry ingredients and gently fold until fully combined.The batter will look a little lumpy, and that’s perfect! Overmixing is the enemy of tender cupcakes, especially when making a cake recipe for Easter. Fold in your grated carrots.
3. Bake: Fill your cupcake liners about 2/3 full and bake for 18-22 minutes. They’re done when a toothpick inserted in the center comes out with just a few moist crumbs. Let them cool completely before frosting.
4. Make the Frosting: Blend in your food processor for a smooth consistency. Beat room temperature cream cheese and butter until fluffy – about 2 minutes. Make sure both are genuinely at room temp or you’ll get lumps that no amount of beating will fix, especially when making a lemon cream cheese frosting! Gradually add powdered sugar and vanilla, beating until smooth and creamy.
5. Decorate: Decorate by piping or spreading the frosting onto the cooled cupcakes. For an Easter touch, sprinkle with chopped walnuts and top with a small candy carrot decoration or orange zest.

Nutrition (per cupcake): 325 calories, 3g protein, 42g carbs (32g sugar, 1g fiber), 16g fat (6g saturated)

Recipe 2: Lemon Bundt Cake with Spring Glaze

Ingredients

• 3 cups cake flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, room temperature, is essential for making a rich pound cake.
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 tbsp lemon zest (from about 2 lemons)
• 1 tsp vanilla extract
• ½ tsp lemon extract (optional)
• 1 cup sour cream for a creamy texture in your lemon bars.
• ¼ cup fresh lemon juice

For the Glaze:

• 2 cups powdered sugar
• 3-4 tbsp fresh lemon juice

Step-by-Step Instructions

1. Prep Your Pan: Preheat your oven to 325°F. Thoroughly grease every nook and cranny of your bundt pan with shortening (not butter or spray), then dust with flour. This extra step might seem fussy, but it’s the difference between a picture-perfect cake and one that comes out in pieces!
2. Create the Batter for a delightful Easter pudding. Cream the butter and sugar together until light and fluffy, about 3-4 minutes. Add eggs one at a time, then mix in lemon zest, vanilla, and lemon extract if using. In a separate bowl, combine the flour, baking powder, and salt, then whisk together. Alternately add the dry ingredients and sour cream to your butter mixture, beginning and ending with dry ingredients.
3. Bake: Pour the batter into your prepared bundt pan and smooth the top. Bake for 45-55 minutes until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan for exactly 10 minutes before inverting onto a cooling rack.
4. Add the Glaze: A lemon meringue pie glaze can elevate your desserts! Whisk the powdered sugar and fresh lemon juice together until smooth. Once the cake has completely cooled, drizzle the glaze over the top, allowing it to naturally run down the sides.For Easter flair, add some pastel sprinkles before the glaze sets.

Variation Idea: Fold 1 cup of fresh blueberries or raspberries into the batter for a fruity twist that’s perfect for spring and pairs wonderfully with Easter candies!

Nutrition (per slice, 1/12 of cake): 285 calories, 4g protein, 40g carbs (26g sugar, <1g fiber), 12g fat (7g saturated)

Recipe 3: Easter Nest Cookies (No-Bake!)

These adorable treats are perfect for getting kids involved in holiday preparations and take just minutes to make!

Ingredients

• 2 cups chocolate chips (semi-sweet or milk chocolate)
• ¾ cup peanut butter
• ½ tsp vanilla extract
• 3 cups shredded sweetened coconut
• 1 bag mini egg candies

Step-by-Step Instructions

1. Melt and Mix: In a large microwave-safe bowl, combine chocolate chips and peanut butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Stir in vanilla extract.
2. Create Your Nests: Gently fold in shredded coconut until completely coated in the chocolate mixture. The mixture should hold together when pressed but still look “nest-like.”
3. Form and Fill: Line a baking sheet with parchment paper. Using a tablespoon or small ice cream scoop, drop mounds of the mixture onto the paper. With the back of a spoon, press down slightly in the center to create a “nest” shape. While the nests are still soft, place 2-3 mini egg candies in the center of each nest.
4. Set: Place the cookie sheet in the refrigerator for at least 30 minutes until the nests are completely set.

Helpful Tip: Consider adding lemon curd for an extra zing to your Easter desserts. No coconut fan? You can substitute chow mein noodles, crushed cornflakes, or even broken pretzel sticks to create the nest texture for your Easter cupcakes.

Nutrition (per cookie): 180 calories, 3g protein, 18g carbs (15g sugar, 2g fiber), 12g fat (6g saturated) – a great addition to any Easter meal.

Recipe 4: Easter Sugar Cookies with Royal Icing

Classic sugar cookies are an Easter tradition for many families. This recipe creates perfectly soft yet sturdy cookies that hold their shape when cut into festive designs.

Ingredients

• 3 cups all-purpose flour, perfect for a rich chocolate and peanut butter cake mix.
• ½ tsp salt
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract

For the Royal Icing:

• 4 cups powdered sugar, ideal for making a delicious lemon cream cheese frosting.
• 3 tbsp meringue powder
• 5-7 tbsp warm water
• Food coloring in pastel shades

Step-by-Step Instructions

1. Make the Dough: Cream together butter and sugar until light and fluffy. Beat in egg and vanilla, then fold in chocolate eggs for a fun surprise. In a separate bowl, whisk together flour and salt, then gradually add to the butter mixture. Divide the dough in half, form into discs, wrap in plastic, and chill for at least 1 hour. Don’t skip the chilling step – it prevents spreading and ensures clean-cut shapes for your Easter dinner treats.
2. Roll and Cut: Preheat oven to 350°F for the best Easter dessert recipes. On a lightly floured surface, roll out dough to about ¼ inch thickness. Use Easter-themed cookie cutters to cut out shapes.
3. Bake: Place cut cookies on parchment-lined baking sheets and bake for 8-10 minutes. These cookies should NOT brown around the edges – they’re done when they look matte instead of shiny on top.
4. Decorate: For the royal icing, whisk together powdered sugar, meringue powder, and water until smooth and thick. Divide into bowls and tint with food colors. Transfer each color to piping bags with small round tips. Outline each cookie first, then fill in (flooding). Let the base layer dry completely before adding details.

Expert Tip: For the perfect royal icing consistency, the icing should drizzle from a spoon and disappear back into the bowl within 12-15 seconds.

Nutrition (per cookie): 175 calories, 2g protein, 24g carbs (14g sugar, 0g fiber), 8g fat (5g saturated)

Recipe 5: Mini Easter Cheesecakes

Individual cheesecakes are perfect for Easter gatherings – no slicing required and everyone gets their own perfectly portioned dessert!

Ingredients

For the Crust:

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

For the Filling:

• 16 oz cream cheese, room temperature
• ⅔ cup granulated sugar is the key ingredient in many of the best Easter dessert recipes.
• ¼ cup sour cream
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• Optional: Pastel food coloring

For Topping:

• Whipped cream
• Fresh berries
• Easter sprinkles

Step-by-Step Instructions

1. Create the Crust: Preheat oven to 325°F and line a muffin tin with paper liners. Mix graham cracker crumbs, melted butter, and sugar. Press about 1 tablespoon of the mixture into the bottom of each liner. Bake the crusts for 5 minutes, then cool.
2. Make the Filling: Beat cream cheese until smooth and creamy. Add sugar and beat until well combined. Mix in sour cream and vanilla. Add eggs one at a time, beating on low speed just until combined. Overmixing after adding eggs can cause cracks, so be gentle! If desired, divide the batter and tint with different pastel food colors to match your Easter basket theme.
3. Bake Properly: Follow the instructions carefully to ensure your carrot cake recipe turns out perfectly. Fill each liner almost to the top with cheesecake batter. Bake for 17-20 minutes until the centers are just slightly jiggly. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 10 minutes before removing.
4. Chill and Decorate: If you’re short on time, consider using a cake mix for quicker preparation. Refrigerate for at least 2 hours. Before serving, top each cheesecake with whipped cream, fresh berries, or Easter-themed sprinkles.

Make-Ahead Tip: These actually taste better after 24 hours in the refrigerator! They can be made up to 3 days ahead and stored covered in the refrigerator. Add toppings just before serving.

Nutrition (per mini cheesecake): 265 calories, 5g protein, 22g carbs (18g sugar, <1g fiber), 18g fat (10g saturated)

Expert Tips for Easter Baking Success

After years of Easter baking (including plenty of kitchen disasters that never made it to Instagram!), I’ve gathered some hard-earned wisdom to help you avoid the pitfalls:

1. Room temperature ingredients matter! Set out your butter, eggs, and dairy products at least an hour before baking. Cold ingredients don’t incorporate properly and can give you dense, uneven results.
2. Measure flour correctly. Fluff it with a fork, spoon it into your measuring cup, and level with a knife. Scooping directly with the measuring cup packs in too much flour and creates dry baked goods.
3. Don’t rush the cooling process. Hot cakes, cookies, and cupcakes continue cooking from residual heat. Frosting or glazing too soon means melty messes and soggy textures.
4. Make ahead strategically. Most components can be made in advance, but assemble at the right time. For example, frost cupcakes the morning of serving, not days ahead.
5. Trust your senses, not just the timer. Every oven is different! Look for visual cues like golden edges, slight pulling away from the pan, or the spring-back test for doneness.

Frequently Asked Questions

Why did my carrot cake cupcakes sink in the middle? Perhaps they needed a touch of lemon flavor!
The most common culprit is opening the oven door too early during baking, which causes a sudden temperature drop. Wait until at least 3/4 through the baking time before checking. Another cause could be overmixing the batter, which incorporates too much air that collapses during baking.

Can I make the lemon bundt cake without a bundt pan?
Absolutely! You can use a 9×13 inch pan instead for a larger cake recipe to serve at your Easter meal. The baking time will be shorter (start checking at 30 minutes), and you’ll lose the pretty bundt shape, but the flavor will be just as delicious.

My royal icing on the sugar cookies never hardens properly. What am I doing wrong?
The most likely issue is too much liquid in your icing. Royal icing should be thick enough that when you drizzle it back into the bowl, it should take about 15 seconds to disappear back into the icing. If it’s too thin, add more powdered sugar; if too thick, add water a few drops at a time.

Can I make the Easter nest cookies with something other than coconut?
Yes! If you’re not a coconut fan, you can substitute with chow mein noodles, crushed cornflakes, or even pretzel sticks broken into small pieces. Each will give a different texture but still create that “nest” appearance.

My cheesecakes cracked on top, but they were still delicious with a drizzle of chocolate. How do I prevent this?
Cheesecake cracks usually happen from overbaking or cooling too quickly. Try reducing your oven temperature by 25°F next time, and don’t skip the step of cooling them gradually in the oven with the door cracked open. For this recipe, a little dollop of whipped cream on top easily covers any imperfections!

Make-Ahead & Storage Tips

• Carrot Cake Cupcakes: Can be baked up to 2 days ahead and stored in an airtight container. Frost the day of serving for best results. Unfrosted cupcakes freeze well for up to 3 months!
• Lemon Bundt Cake: A delightful dessert that pairs well with a drizzle of chocolate. Bake up to 3 days ahead and store under a cake dome at room temperature. Add the glaze no more than 24 hours before serving.
• Easter Nest Cookies: Store in the refrigerator for up to 1 week in an airtight container, with wax paper between layers.
• Sugar Cookies with Easter basket designs: Baked, undecorated cookies can be frozen for up to 3 months. Thaw and decorate before your Easter celebration.
• Mini Cheesecakes: These actually taste better after 24 hours in the refrigerator! They can be made up to 3 days ahead and stored covered in the refrigerator. Add toppings just before serving.

Wrapping Up

Phew! We’ve covered a lot of ground in this Easter dessert adventure! From classic carrot cake cupcakes to those adorable chocolate nest cookies, I hope you’ve found at least one (or maybe all five!) recipes to brighten your holiday table this year.

What I love most about these easter dessert recipes is how they balance that special holiday feeling without requiring professional pastry skills. Because let’s be honest – we all want to impress our guests, but nobody wants to be stuck in the kitchen for hours while everyone else is hunting eggs and making memories!

My personal favorite has to be the mini cheesecakes – they’re just so versatile and that perfect single-serving size means no messy cutting at the dessert table. But I’d love to know which one caught YOUR eye! Drop me a comment below and tell me which Easter dessert you’re planning to make first, or share your own family’s traditional Easter sweet treat.

Don’t forget to save this post for later by pinning it to your Easter or Holiday Desserts board. For more gorgeous dessert inspiration, follow me on Pinterest @tidbitrecipe where I share seasonal recipes and baking tips every week! And if you make any of these treats, I’d be absolutely thrilled if you’d tag me in your photos on Instagram – seeing your creations always makes my day!

Happy Easter baking, friends!