12 Easy Easter Desserts for a Sweet Celebration

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Spring has officially sprung, and Easter is just around the corner! Are you ready to impress your friends and family with 12 delightful and easy Easter desserts that will make your celebration truly memorable?

From whimsical Lemon Bunny Cupcakes to indulgent Funfetti Easter Cookie Cake, this collection is packed with sweet treats perfect for sharing and enjoying during this festive season!

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Table of Contents

1. Lemon Bunny Cupcakes

Lemon Bunny Cupcakes are a delightful treat that brings a burst of citrus flavor to your Easter celebrations. These soft and moist cupcakes are topped with fluffy lemon frosting and adorned with adorable bunny decorations that will bring a smile to everyone’s face.

Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 cupcakes

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tablespoon lemon zest
3 tablespoons freshly squeezed lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
Food coloring (yellow)

Instructions:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, beat together the butter and sugar until light and fluffy.
Add the eggs, milk, lemon zest, lemon juice, and vanilla extract to the mixture and mix until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting by beating the unsalted butter until creamy. Gradually add the powdered sugar and mix until smooth.
Add the heavy cream, lemon juice, lemon zest, and a few drops of yellow food coloring to the frosting mixture, beating until light and fluffy.
Once the cupcakes are completely cool, frost them with the lemon frosting using a piping bag.
Optional: Add bunny decor on top of the frosted cupcakes to make them extra festive!

Tips:
Using fresh lemon juice and zest enhances the flavor of the cupcakes. For additional texture, consider adding lemon curd in the frosting for a tangy twist.

Nutrition Facts:

Calories: 310
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 50mg
Sodium: 150mg
Total Carbohydrates: 44g
Dietary Fiber: 0g
Sugars: 34g
Protein: 2g

2. Chocolate Egg Nests

These Chocolate Egg Nests are a delightful and fun treat, perfect for Easter celebrations or any special occasion. They combine chocolatey goodness with a crispy texture, and are filled with colorful candy eggs that make them not only delicious but visually appealing too.

Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Servings: 12 nests

Ingredients:

2 cups of shredded coconut
1 cup of chocolate chips
1/2 cup of peanut butter
1/4 cup of honey
1/2 teaspoon of vanilla extract
1 cup of mini chocolate eggs (for filling)

Instructions:

In a microwave-safe bowl, combine chocolate chips, peanut butter, and honey. Microwave in 30-second intervals, stirring until smooth and fully melted.
Stir in the vanilla extract to the melted chocolate mixture.
Add the shredded coconut and mix until well coated.
Using your hands, form small nests on a parchment-lined baking sheet, pressing the mixture into a nest shape with a depression in the center.
Place the nests in the refrigerator for 30 minutes to set.
Once set, fill each nest with mini chocolate eggs.

Tips:
For an extra layer of flavor, try adding a pinch of salt to the chocolate mixture. You can also substitute the mini chocolate eggs with jelly beans or any other candy for a colorful twist.

Nutrition Facts:

Calories: 160 per nest
Total Fat: 9g
Saturated Fat: 4g
Cholesterol: 0mg
Sodium: 35mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 10g
Protein: 3g

3. Vanilla Carrot Cake Bars

Indulge in the delightful sweetness of these Vanilla Carrot Cake Bars. Perfect for Easter or any occasion, these bars are moist, flavorful, and topped with a creamy vanilla frosting that will have everyone coming back for seconds!

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12

Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup granulated sugar
¾ cup packed brown sugar
½ cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
2 cups grated carrots
½ cup crushed pineapple, drained
½ cup chopped walnuts or pecans (optional)
1 cup powdered sugar (for frosting)
2 tablespoons unsalted butter, softened
1 tablespoon milk
½ teaspoon pure vanilla extract (for frosting)

Instructions:

Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper.
In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together to blend.
In another bowl, mix together granulated sugar, brown sugar, and vegetable oil until well combined. Add in eggs and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in grated carrots, crushed pineapple, and nuts (if using).
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 30 minutes.
While the bars cool, prepare the frosting by whisking together powdered sugar, softened butter, milk, and vanilla extract until smooth and creamy.
Once cooled, spread the frosting evenly over the bars. Cut into squares and serve.

Tips:
For added flavor, consider adding a teaspoon of orange zest to the batter. You can also enhance the frosting with a splash of almond extract for a delightful twist. Serve with a sprinkle of additional cinnamon on top for a beautiful presentation!

Nutrition Facts:

Calories: 220 per bar
Total Fat: 10g
Saturated Fat: 1g
Cholesterol: 45mg
Sodium: 150mg
Carbohydrates: 32g
Fiber: 1g
Sugars: 16g
Protein: 3g

4. Raspberry Coconut Tart

Indulge in the delightful combination of tangy raspberries and sweet coconut with this Raspberry Coconut Tart. Perfect for any festive occasion, this tart is sure to impress your guests with its vibrant flavors and stunning appearance.

Prep Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8

Ingredients:

1 pre-made tart shell
1 cup fresh raspberries
1 cup coconut milk
½ cup sugar
1/4 cup cornstarch
3 large eggs
1 teaspoon vanilla extract
1/2 cup shredded coconut
Coconut whipped cream for topping (optional)

Instructions:

Preheat your oven to 350°F (175°C).
Place the tart shell in a tart pan and set aside.
In a medium saucepan over medium heat, combine coconut milk, sugar, and cornstarch, whisking until smooth and slightly thickened.
Remove the saucepan from heat and allow to cool slightly before whisking in the eggs and vanilla extract.
Stir in the shredded coconut until well combined.
Pour the filling into the prepared tart shell and gently arrange fresh raspberries on top.
Bake in the preheated oven for 30-35 minutes or until the filling is set and slightly golden.
Allow the tart to cool to room temperature before refrigerating for at least 1 hour to firm up.
Serve chilled, topped with coconut whipped cream if desired.

Tips:
For an extra flavor boost, consider adding a dash of almond extract to the filling. To enhance presentation, sprinkle some toasted coconut on top before serving. Fresh mint leaves can also add a pop of color and flavor!

Nutrition Facts:

Calories: 250
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 70mg
Carbohydrates: 28g
Fiber: 2g
Protein: 4g

5. Peeps S’mores Dip

Looking for a fun and festive dessert to celebrate Easter? This Peeps S’mores Dip brings together the classic flavors of s’mores with a colorful twist. Perfect for sharing with family and friends, this dip is easy to whip up and is bound to be a hit!

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8

Ingredients:

1 cup chocolate chips
1 cup mini marshmallows
1 tablespoon unsalted butter
8-10 Peeps (any color)
Graham crackers, for dipping

Instructions:

Preheat your oven to 350°F (175°C).
In a 9-inch oven-safe skillet or baking dish, combine the chocolate chips and unsalted butter.
Bake in the oven for 3-5 minutes until the chocolate is melted.
Stir the mixture until smooth and evenly combined.
Top the melted chocolate with mini marshmallows and arrange the Peeps on top.
Return to the oven and bake for an additional 2-3 minutes or until the marshmallows are golden brown.
Remove from the oven and let it cool slightly before serving.
Serve warm with graham crackers for dipping.

Tips:

For an extra flavor kick, add a sprinkle of sea salt on top of the dip before serving.
You can experiment with different types of chocolate, like dark chocolate or white chocolate, for a unique twist!
Feel free to add some crushed cookies or candy on top for added texture and sweetness.

Nutrition Facts:

Calories: 200 per serving
Total Fat: 8g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 50mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 20g
Protein: 2g

6. Strawberry Shortcake Trifle

Layers of fluffy vanilla cake, sweetened whipped cream, and fresh strawberries come together in this delightful Strawberry Shortcake Trifle. Perfect for spring celebrations, it’s a show-stopping dessert that’s easy to make and even easier to enjoy!

Prep Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8

Ingredients:

1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 store-bought angel food cake or pound cake, cut into cubes
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Mint leaves for garnish (optional)

Instructions:

In a medium bowl, combine the sliced strawberries and granulated sugar. Toss gently and let sit for 30 minutes to macerate.
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
In a trifle dish or individual glasses, layer the angel food cake cubes at the bottom.
Spoon a layer of the macerated strawberries over the cake cubes, allowing some juices to soak in.
Add a layer of whipped cream on top of the strawberries. Repeat the layers until all ingredients are used, finishing with whipped cream on top.
Chill in the refrigerator for at least 2 hours before serving to let the flavors meld together.
Garnish with fresh mint leaves right before serving.

Tips:
For a richer flavor, consider adding a splash of amaretto or orange liqueur to the macerated strawberries. You can also incorporate sliced bananas or blueberries for added texture and color!

Nutrition Facts:

Calories: 260 per serving
Total Fat: 13g
Saturated Fat: 8g
Cholesterol: 55mg
Sodium: 80mg
Total Carbohydrates: 32g
Dietary Fiber: 1g
Sugars: 20g
Protein: 3g

7. Almond Joy Macarons

Indulge in the delightful flavors of Almond Joy with these exquisite Almond Joy Macarons. Perfect for any occasion, these sweet treats combine the creaminess of coconut, the crunch of almonds, and the richness of chocolate, all in a delicate meringue shell.

Prep Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 macarons

Ingredients:

120g almond flour
120g powdered sugar
100g egg whites (about 3 large eggs)
50g granulated sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract
100g sweetened shredded coconut
70g semi-sweet chocolate, melted
12 whole almonds (for garnish)

Instructions:

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a bowl, sift together the almond flour and powdered sugar. Set aside.
In a separate bowl, whisk the egg whites until foamy. Add the cream of tartar and gradually sprinkle in the granulated sugar while continuing to whisk until you reach stiff peaks.
Gently fold the vanilla extract into the meringue. Then, fold in the almond flour mixture until just combined.
Transfer the macaron batter to a piping bag fitted with a round tip and pipe small circles onto the baking sheet, spacing them evenly apart.
Tap the baking sheet on the counter to release air bubbles, and let the macarons rest for 30-60 minutes until a skin forms.
Bake in the preheated oven for 15-20 minutes. Allow them to cool completely on the baking sheet.
While the macarons are cooling, prepare the filling by mixing the shredded coconut with the melted chocolate until well combined.
Once the shells are cool, pipe the coconut chocolate filling onto the flat side of one macaron and sandwich with another shell.
Top each macaron with a whole almond for garnish.

Tips:

For a richer flavor, consider adding a few drops of almond extract to the macaron batter.
Make sure the egg whites are at room temperature to achieve the best volume when whisking.

Nutrition Facts:

Calories: 110 per macaron
Total Fat: 6g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 10mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugars: 8g
Protein: 2g

8. Mini Egg Cheesecakes

Indulge in these delightful Mini Egg Cheesecakes that are perfect for Easter celebrations! With a creamy filling and a crunchy base, they’re topped with your favorite chocolate mini eggs for that extra festive touch.

Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 12

Ingredients:

1 cup graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup sour cream
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup mini chocolate eggs, chopped for topping

Instructions:

Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined.
Press the mixture evenly into the bottom of each cupcake liner to form the crust.
In a large bowl, beat together the cream cheese and sour cream until smooth and creamy.
Gradually add 2/3 cup granulated sugar, beating until well incorporated.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Pour the cheesecake batter over the crusts, filling each liner about 3/4 full.
Bake in the preheated oven for 20-25 minutes or until the edges are set and the centers may have a slight jiggle.
Remove from the oven and cool to room temperature, then refrigerate for at least 2 hours before serving.
Once chilled, top each cheesecake with chopped mini chocolate eggs.

Tips:
Add a splash of lemon juice or zest to the batter for a refreshing citrus flavor. For a richer taste, try using chocolate graham crackers for the crust!

Nutrition Facts:

Calories: 220 per cheesecake
Total Fat: 15g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 130mg
Total Carbohydrates: 19g
Dietary Fiber: 1g
Sugars: 12g
Protein: 3g

9. Carrot Cake Cookies

These Carrot Cake Cookies are the perfect treat for Easter celebrations, combining the classic flavors of carrot cake into a deliciously chewy cookie. Loaded with spices and topped with cream cheese icing, they are sure to impress your guests!

Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 30 minutes (for cooling)
Total Time: 57 minutes
Servings: 24 cookies

Ingredients:

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, and beat until combined.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Fold in the grated carrots, crushed pineapple, and optional nuts and raisins.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for about 10-12 minutes, or until the edges are golden.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
For the cream cheese frosting, beat the cream cheese, butter, and vanilla extract together until smooth. Gradually add the powdered sugar until well combined.
Once the cookies are completely cool, spread the cream cheese frosting on top of each cookie.

Tips:
For an extra flavor boost, add 1/2 teaspoon of ground ginger to the wet ingredients. You can also experiment with adding coconut flakes for a tropical twist! Drizzle additional cream cheese frosting on top for a more indulgent treat.

Nutrition Facts:

Calories: 150 per cookie
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 80mg
Total Carbohydrates: 21g
Dietary Fiber: 1g
Sugars: 9g
Protein: 2g

10. Pastel Meringue Kisses

These delightful Pastel Meringue Kisses are light, airy, and perfect for any spring celebration. With their vibrant colors and crispy texture, they will surely impress your friends and family.

Prep Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 24 meringue kisses

Ingredients:

4 large egg whites, at room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Food coloring (pastel colors of your choice)
Pinch of salt

Instructions:

Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.
In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy.
Add the cream of tartar and a pinch of salt, then continue to beat until soft peaks form.
Gradually add the granulated sugar, about a tablespoon at a time, while beating on high speed until stiff peaks form and the mixture is glossy.
Mix in the vanilla extract gently.
Divide the meringue into separate bowls based on how many colors you want. Add a few drops of food coloring to each bowl and gently fold to combine without deflating the meringue.
Using a piping bag fitted with a star tip, pipe small meringue kisses onto the prepared baking sheet, spaced about an inch apart.
Bake in the preheated oven for 2 hours or until the meringues are crisp and can be easily lifted from the parchment paper.
Turn off the oven and leave the meringues inside to cool completely for an additional hour.

Tips:
For an extra flavor boost, try adding 1 teaspoon of almond extract along with the vanilla. You can also sprinkle some edible glitter on top before baking for a festive touch!

Nutrition Facts:

Calories: 23
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 5mg
Total Carbohydrates: 6g
Dietary Fiber: 0g
Sugar: 5g
Protein: 0g

11. Easter Basket Brownies

Indulge in the delightful spirit of Easter with these fun and festive Easter Basket Brownies! These deliciously fudgy brownies are topped with colorful candies and a fluffy coconut layer to create the perfect treat for your Spring celebrations.

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12

Ingredients:

1 cup unsalted butter (melted)
2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups shredded coconut
1 cup pastel M&Ms or candy eggs for topping

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, whisk together the melted butter, sugar, and vanilla extract until combined.
Add the eggs one at a time, mixing well after each addition until the batter is smooth.
In a separate bowl, combine the flour, cocoa powder, salt, and baking powder. Gradually mix dry ingredients into the wet ingredients until just combined.
Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 25 minutes or until a toothpick inserted comes out with a few moist crumbs.
While the brownies are baking, prepare the coconut topping. In a bowl, mix the shredded coconut with a few drops of green food coloring (if desired) to mimic grass.
Once the brownies have cooled, spread a layer of whipped cream or frosting over the top and then evenly distribute the colored coconut over it.
Finally, sprinkle the pastel M&Ms or candy eggs on top of the coconut to finish the Easter basket look.

Tips:

For an extra fudge-like texture, underbake the brownies by a couple of minutes.
Try adding a teaspoon of mint extract for a refreshing twist to your brownies.
You can also mix in some chocolate chips into the brownie batter for added richness.

Nutrition Facts:

Calories: 250 per serving
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 50mg
Sodium: 95mg
Total Carbohydrates: 36g
Dietary Fiber: 2g
Sugars: 20g
Protein: 3g

12. Funfetti Easter Cookie Cake

Celebrate Easter with this delightful Funfetti Easter Cookie Cake that is sure to impress both kids and adults alike. This vibrant, colorful cake is soft, chewy, and perfect for your holiday gatherings!

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rainbow sprinkles
1 cup white chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
Fold in the rainbow sprinkles and white chocolate chips until evenly distributed.
Spread the cookie dough evenly in the prepared baking pan.
Bake for 18-20 minutes, or until the edges are lightly golden and a toothpick comes out clean when inserted in the center.
Allow the cookie cake to cool in the pan for about 30 minutes before slicing and serving.

Tips:

For extra flavor, try adding 1 teaspoon of almond extract along with the vanilla.
Top the cooled cookie cake with cream cheese frosting and additional sprinkles for a festive touch!
To enhance the texture, consider chilling the dough for 30 minutes before baking for an even chewier cookie cake.

Nutrition Facts: