If you know me, then you know that I love Easter! I love everything Easter represents and stands for. I also love having an excuse to celebrate a holiday in the spring with family! Easter always seems to be a beautiful, sunny day and I marvel at the springtime blooms all around me. I’d be remiss if I didn’t mention Easter brunch… I LOVE it (remember this brunch from last year?)! My family goes back and fourth between going out for Easter brunch and staying in and cooking a big, beautiful brunch at home. One of the best parts about family style at home Easter brunches are the yummy, springy Easter desserts and goodies of the holiday!
Homemade Easter Dessert Recipes
I really gravitate toward fruit-forward desserts, especially in the spring, which, in my opinion, go hand-in-hand with Easter! Below are a few of my favorite homemade Easter dessert recipes that are both delicious and easy! P.S. how adorable is my blue and white apron from Bon Aprontit!? I’m in love!
Maple-Sweetened Banana Muffins (as seen in this post!)
I absolutely love this recipe and I always get so many compliments on these delicious muffins! If you need to whip up something sweet that is relatively healthy, quick, and super easily, then you’ll love this recipe. The ingredient list is simple and you only need one mixing bowl! You can also go crazy and add your favorite additions like chocolate chips, nuts, or coconut flakes! P.S. These yummy muffins are what’s pictured in this blog post!
– ⅓ cup melted coconut oil or extra-virgin olive oil
– ½ cup maple syrup or honey
– 2 eggs, preferably at room temperature
– 1 cup packed mashed ripe bananas (3 bananas)
– ¼ cup milk of choice or water (I used almond milk)
– 1 teaspoon baking soda
– 1 teaspoon vanilla extract
– ½ teaspoon salt
– ½ teaspoon cinnamon, plus more for sprinkling on top
– 1 ¾ cups white whole wheat flour or regular whole wheat flour
– ⅓ cup old-fashioned oats, plus more for sprinkling on top
– 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Recipe from Cookie + Kate
Lemon Tart with Almond Flour Crust
To say I’m obsessed with this recipe would be an understatement. I’ve made it a handful of times for my family and everyone oohs and aahs over it. It’s so good that Edwin asked me which bakery I bought it from the first time I made it and was so pleasantly surprised to learn that it was homemade! This recipe is also amazing because it is gluten-free! I love all spring cakes from pound cake to carrot cake to coconut cake but this one is special because it’s so light. The whipped cream and fresh fruit on top make for the perfect “icing on the cake!”
For the Crust:
– 2 cups Super Fine Almond Flour
– 1/4 cup sugar
– 1/8 teaspoon salt
– 1/4 cup salted butter, softened
– 1/2 teaspoon vanilla extract
– 1 large egg
For the Lemon Filling:
– ½ cup fresh squeezed lemon juice (about 5-6 lemons)
– 2 teaspoons lemon zest
– ¾ cup sugar, divided
– 3 large eggs
– ¾ cup butter, softened to room temperature
For the Whipping Cream:
– 1 Cup Heavy Cream
– 2 Tablespoons Sugar
– Berries and fresh mint for garnish (optional)
For the Crust:
1. Preheat oven to 350°F and lightly grease tart pan and line the bottom with parchment paper.
2. In a large bowl, mix together the almond flour, sugar, and salt. Stir in the softened butter until it resembles course crumbs, and then stir in the vanilla extract and egg. Mix until well combined.
3. Use your hands to press the dough evenly into the bottoms and side of the pan. The dough will be sticky. Poke a few holes into the dough using a fork.
4. Bake for 15-20 minutes until golden brown. Place a layer of aluminum foil on top if the edges are browning too fast. Cool before making lemon filling.
For the Lemon Filling & Assembly:
1. In a medium saucepan, heat the lemon juice, lemon zest, and 6 tablespoons of sugar until sugar is dissolved, then bring to a boil. Set aside.
2. In a large mixing bowl, whisk the eggs and remaining sugar until smooth and no lumps remain.
3. While whisking egg mixture, slowly pour a quarter of the boiled lemon juice to the egg and whisk vigorously until combined. Whisk fast or else your egg will cook and curdle. Pour this egg/lemon mixture back into the saucepan with the lemon juice and whisk over medium heat until it is at a boil. Whisk continually or else there will be lumps. While continually whisking, reduce heat and let simmer until it is thickened like a sauce.
4. Fill a large bowl with ice water and set saucepan in the ice bath until it cools for about 3 minutes, or until it is warm but not hot. Remove from ice bath and add the softened butter in 5 increments, stirring with a rubber spatula until it is completely smooth and butter is thoroughly combined. Pour through a fine mesh strainer to remove any lumps.
5. Pour lemon filling into the baked tart shell and refrigerate overnight or until cooled and set. Spread whipped cream over the tart once chilled and garnish with fresh berries and a sprig of mint.
Recipe from Elisabeth & Butter
Carrot Cake with Cream Cheese Frosting
Is there any dessert more synonymous with the Easter holiday than Carrot Cake? Carrot cake is such a crowd pleaser so why not give the people what they want!? I love making this carrot cake because it is a classic recipe and the fluffy cream cheese frosting makes it so sweet and delicious. This cake is super moist and will make you swoon at every bite!
For the Carrot Cake:
– 2/3 cup butter, softened
– 1 1/2 cups dark brown sugar
– 1 tsp lemon zest
– 2 large eggs, room temp
– 2 tsp pure vanilla extract
– 1 cup carrot puree, (mashed steamed carrots)
– 3/4 cup buttermilk
– 2 cups cake flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/2 tsp ground ginger
– Pinch of ground cloves
– 1/2 tsp salt
For the Cream Cheese Frosting:
– 4oz of cream cheese, at room temperature
– 1/4 cup butter, at room temperature
– 3-3 1/2 cups icing sugar
– 1 tsp vanilla
– Candied pecans for decoration (optional)
For the Carrot Cake:
1. Preheat oven to 350F degrees and line a 9″x13″ baking pan with parchment paper.
2. In the bowl of a stand mixer, cream together butter, dark brown sugar and lemon zest until pale and fluffy. Scrape down the sides of your bowl and add in eggs one at a time, scraping down the sides of the bowl after each addition. Add in vanilla and beat on high for two minutes. Mix in carrot puree until combined.
3. In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Add 1/3 of the dry ingredients to the wet and mix on low until it just starts to come together. Pour in 1/2 of the buttermilk, and mix on low to just combine. Repeat this process one more time, and finish adding the final addition of dry ingredients. Mix on low until batter is smooth, but don’t overmix.
4. Pour batter into prepared pan and bake for 20-15 minutes. The top should be a light golden brown and the center should spring back to a light touch.
5. Remove from the oven and set on a cooling rack to cool for thirty minutes. Turn out onto a cooling rack and allow to cool completely.
For the Cream Cheese Frosting:
1. In a large mixing bowl, cream together the butter and the cream cheese until well combined and there are no lumps. Slowly add half of your icing sugar and mix on low speed until well combined. Add in vanilla and mix until combined. Continue to slowly add in remaining icing sugar and mix on high for 2 minutes until the icing is light and fluffy.
2. If your icing is too stiff, add in some milk (1 tsp at a time). If your icing is too fluid, add in some more icing sugar (2-3 tbsp at a time).
3. Once your cake has cooled completely to room temperature, cover it with plastic wrap and set it in the fridge to chill for twenty minutes.
4. Once your cake has chilled, slice it in half with a serrated knife. Dollop about 1/3 of the cream cheese frosting, and use an offset spatula to spread to the edges of the cake. Top with the other half of the cake, and use the remaining frosting to ice the whole cake top to bottom.
5. Sprinkle with candied pecans to decorate. Slice and enjoy!
Recipe from The Sweet and Simple Kitchen
Fresh Peach Sorbet
Peach season is gearing up! Peach is one of my absolute favorite flavors and peach sorbet might be the dessert I’d pick if I had a last meal. This recipe is a dream because it’s dairy-free, refined sugar-free and doesn’t require an ice cream machine to make it! With four ingredients, you can have an easy and delicious dessert in no time!
– 5 medium-size ripe peaches (approx. 4 cups)
– 12 tablespoons raw honey
– 1/4 cup vanilla almond milk
– 2 teaspoons lemon zest
1. Remove the pits from the peaches and then roughly dice into 1” cubes. Transfer them to a freezer bag or freezer-safe container then place them in the freezer and allow them to freeze for at least 6 hours or overnight.
2. Once they are frozen, remove them from the freezer and transfer to a food processor. You might have to let them defrost for 10 minutes or so so they are able to break loose. Add the honey, almond milk and lemon zest to the processor as well then blend until smooth.
3. Next transfer the mixture to a freezer safe container and then smooth it down with a spoon or spatula. Seal the container and place in the freezer for at least 4 hours then serve cold and enjoy!
Recipe by Making Thyme for Health
Almond Coconut Cake
I love a traditional coconut cake but the addition of almonds makes everything better, which is why I was first inspired to make this recipe! I’ve never gone back and made a regular coconut cake again… this one is a must! It is three layers of delicious moist vanilla and almond coconut cake filled in with the most heavenly almond cream cheese buttercream. My mouth is actually watering as I type this. It’s one of the best Easter cakes!
For the cake:
– 1-1/4 cups (280 gm) unsalted butter, at room temperature
– 2 cups (400 gm) sugar
– 5 large eggs, at room temperature
– 1-1/2 teaspoons vanilla extract
– ¼ teaspoon almond extract
– 3 cups (390 gm) cake flour
– 1 tablespoon baking powder
– ½ teaspoon salt
– 1 cup (240 gm) full-fat canned coconut milk
– 2 cups (170 gm) shredded sweetened coconut
For the frosting:
– 1-1/2 cups (340 gm) unsalted butter, at room temperature
– 8 ounces (230 gm) full-fat cream cheese, at room temperature
– ½ teaspoon almond extract
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon salt
– 2 lbs (907 gm) powdered sugar
– Additional sliced almonds or shredded coconut for garnish (optional)
For the Cake:
1. Preheat the oven to 350 degrees and prepare three 8” round baking pans by lining the bottoms with parchment rounds and spraying the sides with baking spray.
2. In a large bowl or the bowl of a stand mixer, beat the butter on medium speed until light and fluffy, about 4 minutes. Scrape the sides of the bowl and add the sugar. Beat for an additional 2 minutes. Add the eggs one at a time on low speed and beat to combine, scraping the sides of the bowl as needed. Stir in the extracts. In a smaller separate bowl, combine the cake flour, baking powder, and salt. Stir half of the dry ingredients into the cake batter and then stir in the coconut milk. Add the remaining dry ingredients and stir just until almost combined. Stir in the shredded coconut.
3. Fill the three prepared pans with equal amounts of batter, smooth the tops, and bake in the preheated oven for about 22-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature.
For the Frosting:
1. Beat the butter in the bowl of a stand mixer until light and fluffy, about 3 minutes. Add the cream cheese and beat to combine, about 45 seconds. Add the extracts and salt, stirring to combine. Also, add the powdered sugar and stir on low speed until incorporated, and then increase speed to beat for about 20 seconds. If you taste your frosting and would prefer it a bit sweeter, add an additional ½ cup powdered sugar. If you frosting it too thick to spread, add a tablespoon of water or milk until it comes to the right consistency.
2. When ready to assemble the cakes, trim any dome off the top of each cake. Spread 1-1/4 cups of frosting on top of the first cake layer and then top it with a second layer of cake. Repeat this process once more and then continue frosting the cake to your liking. If desired, toast some almonds or shredded coconut in the oven at 350 degrees for about 10 -15 minutes, stirring regularly, to use as a garnish. This step isn’t necessary. Cake can be stored at room temperature but is best on day of assembly.
Recipe by Wood and Spoon
How To Serve Easter Desserts
Look the Part
While you busy yourself in the kitchen for Easter, be sure to protect your Easter outfit from getting ruined with an adorable apron (like mine!). I recently shared an interview with the founder of the apron company I’m wearing, Bon Aprontit, and I just love her and her aprons so much! Can you imagine a cuter apron!? P.S. A Bon Aprontit apron is a great Easter or springtime gift to give as well!
Set the Table
Easter is such a fun holiday to collect table decor for and to set the table for! My mom has always collected beautiful pieces for different holidays over the years and it makes me so happy and nostalgic every year when she brings out items I’ve seen since childhood and makes me excited when I see new things she’s picked up. I’ve slowly started to do this and find it to be such a joy!
This year, I think the curated Easter tabletop section at Terrain is beyond gorgeous. I adore these bunny egg cups, this tablecloth, and this bunny ear glass jar (it would be so cute filled with these).
Anthropologie also has really sweet Easter items for kids!
Prepare Ahead of Time
Save yourself some stress on Easter Sunday and Easter weekend by prepping your Easter desserts early. Each of the above desserts can be made ahead of time and then stored in the fridge or freezer for a day or two while still remaining absolutely fresh! You will feel so prepared if you only have to take your dessert out of the refrigerator to serve on Easter weekend.
What are your favorite homemade Easter dessert recipes!? I’d love to hear in the comments below! Easter candy in Easter eggs is a given but I hope this post gives you some inspiration for a new homemade dessert to add to your menu too! xx
Photography by Edwin Eversole