Easter Desserts – Sweet, Fun, And Perfect For Spring Recipe

I turned a single pantry staple into Easy Easter Treats with a clever assembly trick that even beginner bakers can replicate.

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I love Easter desserts that look playful but actually taste serious, and these are exactly that. From carrot cake cupcakes dotted with cream cheese frosting to tangy lemon bars brightened by fresh lemon juice, each bite somehow feels like spring in sugar form.

Theyre quick to crowd please, perfect for hiding tiny surprises, and somehow everyone asks for seconds. I’m sharing treats that lean nostalgic and a little cheeky, stuff you wanna show off but wont be mad at if it gets messy.

Dive in with me, this is one of my favorite Easter Desserts Recipes you’ll wanna try.

Ingredients

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Carrot Cake Cupcakes
- Carrots: add fiber, natural sweetness and moisture, keeps cake tender.
- Cream cheese frosting: tangy, rich, balances sweetness and feels decadent.
Lemon Bars
- Fresh lemon juice: bright tart flavor, lots of vitamin C, zingy.
- Eggs: set the filling firm, add protein and creamy texture.
Cut Out Sugar Cookies
- Butter: gives rich flavor, tender crumb and slight crisp edge.
- Royal icing: very sweet, dries hard for colorful, detailed decorating.
Chocolate Bird’s Nest Cookies
- Chocolate: sweet, glossy coating and deep cocoa flavor everyone loves.
- Chow mein noodles: crispy, give structure and make the nest shape.
Coconut Macaroon “Eggs”
- Shredded coconut: chewy, sweet, provides fiber and tropical taste.
- Sweetened condensed milk: very sweet binder that makes macaroons sticky.

Ingredient Quantities

Carrot Cake Cupcakes (makes about 24)
- 2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 1/4 cups vegetable oil
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 5 medium carrots)
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- For cream cheese frosting: 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt

Lemon Bars (9×13 pan, about 24 bars)
- For crust: 1 cup unsalted butter, cold and cubed
- 2 cups all purpose flour
- 1/2 cup powdered sugar
- Pinch of salt
- For filling: 4 large eggs
- 2 cups granulated sugar
- 1/3 cup all purpose flour
- 1/2 cup fresh lemon juice (about 4 lemons)
- 2 tablespoons lemon zest (optional, but nice)
- Powdered sugar for dusting

Cut Out Sugar Cookies (about 3 dozen)
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- Royal icing: 4 cups powdered sugar
- 3 tablespoons meringue powder OR 2 large egg whites
- 6 to 8 tablespoons water, divided
- Gel food coloring as desired

Chocolate Bird’s Nest Cookies (about 24 nests)
- 12 ounces semi sweet chocolate (or chocolate chips)
- 2 tablespoons vegetable oil or unsalted butter
- 6 cups chow mein noodles or crispy toasted chow mein noodles
- 24 small candy eggs or mini chocolate eggs

Coconut Macaroon “Eggs” (about 20)
- 4 cups sweetened shredded coconut (about 14 ounces)
- 1 can sweetened condensed milk (14 ounces)
- 1 teaspoon vanilla extract
- 2 large egg whites, lightly beaten (optional for extra chew)
- Pinch of salt
- 6 ounces semi sweet chocolate for dipping

How to Make this

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1. Preheat oven to 350 F and line a 24-cup muffin tin with liners, a 9×13 pan with parchment or grease it, and line baking sheets for cookies and macaroons; have cooling racks ready.

2. Make carrot cake batter: whisk 2 cups all purpose flour, 1 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp nutmeg. In another bowl beat 3 large eggs with 1 1/4 cups vegetable oil, 1 cup packed light brown sugar, 1 cup granulated sugar and 2 tsp vanilla until smooth. Fold dry into wet, then stir in 3 cups grated carrots, 1/2 cup crushed pineapple (optional) and 1/2 cup chopped walnuts or pecans (optional). Divide evenly into liners and bake 18 to 22 minutes or until a toothpick comes out clean. Cool completely.

3. While cupcakes bake, make lemon bar crust: cut 1 cup cold cubed unsalted butter into 2 cups all purpose flour, 1/2 cup powdered sugar and a pinch of salt using a pastry cutter or food processor until crumbly. Press firmly into the prepared 9×13 pan and bake 15 to 18 minutes until set and just starting to color.

4. Make lemon filling and finish bars: whisk 4 large eggs with 2 cups granulated sugar, 1/3 cup all purpose flour, 1/2 cup fresh lemon juice and 2 tbsp lemon zest (optional). Pour over hot crust and bake another 20 to 25 minutes until edges are set and center slightly jiggles. Let cool to room temp, refrigerate until firm, then dust with powdered sugar and cut into about 24 bars.

5. Make cut out sugar cookie dough: cream 1 cup unsalted butter softened with 1 cup granulated sugar until fluffy, add 1 large egg, 1 tsp vanilla and 1/2 tsp almond extract (optional). In another bowl whisk 3 cups all purpose flour, 1 tsp baking powder and 1/2 tsp salt, then blend into butter mixture to form a dough. Chill for at least 1 hour for cleaner edges. Roll to about 1/4 inch, cut shapes and bake at 350 F on a lined sheet 8 to 10 minutes until edges just barely brown. Cool completely.

6. Make royal icing for decorating: beat 4 cups powdered sugar with 3 tbsp meringue powder or 2 large egg whites and 6 to 8 tbsp water; start with less water, add to reach stiff peaks for piping and thin portions to flood consistency. Tint with gel food coloring. Pipe outlines and flood cookies, let them dry several hours or overnight before stacking.

7. Make cream cheese frosting for cupcakes: beat 8 ounces cream cheese softened with 1/2 cup unsalted butter softened until smooth, add 4 cups powdered sugar, 1 tsp vanilla and a pinch of salt and beat to spreadable firmness. If too soft chill briefly. Frost cooled cupcakes and top with extra chopped nuts or grated carrot if you like.

8. Make coconut macaroon “eggs”: mix 4 cups sweetened shredded coconut with 1 (14 oz) can sweetened condensed milk, 1 tsp vanilla and a pinch of salt; fold in 2 lightly beaten egg whites if you want extra chew (optional). Scoop into egg shapes on parchment and bake at 325 F for 18 to 22 minutes until edges are golden. Cool completely, then melt 6 ounces semisweet chocolate and dip bottoms or half of each macaroon, set on parchment until chocolate firms.

9. Make chocolate bird’s nest cookies: melt 12 ounces semisweet chocolate with 2 tbsp vegetable oil or unsalted butter until glossy, stir in 6 cups chow mein noodles until well coated. Drop rounded spoonfuls onto parchment and shape a shallow well in each nest with the back of the spoon. Chill to set, then place 1 small candy egg or mini chocolate eggs in each nest.

10. Final tips and storage: refrigerate lemon bars for neat slices, keep cream cheese frosted cupcakes chilled and bring to room temp 20 minutes before serving, store cookies and macaroons airtight at room temp (refrigerate if humid), use toothpick to test cupcakes for doneness and chill cookie dough for crisp edges; enjoy and don’t be afraid to tweak flavors like adding pineapple or nuts to the carrot cupcakes.

Equipment Needed

1. 24-cup muffin tin and cupcake liners
2. 9×13 baking pan plus parchment paper (or grease) and 2 rimmed baking sheets lined with parchment for cookies and macaroons
3. Mixing bowls, various sizes
4. Electric hand mixer or stand mixer, whisk and rubber spatula
5. Measuring cups and spoons (kitchen scale is nice but optional)
6. Box grater for carrots and a microplane zester for lemons
7. Pastry cutter or food processor for the crust and a rolling pin with cookie cutters for the sugar cookies
8. Piping bags and small round tips for royal icing, plus gel food coloring
9. Microwave safe bowl or double boiler for melting chocolate, small offset spatula and wire cooling racks

FAQ

Q: Can I make these desserts ahead of time and how should I store them?
A: Yes. Cupcakes keep unfrosted at room temp for 1-2 days, or freeze wrapped for up to 3 months; frost cream cheese cupcakes only the day you serve and refrigerate (up to 3 days). Lemon bars need to cool then chill, store covered in fridge 3-4 days or freeze for 2-3 months. Sugar cookies keep in an airtight tin 3-5 days; if iced, let royal icing dry completely before stacking with parchment. Bird's nest cookies store at room temp in an airtight container 3-5 days, but keep them cool so the chocolate doesnt soften. Macaroons are fine at room temp 2-3 days, refrigerate up to a week or freeze up to 3 months.

Q: I dont have meringue powder for royal icing, can I use egg whites? Any safety tips?
A: Yes, you can use 2 large pasteurized egg whites or fresh whites if you plan to eat soon, but pasteurized is safer. Meringue powder gives more stable, travel-friendly icing. Whichever you use, add water 1 tsp at a time till you reach piping or flooding consistency, and let decorated cookies dry overnight for best results.

Q: My lemon bars are still jiggly after baking, what went wrong?
A: A slightly soft center is normal when hot, but they should mostly set as they cool and chill. If they stay very runny, bake a bit longer in a lower rimmed pan (350 F is common), check with a spatula or knife – center should be custardy not raw. Also make sure eggs were well mixed and you measured flour correctly.

Q: Sugar cookies spread and lose their shape. How do I stop that?
A: Over-creaming butter and sugar, warm dough, or too little flour cause spreading. Chill the dough at least 30 minutes before rolling, roll on a lightly floured surface, and chill cutouts on the baking sheet 10 minutes before baking. Also measure flour by spooning into the cup and leveling, dont pack it.

Q: Any hacks for melting chocolate for the bird's nests and coconut macaroon dip?
A: Microwave in 20-30 second bursts, stirring between each, or use a double boiler. Add 1 tsp vegetable oil if it seems too thick to coat. Keep water away from chocolate or it will seize. If chocolate thickens while dipping, warm briefly and stir.

Q: Can I make ingredient swaps for allergies or healthier options?
A: Some swaps work: substitute applesauce or mashed banana for half the oil in cupcakes but expect denser cake. Use dairy free cream cheese and butter for frosting if needed. Skip nuts in carrot cupcakes or toast seeds instead. For the bird's nests, if you cant find chow mein noodles, try unsalted pretzel sticks broken into small pieces or crispy rice cereal but texture will change. For egg safety, use pasteurized egg products where raw egg is called for.

Easter Desserts – Sweet, Fun, And Perfect For Spring Recipe Substitutions and Variations

Vegetable oil (Carrot Cake)
- Canola or light olive oil, swap 1:1 for the same neutral fat and bake results
- Melted coconut oil, swap 1:1, gives a hint of coconut and firmer texture when cooled
- Unsweetened applesauce, use about 3/4 to 1 cup for 1 cup oil to cut fat and keep moisture
All purpose flour (crusts, cookies, bars)
- Whole wheat pastry flour, swap 1:1 for a nuttier, slightly denser crumb
- Cake flour for lighter cakes, or make it at home: for each cup remove 2 tbsp AP and add 2 tbsp cornstarch, sift
- Gluten free 1:1 flour blend, swap 1:1 (if blend has no binder, add about 1/4 tsp xanthan gum per cup)
Eggs (cupcakes, lemon filling, cookies, macaroons)
- Flax “egg” for binding, mix 1 tbsp ground flax + 3 tbsp water per egg, let sit till gelled
- Unsweetened applesauce, 1/4 cup per egg for moisture in cakes and muffins
- Silken tofu, 1/4 cup pureed per egg for dense fudgy texture in bars or brownies
- Commercial egg replacer, follow package for cookies and light baked goods
Unsalted butter (crusts, cookies, frosting base)
- Salted butter, swap 1:1 but cut final recipe salt by about 1/4 tsp per stick used
- Cold solid coconut oil for pastries, swap 1:1, gives flakier crust and slight coconut note
- Vegetable shortening for very tender cookies, swap 1:1 though flavor and browning change
- Margarine, swap 1:1 in a pinch but expect softer spread and different flavor

Pro Tips

– For the carrot cupcakes, grate the carrots on the finer side so they fold into the batter evenly, and really drain the crushed pineapple well if you use it or the cupcakes get soggy. Don’t overmix once you add the flour, beat just until combined. Cool completely before frosting, and if your cream cheese frosting seems too soft, pop it in the fridge for 15 minutes so it firms up and pipes nicer.

– Press the lemon bar crust very firmly into the pan and bake it until it’s just starting to brown at the edges or your filling will sink. Pour the lemon filling over the hot crust right away, then let the whole pan cool to room temp before chilling; this makes slicing much neater. Dust with powdered sugar right before serving so it looks fresh.

– Chill your sugar cookie dough at least an hour, then roll between two sheets of parchment for smooth clean edges and less sticking. Use a light hand with flour while rolling, and bake until the edges are only barely browned, not dark. For royal icing, start thicker for outlines, then thin small portions down to flood consistency, and let decorated cookies dry overnight if you can.

– When melting chocolate for nests or dipping macaroons, warm it slowly in short bursts if using a microwave, or stir constantly over low heat so it stays glossy. A tablespoon or two of oil helps keep melted chocolate shiny and easier to coat. For uniform nests, mound the coated noodles and press a shallow well with the back of a spoon, then refrigerate briefly to set before adding the candy eggs.