16 Easter Desserts That Look As Sweet As They Taste
Cakes and other make-ahead Easter desserts are always welcome at the brunch table. And when it comes to Cadbury Egg recipes — what's not to love? But if you're looking for crafty concoctions that will satisfy your sweet tooth AND double as festive Easter dessert table decor, we've got your back. Here are 16 Easter treats that will get everyone in the mood for *bunny* season STAT.
Look, this recipe is everyone's fave campfire treat made with Peeps. Better make a big batch, because you'll want to devour these *rainbow* s'mores for days to come. (via How Sweet It Is)
Image via Florida Crystals + Kyleigh Sage of Barley and Sage
- 2 ½ cups All Purpose Flour
- ⅓ cup Florida Crystals® Organic Raw Cane Sugar
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 cups Buttermilk
- 2 Large Eggs
- ¼ cup Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
- Freeze Dried Strawberries, ground
- 1 cup Fresh or frozen strawberries
- 1 cup Water
- ½ cup Florida Crystals® Organic Raw Cane Sugar
- ½ cup Heavy Whipping Cream
- 2 tablespoons Florida Crystals® Organic Powdered Raw Cane Sugar
- ½ teaspoon Vanilla Extract
- In a large bowl, whisk together the flour, Florida Crystals® Organic Raw Cane Sugar, baking soda, and salt and set aside.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla and then add to the dry ingredients. Mix until just combined (it’s okay if the batter is still a little lumpy).
- Heat your waffle iron and spray with a non-stick pan spray, then pour the waffle batter onto the hot iron and cook according to manufacturer's instructions. Repeat with the remaining waffle batter. Note: most waffle makers will cook your waffles in about 4-5 minutes.
- Keep your waffles warm and crispy by placing them on a baking sheet in the oven set to about 200°F.
- Waffles are best eaten the same day.
- For the ombre waffle effect: cook the first waffle with the plain waffle batter. Then add in a small amount of the strawberry powder until the color changes slightly, then cook the next waffle. Keep adding in a small amount of strawberry powder before each new waffle. For two stacks, add in more powder after every two waffles, etc.
- Place the strawberries and water in a medium sized saucepan over low heat.
- Let them simmer gently for about 15-20 minutes or until the strawberries are soft and have lost most of their color. The water should be deep red in color.
- Using a fine mesh strainer, strain the strawberry water into a separate pot and discard the strawberries.
- Bring the strawberry water up to a boil and simmer until it has reduced by about half (roughly ½ cup).
- Add in the Florida Crystals® Organic Raw Cane Sugar and stir until the sugar is completely dissolved.
- Remove from the heat and let cool completely to room temperature.
- Store the syrup in an airtight container in the fridge for up to a month.
- Using a stand mixer fitted with the whisk attachment or a large bowl and hand mixer, combine the whipping cream, Florida Crystals® Powdered Raw Cane Sugar, and vanilla.
- Beat on medium-high speed until soft peaks form.
- Store in an airtight container in the fridge for up to 3 days.
Recipe via Florida Crystals + Kyleigh Sage of Barley and Sage
Any dessert that calls for marshmallows can be dressed up in Easter pastels when you substitute Peeps (or just use food coloring if you prefer). Serve them sliced up in rainbow squares, or insert sticks and hand them out as pops. (via Yellow Bliss Road)
These bright yellow macarons become festive flowers with a little bit of white icing paint and edible black FoodWriter “ink." They make a delicate and beautiful addition to a spring themed tablescape, and are an excellent excuse to get artsy. (via Sugar & Cloth)
Not every recipe needs to be bunny shaped to decorate your treat table. This Easter dessert is like a jellyroll but filled with delicious cream cheese icing, and honestly, it's pure pink perfection. (via Garnish & Glaze)
Oh, em, gee — everyone's fave Fairy Bread is getting the full Easter treatment with rabbit shapes and cute little cottontails. (via Hello, Wonderful)
Even freakshakes take on an Easter theme when the colors are Peep-inspired. Click through for a pastel sanding sugar recipe that will take your presentation to the next level and bonus points if your shake matches your Easter dress. (via Shared Appetite)
What could be cuter than a little ol' rabbit tail sticking out of your cupcakes. The “paws" are made of Jordan almonds — genius! (via Lark & Linen)
These fairy-floss donut hybrids in bright pastel colors are perfect for Easter brunch, and they couldn't be easier to make. Just top your donuts with a small pinch of cotton candy, then add glitter sprinkles and ZOMG! — dreamy Easter donuts. (via Studio DIY)
Kids young and old alike (aka, all of us) will get a kick out of cutting homemade marshmallow into bunny shapes. The coconut “tails" not only look cute, but they also taste divine. (via The Gold Lining Girl)
Before we dive headfirst into all of the ice cream sandwiches that summer has to offer, give them a spring makeover with pastel hues. A tray of these will look Pantone-pretty on your Easter dessert table. (via The Sweet Escape)
These gorgeous meringue nests are topped with homemade fondant feathers. But you could easily tuck a few store-bought malted milk ball eggs inside and they'd be just as sweet. (via Sweetapolita)
These chocolate cupcakes are a riff on everyone's childhood fave Hostess Sno Balls, only waaaaay better — because homemade is always better. Pick different colors for this Easter dessert to match all your dyed Easter eggs. (via Baking a Moment)
Lemon Poppy Seed Loaf Cake with Lavender Glaze
Image via Domino Sugar + Moments of Sugar
For Loaf Cake
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Kosher salt
- 2 tablespoons Poppy seeds
- Lemon juice and zest from 2 lemons
- ½ cup Sour cream
- ¼ cup Milk
- 1 cup Domino® Golden Sugar
- 3 Large eggs
- 2/3 cup Vegetable oil
For Lavender Glaze
- 5 TBS Milk
- 1 TBS Dried lavender buds
- ¾ cup Domino® Powdered Sugar
- *Optional: purple food coloring OR blueberries
Prepare Loaf Cake
- Preheat oven to 350 degrees F. Grease and line an 8-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. In a separate bowl, whisk together lemon zest, juice, sour cream, milk, Domino® Golden Sugar, eggs, and oil.
- Pour the dry ingredients into the wet mixture and mix until just combined. Do not overmix. Pour into the loaf pan and bake for about 55-65 mins, until a cake tester or skewer inserted comes out clean.
- Let cake cool in pan on top of a baking rack before removing.
- While the cake is baking prepare the lavender glaze.
Prepare Lavender Glaze
- Combine milk and lavender buds in a small saucepan. Over medium heat, bring milk to almost a boil, when the tiny bubbles on the sides of the saucepan are just beginning to form. Stir well and remove from heat.
- Pour mixture into a heat safe bowl and let cool completely.
- Strain the milk through a fine mesh sieve. *Optional: this glaze will turn out white/clear. There are two ways to make the glaze purple—purple food coloring or naturally dye it with the juice from mashed blueberries. The latter will also give the glaze a hint of beautiful tartness from the blueberries that go perfectly with this loaf!
- Once the loaf is completely cooled, you can prepare the glaze: Mix the lavender infused milk with the Confectioner’s Sugar until desired pourable consistency. Add more sugar for thicker glaze and more milk for thinner. Pour the glaze evenly over the loaf, let the glaze set for a few minutes before slicing and enjoying!
Recipe via Domino Sugar + Moments of Sugar
Making macarons can be a bit finicky, but they're totally worth the effort when the end result is as cute as these bunnies! Adding the adorable food-marker faces is more than half the fun, plus, they're bound to make everyone smile. (via Tried & True)
Sugar-Free Raspberry Lemon Cake
- 1 cup fresh or frozen raspberries
- 2 teaspoons flour
- 1 1/4 cup room temperature unsalted butter
- 1/2 cup sweetener (like the Purecane™ zero calorie baking sweetener)
- 2 large eggs
- 3 tablespoons lemon juice
- 2 tablespoon lemon zest (roughly two lemons)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- ½ cup creme fraiche (or sour cream)
- ¾ cup powdered sugar
- ¼ cup sweetener (like the Purecane™ zero calorie baking sweetener)
- 3 tablespoons lemon juice
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl add butter and sweetener, and cream together.
- While that is mixing together add dry ingredients into a separate bowl.
- Add eggs into the mixing bowl one at a time. Be sure to incorporate each egg in thoroughly before adding the next.
- Beat in lemon juice and zest into the mixing bowl.
- In a small bowl lightly toss raspberries in 2 teaspoons flour to coat.
- Once the wet ingredients are fully integrated with the dry ingredients, slowly fold in the raspberries, and try to not break them apart or it will cause streaking.
- Pour everything into a loaf pan and bake for 55 minutes
- While the pound cake is baking, mix together glaze ingredients in a saucepan and turn on medium heat until no long grainy and fully incorporated. Remove from heat and chill until cake is fully cooled.
- When the cake is done baking let it cool for at least 30 minutes prior to topping with glaze.
- Slice cake, and top with additional fresh raspberries and lemon zest.
This post has been updated.
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