87 Easter Baking Ideas to Make Your Spring Celebrations Sweeter -

Easter is one of my favorite times of the year – it’s a time to gather with family, celebrate the season, and, of course, enjoy some delicious treats. Over the years, I’ve gathered a collection of baking ideas that I love to make for Easter, and I’m excited to share them with you. Whether you’re hosting a big family brunch or just looking to add a few sweet treats to the table, there’s something here for everyone.

Baking for Easter has always felt special to me. From the vibrant pastel colors to the light, fresh flavors, it’s the perfect time to get creative in the kitchen. I love experimenting with seasonal ingredients like citrus, honey, and fresh berries. There’s just something about the spring flavors that make the desserts feel even more delightful. Plus, the kids love getting involved and helping with fun shapes and decorations!

I know that Easter can be a busy time, but with these 87 baking ideas, I hope to make things a little easier for you. Whether you’re looking for simple treats or something a little more elaborate, I’ve got you covered. These recipes are tried-and-true favorites that bring joy to my family, and I’m sure they’ll be a hit at your celebration too!

1. Cookie Butter Nest Brownies

These Cookie Butter Nest Brownies are an adorable and delicious addition to your Easter baking! They’re super easy to make using a boxed brownie mix, but the addition of a creamy cookie butter frosting and chocolate eggs makes them a standout treat. I love how the pretzel sticks create the perfect nest-like look, and they add just the right amount of crunch to balance the sweetness. This recipe is perfect for adding a festive touch to your holiday spread, and it’s sure to impress everyone at the table!

2. Cake Mix Chocolate Chip Cookie Bars

If you’re looking for a quick and easy Easter bake sale treat that’s sure to please a crowd, these Cake Mix Chocolate Chip Cookie Bars are the perfect choice. With just a few simple ingredients, you can create a soft, chewy bar that combines the classic flavors of chocolate chip cookies with the convenience of cake mix.

3. Delicious M&M Cookie Bars

For a fun and colorful Easter bake sale treat, these Delicious M&M Cookie Bars are the perfect choice. Loaded with chewy cookie goodness and vibrant M&Ms, they’re as tasty as they are visually appealing. These bars are super easy to make, and you can switch up the colors of the M&Ms to match the Easter theme, creating a bright and festive dessert everyone will love! Perfect for a bake sale or a springtime treat, these cookie bars are sure to disappear in no time.

4. Chocolate Churro Rice Krispie Treats with Caramel Drizzle

If you’re looking to add a unique twist to your Easter bake sale, these Chocolate Churro Rice Krispie Treats with Caramel Drizzle are a must-try. Combining the crispy, sweet texture of Rice Krispies with the indulgent flavors of chocolate and cinnamon sugar, these treats offer a delightful balance of flavors. The addition of a rich caramel drizzle takes them to the next level, making them a memorable dessert that will have everyone coming back for more. They’re easy to make, pack a punch of flavor, and are perfect for an Easter celebration!

GET THE RECIPE

5. Donut Apples with Peanut Butter

These Donut Apples with Peanut Butter are a fun and creative twist on classic caramel apples, making them an ideal Easter bake sale treat! Crisp apple slices are coated with a sweet donut-like glaze and topped with a creamy peanut butter drizzle for a flavor combination that’s irresistible. They’re both delicious and easy to handle, making them the perfect finger food for a springtime gathering. You can even customize the toppings with colorful sprinkles or crushed nuts to give them a festive Easter vibe!

You can find out more about this recipe here.

6. Butterfinger Cookie Bars

For a dessert that’s both indulgent and nostalgic, these Butterfinger Cookie Bars are sure to be a hit at your Easter bake sale. With a soft, chewy cookie base loaded with crunchy Butterfinger pieces, these bars are packed with a rich, sweet flavor that’s hard to resist. The combination of buttery cookie and chocolatey, peanut buttery crunch is a crowd-pleaser for both kids and adults. Simple to make and even easier to enjoy, these cookie bars are the perfect treat to bring some extra sweetness to your holiday spread!

7. Easter Bunny Cupcakes

These Easter Bunny Cupcakes are as adorable as they are delicious, making them a perfect addition to any Easter bake sale. Topped with fluffy white frosting and decorated to look like little bunnies, these cupcakes are sure to bring smiles to everyone’s face. With a soft, moist cake underneath and creative bunny ears and faces made from candy and frosting, they’re a fun, festive treat that’s sure to stand out. Whether you’re baking for a family gathering or a community event, these cupcakes add the perfect touch of whimsy to your Easter celebration!

Servings: 12 cupcakes

Ingredients:

1 box of chocolate cake mix (plus ingredients required on the box)
1 cup of butter, softened
4 cups of powdered sugar
1/4 cup of milk
1 teaspoon of vanilla extract
Mini marshmallows (for bunny tails)
Pink and white candy melts (for bunny ears)
Edible eyes (or chocolate chips)

Instructions:

Preheat your oven and prepare the chocolate cake mix according to package instructions. Fill cupcake liners in a muffin tin and bake as directed.
While the cupcakes cool, prepare the frosting. In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract until smooth.
Frost the cooled cupcakes with a generous amount of frosting to create a fluffy appearance.
For the bunny ears, melt pink and white candy melts separately and pipe them onto parchment paper in the shape of bunny ears. Let them harden.
Decorate each cupcake with edible eyes, a mini marshmallow for the tail, and the candy ears. Enjoy!

8. Chocolate-Covered Easter Eggs

Chocolate-Covered Easter Eggs are a classic treat that never goes out of style, making them an ideal addition to your Easter bake sale. These creamy, rich chocolate eggs are filled with a sweet, dreamy filling, whether it’s peanut butter, coconut, or a fluffy marshmallow center. Coated in smooth chocolate and decorated with colorful sprinkles or drizzled with additional chocolate, these eggs are both festive and indulgent. Perfect for an Easter-themed treat, they’re sure to disappear quickly, leaving everyone asking for the recipe!

Servings: 12 eggs

Ingredients:

1 cup of creamy peanut butter (or any filling of your choice)
1/4 cup of softened butter
2 cups of powdered sugar
2 cups of chocolate chips (milk or dark)
1 tablespoon of coconut oil (optional, for thinning chocolate)

Instructions:

In a mixing bowl, combine peanut butter and softened butter until smooth. Gradually add powdered sugar until well combined.
Shape the mixture into egg shapes and place them on a baking sheet lined with parchment paper. Freeze for about 30 minutes until firm.
Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip each frozen egg into the melted chocolate, allowing excess chocolate to drip off. Place back on the parchment paper.
Refrigerate until the chocolate is set. You can either decorate them or enjoy them as they are!

9. Easter Sugar Cookies

Easter Sugar Cookies are a timeless favorite that always bring a touch of sweetness to any spring celebration. With their soft, buttery texture and sweet vanilla flavor, these cookies are the perfect canvas for colorful Easter decorations. Whether you shape them into adorable bunnies, chicks, or eggs, or simply top them with bright pastel sprinkles, they’re sure to add a fun and festive touch to your Easter bake sale. Easy to make and even easier to eat, these sugar cookies are a must-have for any holiday spread!

Servings: 24 cookies

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
Royal icing and sprinkles (for decoration)

Instructions:

Preheat your oven to 375°F (190°C). In a bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla extract, and almond extract. Gradually blend in the dry ingredients.
Roll rounded teaspoonfuls of dough into balls, and place them onto ungreased cookie sheets. Flatten each ball slightly with the bottom of a glass.
Bake for 8 to 10 minutes in the preheated oven, until golden. Let cool on wire racks.
Once cooled, decorate with royal icing and sprinkles as desired. Enjoy your beautiful cookies!

10. Carrot Cake Truffles

Carrot Cake Truffles are a decadent, bite-sized treat that brings all the flavors of a classic carrot cake in a fun, easy-to-eat form. These truffles are made with moist, spiced carrot cake crumbs coated in creamy cream cheese frosting, then rolled in a layer of smooth white or dark chocolate. They’re perfect for Easter with their rich flavor and festive appeal. Whether you’re looking for a treat to share with friends and family or to make a statement at your Easter bake sale, these truffles are sure to be a hit!

Servings: 24 truffles

Ingredients:

1 box of carrot cake mix (plus ingredients required on the box)
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups white chocolate chips
Orange and green sprinkles (for decoration)

Instructions:

Bake the carrot cake according to the package instructions. Allow it to cool completely.
Crumble the cooled cake into a large bowl. Add softened cream cheese, powdered sugar, and vanilla extract. Mix until combined and smooth.
Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes.
Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip each truffle into the melted chocolate, allowing excess to drip off. Place back on the parchment paper and decorate with orange and green sprinkles. Let them set in the refrigerator before serving.

11. Lemon Meringue Pie Bars

Lemon Meringue Pie Bars are the perfect combination of tangy and sweet, making them a refreshing addition to your Easter bake sale. With a buttery, flaky crust, a zesty lemon filling, and a light, fluffy meringue topping, these bars bring all the classic flavors of a lemon meringue pie in a more portable form. Their bright, citrusy flavor and smooth texture are sure to brighten up any gathering, making them a standout treat that will have everyone coming back for more. Ideal for spring celebrations, these bars offer a fun twist on a beloved dessert!

Servings: 16 bars

Ingredients:

1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup cornstarch
1 cup water
3 large egg yolks, beaten
1/2 cup fresh lemon juice
1 tablespoon lemon zest
3 large egg whites
1/4 teaspoon cream of tartar

Instructions:

Preheat your oven to 350°F (175°C). In a bowl, mix flour, powdered sugar, and softened butter until crumbly. Press into the bottom of a greased 8×8-inch baking dish. Bake for 15 minutes.
In a saucepan, combine granulated sugar, cornstarch, and water. Cook over medium heat, stirring until thickened. Gradually stir in beaten egg yolks, lemon juice, and lemon zest. Cook for an additional 2 minutes.
Pour the lemon filling over the baked crust and return to the oven for another 10 minutes.
In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form. Spread meringue over the lemon filling.
Bake for an additional 10-15 minutes until meringue is golden. Let cool before cutting into bars.

12. Coconut Macaroons

Coconut Macaroons are a simple yet irresistible treat that’s perfect for any Easter bake sale. These chewy, coconut-packed cookies are naturally sweet, with a slightly crisp exterior and a soft, moist center that melts in your mouth. Dipped in rich chocolate for an extra touch of indulgence, they’re both gluten-free and full of flavor. Whether you’re a coconut lover or just looking for a unique Easter treat, these macaroons will be a hit at your celebration, offering a deliciously tropical twist to your holiday spread!

Servings: 24 macaroons

Ingredients:

14 oz sweetened shredded coconut
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 large egg whites
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (optional for dipping)

Instructions:

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, mix shredded coconut, sugar, flour, and salt. In another bowl, whisk together egg whites and vanilla extract until frothy.
Combine the wet and dry ingredients, mixing until well combined.
Scoop tablespoon-sized amounts of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Bake for 20-25 minutes or until golden brown. Allow to cool completely on a wire rack.
If desired, melt chocolate chips in a microwave-safe bowl and dip the bottoms of the cooled macaroons in the chocolate. Let them set on parchment paper.

13. Peeps Rice Krispie Treats

Peeps Rice Krispie Treats are a fun and colorful twist on the classic favorite, making them the perfect Easter treat for any bake sale. These gooey, marshmallow-infused Rice Krispie bars are topped with vibrant Peeps chicks or bunnies, adding a festive touch that everyone will love. The combination of crunchy cereal and soft marshmallow, paired with the sweet flavor of the Peeps, creates a treat that’s both playful and delicious. They’re quick to make, easy to decorate, and guaranteed to bring smiles to all ages at your Easter celebration!

Servings: 12 squares

Ingredients:

3 tablespoons unsalted butter
1 package (10 oz) mini marshmallows
6 cups Rice Krispies cereal
1 package of Peeps (any color)
Optional: sprinkles for decoration

Instructions:

In a large saucepan, melt the butter over low heat. Add the mini marshmallows and stir until completely melted and smooth.
Remove from heat and add the Rice Krispies cereal. Stir until well coated.
Press the mixture into a greased 9×13-inch baking dish. Allow it to cool slightly.
While still warm, press the Peeps into the top of the Rice Krispie mixture. You can use one or two Peeps per square, depending on your preference.
Allow to cool completely. Cut into squares and decorate with sprinkles if desired. Enjoy!

14. Chocolate Nest Cookies

Chocolate Nest Cookies are a delightful, no-bake treat that’s perfect for Easter celebrations. These cookies are made by combining chocolate and crispy noodles to form a nest-like shape, then filling them with mini candy eggs to complete the look. They’re sweet, crunchy, and fun to make, especially for kids who can help decorate them with their favorite Easter candies. These nests are not only adorable but also super easy to whip up, making them an ideal addition to your Easter bake sale or holiday treat table!

Servings: 24 cookies

Ingredients:

1 cup semisweet chocolate chips
1 cup butterscotch chips
3 cups chow mein noodles
1 cup mini chocolate eggs (or candy-coated chocolate eggs)
Optional: shredded coconut (for decoration)

Instructions:

In a microwave-safe bowl, combine the semisweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring until melted and smooth.
Stir in the chow mein noodles until they are fully coated with the chocolate mixture.
Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper, shaping them into nests with a small indentation in the center.
Place a few mini chocolate eggs in the center of each cookie to resemble nests. If desired, sprinkle with shredded coconut for added texture.
Refrigerate until set, then enjoy!

15. Chocolate Dipped Peeps

Chocolate Dipped Peeps are a fun and festive Easter treat that takes the classic marshmallow Peeps to the next level. Simply dip the colorful, sugary Peeps in rich melted chocolate and let them set for a sweet combination of crunchy, chewy, and creamy textures. You can even sprinkle them with colorful sprinkles or drizzle them with additional chocolate for an extra touch of Easter charm. These easy-to-make treats are perfect for any Easter celebration, and they’re sure to be a hit at your bake sale, bringing a playful, chocolatey twist to the beloved Peeps candy!

Servings: 12 Peeps

Ingredients:

1 package of Peeps (any color)
8 oz semi-sweet chocolate chips
1 tablespoon coconut oil (optional, for thinning chocolate)
Sprinkles or crushed nuts (for decoration)

Instructions:

Line a baking sheet with parchment paper.
In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring until smooth.
Dip each Peep into the melted chocolate, making sure to coat it completely. Allow any excess chocolate to drip off.
Place the dipped Peeps on the prepared baking sheet.
While the chocolate is still wet, sprinkle with colorful sprinkles or crushed nuts for added decoration.
Refrigerate the chocolate-dipped Peeps for about 30 minutes, or until the chocolate is set.
Serve and enjoy your delightful Chocolate Dipped Peeps!

16. Easter Egg Brownies

Easter Egg Brownies are a rich and fudgy treat that’s perfect for the holiday season. These decadent brownies are loaded with chocolatey goodness and decorated with colorful Easter egg candies for a festive touch. The contrast of the dense, chewy brownie and the bright, sugary eggs makes each bite a delicious combination of flavors. Whether you’re making them for a bake sale or a family gathering, these brownies are sure to impress with their indulgent texture and playful Easter twist!

Servings: 12 brownies

Ingredients:

1 box of brownie mix (plus ingredients required on the box)
1 cup chocolate chips (optional)
1 cup candy-coated chocolate eggs (e.g., Cadbury Mini Eggs)
Optional: powdered sugar for dusting

Instructions:

Preheat your oven according to the brownie mix instructions and grease a 9×9-inch baking pan.
Prepare the brownie mix according to the package instructions. If desired, fold in chocolate chips for extra richness.
Pour the brownie batter into the prepared pan and spread evenly.
Bake according to package instructions, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan. Once cooled, cut into squares and top each brownie with a few candy-coated chocolate eggs.
Dust with powdered sugar if desired before serving. Enjoy!

17. Chocolate Carrot Cupcakes

Chocolate Carrot Cupcakes are a decadent twist on the classic carrot cake, and they’re perfect for Easter! These cupcakes are incredibly moist, with the richness of chocolate and the subtle sweetness of carrots blending together beautifully. Topped with a creamy cream cheese frosting and a sprinkle of shredded coconut, they’re a treat that feels both indulgent and light. Whether you’re baking for a family gathering or just looking for a fun new way to enjoy carrot cake, these Chocolate Carrot Cupcakes are sure to be a hit this Easter!

Servings: 12 cupcakes

Ingredients:

1 box of chocolate cake mix (plus ingredients required on the box)
1 cup grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Orange and green sprinkles (for decoration)

Instructions:

Preheat your oven according to the cake mix instructions and line a muffin tin with cupcake liners.
Prepare the chocolate cake mix according to package instructions, then fold in grated carrots, crushed pineapple, and walnuts if using.
Fill each cupcake liner about 2/3 full with the batter and bake according to package instructions. Let them cool completely.
In a mixing bowl, beat together cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
Frost the cooled cupcakes and decorate with orange and green sprinkles to resemble carrots. Enjoy!

18. Peanut Butter Chocolate Eggs

Peanut Butter Chocolate Eggs are the ultimate Easter indulgence, combining two classic flavors in one irresistible treat. Creamy, smooth peanut butter is shaped into egg-like forms, then coated in rich, velvety chocolate for a perfect balance of sweet and salty. These homemade eggs are a fun and easy way to celebrate the season, and they make the ideal gift or addition to your Easter bake sale. With their decadent filling and smooth chocolate exterior, they’re sure to be a hit with everyone who loves a good peanut butter treat!

Servings: 12 eggs

Ingredients:

1 cup creamy peanut butter
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 tablespoon coconut oil (optional, for thinning chocolate)

Instructions:

In a bowl, mix together peanut butter, softened butter, powdered sugar, and vanilla extract until smooth.
Shape the mixture into egg shapes and place them on a baking sheet lined with parchment paper. Freeze for about 30 minutes until firm.
In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
Dip each frozen peanut butter egg into the melted chocolate, allowing excess to drip off. Place back on the parchment paper.
Refrigerate until the chocolate sets. Enjoy your delicious homemade treats!

19. Easter Bunny Bark

Easter Bunny Bark is a playful and delicious treat that’s perfect for celebrating the holiday! With a colorful blend of melted chocolate, pastel candies, and festive sprinkles, it’s as fun to make as it is to eat. I love how easy it is to prepare – just melt, spread, and top with your favorite Easter candies – and the result is a vibrant, sweet treat that’s perfect for sharing. Whether you’re making it for an Easter party or just to enjoy as a snack, Easter Bunny Bark is sure to bring a little extra joy to your holiday!

Servings: 12 pieces

Ingredients:

12 oz white chocolate or candy melts
1 cup pastel-colored M&M’s or chocolate eggs
1/2 cup sprinkles (Easter-themed)
Optional: food coloring (for swirls)

Instructions:

Line a baking sheet with parchment paper.
Melt the white chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth. If desired, divide the melted chocolate into separate bowls and add food coloring for swirls.
Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer.
While the chocolate is still wet, sprinkle with pastel M&M’s and Easter-themed sprinkles.
Allow the bark to set at room temperature or refrigerate until firm. Once set, break into pieces and enjoy!

20. Mini Egg Cheesecakes

Mini Egg Cheesecakes are one of my all-time favorite Easter treats to make, and they always seem to disappear in a flash! The creamy, smooth cheesecake filling is perfectly balanced with the crunchy, sweet Mini Eggs on top, creating a delightful combination of textures in every bite. I love how these little cheesecakes are the perfect individual serving, making them both easy to share and enjoy. They’re simple to prepare but feel extra special with the festive Easter twist, and they’re a hit at any gathering, whether it’s a bake sale or a family dinner. I can’t wait for you to try these – they’re sure to be a new favorite!

Servings: 12 mini cheesecakes

Ingredients:

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 cups cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mini chocolate eggs, chopped (for mixing in and for topping)

Instructions:

Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
In a large mixing bowl, beat together cream cheese and sugar until smooth. Add the eggs, one at a time, and mix in the vanilla extract until well combined.
Gently fold in the chopped mini chocolate eggs.
Pour the cheesecake batter over the crusts in the muffin tin, filling each liner about 3/4 full.
Bake for 20-25 minutes, or until the centers are set. Allow to cool, then refrigerate for at least 2 hours before serving. Top with additional mini chocolate eggs before serving.

21. Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies are a delightful twist on traditional carrot cake, and they’re one of my go-to treats for Easter. The soft, spiced carrot cake cookies are the perfect base, and when sandwiched with a smooth, tangy cream cheese filling, they become an irresistible bite-sized dessert. I love how the rich flavor of the carrot cake pairs so perfectly with the creamy filling, making these whoopie pies a standout at any Easter gathering. They’re easy to make, full of flavor, and have that perfect balance of sweetness and spice that everyone will love!

Servings: 12 whoopie pies

Ingredients:

For the Cookies:

- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Filling:

- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots and chopped nuts if using.
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Meanwhile, prepare the cream cheese filling. In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie and top with another cookie to form a sandwich.
Repeat with the remaining cookies and filling. Serve and enjoy your delicious Carrot Cake Whoopie Pies!

22. Coconut Cream Pie Bars

Coconut Cream Pie Bars are one of those desserts that I look forward to making every Easter, and they never disappoint. The creamy coconut filling is rich and velvety, with a slight tang from the cream cheese that perfectly complements the sweetness of the coconut. The buttery crust holds everything together, making each bar a perfect bite of indulgence. These bars have all the flavors of a classic coconut cream pie but in a more convenient, easy-to-share form. They’re always a crowd favorite, and I love how they bring a tropical vibe to my Easter table!

Servings: 16 bars

Ingredients:

1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, softened
1 cup sweetened shredded coconut
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 large egg yolks, beaten
1 teaspoon vanilla extract
Whipped cream (for topping)

Instructions:

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
In a bowl, mix together flour, powdered sugar, and softened butter until crumbly. Press into the bottom of the prepared baking dish to form a crust. Bake for 15 minutes.
In a saucepan, combine granulated sugar, cornstarch, salt, and milk. Cook over medium heat, stirring constantly until thickened.
Gradually stir a small amount of the hot mixture into the beaten egg yolks to temper them. Then, add the egg yolk mixture back into the saucepan and cook for an additional 2 minutes.
Remove from heat and stir in the shredded coconut and vanilla extract. Pour the filling over the baked crust.
Allow to cool completely, then refrigerate for at least 2 hours. Cut into bars and top with whipped cream before serving.

23. Easter Fluff with Peeps

This Easter Fluff with Peeps is a fun and festive dessert packed with marshmallow sweetness, fruity flavors, and a light, creamy texture. Topped with colorful Peeps, this no-bake treat is perfect for Easter gatherings and spring celebrations.

GET THE RECIPE

24. Carrot Cupcakes with Cream Cheese Frosting

There’s something about spring that makes me crave lighter, fresher flavors, and these carrot cupcakes always hit the spot. The combination of sweet, cinnamon-spiced cupcakes with a smooth cream cheese frosting is a favorite in my house. My kids especially love them as a special treat, and I love how easy they are to whip up! Whether you’re celebrating with family or just indulging in a sweet moment, these cupcakes are a perfect way to embrace the season.

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25. Chocolate Easter Egg Cupcakes

Chocolate Easter egg cupcakes are a festive and indulgent treat that’s almost too cute to eat! Rich chocolate cupcakes topped with mini chocolate eggs make them a holiday favorite.

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup boiling water
- 1 cup mini chocolate eggs (for filling)
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2-4 tbsp milk

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add vegetable oil, eggs, vanilla extract, and buttermilk. Mix until smooth. Gradually stir in boiling water until combined.
Fill cupcake liners halfway with batter, add 2-3 mini chocolate eggs in the center, then cover with more batter until three-quarters full.
Bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add vanilla and milk to achieve desired consistency.
Frost the cooled cupcakes and top with additional mini chocolate eggs for decoration.

26. Lemon Poppy Seed Cupcakes with Lavender Frosting

Lemon poppy seed cupcakes with lavender frosting bring a touch of elegance to your Easter celebration. Their bright, zesty flavor pairs perfectly with the subtle floral frosting for a truly unique treat.

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 2 tbsp lemon juice
- Zest of 1 lemon
- 2 tbsp poppy seeds
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1-2 tbsp dried lavender flowers
- 1 tsp vanilla extract
- 2-4 tbsp milk

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, buttermilk, lemon juice, lemon zest, and poppy seeds.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar and lavender, mixing well. Add vanilla and milk to achieve desired consistency.
Frost the cooled cupcakes and garnish with additional lavender flowers if desired.

27. Coconut Cream Cupcakes

Coconut cream cupcakes are a dreamy addition to your Easter lineup. Fluffy, coconut-infused cupcakes topped with creamy frosting and a sprinkle of shredded coconut make them irresistible!

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup coconut milk
- 1 cup shredded sweetened coconut
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp coconut milk
- 1 tsp vanilla extract
- ½ cup shredded coconut (for garnish)

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and coconut milk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in shredded coconut.
Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar and coconut milk, mixing well. Stir in vanilla.
Frost the cooled cupcakes and sprinkle with shredded coconut on top.

28. Funfetti Easter Cupcakes

Funfetti Easter cupcakes are a burst of joy in every bite! Packed with colorful sprinkles and topped with festive frosting, they’re the perfect way to add some fun to your celebration.

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup buttermilk
- ½ cup rainbow sprinkles
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-4 tbsp milk
- Additional sprinkles for decoration

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and buttermilk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in rainbow sprinkles.
Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and milk, mixing until smooth.
Frost the cooled cupcakes and top with additional sprinkles for decoration.

29. Strawberry Shortcake Cupcakes

Strawberry shortcake cupcakes always remind me of springtime picnics and sunny days with family. These sweet, fluffy cupcakes with fresh strawberries and whipped cream frosting are like a little taste of nostalgia in every bite!

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup buttermilk
For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, hulled and sliced

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and buttermilk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the topping, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Once the cupcakes are cool, top each with a dollop of whipped cream and a few slices of fresh strawberries.

30. Peanut Butter Chocolate Swirl Cupcakes

Peanut butter chocolate swirl cupcakes are my go-to when I want a rich, indulgent treat. The perfect mix of creamy peanut butter and decadent chocolate makes them impossible to resist – just like a Reese’s in cupcake form!

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup boiling water
For the peanut butter frosting:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2-4 tbsp milk
- ½ tsp vanilla extract

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add vegetable oil, eggs, vanilla extract, and buttermilk. Mix until smooth, then stir in boiling water until combined.
Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat peanut butter and butter until creamy. Gradually add powdered sugar, milk, and vanilla, mixing until smooth.
Frost the cooled cupcakes and swirl with additional melted chocolate if desired.

31. Mint Chocolate Chip Cupcakes

Mint chocolate chip cupcakes are a refreshing twist on a classic flavor combo I’ve loved since childhood. With cool mint frosting and chocolatey goodness in every bite, they’re like a sweet breath of spring!

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 tsp peppermint extract
- ½ cup mini chocolate chips
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp peppermint extract
- Green food coloring (optional)
- Additional chocolate chips for decoration

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, buttermilk, and peppermint extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in mini chocolate chips.
Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, peppermint extract, and green food coloring if desired, mixing until smooth.
Frost the cooled cupcakes and top with additional chocolate chips.

32. Raspberry Lemonade Cupcakes

Raspberry lemonade cupcakes are a bright and cheerful treat that always makes me think of sunny spring afternoons. The zesty lemon cake and sweet raspberry frosting are a match made in dessert heaven!

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp lemon zest
- ½ cup lemon juice
- ½ cup buttermilk
- 1 cup fresh raspberries
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Fresh raspberries for decoration

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and buttermilk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in fresh raspberries.
Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, mixing until smooth.
Frost the cooled cupcakes and top with fresh raspberries.

33. Orange Creamsicle Cupcakes

Orange creamsicle cupcakes take me straight back to childhood summers, chasing the ice cream truck. With their citrusy orange flavor and creamy frosting, they’re pure nostalgia in cupcake form!

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp orange zest
- ½ cup orange juice
- ½ cup buttermilk
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 tsp orange extract
- Orange zest for garnish

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in orange zest, orange juice, and buttermilk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and orange extract, mixing until smooth.
Frost the cooled cupcakes and garnish with orange zest.

34. S’mores Cupcakes

S’mores cupcakes bring all the campfire vibes without the mess! With a graham cracker base, rich chocolate cake, and toasted marshmallow frosting, they’re a cozy treat perfect for any celebration.

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup boiling water
For the marshmallow frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 cup marshmallow fluff
- 1 tsp vanilla extract
- ½ cup crushed graham crackers (for topping)
- Mini chocolate bars for decoration

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add vegetable oil, eggs, vanilla extract, and buttermilk. Mix until smooth, then stir in boiling water until combined.
Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar and marshmallow fluff, mixing until smooth. Stir in vanilla.
Frost the cooled cupcakes and sprinkle with crushed graham crackers. Top with mini chocolate bars.

35. Cherry Almond Cupcakes

Cherry almond cupcakes are one of my favorite flavor combinations, offering a sweet, nutty twist. The cherry topping and almond-infused cake make them a perfect, elegant treat for Easter or any special occasion.

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp almond extract
- ½ cup milk
- 1 cup chopped fresh or canned cherries, drained
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tsp almond extract
- Sliced cherries for decoration

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in almond extract and milk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chopped cherries.
Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar, milk, and almond extract, mixing until smooth.
Frost the cooled cupcakes and top with sliced cherries for decoration.

36. Banana Split Cupcakes

Banana split cupcakes are like a mini version of the classic sundae, and they never fail to make me smile. With banana-flavored cake, a swirl of chocolate, vanilla, and strawberry frosting, and a cherry on top, they’re a fun, indulgent treat everyone will love!

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- ½ cup buttermilk
For the frosting:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Toppings: sliced bananas, chocolate syrup, maraschino cherries, chopped nuts

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and mashed bananas, followed by buttermilk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Frost the cooled cupcakes and top with sliced bananas, a drizzle of chocolate syrup, a maraschino cherry, and chopped nuts.

37. Lavender Honey Cupcakes

Lavender honey cupcakes are one of my favorite ways to add a touch of elegance to any celebration. The soothing lavender flavor and sweet honey cake come together beautifully, creating a delicate and aromatic treat perfect for Easter or a special gathering.

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup honey
- ½ cup milk
- 1 tbsp dried culinary lavender
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- 1-2 tbsp milk (if needed)
- Additional dried lavender for garnish

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, honey, and milk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in dried lavender.
Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar, honey, and vanilla, mixing until smooth. Add milk if needed for consistency.
Frost the cooled cupcakes and garnish with additional dried lavender.

38. Chocolate Cherry Cola Cupcakes

Chocolate cherry cola cupcakes are a fun, unexpected treat that always gets attention! The rich chocolate base, combined with the fizzy, sweet taste of cola and cherry topping, makes these cupcakes a nostalgic and delicious indulgence.

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- ½ cup cola (like Coca-Cola)
- ½ cup cherry pie filling (plus more for topping)
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-4 tbsp cola (to taste)
- 1 tsp vanilla extract
- Maraschino cherries for decoration

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add vegetable oil, egg, vanilla extract, and cola. Mix until smooth, then fold in cherry pie filling.
Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar and cola, mixing until smooth. Stir in vanilla.
Frost the cooled cupcakes and top with additional cherry pie filling or a maraschino cherry for decoration.

39. Matcha Green Tea Cupcakes

Matcha green tea cupcakes are a unique and delightful treat that always stands out. The earthy, slightly sweet matcha flavor pairs perfectly with a light, airy cake, making them a refreshing and sophisticated dessert choice for any celebration.

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp matcha green tea powder
- ½ cup buttermilk
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 tbsp matcha green tea powder (for color and flavor)

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, salt, and matcha powder.
In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and buttermilk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, vanilla, and matcha powder, mixing until smooth.
Frost the cooled cupcakes and sprinkle with additional matcha powder if desired.

40. Chocolate Mint Oreo Cupcakes

Chocolate mint Oreo cupcakes are a decadent treat that combine two of my favorite flavors – rich chocolate and refreshing mint. With a hidden Oreo center and minty frosting on top, they’re a deliciously indulgent bite that’s perfect for any occasion.

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup boiling water
- 1 cup crushed mint Oreos
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp mint extract
- Green food coloring (optional)
- Crushed Oreos for decoration

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add vegetable oil, eggs, vanilla extract, and buttermilk. Mix until smooth, then stir in boiling water until combined. Fold in crushed mint Oreos.
Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, mint extract, and food coloring if desired, mixing until smooth.
Frost the cooled cupcakes and sprinkle with crushed Oreos for decoration.

41. Chocolate Strawberry Cupcakes

Chocolate strawberry cupcakes are the perfect way to indulge in the best of both worlds. The rich, moist chocolate cake combined with the sweetness of fresh strawberry frosting makes for a mouthwatering treat that’s sure to impress at any celebration.

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup boiling water
- 1 cup chopped fresh strawberries
For the strawberry frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup pureed fresh strawberries
- 1 tsp vanilla extract

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the vegetable oil, eggs, vanilla extract, and buttermilk. Mix until smooth, then stir in the boiling water until well combined. Gently fold in the chopped strawberries.
Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth. Stir in the pureed strawberries and vanilla extract until well combined.
Frost the cooled cupcakes with the strawberry frosting and garnish with additional fresh strawberries if desired.

42. Peach Cobbler Cupcakes

Peach cobbler cupcakes are like a little slice of summer in every bite. With a soft, cinnamon-spiced cake and juicy peach filling, they capture the warmth and comfort of a classic peach cobbler, making them an irresistible treat for any occasion.

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup diced fresh or canned peaches, drained
For the topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ tsp cinnamon
- ¼ cup unsalted butter, melted
- ½ cup chopped pecans (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and milk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the diced peaches.
Fill the cupcake liners and set aside.
In a separate bowl, mix flour, brown sugar, cinnamon, melted butter, and chopped pecans (if using) until crumbly. Sprinkle over the filled cupcake liners.
Bake for 18-20 minutes or until a toothpick comes out clean. Let cool before serving.

43. Cinnamon Roll Cupcakes

Cinnamon roll cupcakes are a cozy, indulgent treat that’s perfect for any morning or afternoon snack. With soft, cinnamon-infused cake, a sweet glaze, and a hint of buttery goodness, they’re like having a cinnamon roll in cupcake form – easy to share and impossible to resist!

Servings: 12 cupcakes

Ingredients:

For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 tbsp ground cinnamon
- ¼ cup brown sugar, packed
For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk (if needed)

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and buttermilk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a small bowl, mix cinnamon and brown sugar. Swirl this mixture into the cupcake batter by placing a spoonful in the center of each filled cupcake liner and gently swirling with a toothpick.
Bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy. Add milk if needed for consistency.
Frost the cooled cupcakes and drizzle with additional cinnamon sugar if desired.

44. Chocolate Chip Easter Egg Cookies

Chocolate chip cookies get a fun Easter twist with these adorable egg-shaped treats. I love how the pastel-colored chocolate eggs add a festive pop to a timeless favorite!

Servings: 24 cookies

Ingredients:

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips
1 cup pastel chocolate eggs (like Cadbury Mini Eggs)

Instructions:

Preheat your oven to 350°F (175°C).
In a bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, granulated sugar, brown sugar, and vanilla until smooth. Beat in the eggs one at a time.
Gradually blend in the dry ingredients. Stir in chocolate chips and pastel chocolate eggs.
Drop by rounded tablespoons onto ungreased cookie sheets.
Bake for 10 to 12 minutes or until edges are golden. Allow to cool on the sheets for a few minutes before transferring to wire racks.

45. Lemon Easter Cookies

These lemon Easter cookies are a burst of sunshine in every bite! I love their zesty flavor and how they bring a refreshing twist to the holiday dessert table.

Servings: 24 cookies

Ingredients:

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)

Instructions:

Preheat your oven to 350°F (175°C).
In a bowl, combine flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until fluffy. Beat in the egg, lemon juice, lemon zest, and vanilla extract.
Gradually mix in the dry ingredients until just combined.
Drop rounded tablespoons of dough onto ungreased cookie sheets.
Bake for 10 to 12 minutes, until the edges are lightly golden. Let cool on wire racks.
Dust with powdered sugar before serving, if desired.

46. Coconut Macaroon Nests

Coconut macaroon nests have always been a favorite in my house around Easter. I love how easy they are to make, and the little candy eggs nestled on top bring back so many sweet memories of childhood egg hunts!

Servings: 18 nests

Ingredients:

2 ⅓ cups sweetened shredded coconut
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon salt
1 cup chocolate eggs (e.g., Cadbury Mini Eggs or jelly beans)

Instructions:

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix well.
In a separate bowl, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the coconut mixture.
Using a spoon or your hands, form small mounds of the mixture and place them on the prepared baking sheet, shaping them into nests.
Bake for 15 to 20 minutes, or until the edges are golden brown. Remove from the oven and let cool.
Once cooled, fill each nest with chocolate eggs or jelly beans.

47. Peanut Butter Blossoms

Peanut butter blossoms are a classic treat that always remind me of family gatherings. There’s something so comforting about the combination of rich peanut butter and a sweet chocolate kiss on top – it’s impossible to eat just one!

Servings: 24 cookies

Ingredients:

1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
24 chocolate kisses

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mix together peanut butter, granulated sugar, brown sugar, egg, and vanilla until smooth.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture until combined.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until lightly golden. Remove from the oven and immediately press a chocolate kiss into the center of each cookie.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

48. Almond Joy Cookies

Almond Joy cookies are my indulgent go-to when I want something rich and satisfying for Easter. I love the mix of coconut, almonds, and chocolate – it’s like biting into pure happiness!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chocolate chips
1 cup chopped almonds

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
Fold in the shredded coconut, chocolate chips, and chopped almonds.
Drop rounded tablespoons of dough onto the prepared baking sheet.
Bake for 10 to 12 minutes, or until the edges are lightly golden. Let cool on wire racks before serving.

49. Springtime Decorated Cookies

Springtime decorated cookies are my favorite way to get creative for Easter. I love turning simple sugar cookies into colorful works of art with pastel icing, sprinkles, and fun designs that capture the joy of the season!

Servings: 24 cookies

Ingredients:

2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3-4 cups powdered sugar (for icing)
2-3 tablespoons milk (for icing)
Food coloring (various colors)

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract.
Gradually add the dry ingredients to the wet mixture and mix until combined.
Roll out the dough on a floured surface to about ¼ inch thick and cut into desired shapes.
Place cookies on the prepared baking sheets and bake for 8-10 minutes, or until edges are lightly golden. Let cool on wire racks.
For icing, mix powdered sugar with milk and add food coloring as desired. Decorate cooled cookies with icing.

50. Oatmeal Raisin Cookies with a Twist

Oatmeal raisin cookies with a twist are a fun way to shake up a classic. I love experimenting with add-ins like white chocolate chips or dried cranberries to give these nostalgic treats a fresh, festive vibe for Easter!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
3 cups rolled oats
1 cup raisins
1 cup sweetened shredded coconut

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract.
In another bowl, combine flour, baking soda, salt, and cinnamon. Gradually add to the wet mixture.
Stir in the oats, raisins, and shredded coconut until evenly mixed.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are golden. Let cool on wire racks.

51. Raspberry Almond Cookies

Raspberry almond cookies are a delicious treat that always feels so elegant and festive. I love the way the sweet raspberry jam pairs with the nutty almond flavor—it’s a match made for Easter celebrations!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup raspberry jam
Sliced almonds (for topping)

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and granulated sugar until smooth. Beat in the egg and almond extract.
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture and mix until combined.
Roll dough into 1-inch balls and place them on the prepared baking sheets. Make a small indentation in the center of each ball with your thumb.
Fill each indentation with a small amount of raspberry jam and top with sliced almonds.
Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

52. Lemon Poppy Seed Cookies

Lemon poppy seed cookies are a bright and cheerful addition to any Easter spread. I love their delicate balance of zesty lemon and the subtle crunch of poppy seeds – it’s like spring in every bite!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons lemon juice
Zest of 1 lemon
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons poppy seeds

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon juice, and lemon zest.
In another bowl, whisk together flour, baking powder, salt, and poppy seeds. Gradually add to the wet mixture and mix until combined.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

53. Chocolate Mint Cookies

Chocolate mint cookies are a refreshing treat that always feels a little extra special. I love how the rich chocolate pairs perfectly with the cool mint flavor – perfect for indulging during Easter festivities!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips (optional)

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, vanilla extract, and peppermint extract.
In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture and mix until combined. Stir in chocolate chips if using.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are set. Let cool on wire racks.

54. Cinnamon Roll Cookies

Cinnamon roll cookies are like a bite-sized version of one of my favorite comfort foods. I love how they combine the warm, cozy flavors of cinnamon and sugar with a soft, buttery cookie – perfect for Easter morning or anytime!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons ground cinnamon
½ cup brown sugar, packed (for filling)

For the Glaze:

1 cup powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and granulated sugar until fluffy. Beat in the egg and vanilla extract.
In another bowl, whisk together flour, baking powder, salt, and cinnamon. Gradually add to the wet mixture until combined.
In a small bowl, mix brown sugar and cinnamon for the filling. Roll out the dough on a floured surface into a rectangle about ¼ inch thick. Sprinkle the filling evenly over the dough.
Roll the dough tightly into a log and slice into ½-inch rounds. Place the rounds on the prepared baking sheets.
Bake for 10-12 minutes, or until lightly golden. Allow to cool on wire racks.
For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.

55. Funfetti Cookies

Funfetti cookies are always a hit in my house, especially during Easter. I love how the colorful sprinkles add a festive touch to these soft, buttery cookies – they’re pure joy in every bite!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup rainbow sprinkles

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.
In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
Fold in the rainbow sprinkles.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

56. White Chocolate Cranberry Cookies

White chocolate cranberry cookies are a sweet and tangy treat I love making for Easter. The creamy white chocolate and tart cranberries create the perfect balance of flavors in every bite!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
1 cup dried cranberries

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Beat in the eggs and vanilla extract.
In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
Stir in white chocolate chips and dried cranberries.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

57. Matcha Green Tea Cookies

Matcha green tea cookies are a unique and vibrant treat I love bringing to Easter celebrations. Their earthy flavor and soft green hue make them as delightful to look at as they are to eat!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons matcha green tea powder
1 teaspoon baking powder
½ teaspoon salt
1 cup white chocolate chips (optional)

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla extract.
In another bowl, whisk together flour, matcha powder, baking powder, and salt. Gradually add to the wet mixture until just combined. Fold in white chocolate chips if desired.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are set. Allow to cool on wire racks.

58. Carrot Cake Cookies

Carrot cake cookies are a must-make for Easter in my kitchen. I love how they capture all the cozy flavors of classic carrot cake in a soft, handheld treat – especially with a dollop of cream cheese frosting on top!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 ½ cups grated carrots
1 cup chopped walnuts or pecans (optional)
1 cup raisins or currants (optional)

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Beat in the eggs and vanilla extract.
In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add to the wet mixture until just combined.
Fold in grated carrots, nuts, and raisins if using.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

59. Strawberry Shortcake Cookies

Strawberry shortcake cookies are a delightful way to bring a taste of spring to Easter. I love their buttery texture, sweet bursts of strawberry, and how they remind me of sunny days and fresh-picked berries!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup diced fresh strawberries

For the Glaze:

1 cup powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Beat in the eggs and vanilla extract.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture until just combined. Gently fold in the diced strawberries.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until lightly golden. Allow to cool on wire racks.
For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.

60. Chocolate Peanut Butter Swirl Cookies

Chocolate peanut butter swirl cookies are an irresistible treat I can’t get enough of during Easter. I love the way the rich chocolate and creamy peanut butter swirl together to create a perfectly indulgent bite!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup creamy peanut butter

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.
In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture until just combined.
Take a tablespoon of cookie dough and a tablespoon of peanut butter, and place them together on the baking sheet. Swirl the two together gently with a toothpick or knife.
Bake for 10-12 minutes, or until the edges are set. Allow to cool on wire racks.

61. Pistachio Cookies

Pistachio cookies are a delicate and nutty treat that always add a touch of elegance to my Easter table. I love their soft green color and subtle, buttery flavor – they’re as beautiful as they are delicious!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup shelled pistachios, chopped
½ cup white chocolate chips (optional)

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
Fold in the chopped pistachios and white chocolate chips if using.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

62. S’mores Cookies

S’mores cookies bring a campfire favorite right into my Easter celebrations. I love the gooey marshmallows, melted chocolate, and sweet graham cracker crunch all baked into one delicious cookie!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup mini marshmallows
1 cup chocolate chips
1 cup crushed graham crackers

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.
In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
Fold in the mini marshmallows, chocolate chips, and crushed graham crackers.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are set and the marshmallows are lightly toasted. Allow to cool on wire racks.

63. Maple Pecan Cookies

Maple pecan cookies are a warm and cozy treat that always remind me of home. I love the rich maple flavor combined with the buttery crunch of pecans – perfect for sharing during Easter!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup maple syrup
1 cup chopped pecans

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla extract, then mix in the maple syrup.
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
Fold in the chopped pecans.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

64. Chocolate Chip Caramel Cookies

Chocolate chip caramel cookies are a decadent twist on a classic favorite. I love how the gooey caramel pairs with the rich chocolate chips, creating an irresistible treat that’s perfect for Easter indulgence!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips
1 cup caramel bits or chopped soft caramel candies

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.
In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
Fold in the chocolate chips and caramel bits.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

65. Lemon Lavender Cookies

Lemon lavender cookies are a delicate and fragrant treat that feel so special for Easter. I love the bright citrusy lemon paired with the subtle floral notes of lavender – it’s like a little taste of spring in every bite!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Zest of 1 lemon
1 tablespoon dried culinary lavender
2 tablespoons lemon juice

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract, lemon zest, and lemon juice.
In another bowl, whisk together flour, baking powder, salt, and dried lavender. Gradually add to the wet mixture until just combined.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

66. Coconut Lime Cookies

Coconut lime cookies are a tropical-inspired treat I love making for Easter. The zesty lime and sweet coconut create a refreshing combination that’s perfect for celebrating the season!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Zest of 1 lime
2 tablespoons lime juice
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup sweetened shredded coconut

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla extract, lime zest, and lime juice.
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined. Fold in the shredded coconut.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

67. Cherry Almond Cookies

Cherry almond cookies are a sweet and nutty delight that always find a place on my Easter table. I love the way the tart cherries and rich almond flavor come together for a treat that’s both festive and flavorful!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup dried cherries, chopped
½ cup sliced almonds

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and almond extract.
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
Fold in the chopped cherries and sliced almonds.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

68. Honey Ginger Cookies

Honey ginger cookies are a warm and spicy treat I love making for Easter. The natural sweetness of honey combined with the zing of ginger creates a cookie that’s both comforting and unique – perfect for sharing!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup honey
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, sugar, and honey until smooth. Beat in the egg and vanilla extract.
In another bowl, whisk together flour, baking soda, ginger, cinnamon, and salt. Gradually add to the wet mixture until just combined.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are set. Allow to cool on wire racks.

69. Orange Creamsicle Cookies

Orange creamsicle cookies are a nostalgic treat that always brighten up my Easter celebrations. I love their creamy citrus flavor – it’s like enjoying a bite of sunshine!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon orange zest
2 tablespoons orange juice
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup white chocolate chips

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, orange zest, and orange juice.
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined. Fold in the white chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

70. Raspberry Almond Biscotti

Raspberry almond biscotti are a crisp and elegant treat I love serving around Easter. The sweet-tart raspberries and nutty almonds make them perfect for pairing with a cup of coffee or tea during holiday gatherings!

Servings: 24 biscotti

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup dried raspberries
½ cup sliced almonds

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and almond extract.
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined. Fold in the dried raspberries and sliced almonds.
Divide the dough in half and shape each half into a log about 12 inches long on the prepared baking sheet.
Bake for 25-30 minutes, or until golden. Remove from the oven and let cool for 10 minutes. Slice into ½-inch thick pieces and place them cut-side down on the baking sheet.
Bake again for 10-12 minutes, or until the biscotti are crisp. Allow to cool completely.

71. Peanut Butter Egg Cookies

Peanut butter egg cookies are a festive twist on a classic, shaped like adorable Easter eggs. I love how the rich, nutty flavor pairs perfectly with their fun and unique design – perfect for celebrating the holiday!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup powdered sugar (for rolling)

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.
In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
Roll the dough into egg shapes (about 1.5 inches long) and place on the prepared baking sheets.
Bake for 10-12 minutes, or until lightly golden. Allow to cool on wire racks.
Once cooled, roll the cookies in powdered sugar for a fun finish.

72. Maple Bacon Cookies

Maple bacon cookies are the ultimate sweet-and-savory treat I can’t resist making for Easter. I love how the smoky bacon and rich maple syrup come together in these uniquely delicious cookies!

Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup cooked and crumbled bacon
½ cup maple syrup

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.
In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, alternating with the maple syrup, until just combined. Fold in the crumbled bacon.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until lightly golden. Allow to cool on wire racks.

73. White Chocolate Covered Oreos

These chocolate-covered Oreos are such a fun and easy treat to make for spring gatherings. In just a few minutes, you can turn a simple Oreo into a delightful, festive dessert with a creamy coating of white chocolate and a sprinkle of your favorite toppings. I love making these with my kids, as they always enjoy picking out the sprinkles and watching them come together. They’re perfect for a quick sweet fix or to add a little extra charm to any occasion!

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74. Churros Cheesecake Bars

These Churros Cheesecake Bars are a perfect sweet treat for when you want something a little indulgent but easy to make. The combination of soft, buttery crescent dough with a creamy, vanilla-infused cheesecake layer is absolutely irresistible. My family loves how they taste like churros but in a fun, handheld bar form, and they’re always a hit at gatherings. I promise, they’ll disappear in no time!

Servings: 12

Ingredients:

2 cans (8 oz each) Crescent Roll Dough
16 oz (2 packages) Cream Cheese, softened
1 cup Sugar, divided
1 tsp Vanilla Extract
Pinch of sea salt
1/4 cup Butter, unsalted, melted
2 tbsp Ground Cinnamon

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
Unroll one can of crescent roll dough and press it into the bottom of the prepared dish, stretching it to cover the entire surface.
In a small bowl, mix together the cinnamon and sugar. Sprinkle half of this mixture over the dough.
Drizzle the dough with 2 tablespoons of melted butter.
In a large bowl, beat the softened cream cheese, 1/2 cup sugar, vanilla extract, and a pinch of sea salt until smooth and creamy.
Spread the cream cheese mixture evenly over the dough layer.
Unroll the second can of crescent roll dough and gently lay it over the cream cheese filling, stretching it to cover the entire surface. If needed, use strips of the remaining dough to ensure it’s fully covered.
Brush the top dough layer with the remaining melted butter and evenly sprinkle the rest of the cinnamon-sugar mixture over the top.
Bake for 25-30 minutes, or until the dough is golden brown and the center is set.
Let the bars cool for about 30 minutes before slicing into squares. Serve warm or at room temperature, and drizzle with syrup if you like.

87. Granola Berry Cups

These Granola Berry Cups are a quick and healthy treat that I love to make for a light spring breakfast or snack! They’re so easy to prepare and packed with delicious, wholesome ingredients like oats, honey, and fresh berries. I love how the banana helps bind the mixture, and the yogurt adds such a creamy, refreshing touch. They’re perfect for busy mornings when I want something tasty and satisfying!

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I hope these 87 Easter baking ideas inspire you to get creative in the kitchen and add some sweet touches to your celebrations. Whether you’re baking with the kids, preparing a feast for family and friends, or simply treating yourself, there’s something for everyone. Enjoy the process, and most importantly, the delicious results!