14 Easter Baking Recipes

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Easter is the perfect time to bake colorful, fun, and delicious treats.

From bunny-shaped cookies to carrot cakes and pastel cupcakes, these 14 Easter baking recipes will delight kids and adults alike.

1. Carrot Cake Cupcakes

Moist and spiced cupcakes with shredded carrots, topped with cream cheese frosting.

Ingredients:

  • 1 ½ cups flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 tsp cinnamon

  • ½ cup sugar

  • ½ cup brown sugar

  • ½ cup vegetable oil

  • 2 eggs

  • 1 tsp vanilla

  • 1 cup grated carrots

  • ½ cup crushed pineapple (optional)

Instructions:

  1. Preheat oven to 350°F (175°C) and line a cupcake tin.

  2. Mix dry ingredients in a bowl.

  3. In another bowl, whisk sugar, oil, eggs, and vanilla.

  4. Fold in carrots and pineapple. Combine with dry ingredients.

  5. Bake 20–25 minutes, cool, and frost with cream cheese frosting.

2. Easter Bunny Sugar Cookies

Soft sugar cookies shaped like bunnies, decorated with pastel icing.

Ingredients:

  • 2 ¾ cups flour

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 cup butter, softened

  • 1 ½ cups sugar

  • 2 eggs

  • 2 tsp vanilla extract

  • Pastel icing and sprinkles for decorating

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Cream butter and sugar, add eggs and vanilla.

  3. Mix in flour, baking powder, and salt.

  4. Roll out dough, cut into bunny shapes, bake 8–10 minutes.

  5. Cool and decorate with icing and sprinkles.

3. Hot Cross Buns

Classic sweet spiced buns with raisins or currants, topped with a cross icing.

Ingredients:

  • 4 cups flour

  • 1/3 cup sugar

  • 2 tsp instant yeast

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ½ tsp salt

  • 1 ½ cups warm milk

  • ¼ cup butter, melted

  • 1 cup raisins

  • Icing: ½ cup powdered sugar + 1–2 tbsp milk

Instructions:

  1. Mix dry ingredients and add warm milk and butter. Knead into dough.

  2. Fold in raisins, let dough rise 1–2 hours.

  3. Shape buns, place on baking tray, let rise 30 minutes.

  4. Bake 20–25 minutes at 375°F (190°C).

  5. Mix icing and pipe crosses on top.

4. Easter Egg Cake Pops

Bite-sized cakes shaped like eggs, coated in colorful chocolate.

Ingredients:

  • 2 cups crumbled cake (any flavor)

  • ½ cup frosting

  • 1 cup white or milk chocolate, melted

  • Sprinkles and colored sugar for decoration

Instructions:

  1. Mix cake crumbs and frosting until dough-like.

  2. Shape into egg forms, chill for 30 minutes.

  3. Dip in melted chocolate, decorate with sprinkles.

  4. Let set until firm.

5. Lemon Easter Cupcakes

Bright lemon-flavored cupcakes with pastel frosting and sprinkles.

Ingredients:

  • 1 ½ cups flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ½ cup sugar

  • ½ cup vegetable oil

  • 1 cup almond milk or regular milk

  • 2 tsp lemon zest

  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Mix dry ingredients in one bowl, wet ingredients in another.

  3. Combine and pour into cupcake tin. Bake 18–20 minutes.

  4. Frost and decorate with pastel sprinkles.

6. Bunny-Shaped Shortbread Cookies

Buttery shortbread cookies shaped like bunnies, simple and festive.

Ingredients:

  • 2 cups flour

  • ¾ cup butter, softened

  • ½ cup sugar

  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Cream butter and sugar, add vanilla.

  3. Mix in flour, form dough, roll out, cut into bunny shapes.

  4. Bake 10–12 minutes.

7. Easter Sugar Cookie Bars

Thick, chewy cookie bars decorated with pastel icing and sprinkles.

Ingredients:

  • 2 ¼ cups flour

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 cup butter, softened

  • 1 cup sugar

  • 1 egg

  • 2 tsp vanilla extract

  • Pastel icing and sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Cream butter and sugar, add egg and vanilla.

  3. Mix in flour, baking soda, and salt.

  4. Press into baking pan, bake 20–25 minutes.

  5. Cool and decorate with icing and sprinkles.

8. Mini Carrot Cheesecakes

Creamy cheesecakes with a graham cracker crust, topped with marzipan carrots.

Ingredients:

  • 1 cup graham cracker crumbs

  • ¼ cup butter, melted

  • 16 oz cream cheese, softened

  • ½ cup sugar

  • 1 tsp vanilla

  • 2 eggs

  • Marzipan carrots for decoration

Instructions:

  1. Preheat oven to 325°F (160°C).

  2. Press graham crumbs and butter into muffin tin.

  3. Beat cream cheese, sugar, vanilla, and eggs.

  4. Pour over crust, bake 20–25 minutes. Cool and top with marzipan carrots.

9. Easter Bunny Brownies

Chocolate brownies decorated with pastel icing and bunny shapes.

Ingredients:

  • 1 cup butter

  • 2 cups sugar

  • 4 eggs

  • 1 tsp vanilla

  • 1 cup flour

  • ¾ cup cocoa powder

  • ½ tsp baking powder

  • Pastel icing and decorations

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Melt butter, mix with sugar, eggs, and vanilla.

  3. Stir in flour, cocoa, and baking powder.

  4. Bake 25–30 minutes, cool, and decorate with pastel icing.

10. Easter Egg Macarons

Delicate almond macarons filled with buttercream or ganache, pastel colors.

Ingredients:

  • 1 cup almond flour

  • 1 ½ cups powdered sugar

  • 3 egg whites

  • ¼ cup sugar

  • Food coloring

  • Filling: buttercream or ganache

Instructions:

  1. Preheat oven to 300°F (150°C).

  2. Sift almond flour and powdered sugar.

  3. Whip egg whites and sugar to stiff peaks, fold in dry ingredients.

  4. Pipe egg shapes onto baking sheet, bake 15–18 minutes.

  5. Cool and sandwich with filling.

11. Easter Fruit Tart

Buttery tart filled with pastry cream, topped with colorful fruits and sprinkles.

Ingredients:

  • 1 ½ cups flour

  • ½ cup butter

  • ¼ cup sugar

  • 1–2 tbsp cold water

  • Pastry cream or custard

  • Fresh fruits and sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Mix flour, butter, sugar, and water to form dough.

  3. Press into tart pan, bake 15–20 minutes. Cool.

  4. Fill with pastry cream, top with fruits and sprinkles.

12. Coconut Easter Nests

Shredded coconut nests with chocolate and candy eggs inside.

Ingredients:

  • 3 cups shredded coconut

  • ½ cup sweetened condensed milk

  • 1 tsp vanilla

  • ½ cup chocolate chips

  • Mini candy eggs

Instructions:

  1. Preheat oven to 325°F (160°C).

  2. Mix coconut, condensed milk, and vanilla.

  3. Form nest shapes on baking sheet, bake 10–12 minutes.

  4. Melt chocolate, fill nests, place candy eggs.

13. Pastel Meringue Cookies

Light, airy meringue cookies in soft pastel colors.

Ingredients:

  • 4 egg whites

  • 1 cup sugar

  • 1 tsp vanilla

  • Food coloring

Instructions:

  1. Preheat oven to 200°F (90°C).

  2. Whip egg whites to soft peaks, gradually add sugar and vanilla until stiff.

  3. Fold in food coloring, pipe small mounds on baking sheet.

  4. Bake 1–1.5 hours, cool completely.

14. Easter Hot Chocolate Bombs

Chocolate spheres filled with cocoa mix and marshmallows, decorated in pastel colors.

Ingredients:

  • 2 cups chocolate, melted

  • ½ cup mini marshmallows

  • ¼ cup cocoa powder

  • 1 tbsp sugar

  • Pastel decorations

Instructions:

  1. Use molds to form chocolate spheres, let set.

  2. Fill half-spheres with cocoa mix and marshmallows.

  3. Seal with melted chocolate, decorate in pastel colors.

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