5 Easter Dessert Recipes

March 04, 2024

Every year on Easter, we prepare scrumptious meals, invite over our friends and family, and organize an extravagant lunch. But what exactly is Easter about? Why do we celebrate it? Let’s give you a brief narrative of the festive occasion. Easter marks the resurrection of Jesus Christ from the dead, symbolizing hope, renewal, and new beginnings. The festival is celebrated worldwide with reverence and jubilation. 

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Easter desserts

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Beyond its religious significance, Easter has evolved into a cultural and secular celebration, featuring a delightful array of traditions, customs, and festivities. From colourful Easter egg hunts and vibrant spring decorations to delectable feasts and sweet treats, Easter is a time of rejoicing, reflection, and connection with loved ones. Join us as we delve into the rich tapestry of Easter traditions and dessert recipes and discover the joy and meaning behind this cherished holiday.

5 Dessert Recipes For Easter

1. Lemon Cupcake

Let your taste buds burst with the zesty flavours of these scrumptious lemon cupcakes. These delicate treats boast a moist crumb infused with the tangy essence of freshly squeezed lemons, perfectly balanced with a hint of sweetness. Topped with a cloud-like swirl of lemon-infused frosting, every bite is a symphony of flavours, reminiscent of bright summer days and lazy afternoons. 

Lemon cupcakes


For the cupcakes-

½ cup/113 grams unsalted butter (1 stick), at room temperature

1 cup/200 grams granulated sugar

3 tablespoons finely grated lemon zest plus ¼ cup lemon juice (from 2 to 3 lemons)

2 large eggs, at room temperature

¼ cup whole milk, at room temperature

2 teaspoons pure vanilla extract

1½ cups/192 grams all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt 

For the frosting-

8 ounces/230 grams of cream cheese, at room temperature

½ cup/113 grams unsalted butter (1 stick), at room temperature

2 tablespoons finely grated lemon zest (from 2 lemons)

½ teaspoon salt

2 cups/246 grams confectioners’ sugar

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1. Heat the oven to 350 degrees. Line a standard 12-cup muffin tin with liners.

2. Prepare the cupcakes: In a large bowl, with an electric mixer on medium, beat the butter and granulated sugar until fluffy, about 2 minutes. Beat in the lemon zest and juice. Beat in the eggs. Beat in the milk and vanilla, scraping down the sides of the bowl as necessary.

3. Add the flour, baking powder, and salt to the butter mixture. Beat until just combined. Divide the batter evenly among the muffin cups. Bake until the tops of the cupcakes spring back when lightly touched (18 to 20 minutes). Transfer to a wire rack to cool.

4. For the frosting, in a large bowl, with an electric mixer on medium, beat the cream cheese until smooth and creamy. Add the butter, lemon zest, and salt; beat to combine. Beat in the confectioners’ sugar on low speed.

5. Top the cooled cupcakes with the frosting.

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    2. Chocolate Bundt Cake

    No festivity is complete without a chocolate cake. Treat yourself to a decadent and irresistible chocolate bundt cake this Easter. A soft and velvety chocolate cake infused with the essence of dark cocoa and delectable chocolate ganache drizzling—now who can say no to that?

    Chocolate bundt cake


    For the cake-

    Cooking spray

    1 cup (2 sticks) unsalted butter

    1 cup of freshly brewed strong coffee

    3/4 cup (65 g.) Dutch-process cocoa powder

    2 cup (400 g.) granulated sugar

    2 cup (240 g.) all-purpose flour

    2 teaspoons baking soda

    1 teaspoon baking powder

    1 teaspoon salt

    2 large eggs, room temperature

    1/2 cup sour cream

    2 teaspoons pure vanilla extract

    For the glaze-

    1 cup semisweet chocolate chips

    2/3 cup (or more) heavy cream

    1/2 teaspoon pure vanilla extract (optional)

    1 (4 oz.) chocolate bar, shaved (optional)


    1. Preheat oven to 350° and generously grease a 12-cup Bundt pan with cooking spray. 

    2. In a medium saucepan over medium heat, cook butter, coffee, and cocoa powder, stirring just until melted and combined. Remove from heat and let cool.

    3. Sift granulated sugar, flour, baking soda, baking powder, and salt into the large bowl of a stand mixer fitted with the paddle attachment. Beat at low speed until combined. With the mixer still on low speed, slowly add the butter mixture and beat until combined. Scrape the bottom and sides of the bowl and beat to incorporate. Add eggs one at a time, beating to combine after each addition. Add sour cream and vanilla and beat until well combined.

    4. Pour batter into the prepared pan; smooth the top with a rubber spatula.

    5. Bake the cake until a tester inserted into the centre comes out clean (45 to 55 minutes). Let cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.

    6. Place chocolate in a medium heatproof bowl. In a small saucepan over medium heat, bring the cream to a boil. Pour cream over the chocolate. Let it sit for a minute, then whisk until smooth. If the consistency is too thick, add 1 tablespoon of cream. Whisk in vanilla (if using).

    7. Transfer the cake to a platter. Pour the glaze on top, letting it drip down the sides of the cake. Let the glaze set before serving. Top with chocolate shavings (if using).

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      3. Berry Cream Tartlets

      Tartlets are individual pastry cases that are filled with a filling of fruit or other sweet or savoury mixture. When it comes to berry cream tartlets, these scrumptious pastry has a buttery crust that cradles a velvety smooth cream filling infused with hints of vanilla and a touch of sweetness. Whether served as a decadent dessert at a dinner party or enjoyed as a midday indulgence with a cup of tea, these tartlets are sure to leave a lasting impression and evoke feelings of pure culinary bliss.

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      Berry tartlets

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      For the crust-

      3/4 cup (11/2 sticks) butter, softened

      3 tablespoons granulated sugar

      1/4 teaspoon salt

      1 large egg yolk

      1 1/3 cups all-purpose flour

      For the pastry cream-

      6 large egg yolks

      3/4 cup granulated sugar

      6 tablespoons cake flour (not self-rising)

      1/4 teaspoon salt

      2 1/4 cups whole milk

      1 vanilla bean, split

      1/2 teaspoon almond extract

      1/2 cup sliced almonds, toasted

      For the topping-




      small mint leaves

      confectioners' sugar


      1. Preheat oven to 350°F. Spray 6 (4 1/2-inch-wide) mini tartlet pans with removable bottoms with baking spray.

      2. In a medium bowl with a mixer on high speed, beat butter, granulated sugar and salt until smooth and creamy. Beat in egg yolk, then flour until just combined. If the dough is too soft to handle, wrap it in plastic and refrigerate for 5 to 10 minutes.

      3. Divide the dough into 6 equal mounds. With lightly floured hands, press into the bottoms and sides of the prepared tartlet pans in even layers; place the pans on a cookie sheet.

      4. Cover each tartlet with a small sheet of parchment; add enough dried beans or pie weights to fill the bottoms. Bake for 15 to 20 minutes or until golden. Remove parchment and weights; bake another 5 to 8 minutes or until golden brown. Cool the tartlet shells completely on a wire rack.

      5. For the pastry cream, in a large bowl, whisk egg yolks, granulated sugar, cake flour and salt until smooth.

      6. In a saucepan, heat milk on medium-high until steaming and bubbles form around the edge; remove from heat. To the egg mixture, add a splash of hot milk until smooth, whisking. Continue slowly adding and whisking in hot milk until half of the milk is incorporated. Whisk in the remaining hot milk until the mixture is smooth. Return the egg mixture to the saucepan. Cook on medium for 5 to 7 minutes or until very thick and bubbling, whisking constantly. Remove from heat.

      7. Scrape seeds from vanilla and whisk into pastry cream, along with almond extract. Using a med-mesh sieve, strain pastry cream into a medium bowl, pushing through with a rubber spatula. Discard any solids. Cover the cream with plastic, pressing it against the surface. Refrigerate until cold, about 2 hours.

      8. Divide almonds among the bottoms of tartlet shells. Spread or pipe chilled pastry cream into tartlet shells. Top one-third of the surface of tartlets with berries, mint and flowers. Dust lightly with confectioners’ sugar.

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        4. Lemon Blueberry Puff Pastry Tart

        Flaky and buttery, the lemon blueberry puff pastry tarts ooze with the goodness of the creamy filling and zesty flavours of the berries. Generously adorned with a velvety lemon-infused custard, its tangy zest is perfectly balanced by the burst of sweetness from ripe, juicy blueberries nestled on top.

        Puff pastry


        For the cream cheese layer-

        4 oz. cream cheese, softened

        1/4 cup confectioners' sugar

        Juice and zest of 1/2 lemon

        For the blueberry layer-

        2 cups fresh blueberries

        2 tablespoons granulated sugar

        Juice of 1/2 lemon

        For the crumble and assembling-

        2 tablespoons granulated sugar

        Zest of 1/2 lemon

        1/2 cup all-purpose flour

        4 tablespoons (1/2 stick) unsalted butter, melted

        1 sheet frozen puff pastry, thawed


        1. Preheat oven to 400°. Place a baking sheet in the oven to preheat.

        2. Mix cream cheese, confectioners’ sugar, lemon zest, and lemon juice in a medium bowl using a rubber spatula.

        3. Combine blueberries, granulated sugar, and lemon juice in another medium bowl.

        4. In another medium bowl, rub granulated sugar and lemon zest with your fingers until fragrant; mix in flour. Add butter and stir until combined. 

        5. On a piece of parchment, roll the pastry into a 12"-x-9" rectangle. Fold in the sides about 1/4" all around to create a border.

        6. Spread the cream cheese layer in the centre of the pastry up to the border. Spoon the blueberry layer over the cream cheese. Sprinkle crumble over. Very carefully slide the parchment onto the preheated sheet.

        7. Bake tarts until pastry is golden brown and puffed and blueberries are bursting (20 to 25 minutes). Let cool for 10 minutes before slicing.

          5. Carrot Cake

          Treat yourself to the OG Easter dessert - Carrot cake. Moist layers of spiced carrot-infused cake, delicately intertwined with hints of cinnamon and nutmeg - the cake lets you indulge in a nostalgic charm and comforting sweetness.

          Carrot cake

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          For the cake-

          Cooking spray

          2 3/4 cups (320 g.) all-purpose flour

          2 teaspoons baking powder

          2 teaspoons ground cinnamon

          1 1/2 teaspoons salt

          1 teaspoon baking soda

          2 cups (400 g.) granulated sugar

          1 1/2 cups vegetable oil

          4 large eggs

          1 teaspoon pure vanilla extract

          3 1/2 cups (347 g.) shredded peeled carrots

          1 cup raisins

          1 cup toasted pecans, coarsely chopped, plus more for serving

          For the cream cheese frosting-

          2 (8-oz.) blocks of cream cheese, softened

          1 cup (2 sticks) unsalted butter, softened

          1/2 teaspoon salt

          8 cups (960 g.) confectioners' sugar

          2 teaspoons pure vanilla extract


          1. Place a rack in the middle of the oven; preheat to 350°. Grease 3 (8") round cake pans with cooking spray. In a large bowl, whisk flour, baking powder, cinnamon, salt, and baking soda.

          2. In another large bowl, beat granulated sugar and oil until well combined (you can also use a mixer for this). Add eggs one at a time, beating well after each addition, then beat in vanilla. Fold in the dry ingredients until just combined, then fold in the carrots, raisins, and pecans.

          3. Divide the batter among the prepared pans. Bake cakes until a tester inserted into the centre comes out clean (30 to 35 minutes). Let cool for 15 minutes, then invert cakes onto wire racks and let cool completely.

          4. In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, butter, and salt until smooth. Add confectioners' sugar and vanilla and continue to beat until smooth and spreadable.

          5. Using a serrated knife, cut off the tops of the cakes so the surface is flat if needed. Arrange one cake on a platter. Spread top with frosting. Top with the second cake, more frosting, then the third cake. Spread the remaining frosting over the top and sides of the cake. Sprinkle with pecans. 


            We hope you enjoyed reading the recipes as much as we loved writing them down for you. Let your celebrations be as lavish and decadent as these scrumptious desserts are. 

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