Is it just us, or do desserts seem more enticing come springtime? As the frosty temperatures finally settle and the world becomes greener with plants and flowers, there’s a sweetness in the air that can’t be ignored. For home cooks, that often translates to a delicious spring dessert. The season of refresh is the perfect time to bust out your pretty baking dishes and dust off your stand mixer, thanks to an assortment of sweet treats.

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Spring Invites Lighter, Fruit-Focused Desserts

With the arrival of spring, desserts often spotlight fresh, seasonal produce like lemons, strawberries, blueberries, and carrots to create vibrant, colorful, and refreshing treats.

Classic Spring Flavors Shine

Spring desserts commonly feature flavors like lemon, berries, and sweet cream, while options like carrot cake and chocolate pie provide richer, spiced alternatives for those craving something bolder.

Recipes Emphasize Ease and Versatility

Many spring desserts, such as no-bake pies and simple bar cookies, are designed to be approachable for home cooks, allowing for both beginner-friendly preparation and creative customization[1][2].

Seasonal Baking as a Form of Celebration

The act of baking with spring ingredients and using lively garnishes not only highlights the season’s bounty but also enhances gatherings with dishes that are as visually appealing as they are delicious[2][5].

Tradition Meets Fresh Inspiration

While spring brings traditional desserts like carrot cake and cheesecake bars, it also encourages experimentation with new formats, such as cupcakes, truffles, or lemon-infused cookies, blending classic and contemporary tastes[1][3][5].

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Like the savory dishes of spring, the desserts embrace the bountiful produce of the season—think ripe fruits with bold and beautiful colors. Lemons and berries blended with sweet cream are always a hit on any brunch or dinner table. But for those who prefer something a bit bolder, spiced options such as carrot cake or a rich chocolate cake can be the perfect ending to a meal. Ahead, we’ve gathered a mix of spring desserts to delight your taste buds and make you the star of the season.

Strawberry Shortcake Cupcakes

Ingredients

For the compote:

• 3 cups strawberries, chopped
• ¼ cup granulated sugar
• 1 tablespoon corn starch
• 1 teaspoon lemon juice

For the cupcakes

• 6 tablespoons unsalted butter, softened
• ¾ cup 150g granulated sugar
• 1 ½ teaspoon pure vanilla extract
• 2 large eggs
• 1 ¼ cups all-purpose flour
• 1 tablespoon cornstarch
• 1 ¼ teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup whole milk
• 1 tablespoon oil
• Vanilla frosting, store-bought or homemade

Instructions

1. Add strawberries, sugar, corn starch, and lemon juice to a small sauce pot and toss to coat evenly. Then cook on medium heat for 5-8 minutes while stirring gently quite frequently.
2. Once it thickens, transfer to a clean bowl to cool completely.
3. Chill in the fridge for 1 hour.
4. Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
5. Sift flour, corn starch, baking powder, and salt into a medium bowl and whisk to blend evenly.
6. Combine soft butter with sugar and vanilla in a large bowl and beat with an electric hand mixer for about 3 minutes until light and fluffy.
7. Add one egg and beat until well incorporated. Add the other egg and beat until smooth and creamy, evenly combined.
8. Whisk together milk and oil in a small bowl.
9. Add one-third of the flour mixture to the butter mixture and beat at medium to low speed until mostly incorporated.
10. Add half of the milk mixture and beat until well blended.
11. Add the rest of the flour mixture and mix until just combined.
12. Divide the batter among prepared muffin cups, filling them about two-thirds full, and bake for 18-20 minutes.
13. Transfer the pan to a wire rack and let cupcakes cool for 5 minutes in the pan before transferring individually to the rack to cool completely.
14. Cut out a small cone in the center of each cooled cupcake and begin filling with the compote.
15. Puree half of the strawberry compote into the vanilla frosting and add mixture to a piping bag.
16. Frost cupcakes and top with remaining chopped strawberries for garnish.

Lemon Blueberry Cheesecake Bars

Ingredients

For the crust and topping

• 9 tablespoons unsalted butter, melted
• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt

For the filling

• 16 ounces cream cheese, at room temperature
• 2 large eggs
• 1/2 cup granulated sugar
• 2 teaspoons finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 cups fresh blueberries, divided

Instructions

1. Add 1/4 cup granulated sugar and 1/4 teaspoon of the kosher salt and graham cracker crumbs to bowl and mix.
2. Add 9 tablespoons melted unsalted butter and stir to combine—reserve 2/3 cup of the mixture for topping.
3. Heat the oven to 350°F.
4. Transfer the remaining mixture to the baking pan and place in the oven, baking for 12 to 15 minutes.
5. Place 16 ounces of room-temperature cream cheese in the food processor. Process until very smooth.
6. Add 1/2 cup granulated sugar, two teaspoons finely grated lemon zest, three tablespoons lemon juice, one teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Process until combined.
7. Add 2 room-temperature large eggs, one at a time, and process until just incorporated.
8. Remove the blade. Add 1 1/2 cups of the blueberries into the food processor bowl and gently stir to combine.
9. Transfer to the graham cracker crust and spread into an even layer. Scatter the remaining 1/2 cup blueberries over the top. Sprinkle with the reserved crumb mixture.
10. Bake until the edges are set and puffed and the center is still slightly jiggly, 30 to 35 minutes. Then let cool completely before refrigerating until chilled, at least 3 hours or overnight.
11. Remove from refrigerator and cut into 9 or 12 bars to serve.

Carrot Cake

Ingredients

• 2 cups white sugar
• 1 ¼ cups vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 3 cups grated carrots
• ½ cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners’ sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F and grease and flour a 9×13-inch pan.
2. Beat sugar, oil, eggs, and two teaspoons vanilla together in a large bowl with an electric mixer until well combined.
3. Mix in flour, baking soda, baking powder, cinnamon, and salt. Then stir in carrots.
4. Pour mixture into pan and bake for about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. Beat butter, cream cheese, confectioners’ sugar, and one teaspoon vanilla in a large bowl with an electric mixer until smooth and creamy.
6. Frost cake once cooled. Then slice and serve, garnished with chopped pecans if desired.

No-Bake Chocolate Pie

Ingredients 

• 1 pre-made chocolate crumb crust
• 2 instant chocolate flavor pudding boxes
• 1 ¾ cup milk whole or 2%; cold; add more if needed to make spreadable
• 8 ounce whipped topping thawed
• ½ cup mini chocolate chips or other

Instructions

1. Combine both packages of pudding with the cold milk. Then stir with a whisk until thickened, about one minute.
2. Spoon half the chocolate pudding into the pie shell and smooth the top.
3. Add half the whipped topping to the remaining chocolate pudding. Stir until well combined.
4. Spoon the pudding-whipped topping mixture over the first pudding layer in the pie shell.
5. Spread remaining whipped topping over the pudding layers.
6. Top with chocolate chips.
7. Refrigerate until completely set, about 30 minutes.

Lemon Ricotta Cookies

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 1 teaspoon lemon zest
• 1 cup whole milk ricotta (drained if wet)
• 1 large egg
• 2 tablespoons lemon juice
• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Instructions

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, use an electric mixer to mix together the sugar, butter, and one teaspoon lemon zest until the mixture is light and fluffy.
3. Beat in the ricotta, egg, and two tablespoons of lemon juice, and mix until combined.
4. Add in the flour mixture and mix until just combined.
5. Cover the cookie dough and chill in the refrigerator for at least 2 hours.
6. Preheat oven to 350°F. Remove cookie dough from refrigerator and use a cookie scoop to measure out about a tablespoon of batter and roll into a ball.
7. Place on prepared baking sheets and bake for 12-14 minutes or until the bottom of the cookie starts to brown slightly.
8. Cool on pan for 5 minutes before moving to wire rack to cool completely.
9. In a small bowl whisk together the powdered sugar, two tablespoons of lemon juice, and one teaspoon of lemon zest.
10. Hold the cooled cookie upside down and dip the top of the cookie in the glaze. Return to the wire rack to dry completely.