6 Lovely Spring Desserts The Family Will Love

spring desserts

There’s nothing like spring desserts to get your family excited after a hearty meal. What’s more, the season is perfect for making desserts with lots of fruits and other ingredients that were otherwise hard to source during the winter months!


6 Mouth-Watering Spring Desserts

Are you looking for some lovely spring dessert recipes to compliment your spring dishes? Check out these recipes that will outshine all other desserts!


1. Baked Turon

Filipino cuisine is all the rage, and it’s understandable why. They have simple but scrumptious spring desserts that will make your day! It’s no wonder many people look for turon recipes — or Filipino banana spring rolls — online.


  • 4 large ripe bananas
  • 16 egg roll wrappers, defrosted
  • 3 oz butter, melted
  • 5 tbsp granulated sugar
  • 1 and 1/2 tsp ground cinnamon
  • Turbinado sugar



  1. Preheat the oven to 400ºF. Use non-stick foil to line a baking tray and pre-heat it in the oven.
  2. Combine the granulated sugar and ground cinnamon to taste.
  3. Peel and quarter the bananas. Dip each banana in the sugar-cinnamon mix and place each at the center of one egg roll wrapper. One edge of the egg roll wrapper should face you, creating a diamond shape. Place the banana horizontally and fold the corner closest to you. Fold the east, west, and northern corners and wrap tightly. Brush the ends using melted butter. Fold to seal. Afterward, repeat with the other bananas.
  4. Brush the surface of the spring rolls using melted butter. Place them on the pre-heated baking tray and sprinkle Turbinado sugar on top.
  5. Bake the turon for 27 minutes, rotating the pan halfway through. Pull the spring rolls out of the oven when they’re golden. Let the spring rolls cool. Serve as is or with caramel/chocolate sauce or ice cream.


2. Chocolate Sugar Cookies

Are you a chocolate lover and a cookie lover? These chocolate sugar cookies are the perfect spring desserts for you!


  • 3 cups all-purpose flour
  • 1 cup cocoa, unsweetened
  • 1/2 tsp baking soda
  • 2 sticks unsalted butter, room temperature
  • 1 tsp kosher salt
  • 2 large eggs
  • 1 cup sugar



  1. Whisk the baking soda, salt, cocoa, and flour in a bowl.
  2. Take a large bowl and beat the butter and sugar on medium-low using an electric mixer for 3 minutes. Add the eggs one at a time. Reduce the speed to low and add the flour mixture gradually. Mix just until incorporated.
  3. Divide the dough into two. Roll each division into 1/4-inch-thick portions on two sheets of parchment paper. Chill them for 30 minutes in the fridge or 15 minutes in the freezer.
  4. Heat the oven to 350°F. Using floured cookie cutters, cut out cookies and place them on baking sheets lined with parchment paper. Chill for 20 minutes before baking. Re-roll, chill, and cut the scraps.
  5. Bake the cookies until the edges have set. Rotate the baking sheets halfway through the baking time. Bake for 10-12 minutes. Let the cookies cool on the sheets for 5 minutes. Transfer the cookies to wire racks and let them cool completely. Decorate using candied sunflower seeds or tinted icing. Serve.


3. Earl Grey Bundt Cake

This Earl Grey Bundt Cake is one of the easiest spring cakes to make. Despite its simple presentation, it’s also quite tasty.


  • 1 cup milk
  • 2 sticks unsalted butter, room temperature (plus more for greasing, melted)
  • 1 tsp kosher salt
  • 6 Earl Grey tea bags
  • 3/4 tsp baking powder
  • 3 cup all-purpose flour
  • 1/2 tsp baking soda
  • 2 tsp pure vanilla extract
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 tsp orange zest, finely grated
  • Confectioners’ sugar, for dusting



  1. Heat the oven to 350°F. In a small saucepan, submerge the tea bags in milk. Heat the milk on medium (without boiling it) for 5-6 minutes. Remove from the heat and let it steep.
  2. Use melted butter to grease a 10-cup Bundt pan. Sprinkle with granulated sugar. Tap to coat and remove excess sugar.
  3. Whisk salt, flour, baking soda, and baking powder in a large bowl.
  4. Beat the butter on medium-high in a stand mixer for 1 minute. It should be creamy and smooth. Add the orange zest and granulated sugar, and beat for 3-4 minutes. Scrape the bowl as needed.  Beat the eggs one at a time on medium. Scrape the bowl after each addition. Beat the vanilla and scrape as needed.
  5. Squeeze the tea bags and then discard them. Add sour cream and whisk until smooth. Add the flour mixture to the butter mixture and mix on low. Do this in 3 batches until completely incorporated. Afterward, fold any unincorporated butter.
  6. Transfer the batter to a pan and smooth the top with a spatula. Bake for 55-65 minutes. Place it on a wire rack to cool for 30 minutes. Gently loosen the edges and invert the cake onto a rack with a spatula. Cool completely and dust with confectioners’ sugar.


4. Easy Flower Cupcakes

If you’re looking for easy spring desserts that are both pretty and delicious, we recommend these flower cupcakes. They’re lovely and sweet, just like spring!


  • 1 and 1/2 cup all-purpose flour
  • 1/4 tsp kosher salt
  • 1 batch of vanilla buttercream
  • 2 large eggs
  • 1 and 1/2 tsp baking powder
  • 3/4 cup granulated sugar
  • 1 stick unsalted butter, room temperature
  • 3/4 cup whole milk
  • 1 tsp pure vanilla extract
  • White or pink fondant
  • Natural food coloring powder
  • Cornstarch, for dusting



  1. Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Whisk the baking powder, salt, and flour in a medium bowl.
  2. Beat the butter and granulated sugar at medium to high speed for 3 minutes. Reduce the speed to medium and add one egg at a time. Beat each egg until incorporated. Afterward, beat in the vanilla.
  3. Reduce the speed to low and add the flour mixture in three sections. Alternate with milk and beat until incorporated.
  4. Distribute the batter among the muffin-pan cups. Bake for 18-22 minutes. Let them cool on a wire rack.
  5. Add the food coloring to the buttercream. Fill a pastry bag with a star tip. Frost and decorate the cupcakes.


5. Lemon Meringue Cheesecake

Are you eager for some spring dessert ideas with a touch of uniqueness? This Lemon Meringue Cheesecake combines meringue spring pie with no-bake cheesecake to make one of the most unique spring desserts.


  • For the Crust:
    • 10 graham crackers, broken into pieces
    • Pinch of kosher salt
    • 6 tbsp unsalted butter, melted
  • For the Filling:
    • 3 8-oz packages of cream cheese, room temperature
    • 1/4 tsp kosher salt
    • 1 cup confectioners’ sugar
    • 3 cup heavy cream, cold
    • 1 tbsp lemon zest
    • 3 tbsp lemon juice
    • 2 tsp pure vanilla extract
  • For the Meringue Topping:
    • 1 cup granulated sugar
    • 6 large egg whites, room temperature
    • 1/2 tsp cream of tartar
    • 1 tsp pure vanilla extract
    • 1/4 tsp kosher salt



  1. For the Crust:
    1. Heat oven to 350°F. Get a 9-inch springform pan and butter the bottom. Line it with parchment paper and then butter the parchment.
    2. Pulse the salt and graham crackers in a food processor to create fine crumbs. Add butter and pulse again. Press into the prepared pan. Bake for 10-12 minutes. Let it cool for 5 minutes at room temperature. Refrigerate for 30 minutes.
  2. For the Filling:
    1. During the last 15 minutes of the crust chilling, beat the cream cheese using an electric mixer on medium for 1 minute. Add lemon juice, zest, confectioners’ sugar, salt, and vanilla, and then beat for 3 minutes.
    2. Whip heavy cream in a medium-high bowl for 2-3 minutes until peaks form. Add the whipped cream to the cheese mixture in 4 batches. Fold gently after each addition.
    3. Scrape and spread half of the filling onto the crust. Repeat this with the last filling and spread it thoroughly. Smooth the top. Refrigerate for 6 hours to 2 days (maximum).
  3. For the Meringue Topping:
    1. Make the topping 15 minutes before serving. Whisk the egg whites, cream of tartar, granulated sugar, and salt in a heatproof bowl with the electric mixer. Simmer water in a medium saucepan and set the bowl over it. Whisk constantly while cooking for 5 minutes. Transfer the bowl to a whisk stand mixer. Beat on medium-high for 2-3 minutes. Beat in the vanilla.
    2. Release the springform pan carefully. Decorate it with the meringue and torch as needed. Serve immediately and slice using a slightly wet knife. Wipe the knife in between slices.


6. Magic Mini Pavlovas

Are you up for some vegetarian spring sweets recipes to pair with yummy vegetable smoothies? These Magic Mini Pavlovas are the perfect springtime dessert ideas for you!


  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • 6 tbsp chickpea brine
  • 1/2 cup sugar
  • Chopped nuts or berries, for topping
  • Jam, for filling



  1. Preheat oven to 225°F. Beat the cream of tartar and chickpea brine on medium for 5 minutes in a stand mixer with a whisk attachment. Add 1 tbsp of sugar at a time and continue beating. Beat for 10 more minutes until glossy peaks appear. Afterward, beat in the vanilla.
  2. Spoon eight 3-inch dollops of meringue and add them on a parchment-lined baking sheet. Press lightly on the middle to create an indent for the filling.
  3. Bake for 1 hour. Turn the oven off and let the pastry stand for one more hour in the oven. Cool completely.
  4. Fill with jam to serve. Top with nuts or berries. Unfilled pavlovas can be stored in airtight containers at room temperature for one week.


Springtime Treats

Spring desserts are the best way to end any meal with the family. Moreover, you’re not limited to picking one. You can even make all the recipes listed for different weeks so you can always enjoy sweet treats!


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