Our Best Spring Desserts

From moist cupcakes accented with rosemary and lemon to decadent blueberry-cheesecake bars, these seasonal sweets are dazzling and simple to make.


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1/23
Pineapple Upside-Down Coffee Cake

    This impressive treat takes just 30 minutes of hands-on-time. Vanilla Greek yogurt or sweetened whipped cream is the perfect velvety topper.

Makes: 12 servings
Prep   25 mins 
Bake   35 mins  to  40 mins  350°F 
2/23
Lemon-Lime Bars

    A sprinkling of powdered sugar tops off these impressive bar cookies -- ideal for graduation parties and wedding showers.

Makes: 16 servings
Prep   20 mins 
Chill  2 hrs 
Cool  2 hrs 
3/23
Key Lime Cheesecake Bars

    Lime gelatin combined with classic cheesecake filling gives these bar cookies a fresh summer twist.

Makes: 9 servings
Prep   30 mins 
Chill  8 hrs 
4/23
Carrot Cake Cupcakes

    These moist cupcakes feature all the luscious goodness of carrot cake with a rich and creamy cheesecake frosting. Grated carrots make a gorgeous topping.

    Recipe developed by Ina Garten (aka the Barefoot Contessa). Copyright2001, Barefoot Contessa Parties!, Clarkson/Potter Publications, all rights reserved.

Makes: 22 servings
Prep   45 mins 
Bake   10 mins  400°F 
Bake   35 mins  350°F 
5/23
Cherry Revel Bars

    A creamy chocolate layer and sweet cherry topping make these bars irresistible. Frozen cherries, thawed and drained, make a simple substitute for fresh fruit.

Makes: 25 servings
Prep   35 mins 
Chill  2 hrs 
Cool  1 hr 
6/23
Coconut-Blueberry Cheesecake Bars

    Fresh blueberries and coconut give these creamy bar cookies a spring spin.

Makes: 32 servings
Prep   30 mins 
Chill  3 hrs 
Bake   8 mins  to  26 mins  350°F 
7/23
Oaty Rhubarb Streusel Bars

    Rhubarb, a sweet-tart cross between grapefruit and watermelon, freshens up this classic streusel dessert. Ginger icing adds a touch of sweetness.

Makes: 16 servings
Prep   25 mins 
Cool  2 hrs 
Bake   55 mins  350°F 
8/23
Raspberry Cakes for Two

    This cake looks fancy but it's actually just fresh raspberries and raspberry preserves sandwiched between two already-made shortcakes. No baking required!

Makes: 4 servings
Serving size: 2 cakes
Prep   30 mins 
9/23
Lemon-Blackberry Mini Tarts

    A luscious blend of lemon curd and cream cheese fills store-bought pastry shells. Fresh mint makes an elegant garnish.

Makes: 4 servings
Prep   20 mins 
Chill  2 hrs 
Cool   30 mins 
10/23
Apricot-Sage Cookies

    Sweet apricot spread fills these crisp cookie sandwiches; sage adds a touch of freshness.

Serving size: 20 sandwich cookies
Prep   30 mins 
Bake   10 mins  375°F per batch
11/23
Fresh Rosemary & Lemon Cupcakes

    For a spring dessert that's sure to be a hit with kids and grown-ups alike, try these super-simple seasonal cupcakes.

Makes: 6 servings
Serving size: Makes 6 jumbo cakes, 15 (2-1/2 inch) cupcakes, 36 mini cakes
Prep   30 mins 
Cool   5 mins 
Bake   22 mins  350°F 
12/23
Carrot-Pineapple Upside-Down Cake

    This seasonal cake requires just 30 minutes of prep time -- and you can make it with canned or fresh pineapple.

Makes: 9 servings
Prep   30 mins 
Cool   35 mins 
Bake   45 mins  350°F 
13/23
Lemon-Thyme Cookies

    Fresh thyme and lemon juice add a touch of spring to classic butter cookies.

Makes: 36 servings
Prep   35 mins 
Bake   12 mins  350°F per batch
14/23
Mixed Berry Tartlets

    For a simple -- and seasonal -- dessert they'll love, fill store-bought (or homemade) pastry shells with a mixture of frozen berries.

Makes: 12 servings
Prep   25 mins 
Cool   5 mins 
Bake   20 mins  400°F 
15/23
Pineapple & Macadamia Nut Shortbread

    Candied pineapple and macadamia nuts put a fresh spin on classic shortbread cookies.

Makes: 36 servings
Serving size: 3 dozen cookies
Prep   20 mins 
Bake   15 mins  325°F per batch
Stand   30 mins 
16/23
Key Lime Tart

    It's hard to go wrong with this ultra-fresh dessert; save time by purchasing a store-bought piecrust instead of making your own.

Makes: 8 servings
Serving size: 8 slices
Prep   20 mins 
Chill  2 hrs 
Cool  1 hr 
17/23
Malted Mousse Cake

    This light-as-air dessert is a cross between panna cotta and tiramisu. Make it the day before you plan to serve it and store it (lightly covered) in the refrigerator.

Makes: 12 servings
Prep   45 mins 
Chill  3 hrs 
Cool   45 mins 
18/23
Tangerine Cupcakes with Coconut Frosting

    For a unique spin on vanilla cupcakes, mix finely shredded tangerine into your batter. Fluffy coconut frosting makes a pretty and delicious topper.

Makes: 30 servings
Cool   10 mins  to  15 mins 
Bake   18 mins  to  20 mins  350°F 
19/23
Banana Split Cake

    This moist cake is like the ultimate strawberry, chocolate, and banana sundae -- only better. Love chocolate? Drizzle it with store-bought chocolate sauce before serving.

Makes: 12 servings
Prep  1 hr 10 mins 
Bake   30 mins  350°F 
20/23
Hot Milk Sponge Cake with Tropical Topper

    Citrusy syrup and colorful tropical fruit put a sassy spin on classic sponge cake. This versatile recipe is also ideal for shortcakes, snack cakes, and trifles.

Makes: 9 servings
Prep  1 hr 
Bake   20 mins  350°F 
Stand   30 mins 
21/23
Buttery Yellow Citrus Cake

    Tart lemon, lime, and orange put a fresh spin on moist yellow cake. Try it at your next get-together -- or as a special weeknight dessert.

Makes: 12 servings
Prep  1 hr 15 mins 
Cool   10 mins 
Bake   20 mins  375°F 
22/23
Lemon-Pistachio Bites

    These bite-sized puffs are filled with a rich lemon curd mixture. To save time, use frozen puff pastry instead of making your own.

Serving size: 36 mini pastries
Prep   30 mins 
Bake   15 mins  400°F 
23/23
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