10 Irresistible Spring Desserts Perfect for The Season

10 Irresistible Spring Desserts Perfect for The Season

The snow is melting, the sun is shining again, and winter is on its way out. Are you ready to start making some delicious spring desserts?

Spring is a wonderful time to return to the baking game and shake the winter blues. It is time to whip up delicious spring desserts and enjoy the warmer weather after months of snow and cold.

Spring is about colors, bright yellows, vibrant reds, and pinks, which mean plenty of colorful fruits and vegetables. If you are looking for inspiration, try out these five spring desserts to mark the beginning of spring and brighten your days.

1. Pineapple and Banana Loaf (1)

You will love the tangy twist on this moist and tender pineapple and banana loaf. This should never miss in your spring desserts menu!


  • 2 cups freeze dried bananas, rehydrated
  • 1 cup freeze dried pineapples, rehydrated
  • 2 cups self raising flour
  • ½ cup desiccated coconut
  • ½ tablespoon ground cinnamon
  • ½ tablespoon vanilla extract
  • 1/4 cup honey
  • ¾ cup milk
  • 2 eggs lightly beaten
  • ⅓ cup olive oil
For the topping


  • Preheat the oven to 350°F. 
  • Prepare a medium size loaf tin with margarine/ butter and flour or line with parchment paper.
  • Combine the dry ingredients in a mixing bowl (flour, desiccated coconut, and cinnamon).
  • Mash the rehydrated bananas in a separate bowl. Then, mix in vanilla extract, milk, beaten eggs, honey, olive oil, and rehydrated pineapple chunks.
  • Add the banana pineapple mixture to the flour mixture and gently mix until combined. But do not overmix.
  • Transfer the batter to the prepared loaf tin. Decorate pineapple slices and sprinkle cinnamon and desiccated coconut.
  • Bake in the oven for 1 hour or until cooked through.

  • 2. Lemon Blueberry Cupcakes (2)

    This is one of the best spring desserts that your family will love. The cupcakes are moist, fluffy, and bursting with flavor. You can prepare the cupcakes one day in advance and refrigerate frosted leftovers for up to 5 days.


    • 1 cup all purpose flour
    • ½ cup unsalted butter (softened)
    • 1 tablespoon baking powder
    • ½ cup sugar
    • ¼ tablespoon salt
    • Zest of one lemon
    • ¼ cup milk
    • 2 large eggs
    • 1 tablespoon vanilla extract
    • ¼ cup fresh lemon juice 
    • 1 cup freeze dried blueberries, tossed in 1 tablespoon flour
    Cream Cheese Frosting
    • 8 ounces softened cream cheese (room temperature)
    • 1 ½ cups icing sugar
    • ¼ cup unsalted butter, softened
    • ½ tablespoon vanilla extract
    • A pinch of salt
    • Lemon slices and extra blueberries for garnish


  • Preheat the oven to 350°F.
  • Line a 12 piece muffin baking pan with cupcake liners.
  • Whisk the dry ingredients together (flour, salt, and baking powder) and set aside.
  • Cream butter and sugar using a stand, hand mixer, or whisk on medium speed. Add in the lemon zest and beat for about 2 minutes.
  • Add in the eggs and vanilla extract and beat for a minute.  Scrape the sides and ensure the mixture is well combined.
  • Alternate adding the flour with milk and lemon juice while beating on low speed. Don't overmix. Then, fold in the freeze dried blueberries dusted with flour.
  • Transfer the batter into the cupcake holders, filling up to two-thirds. 
  • Bake for 20 minutes or until a toothpick inserted at the center comes out clean. Remove from the oven and set aside to cool before frosting. You can opt to put the cooled cakes in the fridge before frosting.
  • To make the frosting, beat the cream cheese and butter on medium speed for about 2 minutes or until smooth. Add the icing sugar, vanilla, and salt and beat at low speed for half a minute, then turn back to medium speed for 2 minutes.
  • Remove the cupcakes from the fridge and frost. Top with blueberries or garnish of choice. Put back in the fridge for about 20 minutes to allow the frosting to set.

  • 3. Spring Fruit Tart (3)

    Try this stress free spring dessert recipe with berries and mandarin. You can always swap with your fruits of choice.


    For The Crust
    • 1 ½ cups all purpose flour
    • ¼ cup granulated sugar
    • ¼ cup melted butter
    • ½ teaspoon almond extract
    • A pinch of salt
    For The Filling
    • ½ cup heavy cream
    • 4 oz. cream cheese, softened
    • 1 (8-oz.) container mascarpone cheese
    • ½ cup confectioner’s sugar
    • ½  teaspoon almond extract
    • Juice of ½ lemon
    For The Topping


    To make the crust
  • Preheat the oven to 350°F. 
  • Whisk together the dry ingredients, (flour, sugar, and salt) in a mixing bowl. Add butter and almond extract and stir until it forms a dough. 
  • Transfer the dough into a 10" tart pan with a removable bottom. Press it down and to the sides until smooth. Then, prick the dough with a fork on all sides.
  • Bake for 20 minutes or until golden. Then, remove it from the oven and set it aside to cool completely.
  • To make the filling
  • Beat the heavy cream with a hand mixer in a mixing bowl until it forms stiff peaks. 
  • In a separate large mixing bowl, beat cream cheese and mascarpone together until smooth. Add in lemon juice, confectioners sugar and almond extract and beat until no lumps remain. Then, fold in the whipped cream.
  • Heat the apricot preserves and 1 tablespoon water in a microwave safe bowl for about 30 seconds.
  • Spread the filling over the crust and arrange berries, and mandarins on top. Brush the warm apricot preserves over the filling. 
  • Refrigerate for about 2 hours. Enjoy.

  • 4. Mango Pudding With Mint(4)

    Try this effortless mango recipe with mint dessert to spice up your spring meals


    For the pudding

    For the syrup 
    • ½ cup mint leaves, chopped
    • 1 cup cane sugar
    • 1 cup filtered water


  • Combine the freeze dried mangos, coconut milk, and salt in a blender and blend for about 30 seconds or until very smooth.
  • Run the mixture through a fine sieve to remove any fibrous materials.
  • Pour the mango pudding into dessert cups. Chill until you are ready to serve for at least 2 hours.
  • To make the syrup, add the chopped mint leaves to a small saucepan. Add water and sugar and stir. Allow it to simmer over medium heat for about 5 minutes while stirring occasionally to dissolve the sugar fully. 
  • Remove from the heat and set aside to cool. Strain the syrup through a sieve and discard the mint leaves. 
  • Add the remaining mango to the dessert cups, sprinkle the mint syrup and add a sprig of mint. You can store the remaining mint syrup for up to one week in the refrigerator. Enjoy.

  • 5. Apple Pie(5)

    There’s nothing more comforting than spring apple pie dessert. Try this, and you’ll know why.


    To make the crust
    • 1 cup all purpose flour
    • ½ cup butter
    • ⅓ cup sugar
    • ¼ tablespoon vanilla extract
    To make the filling
    • ¾ cup softened cream cheese
    • ¼ cup sugar
    • 1 egg, beaten
    • ½ teaspoon vanilla extract
    For the topping


  • Preheat the oven to 350°F.
  • Grease a pie tin and set aside.
  • To make the crust, beat butter and sugar until smooth. Then, stir in the vanilla extract. Fold in the flour and combine to make a smooth dough.
  • Roll out the dough and press into the prepared pie tin. Bake until lightly golden for about 15 minutes.
  • Meanwhile, whisk together the sugar, cream cheese, egg, and vanilla extract to make the cream filling until smooth. 
  • Remove the crust from the oven and spread the cream filling over it.
  • For the topping, toss the apple with the cinnamon and sugar. Then, arrange the apples on the filling and sprinkle the almonds.
  • Put it back in the oven for about 20 minutes or until the apples are golden.
  • Which of these spring desserts are you dying to try out? Let us know in the comment section below.


  • https://www.bestrecipes.com.au/recipes/pineapple-banana-loaf-recipe/x1m5oczt
  • https://sallysbakingaddiction.com/lemon-blueberry-cupcakes/
  • https://www.delish.com/cooking/recipe-ideas/a32896550/fruit-tart-recipe/
  • https://withfoodandlove.com/two-ingredient-raw-mango-pudding/
  • https://taste.co.zw/recipe/spring-apple-pie/
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    • Branden Evans
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