5 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)

Pineapple and Banana Loaf

Moist • Tropical • Spring-Ready
Serves: 8–10 slices
Prep Time: 15 minutes
Bake Time: ~1 hour

A lush twist on banana bread with bursts of tropical flavor from pineapple and coconut. This tender loaf brings sunshine to your spring dessert table and makes a delightful treat for brunch, picnics, or afternoon tea.

Ingredients:

• 2 cups freeze-dried bananas, rehydrated and mashed

• 1 cup freeze-dried pineapple, rehydrated and chopped

• 2 cups self-raising flour

• ½ cup desiccated coconut

• ½ tablespoon ground cinnamon

• ½ tablespoon vanilla extract

• ¼ cup honey (or maple syrup for vegan version)

• ¾ cup milk (dairy or plant-based)

• 2 eggs, lightly beaten

• ⅓ cup olive oil

Topping:

• ¼ cup freeze-dried pineapple chunks

• ¼ cup desiccated coconut

• 1 tablespoon ground cinnamon

Rehydration Notes:

• Bananas: Soak in warm water for 5–7 minutes until soft. Drain and mash well.

• Pineapple: Soak in warm water for 10–15 minutes, then chop for batter; reserve a few chunks for topping.

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a medium loaf pan with butter or margarine, and dust with flour—or line with parchment paper.

2. In a mixing bowl, combine flour, desiccated coconut, and cinnamon.

3. In a separate bowl, mash the rehydrated bananas. Stir in vanilla extract, milk, beaten eggs, honey, olive oil, and chopped rehydrated pineapple.

4. Fold the wet ingredients into the dry mixture. Stir gently until just combined—do not overmix to keep the loaf tender.

5. Pour the batter into the prepared loaf tin. Top with freeze-dried pineapple chunks, a sprinkle of coconut, and cinnamon.

6. Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.

7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

2. Lemon Blueberry Cupcakes (2)

Bright • Fluffy • Bursting with Berries
Makes: 12 cupcakes
Total Time: ~45 minutes

These zesty lemon cupcakes are soft, tender, and loaded with vibrant blueberry flavor thanks to freeze-dried fruit. Topped with a luscious cream cheese frosting, they’re a spring dessert your family will request again and again.

Cupcake Ingredients:

• 1 cup all-purpose flour

• ½ cup unsalted butter, softened

• 1 tablespoon baking powder

• ½ cup sugar

• ¼ teaspoon salt

• Zest of 1 lemon

• ¼ cup milk

• 2 large eggs

• 1 tablespoon vanilla extract

• ¼ cup fresh lemon juice

• 1 cup freeze-dried blueberries, lightly dusted with 1 tablespoon flour

Cream Cheese Frosting:

• 8 oz cream cheese, softened

• 1½ cups icing sugar

• ¼ cup unsalted butter, softened

• ½ tablespoon vanilla extract

• Pinch of salt

• Lemon slices and extra blueberries, for garnish

Instructions:

1. Prepare the Cupcakes:

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream the softened butter and sugar together using a stand mixer, hand mixer, or whisk until light and fluffy, about 2 minutes.

4. Add the lemon zest and mix briefly. Beat in the eggs and vanilla extract until combined. Scrape down the sides of the bowl as needed.

5. With the mixer on low, alternate adding the flour mixture with the milk and lemon juice. Mix just until combined—do not overmix.

6. Gently fold in the freeze-dried blueberries (tossed in flour to prevent sinking).

7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

2. Bake and Cool:

1. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

2. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

3. Make the Frosting:

1. In a bowl, beat the softened cream cheese and butter together on medium speed until smooth and fluffy (about 2 minutes).

2. Add icing sugar, vanilla extract, and a pinch of salt. Beat on low for 30 seconds, then increase to medium and beat for another 2 minutes until creamy.

4. Frost and Garnish:

1. Once cupcakes are fully cooled (or chilled), pipe or spread the frosting over each one.

2. Garnish with lemon slices or extra blueberries. Refrigerate for 20 minutes to help the frosting set.

3. Spring Fruit Tart (3)

Fresh • Creamy • No-Fuss
Serves: 8
Total Time: ~2½ hours (includes chill time)

This light and colorful tart is a perfect spring dessert—simple, stunning, and full of bright fruit flavor. The buttery almond-scented crust holds a silky mascarpone filling, topped with a medley of freeze-dried and fresh berries, plus citrus for a pop of color. It’s versatile, kid-friendly, and sure to impress at brunch or garden parties.

Ingredients

For the Crust:

• 1½ cups all-purpose flour

• ¼ cup granulated sugar

• ¼ cup melted butter

• ½ teaspoon almond extract

• Pinch of salt

For the Filling:

• ½ cup heavy cream

• 4 oz cream cheese, softened

• 1 (8 oz) container mascarpone cheese

• ½ cup confectioners’ sugar

• ½ teaspoon almond extract

• Juice of ½ lemon

For the Topping:

• ⅓ cup freeze-dried blueberries

• 1 cup freeze-dried strawberry slices

• 1 cup fresh raspberries

• 2 mandarins, peeled and sectioned

• 1 cup fresh blackberries

• ¼ cup apricot preserves

Instructions

Make the Crust:

1. Preheat the oven to 350°F.

2. In a bowl, whisk together the flour, sugar, and salt. Add melted butter and almond extract. Stir until the mixture forms a soft dough.

3. Press the dough evenly into a 10-inch tart pan with a removable bottom, including up the sides. Prick the bottom with a fork.

4. Bake for 18–20 minutes or until the crust is lightly golden. Remove from the oven and let cool completely.

Prepare the Filling:

1. In a mixing bowl, beat the heavy cream until stiff peaks form.

2. In another large bowl, beat together the cream cheese and mascarpone until smooth.

3. Add confectioners’ sugar, lemon juice, and almond extract. Beat until fully blended and lump-free.

4. Gently fold the whipped cream into the mascarpone mixture until light and airy.

Assemble the Tart:

1. Spread the filling evenly over the cooled crust.

2. Arrange the freeze-dried strawberries and blueberries, fresh raspberries, mandarins, and blackberries on top in your desired pattern.

3. Heat apricot preserves with 1 tablespoon of water in the microwave for 30 seconds. Stir, then lightly brush over the fruit to glaze.

4. Refrigerate the tart for at least 2 hours before serving to allow it to set.

4. Mango Pudding With Mint(4)

Tropical • Refreshing • Effortless
Serves: 4
Chill Time: At least 2 hours
Total Time: ~2½ hours (includes chilling)

Bright, creamy, and infused with minty sweetness, this mango pudding is an elegant way to welcome spring. Made with freeze-dried mango and coconut milk, it’s simple to prepare, naturally vegan, and beautifully light. The mint syrup adds an herbal note that elevates every spoonful.

Ingredients

For the Pudding:

• 4 cups freeze-dried mangos (rehydrated in warm water)

• 1½ cups coconut milk

• Pinch of pink Himalayan salt

• ½ cup freeze-dried mangos, for garnish

• 4 sprigs fresh mint, for garnish

For the Mint Syrup:

• ½ cup fresh mint leaves, chopped

• 1 cup cane sugar

• 1 cup filtered water

Instructions

1. Make the Pudding:

1. Rehydrate the freeze-dried mango in warm water for 10–15 minutes until softened. Drain well.

2. In a blender, combine the mango, coconut milk, and salt. Blend until completely smooth, about 30 seconds.

3. Strain the mixture through a fine-mesh sieve to remove any remaining fibers.

4. Pour into individual dessert cups and refrigerate for at least 2 hours, or until fully chilled and set.

2. Prepare the Mint Syrup:

1. In a small saucepan, combine chopped mint leaves, water, and sugar.

2. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.

3. Simmer for about 5 minutes. Remove from heat and allow to cool slightly.

4. Strain through a sieve to remove the mint leaves. Let the syrup cool completely.

3. Assemble and Serve:

1. Just before serving, top each pudding cup with extra freeze-dried mango pieces.

2. Drizzle with cooled mint syrup and garnish with a sprig of fresh mint.

5. Apple Pie(5)

Classic • Creamy • Comforting
Serves: 6–8
Total Time: ~50 minutes

There’s nothing quite as heartwarming as a slice of apple pie—especially when it gets a spring refresh with a smooth cream filling and crisp freeze-dried apples. This pie is layered with buttery crust, lightly sweetened cream cheese, and a cinnamon-kissed apple topping. Perfect for casual gatherings or a spring dessert table.

Ingredients

For the Crust:

• 1 cup all-purpose flour

• ½ cup butter, softened

• ⅓ cup sugar

• ¼ teaspoon vanilla extract

For the Filling:

• ¾ cup softened cream cheese

• ¼ cup sugar

• 1 egg, beaten

• ½ teaspoon vanilla extract

For the Topping:

• 3 cups freeze-dried apples, rehydrated

• ¼ teaspoon cinnamon

• ¼ cup slivered almonds

Rehydration Notes:

• Freeze-dried apples: Soak in warm water for 8–10 minutes until soft but still slightly firm. Drain well and pat dry with a towel to avoid excess moisture in the topping.

Instructions

1. Preheat and Prepare the Crust:

1. Preheat oven to 350°F. Lightly grease a pie tin and set aside.

2. In a bowl, cream together the butter and sugar until smooth. Add the vanilla extract and mix.

3. Fold in the flour to form a smooth, soft dough.

4. Roll out the dough on a lightly floured surface and press it evenly into the prepared pie tin.

5. Prick the base with a fork and bake for 15 minutes or until lightly golden.

2. Make the Filling:

1. While the crust bakes, whisk together the cream cheese, sugar, beaten egg, and vanilla extract until smooth and lump-free.

2. Once the crust is out of the oven, spread the cream filling evenly over it.

3. Add the Topping:

1. In a bowl, toss the rehydrated apples with cinnamon.

2. Arrange the apples on top of the cream filling and sprinkle with slivered almonds.

4. Bake the Pie:

1. Return the pie to the oven and bake for 20–25 minutes, or until the apples are lightly golden and the filling is set.

2. Let cool slightly before slicing. Serve warm or chilled.

Which of these spring desserts are you dying to try out? Let us know in the comment section below.

References

• 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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