Your Kitchen Is the Easter Basket This Season
Easter is the sweetest excuse to fill your kitchen with pastel colors, springtime flavors, and adorable treats that taste as good as they look. This year, skip the store-bought sweets and let a few of our favorite kitchen appliances do the heavy lifting: the beloved Babycakes sweet treat lineup and the versatile TRU 8 Quart Air Fryer.
From tender mini donuts topped with pastel glazes to bite-sized cake pops rolled in sprinkles, and a show-stopping puff pastry bunny straight from the air fryer, every recipe here is designed to bring Easter joy to your countertop. These desserts are perfect for spring brunches, Easter egg hunts, classroom parties, or gifting in a festive treat box.
With pastel hues of mint, blush, lavender, and butter yellow guiding the aesthetic, your Easter dessert spread will look like it came straight from a patisserie window. Let's get baking.
Recipe 01 | Babycakes Multi Treat Maker
Pastel Glazed Mini Donuts with Sprinkles
Soft, pillowy mini donuts made in the Babycakes Multi Treat Maker, then dunked in four pastel glazes and finished with festive sprinkles. These little rings are endlessly customizable and cook up in just minutes.
Ingredients
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/4 tsp ground nutmeg
• 1/2 cup whole milk, room temperature
• 1 large egg
• 2 tbsp unsalted butter, melted and cooled
• 1 tsp pure vanilla extract
• 2 cups powdered sugar (for glaze)
• 4 tbsp milk or heavy cream (for glaze, divided)
• Gel food coloring in lavender, mint green, blush pink, and butter yellow
• Pastel sprinkles, nonpareils, or Easter-themed confetti sprinkles for topping
Instructions
1. Preheat your Babycakes Multi Treat Maker to the donut plate setting.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, and nutmeg until evenly combined.
3. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few small lumps are fine.
5. Using a small spoon or piping bag, fill each donut cavity about two-thirds full. Close the lid and cook for 3 to 4 minutes until the donuts spring back when lightly touched.
6. Carefully remove the donuts and transfer to a wire rack. Repeat with remaining batter. Let cool completely for at least 20 minutes before glazing.
7. Make four separate glazes by dividing the powdered sugar into four small bowls. Add 1 tablespoon of milk to each and stir until smooth. Tint each bowl with a small amount of gel food coloring: one lavender, one mint green, one blush pink, and one butter yellow.
8. Dip the top of each donut into a glaze, letting the excess drip off. Place glaze-side up on a rack.
9. Immediately top each glazed donut with pastel sprinkles before the glaze sets. Allow to firm up for 10 minutes before serving.
Pro Tip: For a stunning swirled glaze effect, place a small spoonful of two different glaze colors side by side in a shallow dish, then dip the donut in a single motion and give it a gentle twist as you lift.
Recipe 02 | Babycakes Cake Pop Maker
Pastel Speckled Easter Egg Cake Pops with Vanilla Bean Center
Perfectly round, vanilla bean cake pops dipped in pastel white chocolate and finished with a speckled robin's egg effect. These Babycakes cake pops are almost too cute to eat and make the most charming Easter gift or party favor.
Ingredients
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla bean paste (or 2 tsp pure vanilla extract)
• 2 cups white chocolate chips or white candy melts
• Gel food coloring in mint, blush, and lavender
• 1 tbsp coconut oil (to thin the coating)
• 20 to 24 cake pop sticks
• 1 tsp cocoa powder mixed with 2 tsp water (for speckle effect)
• Fine paintbrush or new toothbrush for speckles
Instructions
1. Preheat your Babycakes Cake Pop Maker.
2. Whisk together flour, sugar, baking powder, and salt in a bowl. In a separate bowl, combine milk, melted butter, egg, and vanilla bean paste. Stir wet into dry until a smooth batter forms.
3. Fill each bottom cavity about two-thirds full. Close the lid and cook for 4 to 5 minutes until pops are golden and set. Remove and cool on a rack for at least 30 minutes.
4. Melt white chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.
5. Divide the melted white chocolate into three small bowls. Tint one bowl mint green, one blush pink, and one lavender using gel food coloring. Stir each until evenly colored.
6. Dip the tip of each cake pop stick about half an inch into the melted chocolate, then insert the stick into the flat base of a cake pop. This anchors the stick. Refrigerate for 5 minutes to set.
7. Dip each cake pop fully into the colored coating, letting any excess drip off. Place stick-up in a styrofoam block or tall glass to set at room temperature for 10 minutes.
8. Once set, create the speckled egg effect by dipping a fine paintbrush or new toothbrush into the diluted cocoa mixture and flicking it over the pops with your thumb to create tiny natural-looking speckles.
9. Display in a grass-lined basket or individual treat bags tied with pastel ribbon.
Pro Tip: Keep the coating warm by placing your bowl over a pot of barely simmering water while you work. This prevents the chocolate from seizing and keeps your dips streak-free.
Recipe 03 | Babycakes Cupcake Maker | Lighter Option
Angel Food Cupcakes with Pastel Whipped Greek Yogurt Clouds
Light, airy, and genuinely satisfying without the heaviness of traditional buttercream, these mini angel food cupcakes are topped with a stabilized pastel Greek yogurt whip that holds its shape beautifully. A springtime dessert that keeps things refreshing.
Ingredients
• 3/4 cup cake flour, sifted
• 3/4 cup powdered sugar, divided
• 4 large egg whites, room temperature
• 1/2 tsp cream of tartar
• 1/4 tsp fine salt
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 cup full-fat plain Greek yogurt
• 3 tbsp powdered sugar (for topping)
• 1/2 tsp vanilla bean paste
• Gel food coloring in mint, blush, and sky blue
• Fresh strawberry slices, blueberries, or raspberries to garnish
• Edible flowers for decoration (optional)
Instructions
1. Sift cake flour with half the powdered sugar (6 tablespoons) twice and set aside.
2. Preheat your Babycakes Cupcake Maker.
3. In a clean mixing bowl, beat egg whites with cream of tartar and salt on medium speed until foamy. Increase to high and gradually add remaining powdered sugar, 1 tablespoon at a time, beating to soft peaks. Add vanilla and almond extracts.
4. Gently fold the flour mixture into the meringue in three additions using a large flexible spatula. Fold lightly and slowly to keep the batter airy.
5. Spoon batter carefully into each cavity, filling about three-quarters full. Close the lid and cook for 5 to 6 minutes until the cupcakes spring back lightly when touched.
6. Remove gently and cool completely on a rack. These are delicate, so handle with care.
7. Make the yogurt topping by stirring together Greek yogurt, powdered sugar, and vanilla bean paste until completely smooth. The mixture should hold a soft mound.
8. Divide into three bowls and tint one mint green, one blush pink, and one sky blue with gel food coloring.
9. Spoon or pipe the yogurt clouds onto cooled cupcakes. Top immediately with fresh berries and edible flowers before serving.
Pro Tip: For best results, serve these within 2 hours of topping. The yogurt cloud is at its fluffiest right after assembly, making it ideal for a spring brunch spread where you prepare just before guests arrive.
Recipe 04 | TRU Air Fryer | Showstopper
Air Fryer Puff Pastry Bunnies Filled with Nutella or Pastel Whipped Filling
Flaky, golden puff pastry shaped into adorable bunnies using a simple stencil, then filled with your choice of rich Nutella, creamy nut butter, or a pastel whipped filling. The TRU 8 Quart Air Fryer delivers perfectly puffed, crispy pastry in just minutes with no oven required. These are the Easter table centerpiece you did not know you needed.
Ingredients
• 2 sheets store-bought puff pastry, thawed overnight in the refrigerator
• 1 large egg beaten with 1 tbsp water (egg wash)
• Bunny-shaped stencil or cookie cutter (approximately 3 to 4 inches)
• Powdered sugar for dusting
• Pinch of fine sea salt
• Sparkling sugar or pastel sanding sugar for topping
Filling Option A: Nutella or Nut Butter
• 1/2 cup Nutella or your favorite hazelnut spread
• OR 1/2 cup creamy almond butter or cashew butter, slightly warmed
Filling Option B: Pastel Whipped Cream Filling
• 1 cup heavy whipping cream, very cold
• 3 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Gel food coloring in lavender, mint, or blush (pick one per batch)
• 1 tbsp cream cheese, softened (for stability)
Instructions
1. Remove puff pastry from the refrigerator and let it rest on a lightly floured surface for 5 minutes. Keep it cold for the flakiest results.
2. Using a bunny-shaped cookie cutter or a printed and cut stencil traced with a sharp knife, cut out bunny shapes from the pastry sheets. You should get 8 to 10 bunnies from two sheets, depending on cutter size. Cut in pairs so each bunny has a top and a bottom layer.
3. Place the bottom bunny layers on a parchment-lined surface. Spoon about 1 teaspoon of Nutella, nut butter, or your chosen filling into the center of each, leaving a clear border around the edges.
4. If using the whipped filling, prepare it now by beating cold cream cheese until smooth, then adding heavy cream, powdered sugar, vanilla, and your chosen gel color. Whip to stiff peaks. Transfer to a piping bag and pipe a small mound in the center of each base.
5. Lay the top bunny layer over each filled base. Press the edges firmly with your fingertips or a fork to seal tightly. This is important, as any gaps will allow the filling to bubble out during cooking.
6. Brush the tops generously with egg wash for a golden, glossy finish. Sprinkle with pastel sanding sugar for a sparkle effect.
7. Preheat the TRU Air Fryer to 375 degrees Fahrenheit for 3 minutes. Line the basket with a piece of parchment paper cut to fit.
8. Arrange bunnies in a single layer with at least half an inch of space between each one. Work in batches if needed. Do not overcrowd the basket.
9. Air fry for 8 to 10 minutes until deeply golden and beautifully puffed. The pastry will expand and create gorgeous layered, flaky edges. Check at 8 minutes to avoid overbrowning.
10. Let cool on a rack for 5 minutes before dusting with powdered sugar. Serve warm for the most impressive, flaky texture, or at room temperature if prepping ahead.
Pro Tip: Keep a spare sheet of puff pastry chilled until the moment you cut it. Warm pastry loses its laminated layers and will not puff as dramatically. If your kitchen is warm, chill the cut-out shapes for 10 minutes in the refrigerator before air frying for maximum puff.
Your Easter Spread Just Got a Whole Lot Cuter
Easter baking does not have to be complicated to be extraordinary. With the Babycakes Multi Treat Maker and cake pop maker handling the delicate mini baking, and the TRU 8 Quart Air Fryer bringing that perfectly golden, flaky puff pastry to life in under 10 minutes, your kitchen becomes the most festive room in the house this spring.
The pastel palette across these recipes ties everything together into a cohesive, beautiful Easter dessert spread that is as fun to make as it is to share. Mix and match the fillings, swap the colors, and make each treat your own. That is the beauty of having the right kitchen appliances at your fingertips: creativity has no limits, and the results are always worth celebrating.
Ready to Hop Into the Kitchen?
Shop the Babycakes Multi Treat Maker, Babycakes Cake Pop Maker, Babycakes Cupcake Maker, and TRU Air Fryer and make your Easter spread unforgettable. The right kitchen tools make all the difference.
Frequently Asked Questions
Can I make the puff pastry bunnies ahead of time?
Yes, you can assemble the unbaked bunnies and freeze them on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 weeks. When you are ready to serve, air fry directly from frozen at 375 degrees Fahrenheit for 12 to 14 minutes, adding a couple of minutes to the cook time. This makes them ideal for Easter morning prep. Freshly air fried is always best, but frozen-to-fryer works beautifully in a pinch.
What is the best way to get vibrant pastel colors in baked goods?
Gel food coloring is essential for achieving true pastel tones without affecting the texture of your batter or frosting. Liquid food coloring adds too much moisture and often produces muddy, dull results. Start with a very small amount of gel, the size of a toothpick tip, and build up gradually. For pastels specifically, always begin with a white base like buttercream, white chocolate, or whipped cream to ensure the color reads soft and true rather than washed out.
Can I use the Babycakes appliance for the puff pastry recipe?
The TRU Air Fryer is specifically recommended for the puff pastry bunnies because the circulating hot air is what creates the dramatic, layered puff and golden crust that makes this recipe so impressive. The Babycakes appliances work best with batter-based recipes like donuts, cupcakes, and cake pops, where the enclosed plates cook the batter evenly on all sides. For the best results with each recipe, use the appliance it was designed for.
Are any of these Easter desserts suitable for nut-free households?
The pastel glazed mini donuts, angel food cupcakes with yogurt topping, and the pastel whipped cream filled puff pastry bunnies are all completely nut-free as written. The Nutella and nut butter filling options in the air fryer bunny recipe can simply be swapped for a nut-free chocolate spread like Sunbutter chocolate spread or a fruit jam, which pairs wonderfully with the buttery puff pastry. The cake pops contain no nuts unless you add them as a garnish.
