Easy Easter Recipes - Crazy for Crust https://www.crazyforcrust.com/holidays/easter/ Recipes... With a Slice of Life Tue, 15 Jul 2025 10:56:53 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://www.crazyforcrust.com/wp-content/uploads/2022/06/cropped-favicon-32x32.png Easy Easter Recipes - Crazy for Crust https://www.crazyforcrust.com/holidays/easter/ 32 32 Lemon Cupcakes https://www.crazyforcrust.com/perfect-triple-lemon-cupcakes/ https://www.crazyforcrust.com/perfect-triple-lemon-cupcakes/#comments Tue, 15 Jul 2025 10:56:28 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=8215 These Lemon Cupcakes are the perfect lemon dessert with triple the lemon flavor. It’s like lemon smacks you in the face in every single bite! This is one of my favorite cupcake recipes – moist lemon cupcakes with tender crumb, lemon filling and lemon buttercream frosting! It’s no secret that I love lemon recipe. I never used to like citrus in…]]>

These Lemon Cupcakes are the perfect lemon dessert with triple the lemon flavor. It’s like lemon smacks you in the face in every single bite! This is one of my favorite cupcake recipes – moist lemon cupcakes with tender crumb, lemon filling and lemon buttercream frosting!

A lemon cupcake with creamy white frosting and a small lemon wedge on top, sitting on an unwrapped cupcake liner. Other cupcakes and a halved lemon are visible in the background.

It’s no secret that I love lemon recipe. I never used to like citrus in sweets but then one day my tastes changed and now I’m all in. These lemon cupcakes are one of the best lemon desserts I’ve made and this recipe is the best lemon cupcake I’ve ever had. 

I wanted to have these cupcakes have lemon in every single bite so I added a hefty amount of zest to the cupcakes and tons of lemon flavor in the frosting PLUS I filled the cupcakes with my perfect lemon curd.

The result: These are the BEST Lemon Cupcakes you’ll ever eat!

ingredients in cupcakes on counter.
ingredients in frosting.

How to make Lemon Cupcakes

  1. All-Purpose Flour, Baking Powder, Salt: These are the main ingredients I use in my vanilla cupcake recipe. I altered that recipe to make this one.
  2. Melted Butter: I start with melted butter to keep the cupcakes moist. 
  3. Lemon: lemon zest and fresh lemon juice to punch up the lemon flavor. Don’t skip the zest – the lemon peel is where all the flavor lives!
  4. Milk: Whole milk is best but you can use any fat content or nondairy milk.
  5. Powdered Sugar: Confectioners’ Sugar is best for a fluffy frosting.
  6. Lemon Curd for the filling – you can make my homemade lemon curd recipe or buy a jar at the store. You’ll place the filling in the center of the cupcake by cutting out a small piece (or use a cupcake corer).
  7. I frosted my cupcakes with a 1M tip in a piping bag and added a lemon wedge on the top of each cupcake.
  8. The cupcakes make the oven smell amazing, which is how you know you added enough lemon.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

A lemon cupcake with creamy frosting and a lemon slice on top sits partially unwrapped, showing a gooey lemon filling inside. Other frosted cupcakes and a lemon wedge are in the background.

How to Store Homemade Lemon Cupcakes

  • Store cupcakes in the refrigerator in an airtight container or in a deep dish covered with plastic wrap. They’ll keep in the fridge about 2-3 days, but they need to be served room temperature (they taste better that way).
  • To freeze unfrosted cupcakes, cool completely then freeze in a single layer. Place in an airtight container and freeze up to a month.
  • You can freeze frosting in a container too! Just let it thaw in the fridge and stir before using. DO NOT thaw in the microwave!
  • Freeze frosted cupcakes in a single layer on a baking sheet then transfer to a container or large bag. Remove from container or bag to thaw so condensation doesn’t ruin the frosting.

Expert Tips

  • You can easily buy lemon curd (it’s sold by the jams and jellies) or you can make homemade lemon curd. Making your own is easy and fast and it’s SO good to fill cupcakes with or eat on toast or with a spoon.
  • I love making the frosting up to two days ahead of time and storing it in an airtight container in the refrigerator. Then when I’m ready to frost my cupcakes, I just let it come to room temperature before frosting. I also love freezing the frosting for later!
  • Store cupcakes unfrosted in the freezer for up to 2 months (in an airtight container).
  • Want even more lemon flavor? Add 1/2 teaspoon lemon extract with the vanilla.
  • You know cake and cupcakes are done when a toothpick inserted in the center comes out clean.
A lemon cupcake with creamy white frosting and a small lemon wedge on top, sitting on an unwrapped cupcake liner. Other cupcakes and a halved lemon are visible in the background.
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Lemon Cupcakes Recipe

These Lemon Cupcakes are perfect! They have triple the lemon flavor with lemon in the cupcake and the frosting, and they’re filled with lemon curd. The perfect cupcake to bring sunshine to any day!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15 cupcakes
Calories 464kcal
Author Dorothy Kern
Cost $8

Ingredients

Cupcakes:

  • 1 ½ cups (186g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter melted
  • 1 ¼ cups (250g) sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ¼ cup (59ml) fresh lemon juice from about 1/2 a large lemon
  • 1 tablespoon lemon zest from about 1 large lemon
  • ½ cup (119ml) whole milk

Filling & Frosting:

  • ½ cup lemon curd jarred or from scratch for the filling
  • 1 cup (226g) unsalted butter softened
  • 4 ½ cups (509g) powdered sugar
  • 1 tablespoon lemon zest 1 large lemon
  • ¼ cup (59g) lemon juice 1 large lemon
  • ¼ teaspoon salt
  • 1-2 tablespoons heavy whipping cream for desired consistency

Instructions

  • Preheat oven to 350°F. Line cupcake tins with liners (makes 15-16 cupcakes).
  • Whisk flour, baking powder, and salt in a medium bowl.
  • Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla extract, lemon juice, and zest.
  • Add the flour mixture and milk alternately, starting and ending with the flour. Don’t over mix! Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake). Bake for 13-18 minutes until a toothpick comes out clean. (Mine took about 14 minutes.) Cool completely before frosting.
  • To fill: cut out a small bit of the top/center of the cupcake. (Cut a hole that’s about the size of a dime and the amount of cupcake you take out is a little larger than a marble.) Fill each hole with about 1/2 – 1 tablespoon of lemon curd. Replace a piece of the cupcake to cover.
  • To make the frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added.
  • Beat in lemon juice and zest. Add 1 tablespoon of heavy whipping cream and mix until smooth. Add more cream as needed for desired consistency. Frosting can be made up to 2 days ahead and stored in the refrigerator. Make sure to let it come to room temperature before using.
  • Frost cupcakes by placing frosting in a pastry bag. I like the 1M tip, it gives pretty swirls. Add extra lemon zest or sprinkles for decoration, if desired.

Video

Notes

  • Be sure not to over mix the batter or they will turn out too dense
  • Don’t let the batter sit – bake them as soon as they are mixed for a fluffier cupcake.

Nutrition

Serving: 1cupcake | Calories: 464kcal | Carbohydrates: 68g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 84mg | Sodium: 159mg | Potassium: 75mg | Fiber: 1g | Sugar: 57g | Vitamin A: 645IU | Vitamin C: 4.1mg | Calcium: 33mg | Iron: 0.8mg

Step-by-Step Instructions

  1. Whisk dry ingredients in a medium bowl. 
  2. Mix melted butter with granulated sugar, then add the eggs one at a time and add pure vanilla extract. You can use an electric mixer in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Be sure to scrape the sides of the bowl during mixing.
  3. Add the dry ingredients into the wet ingredients alternately with the milk and mix just until moistened.
  4. Place cupcake liners in muffin tin and fill 2/3 full with cupcake batter. Bake until a toothpick comes out clean. You’ll need 2 cupcake pans. Cool on a wire rack.
  5. Once the cupcakes are cool, you can fill the cupcakes with lemon curd. Simply cut out a small section of the cupcake (a circle about the size of a dime) and spoon some curd in the hole. Replace some of the removed cupcake part and your lemon cupcake is ready for frosting.
  6. Make the frosting by beating the softened butter with powdered sugar until crumbly, then add the lemon zest and juice until mixture is smooth for frosting. Start the mixing on low speed so you don’t wear the sugar.

Other Lemon Recipes

]]> https://www.crazyforcrust.com/perfect-triple-lemon-cupcakes/feed/ 121 Coconut Cream Pies in Jars https://www.crazyforcrust.com/coconut-cream-pies-in-jars/ https://www.crazyforcrust.com/coconut-cream-pies-in-jars/#comments Mon, 14 Apr 2025 12:01:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=3766 From scratch Coconut Cream Pies in jars or single servings – the perfect easy way to serve pie! These have a graham cracker crust and delicious creamy pudding with tons of coconut and whipped cream. I first made this recipe too many years ago to count – but it desperately needed a facelift (and recipe…]]>

From scratch Coconut Cream Pies in jars or single servings – the perfect easy way to serve pie! These have a graham cracker crust and delicious creamy pudding with tons of coconut and whipped cream.

Glass jars filled with layered dessert: a base of crushed biscuits, creamy yellow filling, topped with white cream and sprinkled toasted coconut flakes. Spoons are placed nearby on a light surface.

I first made this recipe too many years ago to count – but it desperately needed a facelift (and recipe update) and it finally got it!

This easy coconut cream pie recipe makes single serving pies, which, honestly, are more fun to eat and way easier to serve! PLUS the pudding is totally from scratch (semi-homemade options listed in the recipe) with a graham cracker crust and fresh whipped cream. The toasted coconut on top (and in the pudding) add tons of texture and flavor.

If you’re a coconut lover beware – you won’t be able to stop eating this!!

A top view of six bowls containing ingredients for a dessert on a white surface. They include graham cracker crumbs, whipped topping, sugar, melted butter, shredded coconut, and a yellow mixture. Each is labeled in bold, dark letters.

How to make Coconut Pudding

  1. From scratch coconut pudding is beyond easy to make – it’s like making a regular pudding for pie but, well, with coconut.
  2. This recipe uses coconut milk that comes in a can – make sure it’s unsweetened and that it’s milk not coconut cream. That, mixed with whole milk or half and half makes a super rich and thick pudding.
  3. This is a traditional pudding recipe made with egg yolks – you have to temper the eggs. That means you cook the pudding until it’s thickening, then add a bit to the eggs while whisking, then add the egg mixture back into the hot pudding over the stove. Why do this? So that the eggs don’t scramble.
  4. The eggs add a silkiness and richness to the pudding, but I also add cornstarch so that it thickens up enough for the pie.
  5. I prefer stirring regular unsweetened coconut (shredded or flaked) into the pudding and topping the pies with toasted coconut.
  6. To avoid getting a skin on the pudding, cover it with plastic wrap or wax paper touching the top while it cools so no air can get into the bowl.
Glass jars filled with layers of creamy pudding, topped with a dollop of whipped cream and sprinkled with toasted coconut flakes. The dessert sits on a light surface, with a spoon nearby.

How to Assemble Pies in JarsSaveSave

  • Graham cracker crust is much easier to put into single serve jars (or containers) than regular pie crust. You can also make these with Golden Oreo Crust or Shortbread crust.
  • It’s easiest to pipe the pudding into the container if it’s in a pastry bag.
  • Make your fresh whipped cream and pipe it on top.
  • Cover with tons of toasted coconut.
  • Store jars (or containers) covered in the refrigerator – they’ll last up to 3 days.

Expert Tips

  • I recommend using coconut extract to add even more flavor – you can also add it to your whipped cream.
  • I always strain my pudding after I make it (when it’s made with eggs). Even with tempering and whisking you can still get little bits of egg in there and you do not want that in your pie.
  • I don’t recommend freezing these.
  • You can make these in small 6- or 8-ounce jars or use little trifle dishes.
  • Want to make this semi-homemade? Use the pudding from my easy coconut cream pie instead of making it from scratch.
Glass jars filled with layers of creamy pudding, topped with a dollop of whipped cream and sprinkled with toasted coconut flakes. The dessert sits on a light surface, with a spoon nearby.
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Coconut Cream Pies in Jars

Easy coconut pudding in a jar with graham cracker crust, fresh whipped cream, and toasted coconut!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 3 hours
Servings 8 servings
Calories 580kcal
Author Dorothy Kern
Cost 6

Ingredients

For the Pudding

  • 2 cups shredded sweetened coconut , divided
  • 4 large egg yolks
  • ¾ cup 150g granulated sugar
  • ¼ cup cornstarch
  • 1 14 ounce can unsweetened coconut milk
  • ¾ cup whole milk or half and half
  • 1 tablespoon unsalted butter , softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract

For the Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (84g) unsalted butter, melted
  • Whipped Cream for assembling

Instructions

Make the Pudding:

  • Place 1 cup coconut in a small skillet and cook over medium low heat, stirring constantly, until toasted. Set aside to cool then store in an airtight container until ready to assemble the pies.
  • Place egg yolks in a small bowl and whisk until smooth.
  • Whisk sugar and cornstarch in a medium saucepan. Whisk in the coconut milk and other milk and cook over medium-high heat until thickened and bubbly. Gradually whisk about 1 cup of the coconut pudding mixture into the beaten egg yolks while continuously whisking the yolks, then pour the yolk mixture back into the saucepan. Bring to a gentle boil and reduce heat to low. Cook, stirring constantly, for an additional 2 minutes and then remove from heat. Stir in butter and both extracts.
  • Strain pudding mixture into a medium size bowl and then fold in remaining 1 cup coconut. Place a piece of wax or parchment paper or plastic wrap directly on top of the pudding and chill for at least 2 hours or overnight before assembling pies.

Make the crust and assemble:

  • Stir together graham cracker crumbs and sugar. Add melted butter and stir with a fork until sandy. Evenly divide crust amongst 6-8 (6-8 ounce) jars or dishes.
  • Divide cooled pudding evenly into the jars.
  • Top with whipped cream and toasted coconut.
  • Cover and store in refrigerator for up to 3 days.

Video

Nutrition

Serving: 1serving | Calories: 580kcal | Carbohydrates: 50g | Protein: 6g | Fat: 42g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 126mg | Sodium: 135mg | Potassium: 335mg | Fiber: 5g | Sugar: 33g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg

Favorite Coconut Recipes

]]> https://www.crazyforcrust.com/coconut-cream-pies-in-jars/feed/ 233 Quiche Lorraine Recipe https://www.crazyforcrust.com/quiche-lorraine-recipe/ https://www.crazyforcrust.com/quiche-lorraine-recipe/#comments Tue, 01 Apr 2025 12:08:00 +0000 https://www.crazyforcrust.com/?p=106725 ​Quiche Lorraine is a classic French quiche recipe that seems difficult but is really easy to make. It’s cheesy and savory with a flaky crust and is perfect for lunch, dinner, or brunch! I never had quiche until Easter my senior year of high school. I’d gone to church with a boy I liked and…]]>

​Quiche Lorraine is a classic French quiche recipe that seems difficult but is really easy to make. It’s cheesy and savory with a flaky crust and is perfect for lunch, dinner, or brunch!

A freshly baked quiche with a slice cut out, revealing a flaky crust and a creamy filling with bits of bacon and herbs. The dish is garnished with chopped parsley. The quiche is placed on a gray countertop beside a striped cloth and eggshells.

I never had quiche until Easter my senior year of high school. I’d gone to church with a boy I liked and we had brunch after with his family. I didn’t think I’d like it but eggs, cheese, and pie crust…there’s really nothing not to like! Quiche Lorraine was named for the region in France where it was created and is made with bacon, shallot, and gruyère cheese. It’s nutty and smokey from the bacon and the perfect savory dish for a simple lunch or dinner with a simple green salad. It’s fantastic for holidays, especially Easter brunch. It really has become my favorite quiche recipe.

Ingredients for a quiche are arranged on a white surface. Items include a pie crust, bacon, shredded cheese, whole eggs, chopped onion, salt, flour, milk, and half & half. Each is labeled with black text.

How to make Quiche Lorraine

  • A Quiche Lorraine recipe needs to have bacon, eggs, gruyère or Swiss cheese, and shallots.
  • A shallot is like a small and more delicate red onion. You can substitute red onion or yellow onion.
  • Both the bacon and the shallot need to be cooked before they go into the egg mixture. Cook the bacon to crisp first, then cook the shallot in a bit of the bacon fat. Crumble the cooked bacon to small pieces before adding to the eggs.
  • In my testing I found that a combination of whole milk and half and half was the best way to make the egg mixture for quiche. Some people use heavy cream but I found that too, well, heavy for my taste. You really can use what you like (even nondairy milk) but a mid-range of fat content will produce a better texture baked egg.
  • Classic quiche is served with a buttery crust. You can use a store-bought pie crust or my all butter pie crust. You’ll need to partially blind bake the pie shell (that is, bake it almost all the way before adding the filling) because the egg custard doesn’t take long enough to cook the pie crust all the way. Blind baking ensures you will not have a soggy bottom crust.
  • It’s best to whisk the eggs and milk in a large bowl to break up the egg yolks and combine it all so you don’t have chunks of egg white in the mixture. Then stir together everything in the quiche filling before adding to the crust.
A pie crust is lined with parchment paper and filled with white baking weights, placed on a silver baking sheet.
Partially blind bake the crust.
A glass bowl containing a creamy mixture with chopped pieces of dried fruit on a white marble surface.
Mix all the ingredients.
A round pumpkin filled with a creamy mixture sits in the center of a silver baking pan. The pumpkin has a toasted, golden-brown edge and contains a filling with visible chunks of onion and herbs.
Bake with a pie shield.

Best Quiche Lorraine Recipe Tips

  • I like to blind bake my pie dough using pie weights, but you can also use dry beans or rice or lentils. 
  • Be sure to cover the edges of the crust with a pie shield while baking the quiche so that it doesn’t get too golden brown.
  • You can also make this a crustless quiche recipe by simply omitting the pie crust.
  • I use a regular 9-inch pie pan for this, but you can also use a 10-inch tart pan with a removable bottom.
  • I always bake pies on a rimmed baking sheet in case it spills over.
  • You know quiche is done baking when it’s puffed and jiggles slightly but doesn’t roll (is not liquid). You can do the knife test: poke the tip of a knife in the center; if it comes out clean it’s done. The internal temperature should be between 165°-185°F.
A slice of quiche on a white plate. The quiche has a golden crust and is filled with a creamy mixture containing small bits of bacon and herbs. Fresh parsley is scattered on top and around the plate.

Storing & Make Ahead

  • Store leftovers in an airtight container in the fridge.
  • You can freeze leftovers as well for several months.
  • To make ahead, blind bake the crust up to 24 hours ahead. Don’t add the egg mixture until ready to bake. You can fully bake the quiche up to 24 hours ahead and store in the refrigerator covered with plastic wrap. Reheat in a low preheated oven.
A freshly baked quiche with a slice cut out, revealing a flaky crust and a creamy filling with bits of bacon and herbs. The dish is garnished with chopped parsley. The quiche is placed on a gray countertop beside a striped cloth and eggshells.
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Classic Quiche Lorraine Recipe

The PERFECT easy Quiche Lorraine Recipe – from scratch crust baked perfectly with bacon and cheese filling – this quiche has the perfect texture and is the perfect easy recipe.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 278kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 1 recipe all butter pie crust
  • 8 slices bacon
  • 1 medium onion , diced
  • 4 large eggs
  • 1 cup milk
  • ½ cup half and half
  • ¼ teaspoon salt
  • 1 ½ cups (6 ounces) shredded Swiss or Gruyère cheese
  • 1 tablespoon all-purpose flour

Instructions

  • Preheat oven to 450°F. Partially bake your pie crust: line the bottom of the chilled crust with parchment paper and pie weights. Bake for 8 minutes, then carefully remove parchment and weights. Poke holes in the bottom with a fork and bake again for 5 minutes. Lower the oven temperature to 325°F. (See notes.)
  • Meanwhile, cook bacon over medium heat in a large skillet. Cook until crispy, then reserve fat and drain on paper towels and crumble.
  • Cook onion in some of bacon fat until tender and translucent, about 3-5 minutes over medium heat in the same skillet.
  • Toss cheese with flour. Set aside.
  • Whisk eggs, milk, half and half, and salt. Stir in bacon, onions, and cheese. Add to hot crust.
  • Place pie on a cookie sheet and cover with a pie shield.
  • Bake for an additional 45-50 minutes or until the center is slightly wobbly (not rolling when tapped) and the egg looks very light golden.
  • Cool at least 1 hour before slicing and serving.
  • Store leftovers in the refrigerator in an airtight container.

Video

Notes

For more details on pre-baking pie crust, see my blind baking post.

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 12g | Protein: 11g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 316mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg
]]> https://www.crazyforcrust.com/quiche-lorraine-recipe/feed/ 4 Easter Baskets for Bakers https://www.crazyforcrust.com/easter-baskets-for-bakers/ https://www.crazyforcrust.com/easter-baskets-for-bakers/#respond Thu, 27 Mar 2025 05:45:02 +0000 https://www.crazyforcrust.com/?p=106707 Looking for the perfect Easter basket gifts for the baker in your life? These festive kitchen accessories and baking tools will bring joy and creativity to their Easter baking adventures. From charming vintage-inspired measuring tools to adorable seasonal bakeware, this collection of gifts that will make any baker’s heart skip a beat! Cute and Practical…]]>

Looking for the perfect Easter basket gifts for the baker in your life? These festive kitchen accessories and baking tools will bring joy and creativity to their Easter baking adventures. From charming vintage-inspired measuring tools to adorable seasonal bakeware, this collection of gifts that will make any baker’s heart skip a beat!

Cute and Practical Baking Tools

Silicone Spatula Set – Of course I had to pick pink, but this cute set comes in other colors too! These heat-resistant spatulas are essential for scraping every last bit of batter from the bowl, or for folding ingredients together without overmixing.

Vintage Mason Jar Measuring Cups and Spoons – How can you say no to these darling little measuring cups and spoons? They’re sure to measure out an extra dose of happiness for the Easter holiday!

Festive Kitchen Linens and Decor

Peeps Easter Kitchen Towels – Everyone knows bakers wash their hands often, so make sure they dry their hands in style! These towels will look so cute rolled up into an Easter basket!

Easter Bunny Cake Plate – Perfect for serving up those beautiful Easter cakes! Not sure what cake to bake first? Try my Carrot Cake or even use it to display Easter Cupcakes!

Easter Bunny Ceramic Platter – Any baker would be proud to display their creations like a Carrot Cake Roll, Lemon Coconut Blondies, or Cadbury Egg Cookies on this platter!

Baking Accessories and Molds

Spring Silicone Baking Cups – These are a game changer for any baker! Silicone baking cups are reusable, nonstick, and help to distribute heat evenly while your cupcakes or muffins are baking. These would make the perfect gift along with my Carrot Cake Cheesecake Cupcakes recipe!

Easter Cookie Cutter Set – Bake up the cutest Cut Out Sugar Cookies with Buttercream Frosting with this set! Cookies are always one of the best ways to celebrate!

Peter Rabbit Loaf Pan – Peter Rabbit is all the rage right now, and with good reason! It’s such a classic tale, so naturally it’s the perfect pan for baking up Easter quick breads and loaf cakes.

Easter Thumbprint Cookie Press Set – Thumbprint cookies aren’t just for Christmas! Fill with lemon curd, ganache, or jam and they’re sure to be a hit in any Easter basket.

Easter Cookie Jar – The sweetest jar for storing baked goods like Easter M&M Cookies! It’s the most charming little piece of kitchen decor that every baker needs.

]]> https://www.crazyforcrust.com/easter-baskets-for-bakers/feed/ 0 Lemon Shortbread Cookies https://www.crazyforcrust.com/lemon-shortbread-cookies/ https://www.crazyforcrust.com/lemon-shortbread-cookies/#comments Mon, 24 Mar 2025 12:34:00 +0000 https://www.crazyforcrust.com/?p=105269 Lemon Shortbread Cookies are sweet and tender with tons of lemon flavor from lemon zest and lemon juice. They’re buttery and crunchy and the perfect shortbread cookie recipe – you can make them any shape you want. These cookies are the best recipe for lemon lovers everywhere. I am a certified lemon dessert lover! I’ve made…]]>

Lemon Shortbread Cookies are sweet and tender with tons of lemon flavor from lemon zest and lemon juice. They’re buttery and crunchy and the perfect shortbread cookie recipe – you can make them any shape you want. These cookies are the best recipe for lemon lovers everywhere.

A stack of round lemon cookies on a marble surface, with a blurred background showing more cookies and a whole lemon. The cookies are light golden with visible lemon zest.

I am a certified lemon dessert lover! I’ve made lemon cookies before, and classic shortbread cookies, but this recipe is a mixture of both: easy Lemon Shortbread Cookies! They’re the perfect shortbread cookie recipe but with the addition of lemon zest and juice they have a distinct lemon flavor and they still melt in your mouth like shortbread should.

I make them as cutout cookies with a scalloped round cookie cutter, but you can also make these into lemon shortbread bars. They’re delicious plain or you can dip them in melted white chocolate or make a lemon drizzle too. I love making these in spring and summer, but they also have a regular appearance on my Christmas cookie platters along with lemon bars. They’re the perfect cookies if you love buttery, crumbly shortbread!

Top-down view of labeled baking ingredients on a white surface: small bowls of cornstarch, lemon zest, salt, vanilla, and oil; larger bowls of flour and powdered sugar; and a stick of butter.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

How to make Lemon Shortbread Cookies

  1. I always make lemon sugar by whisking the lemon zest into the powdered sugar. This infuses the sugar with the lemon flavor and adds lemon in every single bite.
  2. Butter: You must use real butter. There is no substitution for real, unsalted butter in shortbread. Make sure it’s softened butter.
  3. Cornstarch: A bit of cornstarch keeps these nice and soft and tender, while still being crunchy.
  4. Lemon: Use fresh lemon juice and zest, not bottled, for best results. I use a microplane to get the fresh lemon zest off the rind – you’ll want a good amount (2 tablespoons) because the zest is really where all the lemony flavor is.
  5. It’s important to whisk the dry ingredients (flour, cornstarch, and salt) before creaming the butter and sugar.
  6. I like to use an electric mixer fitted with the paddle attachment to make shortbread, but a hand mixer works too.
  7. Cream the butter and sugar until it’s nice and fluffy, about 1-2 minutes, then mix in the lemon zest and juice and vanilla extract.
  8. Once the wet ingredients are combined, mix in the flour mixture.
  9. It’s important to allow lemon shortbread cookie dough to chill so that the flavors develop. I roll out the cookie dough between sheets of parchment paper or wax paper. Use a rolling pin and get it to about 1/4-inch thick. Rolling cookie dough this way, with parchment on your work surface, keeps it tender – it won’t have too much flour added.
  10. Once the dough is chilled, you can use a cookie cutter to cut desired shapes and bake until no longer glossy and light golden brown on the bottoms and edges.
A stack of lemon cookies is neatly piled with the top few cookies broken, revealing a crumbly texture. Fresh lemons are visible in the background, enhancing the citrus theme. The setting is on a marble surface.

Storing Cookies

  • Store in an airtight container for several days (no need to refrigerate).
  • Freeze for several months in the container or a large resealable freezer bag.

Expert Tips

  • These cookies have tons of bright lemon flavor but if you want a little more oomph, add a little bit of lemon extract.
  • Re-roll the dough as needed to use up the dough scraps, but don’t re-roll them more than twice or the dough will get tough.
  • To make them as bar cookies, you can press them into a 10×15-inch baking pan that’s been lined with a piece of parchment paper.
  • Feel free to to dip them in melted white chocolate or add a simple lemon glaze (made with powdered sugar and lemon juice).
A stack of round lemon cookies on a marble surface, with a blurred background showing more cookies and a whole lemon. The cookies are light golden with visible lemon zest.
Print

Lemon Shortbread Recipe

The perfect Lemon Shortbread Cookies recipe – these are crunchy and buttery with so much lemon flavor – make them bar cookies, wedges, or cutout shortbread!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings 34 cookies
Calories 88kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 2 cups (248g) all-purpose flour
  • 3 tablespoons (24g) cornstarch
  • ½ teaspoon salt
  • ¾ cup (85g) powdered sugar
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1 cup (226g) unsalted butter , softened
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  • Whisk together flour, cornstarch, and salt in a medium bowl. Set aside.
  • Whisk zest into powdered sugar and set aside.
  • In a large bowl with a hand or a stand mixer, cream butter and powdered sugar until smooth and fluffy.
  • Add vanilla and lemon juice, then mix until smooth.
  • Add flour mixture and mix until combined.
  • Divide dough in half. Roll each half out to 1/4-inch thick between two pieces of wax paper or parchment paper.
  • Chill at least 4 hours or overnight. Chilling the dough lets it rest and adds to the overall flavor of the shortbread.
  • Preheat oven to 350°F. Line 3 cookie sheets with parchment paper or silicone baking mats.
  • You can cut your shortbread as desired, using cookie cutters for shapes or circles or just cut them into squares or rectangles.
  • These don’t spread, so you don’t need to space them more than an inch or two on the cookie sheets. Bake for about 9-12 minutes (depending on size of cookie and thickness) until they start to get golden around the edges.
  • Store in an airtight container for up to 3 days or freeze for up to a month.

Video

Nutrition

Serving: 1serving | Calories: 88kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 35mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.4mg
A clear glass bowl filled with white flour sits on a smooth, white surface. The flour is slightly uneven in texture, with a few small clumps visible.
Mix zest with the sugar to infuse it with lemon flavor.
A piece of dough rolled out on parchment paper with three circular shapes cut out using a cookie cutter. The dough is placed on a light-colored, smooth surface.
You can use any kind of cookie cutter to cut out these cookies, or even roll them into a log for slice-and-bake

Favorite Lemon Desserts

]]> https://www.crazyforcrust.com/lemon-shortbread-cookies/feed/ 16 Strawberry Pretzel Salad Dip https://www.crazyforcrust.com/strawberry-pretzel-salad-dip/ https://www.crazyforcrust.com/strawberry-pretzel-salad-dip/#comments Sat, 15 Mar 2025 12:21:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=12038 I turned Strawberry Pretzel Salad into an easy, fast, and delicious DIP recipe! Strawberry Pretzel Dip is a fluffy sweet cream cheese dip with tons of strawberry flavor and it’s perfect for dipping pretzels! Somehow we entered a time warp back in January and when we stepped out it was mid-May. I’m not quite sure…]]>

I turned Strawberry Pretzel Salad into an easy, fast, and delicious DIP recipe! Strawberry Pretzel Dip is a fluffy sweet cream cheese dip with tons of strawberry flavor and it’s perfect for dipping pretzels!

A white bowl filled with creamy pink Strawberry Pretzel Salad Dip topped with cherry sauce sits on a plate surrounded by mini pretzels. In the background, theres a small bowl of cherry sauce and a few scattered pretzels on a light-colored surface.

Somehow we entered a time warp back in January and when we stepped out it was mid-May. I’m not quite sure how that happened but Memorial Day is right around the corner. After that, summer and with it pool parties, BBQs, the 4th of July…all times when you need lots of potluck ready appetizers and desserts that are no-bake, easy, and fast.

This Strawberry Pretzel Salad Dip fits all of those requirements. Especially the one where it’s good for a party. It’s perfect for a backyard BBQ, a potluck or just because you love cream cheese dip or strawberry pretzel salad!

A photo showcases ingredients for a Strawberry Pretzel Salad Dip: a plate of cream cheese, a bowl of pretzels, a dish of vanilla extract, a tub of Cool Whip, strawberry pie filling, and sugar, all neatly labeled.

Ingredient Notes

I daresay, the actual salad recipe is pretty easy but this dip? Is even easier. Just a few simple ingredients get mixed together and it’s ready to serve.

The classic Strawberry Pretzel Salad recipe includes cream cheese, whipped topping, and sugar. Then it’s topped with strawberries and jell-o and it’s all on top of a pretzel crust.

This recipe is very similar. The base of the dip is the same as the middle of that layered dessert. Cream cheese, sugar, and whipped topping are mixed together (you could substitute whipped cream). Then, instead of using jell-o, I used strawberry pie filling. Just swirl some in and add some to the top for garnish.

Instead of making crust, you just serve this with pretzels. Or a spoon. I won’t judge.

A glass bowl with partially mixed creamy butter and sugar sits on a white marble countertop, reminiscent of the beginnings of a delectable Strawberry Pretzel Salad Dip.
A glass bowl filled with light pink whipped frosting, reminiscent of strawberry pretzel salad dip, rests on a smooth, white marble surface. The frosting appears fluffy and creamy, with visible swirls and texture throughout.

How to make Strawberry Pretzel Dip Tips

  • Make sure your cream cheese is softened so you don’t have lumps.
  • I love cool whip but you could use 3 cups of freshly whipped cream instead.
  • You can find strawberry pie filling in the baking aisle, near the pie crusts and other pie fillings.
  • Store in an airtight container in the fridge for up to 3 days. If using cool whip you can freeze the dip also!
A white bowl filled with creamy pink Strawberry Pretzel Salad Dip topped with cherry sauce sits on a plate surrounded by mini pretzels. In the background, theres a small bowl of cherry sauce and a few scattered pretzels on a light-colored surface.
Print

Strawberry Pretzel Salad Dip Recipe

Turn your favorite summer recipe into a party dip! Strawberry Pretzel Salad Dip is just like that no bake dessert but easier to serve!
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 809kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 8 ounces (226g) Cream Cheese room temperature
  • ⅓ cup (67g) granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 8 ounces Cool Whip
  • ¾ cup Strawberry Pie Filling divided (from a 20 ounce can)
  • Pretzels for serving

Instructions

  • Use a hand mixer to beat cream cheese, sugar, vanilla, and salt until smooth. Fold in Cool Whip. Stir in about ½ cup of the pie filling. Chill dip until ready to serve. (Can be made one day ahead.)
  • When ready to serve: Place dip in serving bowl. Top with another ¼ cup or so of pie filling for garnish. Serve with pretzels.

Video

Nutrition

Serving: 1serving | Calories: 809kcal | Carbohydrates: 94g | Protein: 10g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 133mg | Sodium: 459mg | Potassium: 273mg | Fiber: 1g | Sugar: 74g | Vitamin A: 1721IU | Vitamin C: 19mg | Calcium: 254mg | Iron: 1mg

Favorite Dip Recipes

]]> https://www.crazyforcrust.com/strawberry-pretzel-salad-dip/feed/ 72 Carrot Cake Cookies Recipe https://www.crazyforcrust.com/carrot-cake-cookies-recipe/ https://www.crazyforcrust.com/carrot-cake-cookies-recipe/#comments Sat, 01 Mar 2025 09:48:31 +0000 https://www.crazyforcrust.com/?p=59572 These Carrot Cake Cookies are soft, tender, loaded with shredded carrots, and topped with a fantastic cream cheese frosting. They taste just like carrot cake but better because they’re individual cookies that are easy to make and share! We love carrot cake all year round: it’s Mel’s favorite dessert. So, I had to make a…]]>

These Carrot Cake Cookies are soft, tender, loaded with shredded carrots, and topped with a fantastic cream cheese frosting. They taste just like carrot cake but better because they’re individual cookies that are easy to make and share!

Carrot cake cookies with white frosting swirl and chopped nuts are displayed on a wooden board. A green bowl with more nuts is in the background. The cookies have visible carrot pieces and a soft, rustic appearance.

We love carrot cake all year round: it’s Mel’s favorite dessert. So, I had to make a carrot cake cookie recipe!

The recipe mixes soft carrot cake cookies with spiced cinnamon, fresh shredded carrots, and chopped nuts. A creamy cream cheese frosting on top is the best part! This is a soft and chewy cookie recipe with tons of flavor and cream cheese frosting!

Ingredients in carrot cake cookies

Ingredient Notes

  • Unsalted Butter: make sure it’s softened
  • Brown sugar: I love the flavor light brown sugar adds to these cookies – I skip the granulated sugar in this recipe. Brown sugar also adds moisture to the cookies, keeping them soft.
  • Shredded carrots: shred your own carrots using a box grater for best results. Pre-shredded carrots are too thick and stiff and won’t soften in your cookies.
  • Chopped pecans or walnuts: optional for some crunch – we love either one in this recipe.
  • Cream Cheese Frosting is a must; it’s easy to make and pairs so well with the carrot spice cake cookies.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

Carrot cake cookies topped with cream cheese frosting and chopped pecans sit on a wooden board. One cookie is broken in half, showing its moist interior. A green bowl is blurred in the background.

How to Store Cookies

Room temperature: Keep them in an airtight container or well wrapped with plastic wrap, and they will keep for three days. Store any unused frosting in an airtight container in the refrigerator.

Freezer: They will keep in the freezer for up to two months in a freezer bag or airtight container. You can freeze them plain and add the frosting later or freeze them frosted.

Expert Tips

  • Use a cookie scoop to scoop the cookies so they’re uniform in size. Use any size cookie scoop you want.
  • Don’t forget to press the cookie ball lightly with the palm of your hand before baking. Don’t flatten too much but they need a little help to get started.
  • Swap out walnuts for pecans or omit the nuts entirely! Or add chocolate chips!
  • Don’t use pre-shredded carrots. Be sure to shred your own so they soften in the oven.
  • You can frost these cookies with a knife your piping bag – your choice. I also love sprinkling some chopped nuts or cinnamon onto the top of each cookie for decoration. You don’t have to frost the cookies if you don’t want too – they’re good even plain.
  • To make carrot cake sandwich cookies, make them 1-tablespoon size instead of 2-tablespoon size and frost the bottom with cream cheese frosting, then sandwich the cookies.
Carrot cake cookies on metal cooling rack, some with frosting on top
Print

Carrot Cake Cookies Recipe

These Carrot Cake Cookies are soft, tender, loaded with shredded carrots, and topped with a fantastic cream cheese frosting. They taste just like carrot cake!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 20 cookies
Calories 212kcal
Author Dorothy Kern
Cost $5

Ingredients

Cookies

  • 1 ¾ cups (217g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (90g) shredded carrots (see note)
  • ½ cup (56g) chopped pecans or walnuts

Frosting

  • 4 tablespoons (57g) unsalted butter, softened
  • 4 ounces (112g) cream cheese, room temperature
  • 1½ cups (170g) powdered sugar
  • 1 teaspoon vanilla
  • ⅙ teaspoon salt

Instructions

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
  • In a small bowl, whisk flour with baking soda, cinnamon and salt. Set aside.
  • Cream butter and brown sugar in a large bowl with an electric mixer 1-2 minutes. Mix in egg and vanilla until smooth.
  • Add dry ingredients to wet and mix until smooth. Stir in carrots and nuts.
  • Scoop 2 tablespoon size balls onto cookie sheets 2-inches apart. Lightly flatten with the palms of your hand.
  • Bake for 13-16 minutes or until no longer glossy. Cool before frosting.
  • To make frosting: beat butter and cream cheese with an electric mixer until smooth. Slowly mix in powdered sugar then add vanilla and salt. Beat on medium high speed until smooth.
  • Frost cookies as desired, top with a dusting of cinnamon or finely chopped nuts.
  • Store in an airtight container for up to 3 days or freeze (frosted or unfrosted) for up to 2 months.

Notes

  • Be sure to shred your own carrots – don’t use the pre-shredded kind. Also – don’t pack them in the measuring cup.
  • You can use walnuts or pecans in this recipe or omit them. Substitute/add raisins if you want!

Nutrition

Serving: 1cookie | Calories: 212kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 145mg | Potassium: 68mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1371IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
dry ingredients in bowl.
butter and sugar creamed in bowl.
cookie dough on cookie sheet with parchment paper.
cream cheese frosting in bowl.

How to Make Carrot Cake Cookies from Scratch

  1. Whisk the flour, baking soda and cinnamon in a small bowl.
  2. Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream the butter and sugar on medium speed. Mix in the egg and pure vanilla extract until smooth Add the dry ingredients and mix. Be sure to scrape the sides of the bowl while mixing. Stir in freshly grated carrots and chopped nuts.
  3. Scoop two tablespoons of cookie dough to form each ball. Place them two inches apart on a prepared baking sheet. Gently press each ball to flatten them.
  4. Bake the cookies for 13 to 16 minutes at 350 degrees f. The cookies are done when they are no longer glossy on top. Allow them to cool on a wire rack before frosting.
  5. Make the cream cheese frosting by mixing all the ingredients in the large bowl of a stand mixer. Frost cooled cookies as desired.

Other Carrot Cake Recipes

]]> https://www.crazyforcrust.com/carrot-cake-cookies-recipe/feed/ 29 Chocolate Macaroon Pie https://www.crazyforcrust.com/chocolate-macaroon-pie/ https://www.crazyforcrust.com/chocolate-macaroon-pie/#comments Sat, 23 Nov 2024 12:52:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=21816 This Macaroon Pie is an easy chocolate ganache pie with a baked coconut macaroon pie crust. The filling is a rich chocolate ganache! It’s the perfect mixture of decadent chocolate and coconut – this pie is always a hit! This is the ULTIMATE Chocolate Coconut Pie recipe. The crust recipe starts with my favorite coconut macaroon…]]>

This Macaroon Pie is an easy chocolate ganache pie with a baked coconut macaroon pie crust. The filling is a rich chocolate ganache! It’s the perfect mixture of decadent chocolate and coconut – this pie is always a hit!

A slice of chocolate tart with a coconut crust sits on a white plate with blue dots. Shredded coconut is scattered around the plate. In the background, more tart slices and a bowl of shredded coconut are visible.

This is the ULTIMATE Chocolate Coconut Pie recipe. The crust recipe starts with my favorite coconut macaroon recipe. They are eggless macaroon cookies baked in a tart pan and then filled with a rich chocolate ganache. The chocolate gets soft-set making it like the filling of a truffle! This easy pie is like eating a Mounds Bar in pie form!

Ingredients Needed

  • Flour: All-purpose flour is normally what I use but I have also tested this with 1:1 Gluten-Free Flour for a gluten free crust.
  • Coconut: I use sweetened shredded coconut for the crust – the kind in the baking aisle.
  • Sweetened Condensed Milk: You want full-fat and make sure to get the correct can (NOT evaporated milk).
  • Chocolate Chips: Makes the best ganache filling – use semi-sweet or milk chocolate chips.
  • Heavy Whipping Cream: Creates the smooth ganache filling (no substitutions).
A person holds a glass bowl filled with a light, fluffy mixture. A red spatula is resting inside the bowl, partially covered by the mixture, which appears to be a batter or dough. The bowl is positioned over a light-colored surface.
A pie crust filled with a creamy, light-colored mixture, topped with grated cheese, in a round fluted tart pan on a light wooden surface.
Chocolate being poured onto a crust topped with shredded coconut.

How to Make Macaroon Pie

  1. Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
  2. Press into the bottom and up the sides of the prepared pan. Press to compact it firmly.
  3. Bake until the edges are golden brown and the center is no longer glossy. Cool completely before making filling.
  4. To make the filling, place the heavy whipping cream in a large bowl or measuring cup. Heat in the microwave just until it starts to bubble slightly. Add the chocolate chips. Let it sit for about 10-15 seconds, then whisk until smooth and the chocolate is all dissolved. Pour into crust.
  5. Let it sit at room temperature until cool and set.
A chocolate tart with a shiny, smooth filling sits in a fluted crust. A slice is served on a patterned plate in the background, with a fork beside it. The wooden surface adds a rustic touch to the setting.

Storing & Make Ahead

  • You can make this up to 2 days ahead and store covered in the refrigerator but allow it to come to room temperature before serving.
  • Store leftovers in the refrigerator.
  • I do not recommend freezing this pie once it’s made. While you definitely can freeze it, the chocolate will look cloudy once thawed. However you can make the crust ahead and freeze it, well wrapped with plastic wrap, for up to a month.

Expert Tips

  • I only have 9″ pie plates but there is a lot of coconut mixture. I suggest using a 10″ tart pan (with removable bottom) instead, or even a 9-10″ springform pan. The removable bottom is going to make it much easier to slice this pie
  • Let this pie cool in its pan or an a wire rack before serving.
A slice of chocolate tart with a coconut crust sits on a white plate with blue dots. Shredded coconut is scattered around the plate. In the background, more tart slices and a bowl of shredded coconut are visible.
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Chocolate Macaroon Pie Recipe

Chocolate Macaroon Pie – this easy macaroon recipe is baked into a pie crust and then filled with a rich chocolate ganache filling! It’s the perfect mixture of decadent chocolate and coconut – this pie is always a hit!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 servings
Calories 436kcal
Author Dorothy Kern
Cost $8-12

Ingredients

For the crust:

  • ⅔ cup (83g) all purpose flour (may substitute 1:1 GF All Purpose Flour)
  • 5 ½ cups (550g) shredded sweetened coconut
  • ½ teaspoon salt
  • 1 (14 ounce can) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract optional

For the filling:

  • 2 cups (340g) semi-sweet or dark chocolate chips (about 12 ounces)
  • 1 cup (237ml) heavy whipping cream

Instructions

  • Preheat oven to 350°F. Spray a 10″ tart pan (with removable bottom) with nonstick cooking spray. Place your tart pan on a cookie sheet to avoid spilling in your oven.
  • Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined. Press into the bottom and up the sides of the prepared pan. Press to compact it firmly.
  • Bake for 20-25 minutes, or until the edges are golden brown and the center is no longer glossy. Cool completely before making filling.
  • To make the filling, place the heavy whipping cream in a large bowl or measuring cup. Heat in the microwave about 2 minutes, or just until it starts to bubble slightly (but don’t let it come to a full boil). Add the chocolate chips. Let it sit for about 10-15 seconds, then whisk until smooth and the chocolate is all dissolved. Pour into crust.
  • Let it sit at room temperature until cool and set.

Video

Notes

  • You can make this up to 2 days ahead and store covered in the refrigerator but allow it to come to room temperature before serving.
  • I don’t recommend freezing the whole pie but you can freeze the empty crust well wrapped with plastic wrap.

Nutrition

Serving: 1/10 Slice of Pie | Calories: 436kcal | Carbohydrates: 57g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 129mg | Sodium: 2061mg | Fiber: 2g | Sugar: 40g

Other Pie Recipes

]]> https://www.crazyforcrust.com/chocolate-macaroon-pie/feed/ 62 Coconut Pound Cake https://www.crazyforcrust.com/homemade-coconut-pound-cake/ https://www.crazyforcrust.com/homemade-coconut-pound-cake/#comments Wed, 18 Sep 2024 10:30:42 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=39661 This Coconut Pound Cake is an easy loaf cake with triple the coconut flavor! It’s soft and sweet and the perfect pound cake for coconut lovers. Best Coconut Pound Cake I absolutely love coconut, and this coconut pound cake recipe is one of my favorite ways to enjoy it. I love it all year, but…]]>

This Coconut Pound Cake is an easy loaf cake with triple the coconut flavor! It’s soft and sweet and the perfect pound cake for coconut lovers.

sliced coconut pound cake with toasted coconut on top.

Best Coconut Pound Cake

I absolutely love coconut, and this coconut pound cake recipe is one of my favorite ways to enjoy it. I love it all year, but especially when spring and Easter are just around the corner. This is a classic coconut bundt cake recipe but made as a loaf.

I’m no stranger to pound cake recipes on this blog (lemon and champagne are my two favorites), but this coconut pound cake with glaze is edging those out as the most popular in Dorothy’s dessert repertoire.

This easy pound cake is made in a loaf pan so it’s easy to make and it has triple the coconut flavor: coconut milk, coconut extract, and toasted coconut!

ingredients in coconut pound cake laid out on a white counter.

Ingredients in Coconut Loaf Cake

  • Vegetable Oil: Keeps the cake moist, but you can use melted butter
  • Eggs: Be sure to buy large eggs.
  • Extract: I used a combination of vanilla extract and coconut extract – the coconut is necessary to give it tons of flavor.
  • Baking Powder: Helps with a moist and tender cake.
  • Coconut Milk: Canned unsweetened coconut milk can be found in the Asian foods aisle. Shake before pouring.
  • Shredded Coconut: We’ll add toasted coconut flakes on top of the cake, but you can also add some into it!

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

process shot of coconut pound cake being made.
process shot of coconut pound cake being made.
process shot of coconut pound cake being made.
process shot of coconut pound cake being made.

How to Make a Coconut Pound Cake

  1. Preheat the oven to 350°F and coat an 8×4” loaf pan with baking spray.
  2. Mix the oil and sugar in a large bowl. Add the eggs one at a time and then mix in the extracts, baking powder, and salt. Stir in the milk and flour until just combined.
  3. Pour the batter into the prepared pan and bake the cake for 50 to 60 minutes. Leave the pound cake in the pan to cool before turning out.
  4. While the cake cools, make the frosting. Whisk the powdered sugar, vanilla, coconut extract, and milk in a bowl. Drizzle the frosting over the cooled cake and then top it with the toasted coconut.
  5. Let the frosting set before slicing and serving.
sliced coconut pound cake with toasted coconut on top.

How to Know When Loaf Cake is Done Baking

Use a toothpick or cake tester to check the center of the loaf cake. When you pull it out, there should only be a few moist crumbs sticking to the toothpick.

The main reason a poundcake is wet in the middle or falls after baking is because it’s not completely done – so be sure to do the toothpick test in the center of the cake.

Expert Tips

  • I like to use vegetable oil because it gives the coconut pound cake a lovely light texture. You can also use melted butter if that’s what you have on hand.
  • The key to the best coconut flavor is to use coconut extract in the batter and the frosting. Please don’t skip it!
  • I love to top the cake with tons of toasted coconut. It adds color, texture, and flavor! Learn how to toast coconut – it’s really easy.

Storage & Freezing

Store the cooled cake loosely covered or in an airtight container at room temperature for a few days. You can also freeze the cake whole or in slices. It’s easiest to freeze it before frosting.

sliced coconut pound cake with toasted coconut on top.
Print

Coconut Pound Cake Recipe

Homemade Coconut Pound Cake is an easy loaf cake full of triple the coconut flavor! It’s soft and sweet and the perfect pound cake for coconut lovers.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 261kcal
Author Dorothy Kern
Cost $6

Ingredients

For the cake:

  • ½ cup (119 ml) vegetable oil (or melted butter)
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (5 ml) coconut extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (119 ml) canned unsweetened coconut milk
  • 1 ½ cups (186g) all-purpose flour

For the frosting:

  • 1 cup (113g) powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 2-4 tablespoons (30-60 ml) canned unsweetened coconut milk
  • 1 cup (64g) toasted coconut

Instructions

  • Preheat oven to 350°F. Spray a 8×4-inch loaf pan with nonstick cooking spray. (I like using the kind with flour in it.)
  • Stir oil and sugar in a large bowl. Stir in eggs, one at a time, then stir in extracts, baking powder, and salt. Add the coconut milk and flour and stir just until combined.
  • Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick comes out almost clean. Cool completely before removing from pan.
  • To make frosting: whisk powdered sugar, extracts, and coconut milk in a medium bowl. Drizzle over cooled cake and immediately top with toasted coconut. Let set, then slice and serve.

Video

Notes

    • Coconut milk in a can is found in the Asian foods aisle. Be sure to shake before opening.
    • I like to use vegetable oil because it gives the coconut pound cake a lovely light texture. You can also use melted butter if that’s what you have on hand.
    • The key to the best coconut flavor is to use coconut extract in the batter and the frosting. Please don’t skip it!
    • I love to top the cake with tons of toasted coconut. It adds color, texture, and flavor! Learn how to toast coconut – it’s really easy.

Nutrition

Serving: 1slice | Calories: 261kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 863mg | Fiber: 1g | Sugar: 26g

Every bite of this cake is tropical coconut bliss! It’s seriously the best coconut loaf cake recipe so try it soon. I know you will love it!

Coconut Favorites

]]> https://www.crazyforcrust.com/homemade-coconut-pound-cake/feed/ 16 Triple Coconut Cupcakes https://www.crazyforcrust.com/triple-coconut-cupcakes/ https://www.crazyforcrust.com/triple-coconut-cupcakes/#comments Fri, 22 Mar 2024 12:00:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=4811 Coconut Cupcakes are super moist, easy, and full of coconut flavor! There is coconut in the cupcake batter, the cupcake and in the amazing and fluffy coconut buttercream. These cupcakes will become your new favorite recipe! Easy Coconut Cupcakes Recipe If you’re a coconut lover like me, you’re always on the hunt for new and…]]>

Coconut Cupcakes are super moist, easy, and full of coconut flavor! There is coconut in the cupcake batter, the cupcake and in the amazing and fluffy coconut buttercream. These cupcakes will become your new favorite recipe!

cupcakes with buttercream frosting and coconut shredded on top.

Easy Coconut Cupcakes Recipe

If you’re a coconut lover like me, you’re always on the hunt for new and delicious ways to enjoy the flavor. Move over coconut cream pie: these incredibly coconutty coconut cupcakes are here! With a moist and soft crumb and perfect texture, they’re easy to make, bursting with coconut in every bite and you’re going to love them.

ingredients in coconut cupcakes laid out on a white counter.

Ingredients Needed

  • Sweetened Shredded Coconut: Also called angel flake, you’ll find it in the baking aisle.
  • Canned Coconut Milk: This can be found in the Asian foods aisle – use full fat coconut milk.
  • Coconut extract – amps up the coconut flavor of the frosting. You can also omit and just use vanilla extract.
  • All the ingredients for these classic cupcakes: Flour, baking powder, salt, butter, granulated sugar, eggs. All basic ingredients, but the key to a delicious cupcake.
  • My absolute favorite coconut buttercream frosting which is fluffy and SO GOOD.
process shot of coconut cupcakes being made.
process shot of coconut cupcakes being made.
process shot of coconut cupcakes being made.
process shot of coconut cupcakes being made.

How to Make Coconut Cupcakes

  • Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
  • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream sugar into softened butter until fluffy. Beat in eggs, one at a time, then mix in vanilla extract.
  • Add dry ingredients alternately with the coconut milk, mixing gently between each addition of the flour mixture. Mix until just combined. Stir in shredded sweetened coconut.
  • Pour batter into prepared muffin pan and bake until a toothpick comes out clean. Cool completely before removing and frosting.
  • To make the frosting, beat butter in a large bowl. Slowly beat in powdered sugar, salt and extracts. Add coconut milk, 1 tablespoon at a time, until you reach your desired consistency. Frost cupcakes as desired, sprinkle with additional shredded coconut.

Favorite Frostings

You aren’t limited to coconut frosting. Here are some other favorites for these cupcakes:

cupcakes with buttercream frosting and coconut shredded on top.

Expert Tips

  • You know your cupcakes are done baking when a toothpick comes out clean from the center.
  • Use room temperature ingredients for the perfect moist texture and don’t over mix the batter once the dry ingredients are added.
  • Fill the cupcake liner approximately 3/4 full for the perfect domed tops.
  • You can store these cupcakes for up to three days at room temperature, or for up to five days in the fridge. In the freezer, they’ll last for up to two months. 

FAQs

How do you store these cupcakes?

Store these cupcakes in an airtight container. They can freeze for 2 months!

Can I make these gluten free?

These cupcakes can be made with Gluten-Free 1:1 AP flour in an equal amount to the flour called for.

cupcakes with buttercream frosting and coconut shredded on top.
Print

Easy Coconut Cupcakes Recipe

Coconut Cupcakes from scratch with an easy fluffy coconut frosting – this is the best cupcake ever.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 259kcal
Author Dorothy Kern
Cost $8

Ingredients

For the Cupcakes

  • 2 cups (248g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ (170g) cup unsalted butter, melted
  • 1¼ (250g) cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat canned coconut milk
  • ½ cup shredded sweetened coconut

For the Frosting

  • 1 cup (226g) unsalted butter, softened
  • 4 cups (452g) powdered sugar
  • ½ teaspoon salt
  • 1 teaspoon coconut extract
  • ½ teaspoon vanilla extract
  • 2-4 tablespoons full-fat canned coconut milk
  • Additional shredded sweetened coconut, for topping

Instructions

  • Preheat oven to 350°F. Line cupcake pans with cupcake liners.
  • Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
  • Using a hand mixer, cream sugar into softened butter until fluffy, about 1-2 minutes. Beat in eggs, one at a time, then mix in vanilla extract.
  • Add dry ingredients alternately with the coconut milk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
  • Stir in ½ cup shredded sweetened coconut.
  • Pour batter into prepared pans and bake approximately 12-18 minutes, or until a toothpick comes out clean. Cool completely before removing and frosting.
  • To make the frosting, beat butter in a large bowl with a hand mixer until smooth.
  • Slowly beat in powdered sugar until crumbly. Beat in salt and extracts. Add coconut milk, 1 tablespoon at a time, until you reach your desired consistency. Frost cupcakes as desired, sprinkle with additional shredded coconut.

Notes

  • This recipe is different than the original, which used cake mix. Find that recipe here.
  • Canned Coconut Milk can be found in the Asian foods aisle. You can substitute refrigerated coconut milk (a nondairy drink) but your result won’t be as coconut-y of a flavor.
  • Be sure to use room temperature ingredients for the best cupcakes.
  • Store cupcakes loosely covered on the counter or freeze in an airtight container.

Nutrition

Serving: 1cupcake | Calories: 259kcal | Carbohydrates: 28g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 66mg | Fiber: 1g | Sugar: 25g

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