12 Simple and Yummy Mother’s Day Desserts Ideas

Mother’s Day celebrations are not complete without desserts, and if you wish to make one of your own for your mum, this is a great way to do that. If you want recipes for desserts to make for Mothers Day, try one of these recipes to make your celebrations an affair to remember.

Delicious Mother’s Day Dessert Ideas

Help your mom celebrate her day in the most scrumptious way. These easy Mother’s Day recipes will inspire you to put your baking skills to the test.

1. Oreo Sunflower Cupcakes

Bright and bold, these Mother’s Day pastries are delicious.

Ingredients

• Vanilla cake mix (in addition to the ingredients mentioned on the box) – 1 box
• Butter – 1 cup (softened)
• Powdered sugar – 6 cup
• Vanilla extract – 1 tsp.
• Kosher salt – a pinch
• Heavy cream – ¼ cup
• Yellow food colouring
• Mini Oreos – 9 (without the cream)

Total Cooking Time – 1 hour 20 minutes

Servings – 24

Instructions

1. Preheat the oven to 350° and line two muffin tins with cupcake liners. Prepare the vanilla cake batter according to instructions and pour it into the muffin tins. Bake according to instructions and let it cool completely.
2. Beat the butter until it’s fluffy. Add the powdered sugar and beat until it’s well combined. Add the vanilla extract, heavy cream, and salt. Beat until combined.
3. Divide the buttercream into separate bowls. Add the yellow food colouring to the buttercream in one of the bowls. Add the white buttercream to a pastry bag with a star tip. Pipe the buttercream on to the cupcakes and top it with half an Oreo.

2. Easy Strawberry Shortbread

A beloved classic just like your mom, make these Mother’s Day sweets with three ingredients.

Ingredients

• Strawberries – 3 cups (hulled and sliced)
• Sugar or lemon juice (optional)
• Confectioners’ sugar – 3 tbsp.
• Frozen pound cake – 1 loaf (thawed)
• Heavy cream – 1 cup
• Optional garnish – 6 sprigs of fresh mint
• Optional garnish – 6 whole strawberries

Total time – 30 minutes

Servings – 6

Instructions

1. Put half of the sliced strawberries in a large bowl. Use a potato masher and mash the strawberries until they break down but still look like pieces.
2. Add the remaining sliced strawberries to the mashed strawberries, mix and taste the mixture. If they do not taste sweet or tart enough, then add in some sugar and lemon juice. Cover the bowl and keep the berries in the refrigerator.
3. In another bowl, beat the heavy cream with the confectioners’ sugar and vanilla. Keep the bowl in the refrigerator for a while and beat the mixture. Make sure the cream is beaten cold.
4. Before serving, slice the pound cake into 6 even pieces and place each on a serving plate. Top with the strawberry mixture and a dollop of whipped cream.
5. Top with some fresh mint or even a small, whole strawberry. Serve the dessert immediately.

3. Cranberry Hand Pies

A sandwiched cranberry sauce within the pie pastry makes a sweet and simple upgraded Pop-Tart.

Ingredients

• Raspberries – 3 ounces
• Cranberry sauce – ¼ cup
• Cornstarch – ½ tsp.
• Egg – 1 (large, beaten)
• Granulated sugar for sprinkling
• Confectioners’ sugar – ¼ cup  (optional)

For the Flaky Butter Pie Crust

• All-purpose flour – 1¼ cup
• Sugar – 1 tbsp.
• Kosher salt – ½ tsp.
• Unsalted butter – ½ cup (cold, cut into small pieces)

Total Time – 30 minutes

Servings – 6

Instructions

1. Prepare the pie crust by combining the flour, sugar and salt. Add butter and pulse until the mixture resembles pea-size crumbles. Add 3 tbsp of water to this mixture and pulse again to form the dough.
2. Divide the dough into 2 rectangles by transferring the dough to a piece of plastic wrap and shape into a rectangle of 1-inch thickness. Wrap tightly and refrigerate until firm for 1-2 hours.
3. Preheat the oven to 400°F and line a baking sheet with parchment paper. Working on a lightly floured surface, roll 1 rectangle of pie dough into an 11 by 14-inch rectangle (approximately 1/16-inch thick). Cut out twelve 2 ½ by 4-inch rectangles, cutting and re-rolling scraps as needed and use the second rectangle if required. Arrange the 6 rectangles on the prepared baking sheet. Use a fork and prick holes in the remaining 6 rectangles.
4. Toss the raspberries in a bowl with the cranberry sauce and cornstarch. Spoon 1 tbsp cranberry mixture in each rectangle’s centre, leaving a ½ inch border around the edges. Brush the border with some of the beaten egg. Top with the pricked rectangles and press the edges with a fork to seal. Refrigerate for 10 minutes.
5. Brush the top of the tarts with the remaining egg and sprinkle the granulated sugar. Bake for 12-15 minutes until golden brown. Transfer to a rack to cool and drizzle the confectioners’ sugar dissolved in cold water on top of the pies.

4. Raspberry Crumb Bars

Your mom will devour these delicious crumb bars loaded with raspberries, almonds, and oats.

Ingredients

• All-purpose flour – 1 cup (spooned and levelled)
• Unsalted butter – 12 tbsp. (cold, cut into pieces)
• Sugar – ½ cup plus 1 tbsp. (divided)
• Almonds – ¼ cup (toasted, chopped roughly)
• Rolled oats – 1½ cup (divided)
• Baking soda – ½ tsp.
• Kosher salt – ½ tsp.
• Fresh raspberries – 2 containers

Total time – 1 hour 50 minutes

Servings – 16

Instructions

1. Preheat the oven to 375°F. Line an 8-inch square baking pan with parchment paper and leave an overhang of 1 inch on either side.
2. Pulse together the flour, butter, and ½ cup sugar in a processor until the texture is sandy (about 10-12 times). Transfer ⅓ of this mixture to a bowl, fold in the almonds and ½ cup of oats. Squeeze to form small clumps and keep this mixture in the refrigerator.
3. Add the baking soda, salt, and the remaining 1 cup oats to the mixture in the food processor. Pulse 12-15 times and transfer this mixture to the baking pan and press it to the bottom of the prepared pan. Bake for 14-16 minutes until it’s golden brown.
4. Mash together 1 container of raspberries and remaining sugar in a bowl. Spread over prebaked crust. Scatter the remaining container of raspberries and the chilled crumb mixture on top.
5. Bake until golden brown for 40-45 minutes. Let the dessert cool in a pan for 30 minutes and transfer to a wire rack to cool completely.

5. Grapefruit Meringue Stacks

This one looks whimsical and fancy but is actually easy to make.

Ingredients

For the Meringue

• Egg whites – 4 (large)
• Cream of tartar – ¼ tsp.
• Granulated sugar – 1 cup
• Pure vanilla extract – 1 tsp.
• Fine sea salt – ¼ tsp.

For the Grapefruit Curd

• Unsalted butter – 5 tbsp. (divided)
• Grapefruit juice – ½ cup (freshly squeezed)
• Egg yolks – 4 (large)
• Granulated sugar –  ⅓ cup
• Fine salt – ¼ tsp.

For the Whipped Cream

• Heavy cream – ½ cup
• Confectioners’ sugar – ¼ cup
• Pure vanilla extract – ½ tsp.
• Thin grapefruit slices

Total time – 2 hours 30 minutes

Servings – 4

Instructions

1. Preheat the oven to 325°F. Line two baking sheets with parchment paper. Place the egg whites and cream of tartar in a large bowl and mix for 3 minutes until foamy. While whipping, add the sugar slowly and steadily and whip on high for 5-7 minutes until it peaks. Add the vanilla and salt, and mix to combine. Transfer to a piping bag with a large star tip.
2. Pipe the meringue into 12 rosettes on the prepared baking sheets. Transfer to the oven and lower the temperature to 250°. Bake until the meringues are dry to touch for 45-90 minutes. Let them cool completely.
3. To make the curd, melt 4 tbsp of butter in a saucepan over medium heat. Add the grapefruit juice, yolks, sugar, and salt, and whisk to combine.
4. Reduce the heat to medium-low and continue to cook, constantly stirring until the mixture is thick for 4-6 minutes. Stir in the remaining 1 tbsp butter, and strain the curd in a heat-safe container. Cover with plastic wrap placed directly on the surface, and keep the curd in the refrigerator for 1 hour.
5. To make the whipped cream, whip the heavy cream and confectioners’ sugar in a medium bowl until it peaks. Add the vanilla and mix to combine.
6. Place a meringue on a plate, top it with 1 tbsp grapefruit curd and spread it in an even layer. Top this with another meringue and more curd; repeat once more, making three layers per stack. Add a dollop of whipped cream and garnish with a slice of grapefruit.

6. Lemon-Lime Bars

This easy dessert is great for a luncheon on a summer day.

Ingredients

• Butter – 1 cup (softened)
• Confectioners’ sugar – ½ cup
• Lime zest – 2 tsp.
• All-purpose flour – 1¾ cups
• Salt – ¼ tsp.

Filling

• Eggs – 4 (large)
• Sugar – 1½ cups
• All-purpose flour – ¼ cup
• Lemon juice – ⅓ cup
• Lemon zest – 2 tsp.
• Confectioners’ sugar

Total time – 40 minutes

Servings – 4 dozen

How to Make

1. Preheat the oven to 350°. In a large bowl, cream the butter and confectioners’ sugar until it’s light and fluffy. Add the lime zest. Combine the flour and salt and gradually add it to the creamed mixture and mix well.
2. Press this mixture into a 13 by 9 inch greased baking dish. Bake just until the edges are brown or for 13-15 minutes.
3. In another bowl, beat the eggs and sugar. Combine the flour and baking powder. Gradually add the egg mixture to the flour. Stir in the lemon juice and zest. Beat until it’s frothy and pour over the hot crust.
4. Bake for 20-25 minutes until light golden brown. Let it cool on a wire rack and dust it with the confectioners’ sugar. Cut into squares and refrigerate.

7. Bourbon and Brown Sugar

This dessert has a fancy name, and it’s lip-smacking in taste – this one is a crowd-pleaser!

Ingredients

• Unsalted butter – 1 stick (at room temperature)
• All-purpose flour – 1¾ cups
• Baking powder – 1¾ tsp.
• Kosher salt – ¾ tsp.
• Granulated sugar – ⅓ cup
• Light brown sugar – 2/3 cup
• Eggs – 2 (large, room temperature)
• Bourbon – 4 tsp.
• Whole milk – 2/3 cup (room temperature)
• Raspberries – 1 cup
• Blueberries – 1 cup
• Fine sanding sugar for sprinkling

Total time – 2 hours 40 minutes

Servings – 8-10

Instructions

1. Preheat the oven to 350°. Butter a 9 by 2-inch round cake tin. Line it with butter paper.
2. Mix the flour, baking powder, and salt in a bowl.
3. Beat the butter with granulated sugar and brown sugar on medium-high speed until it’s light and creamy. Add the eggs one at a time and keep beating.
4. Add the bourbon, and then add the flour mixture in three batches, alternating with the milk (begin and end with flour). Beat until combined—transfer the batter to the prepared pan.
5. Sprinkle the berries on top and press some down into the batter. Sprinkle generously with the sanding sugar. Bake for 1 hour or until the edges pull away from the pan and the top springs back when lightly touched.
6. Cool in a pan for 20 minutes. Turn on a wire rack and remove the parchment. Turn the cake upside down and cool for 1 hour.

8. Éclair Cake With Chocolate Ganache

This fancy dessert can be made quickly and appease those taste buds.

Ingredients

Pastry shell

• Water – 1 cup
• Batter – ½ cup
• Salt – ¼ tsp.
• All-purpose flour – 1 cup
• Eggs – 4

Filling

• Heavy whipping cream – 2 cups (cold)
• Confectioners’ sugar – 2 tbsp.
• Vanilla extract – 1 tsp.
• Instant vanilla pudding mix – 2 packages
• Cold milk – 2 cups

Chocolate Ganache

• Bittersweet chocolate – 1 cup (chopped)
• Heavy cream – 1 cup

Total time – 2 hours

Servings – 12

How to Make

1. Preheat the oven to 400°F. Grease a 9 by 3-inch pan and place a mixing bowl in the freezer.
2. Combine the water, butter, salt in a saucepan and bring to boil over medium-high heat. Reduce the heat and stir in the flour. Cool and stir until the mixture leaves the sides of the pan and comes together. Transfer the mixture to a mixing bowl and beat the eggs one at a time. Spread the dough evenly in the bottom of the baking dish
3. Bake the pastry in the preheated oven until it’s golden brown for 25-30 minutes. The dough will rise in a boat shape and drop as it cools. Let it cool completely.
4. Remove the chilled mixing bowl and pour 2 cups of cold whipping cream in it. Whip until the cream thickens for 1 minute. Stir in the confectioners’ sugar and vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream till you mix the pudding.
5. Pour the pudding mixes and milk into a mixing bowl and stir until creamy. Fold the whipped cream and spread the filling over the cooled crust, and refrigerate.
6. Add the chopped chocolate to a heat-proof bowl. Bring 1 cup of cream to a boil in a saucepan over medium heat. Pour the hot cream over the chocolate and let it soften for 1 minute. Whisk the mixture until smooth. Let mixture cool slightly for 10 minutes until it thickens. Pour the ganache over the cream filling, covering the entire surface. Place the pan in the refrigerator for 1 hour.

9. Flourless Fudge Cookies

For all the moms who are gluten-free.

Ingredients

• Cooking spray
• Powdered sugar – 2½  cup
• Unsweetened cocoa powder – ¾ cup
• Kosher salt – ¼ tsp.
• Egg whites – 4 (cold, large)
• Pure vanilla extract – ½ tsp.
• Chocolate chips – 1½ cup

Total time – 10 minutes

Servings – 24

How to Make

1. Preheat the oven to 350°, line the baking pans with parchment paper and grease with cooking spray.
2. Combine the cocoa powder, powdered sugar, and salt in a bowl.
3. Add the egg whites, vanilla, and chocolate chips to the bowl and combine the mixture. Scoop tablespoon-sized mounds on the baking trays and bake for 10-12 minutes.
4. Let the cookies cool for 5 minutes on the baking tray, then transfer them with the help of a spatula to a cooling rack.

10. Fresh Fruit Salad

What can beat the goodness and richness of fresh food? This refreshing fruit salad can just enliven your Mom’s day.

Ingredients

• Fresh pineapple – 2 cups (diced)
• Strawberries – 1 pound (sliced and hulled)
• Blackberries – ½ pint (halved)
• Ripe kiwis – 4 (sliced, halved, and peeled)
• Lime yoghurt fruit salad dressing – 1 cup

Total time – 15 minutes

Servings – 10

How to make

1. Combine the pineapple, blackberries, strawberries, and kiwis in a large bowl.
2. You can add any fruits of your choice and top them with the yoghurt dressing or use ice cream or warm custard for the dressing.

11. Vanilla Buttercream Cupcakes

Bake your mom these gorgeous rose-shaped vanilla cupcakes topped with pink and red buttercream.

Ingredients

• All-purpose flour
• Baking powder -3/4 tsp.
• Kosher salt – 1 tsp.
• Unsalted butter
• Sugar – 1 cup
• Eggs -2
• Pure vanilla extract – 2 tsp.
• Whole buttermilk – 1/3 cup
• Confectioners’ sugar – 1 lb. c
• Heavy cream – 6 – 8 tsp.
• Pink and green food colouring

Total Cooking Time – 2 hours 30 minutes

Servings – 12

Instructions

1. Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
2. Take flour, salt, and baking powder in a bowl and whisk together.
3. Beat butter on medium speed until creamy. Gradually beat in sugar until fluffy. Reduce mixer speed to low and one egg at a time. Now beat in vanilla.
4. Beat the flour mixture alternately with buttermilk, beginning and ending with flour mixture, until blended after each addition. Spoon batter evenly into the prepared pan.
5. Bake it until a toothpick inserted in the centre comes out clean. Transfer the muffins to a wire rack to cool completely.
6. Beat sugar and butter thoroughly to make the buttercream. Add salt, cream, and vanilla, and continue beating until everything is combined. Now transfer to bowls and dye to desired colours using food colouring.
7. Transfer buttercream to a piping bag and pink pipe buttercream on top of cupcakes in a rose pattern. Add green leaves, if desired.

12. Flower Fruit Tarts

Source: Pinterest

Treat your mom to these elegant flower tarts filled with delicious lemon curd or fruit jam.

Ingredients

• Cooking spray
• All-purpose flour
• Granulated sugar – 1/2 cup
• Kosher salt – 1/2 tsp.
• Cold unsalted butter
• Egg – 1
• Whole milk – 2 tbsp.
• Confectioners’ sugar
• Lemon curd or fruit jam – 1 cup

Total Cooking Time – 2 hours 15 minutes

Servings – 12

Instructions

1. Grease 2 mini muffin pans.
2. Beat flour, salt, and sugar until combined. Add butter and beat until the mixture looks like wet sand.
3. Add egg yolk and milk; process until dough forms a ball around the blade.
4. Sprinkle some flour on the surface and roll dough to 1/4-inch thickness. Cut out 12 flowers using a three 1/2-inch scallop-shaped flower cookie cutter, rerolling scraps as needed.
5. Press flowers into prepared pans and lightly press petals onto the pan’s surface to flatten. Prick the dough from bottom with a fork and refrigerate for 1 hour.
6. Preheat the oven to 350°F. Bake until flower edges are lightly golden brown. Cool completely in the pan on a wire rack.
7. Lightly dust cups with confectioners’ sugar. Fill with curd or jam.

Breakfast in bed, a spa therapy session, or a concert are great ideas for celebration. But there is something about winning hearts with the help of satisfying gastronomic delights. The easiest way to show your Mom you love her – head to the kitchen and churn up one of these recipes.

Also Read:

Brunch Ideas on Mother’s Day
Breakfast Ideas on Mother’s Day
Unique and Creative Gift Ideas on Mother’s Day