Resurrection Sunday Treats to Savor the Spirit of New Beginnings
Resurrection Sunday, Easter, the big springtime gathering—whatever you call it, it’s a day filled with warmth, renewal, and, let’s be honest, some seriously good food. This is the time of year when we pull out all the stops—fluffy breads, sweet treats, and plenty of indulgent goodies to celebrate the joy of new beginnings.
Now, if you’re anything like me, you want something impressive but also manageable because, let’s face it, there are eggs to hide, family members to wrangle, and at least one person who is going to show up two hours late. No judgment—it happens in every family.
So, I’ve put together a collection of Easter-worthy treats that strike that perfect balance of delicious, beautiful, and totally doable. We’re talking a golden, braided lemon raspberry bread that looks like you spent all day on it (spoiler: you didn’t), carrot cake cupcakes that might just upstage the main meal, and the cutest little white chocolate coconut nests that take less time to make than it does to wrangle the kids into their Easter outfits.
Let’s get to it.
Lemon Raspberry Easter Bread
If spring had a flavor, it would be this bread. Light, fluffy, and just sweet enough, this braided beauty is packed with juicy raspberries and bright lemon zest, making it the perfect addition to your Easter brunch. Bonus: it looks stunning on the table, so you’ll get all the “oohs” and “ahhs” with minimal effort.
Prep Time: 20 minutes | Rise Time: 1.5 hours | Cook Time: 25 minutes | Total Time: 2 hours 15 minutes | Servings: 10 | Calories: 280 per slice
Ingredients:
3 ½ cups all-purpose flour
¼ cup granulated sugar
1 packet (2 ¼ teaspoons) active dry yeast
1 teaspoon salt
½ cup whole milk, warmed
¼ cup unsalted butter, melted
2 large eggs
Zest of 1 lemon
1 cup fresh raspberries
¼ cup raspberry jam
1 egg yolk + 1 tablespoon water (for egg wash)
Powdered sugar (for dusting)
Directions:
Wake up the yeast – Stir the warm milk and 1 teaspoon of sugar together, then sprinkle the yeast on top. Let it sit for about 5 minutes until it’s foamy. If nothing happens, your yeast is probably expired (or just having a bad day). Start over with fresh yeast.
Make the dough – In a large bowl, mix the flour, remaining sugar, and salt. Add in the melted butter, eggs, lemon zest, and the yeast mixture. Stir until it forms a dough, then knead it on a floured surface for about 8 minutes until smooth and elastic.
Let it rise – Place the dough in a greased bowl, cover it with a clean towel, and let it rise for about 1.5 hours or until doubled in size. Use this time wisely—maybe sip some coffee, hide some Easter eggs, or just enjoy the moment before the chaos of the day begins.
Roll it out – Once the dough has risen, roll it into a rectangle (about 12x16 inches). Spread raspberry jam over the surface and sprinkle with fresh raspberries.
Braid it up – Roll the dough into a long log, then slice it lengthwise down the middle. Twist the two halves together to create a beautiful braid. Don’t worry if it looks messy—that’s just “rustic charm.”
Final rise & bake – Let the bread rest for another 20 minutes while you preheat the oven to 350°F. Brush it with the egg wash, then bake for 25 minutes or until golden brown.
Dust & serve – Once cooled slightly, dust it with powdered sugar and serve warm. If you want to take it up a notch, drizzle it with a simple glaze (powdered sugar + lemon juice) for extra decadence.
Carrot Cake Cupcakes with Cream Cheese Frosting
Carrot cake is one of those things that just belongs on an Easter menu. It’s sweet, spiced, and topped with a luscious cream cheese frosting that makes you forget you’re technically eating vegetables. These cupcakes are a no-fuss, small-batch version of the classic cake, so everyone gets their own little treat.
Prep Time: 15 minutes | Cook Time: 22 minutes | Total Time: 37 minutes | Servings: 12 cupcakes | Calories: 340 per cupcake
Ingredients:
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup vegetable oil
½ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups shredded carrots
½ cup chopped walnuts (optional)
For the frosting:
8 ounces cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F and line a muffin tin with cupcake liners.
Mix the dry ingredients – In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Whisk the wet ingredients – In another bowl, beat together the oil, brown sugar, and granulated sugar. Add in the eggs and vanilla, stirring until smooth.
Combine everything – Gradually add the dry ingredients to the wet, stirring gently. Fold in the shredded carrots and walnuts.
Bake – Divide the batter evenly among the cupcake liners and bake for about 22 minutes, or until a toothpick comes out clean.
Make the frosting – Beat the cream cheese and butter together until light and fluffy. Gradually add powdered sugar and vanilla, mixing until smooth.
Frost & enjoy – Once the cupcakes are completely cool, pipe or spread the frosting on top. If you’re feeling extra festive, top them with a sprinkle of cinnamon or mini chocolate eggs.
White Chocolate Coconut Nests
These no-bake coconut nests are ridiculously easy, ridiculously cute, and the perfect little Easter treat. They take less time to make than it does to scroll through social media looking at other people’s Easter tables.
Prep Time: 10 minutes | Chill Time: 20 minutes | Total Time: 30 minutes | Servings: 12 nests | Calories: 220 per nest
Ingredients:
2 cups shredded sweetened coconut
1 ½ cups white chocolate chips
2 tablespoons butter
1 teaspoon vanilla extract
Mini candy eggs (for decorating)
Directions:
Melt the white chocolate and butter in a microwave-safe bowl, stirring every 30 seconds until smooth.
Stir in the vanilla and shredded coconut until well coated.
Scoop small mounds onto a parchment-lined baking sheet and shape them into little nests.
Chill in the fridge for 20 minutes to set.
Once firm, add mini candy eggs to the center and serve.
🛒 Full Shopping List Recap:
Flour (all-purpose)
Sugar (granulated, brown, and powdered)
Baking powder & baking soda
Salt
Cinnamon & nutmeg
Yeast (active dry)
Whole milk
Butter (unsalted)
Eggs
Lemon
Raspberries & raspberry jam
Carrots (shredded)
Walnuts (optional)
Vanilla extract
Cream cheese
Sweetened shredded coconut
Mini candy eggs
To Wrap It Up
Easter is all about celebrating fresh starts, and what better way to do that than with some homemade goodness? Whether you go all out and make all three or just pick one, these treats will bring a little extra joy to your Resurrection Sunday table.
Now, go forth and bake, my friend. And if you sneak a cupcake for “quality control,” I won’t tell.
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