As we get closer to Easter (and further into Spring), I’ve been leaning into baked goods that feel a little brighter, more colorful, and good for sharing. Some of these are brand new recipes I developed this season—like the Toasted Coconut Cupcakes with Passionfruit Curd–and others are old favorites I keep coming back to—like the Pistachio Braid. Whether you’re baking for Easter, or just in the mood for something a little sweet, this is what I’ve been making in the test kitchen recently.
Pro Tips for Spring Baking
• When making a cream cheese frosting for the carrot cakes, wait to add the cream cheese until the very end and whip as little as possible until it’s combined. The more you whip, the more moisture gets drawn out from the cream cheese, which can result in a less-stable frosting.
• If your frosting ever splits (this happens when not all of the ingredients are the same temperature), all you have to do is put it over a warm water bath or microwave it in 10-second spurts. Mix it until the butter curdles have combined into the rest of the frosting, then place it in the refrigerator to set. Once fully set, continue whipping.
• To get a good rise on cupcakes, make sure your leavening agents (like baking powder or baking soda) are fresh, and don’t overmix the batter once the flour is added. Bake in a fully preheated oven and avoid opening the door too early, so the cupcakes can set properly.
1. Toasted Coconut Cupcakes with Passion Fruit Curd
These took several takes to develop, but they’re made with a tender coconut-flavored base, then topped with a super light and fluffy cream cheese frosting and a not-too-tart passionfruit curd.
2. Bananas Foster Coffee Cake
A cross between banana bread and coffee cake, finished with a hazelnut streusel and a hit of dark rum. It’s easy to make and definitely Easter brunch-worthy.
3. Swedish Pancakes with Homemade Raspberry Jam
I make these year-round, but in the spring, I like to pair them with a quick homemade raspberry jam—it’s bright, tart, and just sweet enough to match the delicate, buttery pancakes.
4. Mini Coconut Carrot Cakes
All the best parts of carrot cake—moist, warmly spiced, and topped with cream cheese frosting—just in a smaller format that’s easier to serve and decorate.
5. Braided Pistachio Loaf (Pistagelängd)
This one’s a personal favorite and a classic fika treat you’ll find in many Swedish bakeries. The dough is flavored with a hint of cardamom and filled with a pistachio paste, then braided into two simple loaves.
What are you baking this spring?
