14 Adorable Baby Sprinkle Treats for Second-Time Celebrations

You’re planning a second baby celebration and want treats that feel playful, thoughtful, and easy to share. These Adorable Baby Sprinkle Treats for Second-Time Celebrations bring pastel colors, tiny textures, and familiar flavors that match the low-key excitement of round two. You’ll find recipes that are quick to bake, simple to assemble, and charming to photograph.

This collection of 14 Adorable Baby Sprinkle Treats for Second-Time Celebrations includes cupcakes, cookies, bite-sized bars, and no-bake sweets. Each recipe has clear ingredients, step-by-step instructions, and serving tips to help you plan a sprinkle-themed table. Pin your favorites, mix and match, and make a cozy celebration that feels just right for your growing family.

1. Adorable Baby Sprinkle Treats for Second-Time Celebrations: Pastel Mini Cupcakes

These pastel mini cupcakes are soft, buttery, and topped with fluffy vanilla buttercream. Light crumb, gentle vanilla, and colorful sprinkles make them classic baby sprinkle desserts. They’re perfect for a second-time celebration when you want a sweet centerpiece without fuss. Parents and kids will love the tender bite and pretty colors. They smell like warm vanilla and fresh buttercream.

Prep: 20 minutes | Cook: 12 minutes | Yield: 24 mini cupcakes

Ingredients (sprinkle baby shower treats)

• 1 1/4 cups (150 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup (113 g) unsalted butter, softened to room temperature
• 2 large eggs, room temperature
• 1/2 cup (120 ml) whole milk, room temperature
• 1 1/2 tsp pure vanilla extract
• 1/2 cup (120 g) sour cream, room temperature
• 1/2 cup rainbow sprinkles, divided
• For buttercream: 1 cup (227 g) unsalted butter, softened; 3 cups (360 g) powdered sugar; 2 tbsp heavy cream; 1 tsp vanilla

Instructions (baby sprinkle desserts)

1. Preheat oven to 350°F (175°C). Line a mini muffin pan with 24 liners.
2. Whisk flour, sugar, baking powder, and salt in a bowl until combined.
3. Beat 1/2 cup softened butter on medium speed until creamy, about 1 minute.
4. Add eggs one at a time, beating after each. Stir in vanilla.
5. Alternately add dry mix and 1/2 cup milk, beginning and ending with dry mix. Fold in 1/2 cup sour cream until smooth.
6. Fold in 1/4 cup sprinkles gently; batter will color slightly.
7. Spoon batter into liners, filling 3/4 full. Bake 10–12 minutes, until edges are light golden and a toothpick comes out clean.
8. Cool in pan 5 minutes, then transfer to a rack to cool completely.
9. For buttercream: beat 1 cup softened butter until pale. Gradually add powdered sugar, then cream and vanilla. Beat until fluffy.
10. Pipe or spread buttercream on cooled cupcakes and top with remaining sprinkles. Chill 10 minutes before serving for set frosting.

How to Serve It

Serve on a tiered stand for a dainty display. Garnish with edible pearls or tiny fondant baby icons. Pair with light tea or sparkling water with lemon. Store in an airtight container in the fridge up to 3 days; bring to room temperature before serving. Make cupcakes one day ahead; frost the day of.

2. Lemon Sprinkle Sugar Cookies

These lemon sugar cookies are crisp at the edge and soft in the center. A bright lemon zest adds fresh citrus against sweet dough. Sprinkles give playful color ideal for a second baby celebration. Bakers who enjoy cut-and-bake cookies will love the simple prep. You’ll taste bright lemon with a tender, buttery finish.

Prep: 30 minutes + chill 1 hour | Cook: 10–12 minutes | Yield: 24 cookies

Ingredients (second baby celebration desserts)

• 2 3/4 cups (345 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg, room temperature
• 2 tsp lemon zest (from about 1 large lemon)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/2 cup rainbow sprinkles
• For glaze: 1 cup (120 g) powdered sugar + 2–3 tsp lemon juice

Instructions (sprinkle baby shower treats)

1. Whisk flour, baking soda, and salt. Set aside.
2. Beat 1 cup softened butter and sugar until light and fluffy, 2–3 minutes.
3. Add egg, lemon zest, lemon juice, and vanilla; mix until combined.
4. Gradually add dry mixture until a soft dough forms. Stir in 1/4 cup sprinkles.
5. Shape dough into a log, 2 inches diameter. Wrap and chill 1 hour until firm.
6. Preheat oven 350°F (175°C). Line baking sheets with parchment.
7. Slice log into 1/4–1/3 inch rounds. Press each into a small pile of sprinkles.
8. Bake 10–12 minutes until edges are lightly golden. Cool 5 minutes on sheet, then move to rack.
9. Whisk glaze until smooth, drizzle over cooled cookies, and sprinkle extra sprinkles while glaze is wet.
10. Let glaze set 30 minutes before stacking.

How to Serve It

Arrange cookies on a pastel platter with lemon slices. Pair with Earl Grey or lemonade. Store in an airtight container at room temperature up to 4 days. Make dough up to 2 days ahead, or freeze slices for later baking.

3. Pastel Sprinkle Cake Pops (Adorable Baby Sprinkle Treats for Second-Time Celebrations)

These cake pops are moist, chocolate-vanilla cake crumbled and mixed with frosting, then dipped in pastel candy melts. They’re bite-sized, portable, and perfect for mingling. The crumbly interior and crisp shell make a fun contrast. Anyone who enjoys hands-on prep and cute presentation will adore them. They smell like vanilla with a hint of cocoa.

Prep: 40 minutes + chill 2 hours | Cook: 20 minutes | Yield: 18 cake pops

Ingredients (sprinkle baby shower treats)

• 1 box (15.25 oz) yellow cake mix (plus ingredients per box)
• 1/2 cup (113 g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 cup (240 ml) whole milk
• 1 tsp vanilla extract
• 1/2 cup (120 g) prepared vanilla frosting
• 12 oz pastel candy melts
• 2 tbsp vegetable shortening
• 1/3 cup assorted sprinkles
• 18 cake pop sticks

Instructions (baby sprinkle desserts)

1. Prepare cake per box directions using butter, eggs, milk, and vanilla for extra richness. Bake in a 9×13 pan at 350°F (175°C) for 20–25 minutes. Cool completely.
2. Crumble cooled cake into a large bowl. Stir in 1/2 cup frosting until mixture holds together.
3. Roll into 1-inch balls. Place on parchment and chill 1 hour until firm.
4. Melt candy melts with shortening in microwave in 30-second intervals, stirring until smooth.
5. Dip tip of stick into melted coating, insert into cake ball halfway. Freeze 10 minutes to secure.
6. Dip cake pop fully into coating, tap off excess, and sprinkle while wet.
7. Stand upright in a foam block to set. Chill 15 minutes until fully firm.
8. Store in an airtight container in the fridge up to 3 days. Bring to room temp 10 minutes before serving.

How to Serve It

Display standing tall in a decorated foam base. Tie tiny pastel ribbons on sticks for charm. Pair with coffee or sparkling cider. Make pops two days ahead and keep chilled. For a seasonal twist, use citrus-flavored melts in spring.

4. Vanilla Sprinkle Macarons

Delicate and airy, these vanilla macarons hold pastel buttercream peppered with tiny sprinkles. They offer a crisp shell and soft, chewy interior. Elegant yet playful, they suit a sweet table for a second baby celebration. Dessert lovers who enjoy precise baking will savor the texture. You'll notice almond aroma and silky buttercream.

Prep: 45 minutes + resting 30 minutes | Cook: 12–14 minutes | Yield: 18 sandwiches

Ingredients (baby sprinkle desserts)

• 1 3/4 cups (175 g) powdered sugar
• 1 cup (115 g) almond flour, finely ground
• 3 large egg whites, room temperature
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp vanilla extract
• Pinch of fine salt
• Gel pastel food coloring (optional)
• For filling: 1/2 cup (113 g) unsalted butter, softened; 1 1/2 cups (180 g) powdered sugar; 1–2 tbsp heavy cream; 1 tsp vanilla
• 2 tbsp micro sprinkles

Instructions (sprinkle baby shower treats)

1. Sift powdered sugar and almond flour together twice. Set aside.
2. Whip egg whites on medium until foamy. Gradually add granulated sugar and whip to stiff peaks.
3. Fold almond mixture into meringue in 3 additions. Add vanilla and a few drops of gel color if using. Fold until batter flows slowly in ribbons.
4. Transfer to a piping bag with a round tip. Pipe 1.5-inch rounds on parchment-lined sheets.
5. Tap pans on counter to release air bubbles. Sprinkle micro sprinkles gently on top.
6. Let shells rest 30 minutes until a skin forms and they’re dry to the touch.
7. Preheat oven 300°F (150°C). Bake 12–14 minutes until feet set. Cool completely on trays.
8. For filling, beat butter until smooth. Add powdered sugar, cream, and vanilla. Beat until fluffy.
9. Pipe filling on half the shells and sandwich. Chill 30 minutes before serving for best texture.

How to Serve It

Arrange on a pastel dessert plate. Garnish with edible flowers if desired. Pair with herbal tea or faintly sweet sparkling wine. Store in an airtight container in the fridge up to 4 days. Bring to room temp 20 minutes before serving.

5. Adorable Baby Sprinkle Treats for Second-Time Celebrations: Rainbow Rice Krispie Bars

These rainbow Rice Krispie bars are gooey, buttery, and bright with sprinkles. Marshmallow and butter give a chewy, sticky base that kids love. Their hands-on finish makes them perfect for a casual second-time celebration. You’ll love the soft chew and crunchy cereal contrast. They smell warm, sweet, and toasty.

Prep: 10 minutes | Cook: 5 minutes | Chill: 30 minutes | Yield: 16 bars

Ingredients (sprinkle baby shower snacks)

• 6 cups (180 g) crisp rice cereal
• 4 tbsp (57 g) unsalted butter
• 10 oz (280 g) mini marshmallows
• 1/2 tsp vanilla extract
• 1/2 cup rainbow sprinkles, plus extra
• Zest of 1 orange (optional)
• Non-stick spray or butter for pan
• 8×8-inch pan lined with parchment

Instructions (baby sprinkle desserts)

1. Spray or butter an 8×8-inch pan and line with parchment.
2. Melt 4 tbsp butter in a large pot over low heat.
3. Add marshmallows and stir until melted and smooth, about 3–4 minutes.
4. Remove from heat and stir in vanilla and orange zest if using.
5. Fold in 6 cups cereal until evenly coated.
6. Stir in 1/2 cup sprinkles quickly so color disperses.
7. Press mixture firmly into prepared pan using a buttered spatula.
8. Sprinkle extra sprinkles on top and press lightly.
9. Chill 30 minutes until set. Cut into 16 bars with a sharp, greased knife.

How to Serve It

Stack bars on a cake stand or wrap individually in parchment for favors. Pair with milk, hot cocoa, or fruit-infused water. Store in an airtight container at room temperature up to 3 days. Make the day before and keep airtight.

6. Mini Confetti Cheesecake Bites

These mini cheesecake bites have a graham crust, creamy filling, and sprinkle confetti on top. Smooth, tangy filling contrasts with crunchy base. They’re bite-sized elegance that suits an intimate second baby celebration. Cheesecake fans will adore the creamy texture and bright speckles. They smell faintly of vanilla and lemon.

Prep: 20 minutes | Cook: 18 minutes | Chill: 2 hours | Yield: 12 mini bites

Ingredients (sprinkle baby shower desserts)

• 1 cup (100 g) graham cracker crumbs
• 3 tbsp (42 g) unsalted butter, melted
• 12 oz (340 g) cream cheese, room temperature
• 1/3 cup (67 g) granulated sugar
• 1 large egg, room temperature
• 1/2 tsp vanilla extract
• 1 tbsp sour cream
• 1 tsp lemon zest
• 2 tbsp rainbow sprinkles
• Optional: mini paper liners or 4-oz jam jars

Instructions (second baby celebration desserts)

1. Preheat oven 325°F (160°C). Line a muffin tin with liners or grease mini jars.
2. Mix graham crumbs and melted butter. Press 1 tbsp into bottoms of 12 liners.
3. Beat cream cheese and sugar until smooth, about 2 minutes.
4. Add egg, vanilla, sour cream, and lemon zest; mix until silky.
5. Spoon filling over crusts, filling 3/4 full.
6. Bake 16–18 minutes until edges set and centers jiggle slightly.
7. Remove and cool to room temperature, then sprinkle with sprinkles.
8. Chill 2 hours until fully set.
9. Serve chilled; keep refrigerated until serving.

How to Serve It

Serve in mini jars or on a small tray with tiny spoons. Garnish with extra zest and little edible flowers. Pair with sparkling lemonade or a light rosé. Store in the fridge up to 4 days. Make the crust and filling a day ahead; assemble and chill before serving.

7. Soft Sprinkle Chocolate Chip Cookies

Classic chocolate chip cookies get a playful twist with pastel sprinkles. Soft centers and golden edges create the ideal comforting bite. These fit the theme when you want familiar flavors with a hint of party flair. Everyone from toddlers to grandparents will reach for them. They smell like warm butter and roasted chocolate.

Prep: 15 minutes + chill 30 minutes | Cook: 10–12 minutes | Yield: 24 cookies

Ingredients (baby sprinkle desserts)

• 2 1/4 cups (280 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup (170 g) unsalted butter, softened
• 3/4 cup (150 g) packed brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 1/2 cups (270 g) semi-sweet chocolate chips
• 1/2 cup pastel sprinkles

Instructions (sprinkle baby shower treats)

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment.
2. Whisk flour, baking soda, and salt in a bowl.
3. Beat butter and sugars until light, about 2 minutes.
4. Add eggs one at a time, then vanilla.
5. Gradually add dry mix until combined. Fold in chips and sprinkles.
6. Chill dough 30 minutes for thicker cookies.
7. Scoop 2-tablespoon portions onto sheets, spaced 2 inches apart.
8. Bake 10–12 minutes until edges are golden brown and centers look set.
9. Cool 5 minutes on sheet, then move to wire rack to cool completely.

How to Serve It

Serve warm with cold milk or iced coffee. Sprinkle extra confetti on top for presentation. Store cookies in an airtight container at room temperature up to 4 days. Freeze dough balls for later baking.

8. Mini Pavlovas with Whipped Cream and Sprinkles

Crisp-on-the-outside, marshmallow-soft inside mini pavlovas make an airy sprinkle treat. They feel delicate and look gorgeous with pastel sprinkles and berries. They’re perfect for a spring or summer second baby celebration. Fans of light desserts will love the contrast of textures. They smell sweetly of baked meringue.

Prep: 20 minutes + resting 1 hour | Cook: 1 hour | Yield: 12 mini pavlovas

Ingredients (sprinkle baby shower desserts)

• 4 large egg whites, room temperature
• 1 cup (200 g) granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 1 cup heavy cream, cold
• 2 tbsp powdered sugar
• 1 cup mixed berries
• 2 tbsp pastel sprinkles
• Parchment-lined baking sheet

Instructions (baby sprinkle desserts)

1. Preheat oven to 225°F (110°C). Line baking sheet with parchment and draw 12 3-inch circles.
2. Beat egg whites on medium until soft peaks form.
3. Gradually add sugar, 1 tbsp at a time, beating until glossy stiff peaks form.
4. Fold in vinegar, cornstarch, and vanilla gently.
5. Spoon meringue onto circles, shaping nests with a slight well in the center.
6. Bake 1 hour, then turn oven off and let pavlovas cool inside for 1 hour.
7. Whip heavy cream and powdered sugar to soft peaks.
8. Top each pavlova with whipped cream, berries, and sprinkle lightly.
9. Serve immediately after topping to keep crispness.

How to Serve It

Place individually on dessert plates and garnish with a mint leaf. Serve with tea or a light sparkling wine. Best eaten the same day assembled. Make meringue bases a day ahead and store in an airtight container.

9. Adorable Baby Sprinkle Treats for Second-Time Celebrations: Strawberry Shortcake Jars

These strawberry shortcake jars layer tender sponge, macerated berries, and whipped cream with sprinkles. Portable, pretty, and easy to scale, they’re ideal for a casual second baby celebration. The sponge soaks up berry juices without getting soggy. Fruit lovers and those who prefer lighter desserts will appreciate the fresh taste. They smell like warm cake and ripe strawberries.

Prep: 20 minutes | Cook: 15 minutes | Chill: 1 hour | Yield: 6 jars

Ingredients (sprinkle baby shower desserts)

• 1 cup (125 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 tsp vanilla extract
• 1/4 cup (60 ml) milk
• 2 cups strawberries, hulled and sliced
• 2 tbsp sugar (for strawberries)
• 1 1/2 cups whipped cream
• 2 tbsp pastel sprinkles

Instructions (second baby celebration desserts)

1. Preheat oven to 350°F (175°C). Grease and line an 8×8 pan.
2. Whisk flour, baking powder, and salt.
3. Beat butter and sugar until pale, about 2 minutes. Add eggs one at a time.
4. Stir in vanilla. Alternate adding flour and milk until smooth.
5. Spread into pan and bake 12–15 minutes until a toothpick comes out clean.
6. Cool, then cut into 1-inch cubes.
7. Toss strawberries with 2 tbsp sugar and let macerate 15 minutes.
8. Layer sponge cubes, strawberries, and whipped cream in jars. Repeat layers.
9. Top with sprinkles. Chill 1 hour before serving.

How to Serve It

Serve in mason jars with long spoons for easy eating. Pair with iced tea or lemon water. Store covered in the fridge up to 24 hours—shortcakes soften over time. Assemble a few hours in advance for stress-free hosting.

10. Sprinkle-Topped Mini Brownie Squares

These mini brownies are fudgy, rich, and finished with sprinkles for a cheerful twist. Dense center and crackly top deliver chocolate satisfaction. They suit a second baby celebration when you want a rich counterpoint to lighter treats. Chocolate lovers will love the deep cocoa flavor. They smell like warm chocolate and toasted butter.

Prep: 15 minutes | Cook: 20–25 minutes | Yield: 24 mini squares

Ingredients (sprinkle baby shower desserts)

• 1/2 cup (113 g) unsalted butter
• 8 oz (225 g) semisweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (95 g) all-purpose flour
• 1/4 tsp fine salt
• 1/4 cup cocoa powder
• 1/3 cup pastel sprinkles
• Powdered sugar for dusting (optional)

Instructions (sprinkle baby shower treats)

1. Preheat oven 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Melt butter and chocolate together in a heatproof bowl over simmering water or in 30-second microwave bursts.
3. Whisk in both sugars until shiny.
4. Add eggs one at a time, whisking until combined. Stir in vanilla.
5. Fold in flour, salt, and cocoa until just mixed.
6. Pour into prepared pan and smooth top. Sprinkle sprinkles evenly on top.
7. Bake 20–25 minutes until a toothpick with a few moist crumbs comes out.
8. Cool completely in pan on a rack. Dust with powdered sugar if using.
9. Cut into 24 squares with a sharp knife warmed in hot water for clean edges.

How to Serve It

Arrange squares on a slate board with cocoa-dusted edges. Pair with espresso or milk. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.

11. Cream Cheese Sprinkle Danish Bites

Flaky, buttery, and filled with tangy cream cheese, these Danish bites are elegant yet approachable. The crisp pastry and smooth filling make a lovely textural contrast. They’re excellent for a brunch-style second baby celebration. Pastry lovers and those who enjoy small, hand-held pastries will delight in these. They smell warm and buttery.

Prep: 20 minutes | Bake: 18–22 minutes | Yield: 18 bites

Ingredients (sprinkle baby shower snacks)

• 1 sheet (17.3 oz) puff pastry, thawed
• 8 oz (227 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 tsp vanilla extract
• 1 large egg, beaten (for egg wash)
• 1 tbsp lemon zest
• 2 tbsp apricot jam (optional)
• 1/4 cup pastel sprinkles
• Powdered sugar for dusting

Instructions (baby sprinkle desserts)

1. Preheat oven 400°F (200°C). Line baking sheets with parchment.
2. Beat cream cheese, sugar, vanilla, and lemon zest until smooth.
3. Roll out puff pastry on lightly floured surface. Cut into 3×3-inch squares.
4. Place 1 tsp cream cheese mixture in center of each square. Add a dab of jam if using.
5. Fold corners toward center to form bites, pinching lightly.
6. Brush with beaten egg and sprinkle with pastel sprinkles.
7. Bake 18–22 minutes until golden and puffed.
8. Cool 10 minutes, then dust lightly with powdered sugar.
9. Serve warm or at room temperature.

How to Serve It

Place on a tiered pastry stand with small tongs. Pair with cappuccino or herbal tea. Store in an airtight container at room temperature up to 1 day; reheat briefly in a warm oven before serving. Assemble filling ahead; bake the morning of the event.

12. Pink Velvet Sprinkle Loaf Cake

This pink velvet loaf cake is moist, lightly cocoa-flavored, and dusted with sprinkles for a celebratory finish. Sliceable and shareable, it’s ideal for a cozy second-time celebration. The crumb is soft and tender, with a creamy glaze balancing sweetness. It smells mildly of cocoa and vanilla.

Prep: 15 minutes | Bake: 50–55 minutes | Yield: 1 loaf (10–12 slices)

Ingredients (second baby celebration desserts)

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (60 g) cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (113 g) unsalted butter, softened
• 2 large eggs, room temperature
• 1/2 cup buttermilk, room temperature
• 1 tsp vanilla extract
• 1–2 drops pink gel food coloring
• 1/4 cup pastel sprinkles
• For glaze: 1 cup powdered sugar + 2 tbsp milk**

Instructions (sprinkle baby shower treats)

1. Preheat oven 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
2. Whisk flour, cocoa, baking powder, baking soda, and salt.
3. Beat butter and sugar until creamy, about 2 minutes.
4. Add eggs one at a time, then vanilla and pink coloring.
5. Alternate adding dry mix and buttermilk, beginning and ending with dry mix.
6. Pour batter into prepared pan and smooth top. Sprinkle sprinkles lightly over batter.
7. Bake 50–55 minutes until a toothpick comes out clean or with a few moist crumbs.
8. Cool in pan 10 minutes, then transfer to rack to cool completely.
9. Whisk glaze until smooth and drizzle over cooled loaf. Add extra sprinkles while glaze is wet.

How to Serve It

Slice and serve on a dessert plate with a small dollop of whipped cream. Pair with afternoon tea or milk. Store tightly covered at room temperature up to 3 days. Freeze slices wrapped for quick treats.

13. No-Bake Sprinkle Cheesecake Cups

These no-bake cheesecake cups are creamy, quick, and layered with crunchy crumbs and sprinkles. They’re chilled, tangy, and easy to portion for guests. Great for a no-fuss second baby celebration, they require no oven. Fans of chilled desserts will appreciate the light texture. They smell subtly of vanilla and cream cheese.

Prep: 15 minutes + chill 2 hours | Yield: 8 cups

Ingredients (sprinkle baby shower desserts)

• 1 1/2 cups (150 g) graham cracker crumbs
• 4 tbsp (56 g) unsalted butter, melted
• 16 oz (450 g) cream cheese, room temperature
• 2/3 cup (133 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy cream, cold
• 1/4 cup powdered sugar
• 1/4 cup lemon juice
• 1/3 cup pastel sprinkles
• Fresh berries for garnish (optional)

Instructions (sprinkle baby shower treats)

1. Mix graham crumbs and melted butter. Spoon 2 tbsp into the bottom of each cup and press.
2. Beat cream cheese and sugar until smooth. Add vanilla and lemon juice.
3. Whip heavy cream and powdered sugar to stiff peaks.
4. Fold whipped cream into the cream cheese mixture until light.
5. Pipe or spoon cheesecake into cups over crust. Sprinkle with sprinkles between layers for color.
6. Chill 2 hours until set.
7. Top with berries and extra sprinkles before serving.
8. Keep refrigerated until serving.

How to Serve It

Serve chilled with a small spoon for each guest. Pair with iced tea or a fruity spritzer. Store in the fridge up to 3 days. Assemble a day ahead for easier hosting.

14. Mini Meringue Kisses with Sprinkles

These mini meringue kisses are crisp, light, and perfectly bite-sized. They melt on the tongue with a whisper of vanilla and a sprinkle crunch. They’re ideal for a light, sweet nibble at a second baby celebration. Fans of airy confections will enjoy their simplicity. They smell sweet and gently of vanilla.

Prep: 15 minutes + resting 1 hour | Bake: 1 hour 15 minutes | Yield: 60 kisses

Ingredients (sprinkle baby shower sweets)

• 4 large egg whites, room temperature
• 1 cup (200 g) granulated sugar
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract
• Pinch fine salt
• 2 tbsp pastel sprinkles
• Parchment-lined baking sheets

Instructions (sprinkle baby shower treats)

1. Preheat oven 200°F (95°C). Line two baking sheets with parchment.
2. Beat egg whites with cream of tartar and salt until soft peaks form.
3. Gradually add sugar, one tablespoon at a time, beating until glossy stiff peaks form.
4. Beat in vanilla.
5. Transfer meringue to a piping bag fitted with a small star tip.
6. Pipe small kisses, about 1 inch diameter, onto parchment.
7. Sprinkle the tops lightly with sprinkles before baking.
8. Bake 1 hour until dry to the touch. Turn off oven and let meringues cool inside for 30–60 minutes to finish drying.
9. Store in an airtight container at room temperature up to 1 week.

How to Serve It

Pile kisses in a glass jar or scatter on a dessert board. Pair with coffee or tea. Keep them dry; humidity softens meringues. Make ahead up to 1 week and store airtight.

You now have 14 delightful and approachable ideas for Adorable Baby Sprinkle Treats for Second-Time Celebrations. From no-bake cups to delicate macarons, the selection covers quick bites and show-stopping sweets. Try a few recipes that fit your time and taste, then pin this list for future celebrations.

Which of these Adorable Baby Sprinkle Treats for Second-Time Celebrations will you make first? Save your favorites, share this with friends, and enjoy the small, joyful moments that come with round-two celebrations.