Light and fluffy white cupcakes topped with whipped lemon frosting, white chocolate chips, and a sprinkle of sparkling sugar for an easy bakery-style treat.
⏱ Time: 35 minutes
🍽 Servings: 24 cupcakes
⭐ Difficulty: Easy
Ingredients
Cupcakes
- 1 box Duncan Hines Classic White Cake Mix
- Ingredients listed on the box (typically egg whites, oil, and water)
Lemon Frosting
- 1 tub Duncan Hines Creamy Lemon Frosting
- ½ cup mini white chocolate chips
- 1–2 tablespoons heavy cream (optional)
Topping
- Yellow sanding sugar or sprinkles of choice
Instructions
- Preheat your oven according to the cake mix package directions and line cupcake pans with paper liners.
- Prepare the cake batter as directed on the package.
- Fill each cupcake liner about two-thirds full.
- Bake according to the package directions, usually 18–22 minutes.
- Allow the cupcakes to cool completely before frosting.
- Place the lemon frosting into a mixing bowl and beat with a hand mixer for 1–2 minutes until light and fluffy.
- If desired, add the heavy cream and whip again until the frosting is even lighter.
- Fold the white chocolate chips into the frosting.
- Pipe or spread the frosting onto the cooled cupcakes.
- Sprinkle with yellow sanding sugar or your favorite sprinkles before serving.
Quick Notes
- Whipping canned frosting gives it a lighter, homemade texture.
- Mini white chocolate chips distribute more evenly throughout the frosting.
- Store the cupcakes in an airtight container for up to 3 days.
- Refrigerate if your kitchen is warm, then let the cupcakes come to room temperature before serving.
- These cupcakes pair beautifully with tea, lemonade, or sparkling citrus drinks.
