Grape Soda Cupcakes

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These grape soda cupcakes are light, moist, and packed with a unique grape flavor, thanks to real grape soda and grape drink mix. With a simple preparation and vibrant color, they’re a fun treat perfect for parties and gatherings.

Prep Time10

Cook Time15

Rest Time30

Total Time55

Course: Dessert

Cuisine: American

Keyword: Grape Soda Cupcakes Recipe

Servings:

Calories: 238kcal

Ingredients

Cupcake Batter

4 egg whites, room temperature
½ cup vegetable oil
1 ½ cup grape soda (I used Grape Crush brand)
15.25 ounces white cake mix (I used Pillsbury brand)
.14 ounce unsweetened grape flavored drink mix (I used Kool-Aid brand)
4-6 drops purple gel food coloring (I used Sunny Side Up Bakery brand, Regal Purple), or more to reach the shade you want

Buttercream Frosting

1 cup salted butter, softened (2 sticks)
2 teaspoons pure vanilla extract
¼ teaspoon pure almond extract
4 cups powdered sugar, sifted
2-3 tablespoons heavy cream
4-6 drops purple gel food coloring (I used Sunny Side Up Bakery brand, Regal Purple), or more to reach the shade you want
Purple sparkling sugar, optional garnish (you can also use purple sanding sugar)

Instructions

Preheat the oven to 350*F. Line a regular sized muffin tin with cupcake liners.
Add the egg whites, vegetable oil and grape soda to a medium size (2-3 quarts) mixing bowl. Use a handheld mixer on medium low speed to mix until well combined.
Lower the mixer speed to low. Add in the cake mix and grape drink mix. Mix just until incorporated and the cake batter is a uniform color. Add the purple gel food coloring a couple of drops at a time until the batter is the shade you want. Continue mixing until the cake batter is a uniform color and no purple streaks remain.
Fill the cupcake liners ⅔ full. Bake for 15 minutes, or until a toothpick comes away with only a few crumbs. (Remember all ovens bake differently, so begin checking the cupcakes around the 12 minute mark) Carefully remove the cupcakes from the muffin tin and transfer to a wire cooling rack to cool completely.
Next, using either a stand mixer, or a large size (4-5 quarts) mixing bowl and a handheld mixer on medium high speed, beat together the softened butter, vanilla and almond extract for 1 - 1 ½ minutes until light and fluffy.
Lower the mixer speed to low, and add the sifted powdered sugar, 1 cup at a time, alternating with the heavy cream until all the powdered sugar has been added.
Increase the mixer speed to medium high, and continue mixing until the frosting is well combined and smooth.
Lower the mixer speed to medium, and add the purple gel food coloring a couple of drops at a time until the frosting is the shade you want, mixing just until the color is uniform and no visible purple streaks.
Fill a disposable piping bag fitted with a shaped tip, or a gallon size ziplock bag with a corner snipped off, with the frosting.
Hold the tip of the bag about ½ inch above the surface of the cooled cupcakes. Use steady even pressure to gently squeeze the frosting in a spiral pattern over the surface of the cupcake.
Sprinkle the frosting with the purple sparkling sugar and serve.

Notes

You can store the cupcakes in the refrigerator for up to 4 days. You can also store the cupcakes in the freezer for up to 1 month. Allow the cupcakes to thaw overnight in the refrigerator before serving.
You can substitute store brand grape soda, or grape Nehi for the grape Crush. You can substitute store brand or generic grape drink mix for the Kool-Aid brand. You can also make 48 mini cupcakes instead of the full size cupcakes.
Gel colors vary a lot between brands. Some come in dropper bottles and some are thick enough that you dip a toothpick in instead, so the number of drops is only a starting point.

Nutrition