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Grape Soda Cupcakes Recipe

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3.9 from 12 reviews

These grape soda cupcakes are light, moist, and bursting with a unique grape flavor thanks to the use of real grape soda and grape drink mix. With vibrant purple color enhanced by gel food coloring, they make a fun and festive treat perfect for parties and gatherings. The cupcakes are topped with smooth, creamy purple buttercream frosting and optional sparkling sugar for an extra touch of sparkle.

Ingredients

Cupcake Batter

  • 4 egg whites, room temperature
  • ½ cup vegetable oil
  • 1 ½ cup grape soda
  • 15.25 ounces white cake mix
  • 0.14 ounce unsweetened grape flavored drink mix
  • 4–6 drops purple gel food coloring

Buttercream Frosting

  • 1 cup salted butter (2 sticks), softened
  • 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
  • Purple sparkling sugar, optional garnish

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a regular-sized muffin tin with cupcake liners to prevent sticking.
  2. Mix Wet Ingredients: In a medium-sized (2-3 quart) mixing bowl, combine the egg whites, vegetable oil, and grape soda. Using a handheld mixer set on medium-low speed, mix until well combined.
  3. Add Dry Ingredients and Color: Lower mixer speed to low. Add the white cake mix and unsweetened grape flavored drink mix to the wet ingredients. Mix just until incorporated and the batter is a uniform color. If desired, add 2-3 drops of purple gel food coloring for a deeper purple shade and mix until no streaks remain.
  4. Fill and Bake: Fill the cupcake liners two-thirds full with the batter. Bake for 15 minutes, or until a toothpick inserted comes out with only a few crumbs. Start checking around the 12-minute mark as ovens may vary. Remove cupcakes from the oven and transfer to a wire rack to cool completely.
  5. Prepare Buttercream Frosting: Using a stand mixer or a large mixing bowl with a handheld mixer on medium-high speed, beat together the softened butter, vanilla extract, and almond extract for 1 to 1 ½ minutes until light and fluffy.
  6. Add Powdered Sugar and Cream: Reduce mixer speed to low and add sifted powdered sugar one cup at a time, alternating with tablespoons of heavy cream. Continue until all powdered sugar and cream are incorporated.
  7. Color the Frosting: Increase mixer speed to medium-high and mix until smooth. Lower speed to medium and add 4-6 drops of purple gel food coloring. Mix just until the color is uniform with no streaks.
  8. Pipe the Frosting: Fill a piping bag fitted with a shaped tip, or a gallon-size ziplock bag with a corner snipped off, with the frosting. Hold the tip about ½ inch above the cooled cupcakes and pipe the frosting in a gentle spiral pattern over each cupcake.
  9. Garnish and Serve: Optionally sprinkle the frosted cupcakes with purple sparkling sugar for an extra festive touch. Serve and enjoy!

Notes

  • Store cupcakes in an airtight container in the refrigerator for up to 4 days.
  • For longer storage, freeze cupcakes for up to 1 month and thaw overnight in the refrigerator before serving.
  • You can substitute grape Crush with any store-brand grape soda or grape Nehi.
  • You may substitute the grape drink mix with generic or store-brand equivalents instead of Kool-Aid.
  • To make mini cupcakes, this recipe can be doubled or yield approximately 48 mini cupcakes instead of 24 regular-sized ones.

Find it online: https://lauracooks.com/grape-soda-cupcakes-recipe/