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5 from 1 vote

Grape Soda Cupcakes

Grape Soda Cupcakes bakes a fizzy, fruity beverage right into the batter! Purple has never tasted so pretty!
Prep Time10 minutes
Cook Time15 minutes
Rest Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 261kcal
Author: Jennifer Fishkind

Ingredients

Cupcake Batter

  • 4 egg whites room temperature
  • ½ cup vegetable oil
  • 1½ cup grape soda I used Grape Crush brand
  • 15.25 ounces white cake mix I used Pilsbury brand
  • 0.14 ounce packet unsweetened grape flavored drink mix I used Kool-Aid brand
  • 4-6 drops purple gel food color I used Sunny Side Up Bakery brand, Regal Purple

Buttercream Frosting

  • 1 cup (2 sticks) salted butter 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 I used Sunny Side Up Bakery brand, Regal Purple
  • 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.
    4 egg whites, ½ cup vegetable oil, 1½ cup grape soda
  • 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. If you are wanting a darker/deeper purple color, you can add 2-3 drops of the purple gel food coloring. Continue mixing until the cake batter is a uniform color and no purple streaks remain.
    15.25 ounces white cake mix, 0.14 ounce packet unsweetened grape flavored drink mix, 4-6 drops purple gel food color
  • 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.
    1 cup (2 sticks) salted butter, 2 teaspoons pure vanilla extract, ¼ teaspoon pure almond extract
  • 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.
    4 cups powdered sugar, 2-3 tablespoons heavy cream
  • 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 drops of gel food coloring, mixing just until the color is uniform and no visible purple streaks.
    4-6 drops purple gel food coloring
  • 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.
    Purple sparkling sugar