Grape Soda Cupcakes

grape soda cupcake with a can of grape soda.

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5 from 1 vote

Grape Soda Cupcakes bakes a fizzy, fruity beverage right into the batter! Purple has never tasted so pretty!

Prep Time10

Cook Time15

Rest Time30

Total Time55

Course: Dessert

Cuisine: American

Servings: 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

Notes

Storage:

To Store: If your kitchen is on the cooler side, you can store any leftover cupcakes in an airtight container at room temperature for up to 2 days. Otherwise, you can store the cupcakes in the refrigerator for up to 4 days.
To Freeze: You can store the cupcakes in the freezer for up to 1 month. Allow the cupcakes to thaw overnight in the refrigerator before serving.

Tips:

Remember that all ovens bake differently, so begin checking the cupcakes around the 12 minute mark. The cupcakes are done baking when a toothpick comes away with only a few crumbs.
You can use a disposable piping bag fitted with a shaped tip or a gallon size ziplock bag with a corner snipped off to pipe the frosting on top of the cupcakes.
You can also make 48 mini cupcakes instead of the full size cupcakes. You can also make 48 mini cupcakes instead of the full size cupcakes.
Feel free to sprinkle some purple sparkling sugar or purple sanding sugar on top of the frosted cupcakes to make them even prettier!

Nutrition