Description
Delightfully whimsical grape soda cupcakes with a moist, flavorful crumb infused with real grape soda and a touch of grape drink mix. These cupcakes are topped with a creamy, smooth purple grape-flavored buttercream frosting, making them perfect for celebrations or a fun dessert treat.
Ingredients
Scale
Cake Ingredients
- 4 egg whites (room temperature)
- ½ cup vegetable oil
- 1½ cup grape soda (Grape Crush brand recommended)
- 15.25 ounces white cake mix (Pillsbury brand recommended)
- 0.14 ounce packet unsweetened grape flavored drink mix (Kool-Aid brand recommended)
- 4-6 drops purple gel food coloring (Sunny Side Up Bakery brand, Regal Purple)
Frosting Ingredients
- 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 (Sunny Side Up Bakery brand, Regal Purple)
- Purple sparkling sugar (optional garnish; can also use purple sanding sugar)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F. Line a regular-sized muffin tin with cupcake liners to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a medium mixing bowl (2-3 quarts), combine the egg whites, vegetable oil, and grape soda. Using a handheld mixer on medium-low speed, blend until well combined to create a smooth base for your batter.
- Add Dry Ingredients and Color: Reduce mixer speed to low. Add the white cake mix and grape drink mix, mixing just until incorporated and the batter is uniformly colored. For a deeper purple hue, add 2-3 drops of purple gel food coloring and mix until no streaks remain.
- Fill Cupcake Liners and Bake: Fill the cupcake liners about two-thirds full with the batter. Bake for 15 minutes or until a toothpick inserted comes out with a few moist crumbs. Start checking at 12 minutes as oven temperatures can vary. Cool cupcakes on a wire rack once removed from the oven.
- Prepare Frosting Base: Using a stand mixer or handheld mixer in a large bowl (4-5 quarts), beat the softened butter with vanilla and almond extracts on medium-high speed for 1 to 1½ minutes until light and fluffy.
- Incorporate Powdered Sugar and Cream: Lower mixer speed to low and gradually add sifted powdered sugar one cup at a time, alternating with heavy cream, ensuring each addition is fully mixed before adding more.
- Whip Frosting Smooth: Increase mixer speed to medium-high and beat until the frosting is smooth, light, and fluffy.
- Add Purple Color to Frosting: Reduce mixer speed to medium and add 4-6 drops of purple gel food coloring. Mix gently just until the color is uniform with no streaks.
- Fill Piping Bag: Transfer the frosting into a disposable piping bag fitted with your favorite shaped tip, or into a large resealable plastic bag with a corner snipped off.
- Pipe Frosting on Cupcakes: Hold the piping bag about ½ inch above the cooled cupcakes. Apply steady, even pressure to pipe a spiral of frosting over each cupcake’s surface.
- Add Garnish and Serve: Sprinkle purple sparkling sugar over the frosted cupcakes for a festive touch. Serve and enjoy these fun grape soda cupcakes!
Notes
- Use room temperature egg whites for better incorporation and volume in the batter.
- Carefully monitor baking time as oven temperatures vary; cupcakes are done when a toothpick with moist crumbs comes out clean.
- For a more intense grape flavor and color, do not skip the grape drink mix and gel food coloring.
- If you prefer a dairy-free frosting, substitute butter and heavy cream with plant-based alternatives, though texture may vary.
- Leftover cupcakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated up to 5 days.
