Description

Ever imagined turning the fizzy, nostalgic taste of grape soda into a fluffy, vibrant cupcake? What if you could bake a batch of these playful, purple treats in under 40 minutes? Say hello to Grape Soda Cupcakes! These delightful cupcakes combine a white cake mix with grape soda and drink mix for a bold, fruity flavor, topped with a creamy buttercream frosting and a sprinkle of purple sparkling sugar.

Ingredients

For the Cupcake Batter

Egg Whites (4, room temperature): Provide structure and a light, airy texture without the yolk’s richness.
Vegetable Oil (½ cup): Adds moisture for a tender crumb.
Grape Soda (1½ cups): Infuses the batter with fizzy, grape flavor and helps with leavening.
White Cake Mix (15.25 oz): Serves as a neutral base to highlight the grape flavor.
Unsweetened Grape-Flavored Drink Mix (0.14 oz, one packet): Boosts the grape flavor with a concentrated punch.
Purple Gel Food Coloring (4–6 drops): Enhances the visual appeal with a vibrant purple hue.

For the Buttercream Frosting

Salted Butter (1 cup, 2 sticks, softened): Forms a creamy, rich base for the frosting.
Pure Vanilla Extract (2 tsp): Adds a warm, sweet note to balance the grape flavor.
Pure Almond Extract (¼ tsp): Enhances the frosting with a subtle, nutty depth.
Powdered Sugar (4 cups, sifted): Sweetens and thickens the frosting for piping.
Heavy Cream (2–3 tbsp): Adjusts the frosting to a smooth, pipeable consistency.
Purple Gel Food Coloring (4–6 drops): Creates a uniform, vibrant purple frosting.

For Garnish (Optional)

Purple Sparkling Sugar: Adds a crunchy, glittery finish for a festive look.

Substitutions and Variations

Egg Whites: Replace with ½ cup aquafaba (chickpea liquid) for a vegan version, whipped to soft peaks.
Vegetable Oil: Swap with canola oil or melted coconut oil for similar moisture.
Grape Soda: Use another fruit-flavored soda (like orange or cherry) and a matching drink mix for a different flavor.
Cake Mix: Use a gluten-free white cake mix for dietary needs or a vanilla cake mix for a slightly richer base.
Drink Mix: Substitute with another unsweetened drink mix flavor (like cherry or blue raspberry) and adjust food coloring.
Butter: Use vegan butter for a dairy-free frosting.
Heavy Cream: Replace with non-dairy milk (almond, oat, or soy) or coconut cream for a dairy-free option.
Garnish: Swap sparkling sugar with sprinkles, crushed grape-flavored candies, or edible glitter.

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Instructions

Preheat and Prep:
- Preheat the oven to 350°F (175°C).
- Line a standard 12-cup muffin tin (and a second tin for extra batter) with cupcake liners.
- Tip: Use colorful or themed liners to match the vibrant purple cupcakes for a festive presentation.
Mix the Cupcake Batter:
- In a medium mixing bowl (2–3 quarts), combine 4 egg whites (room temperature), ½ cup vegetable oil, and 1½ cups grape soda.
- Use a handheld mixer on medium-low speed to mix until well combined, about 30–45 seconds.
- Lower the mixer speed to low and add the 15.25 oz white cake mix and 0.14 oz unsweetened grape-flavored drink mix. Mix just until incorporated and the batter is a uniform light purple, about 20–30 seconds.
- For a deeper purple, add 2–3 drops of purple gel food coloring and mix until no streaks remain and the color is uniform.
- Tip: Avoid overmixing to keep the cupcakes light and fluffy, and use room-temperature egg whites for better emulsification.
Fill and Bake:
- Fill each cupcake liner ⅔ full (about 2–3 tbsp of batter) to allow room for rising.
- Bake for 15 minutes, or until a toothpick inserted into the center comes out with only a few crumbs (not wet batter). Start checking at 12 minutes, as ovens vary.
- Carefully remove the cupcakes from the muffin tin and transfer to a wire cooling rack to cool completely, about 20–30 minutes.
- Tip: Use a cookie scoop for even portions, and don’t overfill liners to prevent overflow.
Make the Buttercream Frosting:
- Using a stand mixer or a large mixing bowl (4–5 quarts) with a handheld mixer on medium-high speed, beat 1 cup softened salted butter, 2 tsp pure vanilla extract, and ¼ tsp pure almond extract for 1–1½ minutes, until light and fluffy.
- Lower the mixer speed to low and add 4 cups sifted powdered sugar, 1 cup at a time, alternating with 2–3 tbsp heavy cream, until fully incorporated and smooth.
- Increase the mixer speed to medium-high and beat for 30–45 seconds until the frosting is creamy and pipeable.
- Lower the speed to medium, add 4–6 drops of purple gel food coloring, and mix until the color is uniform with no visible streaks.
- Tip: Sift the powdered sugar to avoid lumps, and adjust cream for a thick but pipeable consistency.
Frost the Cupcakes:
- Fill a disposable piping bag fitted with a shaped tip (like a star or round tip) or a gallon-size Ziploc bag with a corner snipped off with the buttercream frosting.
- Hold the tip about ½ inch above the surface of a cooled cupcake and use steady, even pressure to pipe the frosting in a spiral pattern, starting from the center and working outward.
- Repeat for all cupcakes.
- Tip: Chill the frosting for 10 minutes if it’s too soft to hold shape, and practice piping on a plate for consistent spirals.
Garnish and Serve:
- Sprinkle the frosted cupcakes with purple sparkling sugar for a glittery, festive touch.
- Serve at room temperature, perfect for parties, picnics, or dessert tables.
- Tip: Add garnishes immediately after frosting to ensure they stick, and store ungarnished cupcakes if not serving right away.