Name: Grape Soda Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 box white cake mix; 1 cup grape soda; 1/3 cup vegetable oil; 3 large egg whites; 1 teaspoon vanilla extract; Purple gel food coloring (optional); 1 cup unsalted butter, softened; 3 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla extract (for frosting); Purple sprinkles (optional, for garnish)

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I make these grape soda cupcakes when I want something playful, colorful, and full of nostalgic flavor. They are fluffy, vibrant purple cupcakes infused with sweet grape soda and topped with a smooth vanilla buttercream frosting. I love how they bring a fun pop of color and a classic soda-shop taste to any dessert table.

Grape Soda Cupcakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 box white cake mix

1 cup grape soda

⅓ cup vegetable oil

3 large egg whites

1 teaspoon vanilla extract

Purple gel food coloring (optional, for enhanced color)

For the frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

2 tablespoons heavy cream

1 teaspoon vanilla extract

Purple sprinkles (optional, for garnish)

Directions

I start by preheating the oven to 350°F (175°C) and lining a cupcake pan with paper liners.

In a large mixing bowl, I combine the white cake mix, grape soda, vegetable oil, egg whites, and vanilla extract. I beat everything with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and well combined. If I want a deeper purple color, I add a small amount of purple gel food coloring and mix again.

I divide the batter evenly among the cupcake liners, filling each about two-thirds full. Then I bake them for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

After baking, I remove the cupcakes from the oven and let them cool in the pan for 5 minutes. I then transfer them to a wire rack and allow them to cool completely before frosting.

To prepare the frosting, I beat the softened butter in a large bowl until creamy and smooth. I gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated. Then I add the heavy cream and vanilla extract and beat on medium-high speed for 2 to 3 minutes until the frosting becomes light and fluffy.

Once the cupcakes are fully cooled, I frost them using a piping bag or spatula. If I want an extra festive touch, I garnish them with purple sprinkles.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 12 cupcakes

Calories: Approximately 320 kcal per cupcake

Variations

I sometimes swap the vanilla buttercream for a grape-flavored frosting by adding a small splash of grape soda concentrate or a touch of grape extract. For a fun surprise, I like to add a teaspoon of grape jelly in the center of each cupcake before baking.

If I want a more colorful presentation, I mix in rainbow sprinkles to create a funfetti-style effect. For a lighter topping, I occasionally use whipped cream frosting instead of traditional buttercream.

Storage/Reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days. If I need to keep them longer, I refrigerate them for up to 5 days. Before serving from the refrigerator, I let them sit at room temperature for about 30 minutes so the frosting softens and becomes creamy again.

If I want to freeze them, I freeze the unfrosted cupcakes in an airtight container for up to 2 months. I thaw them at room temperature and frost them once fully defrosted.

FAQs

Can I use whole eggs instead of egg whites?

I can use whole eggs, but the texture may be slightly denser and the color less vibrant. I prefer egg whites for a lighter crumb and brighter purple shade.

Can I make these cupcakes without food coloring?

Yes, I can skip the food coloring. The grape soda will still give a subtle tint, but the purple color will be softer and less intense.

What type of grape soda works best?

I use any standard grape soda from the grocery store. I prefer one with a strong grape flavor to ensure the taste comes through in the cupcakes.

Can I make this recipe as a cake instead of cupcakes?

Yes, I pour the batter into a greased 9-inch round cake pan and adjust the baking time to about 25–30 minutes, checking for doneness with a toothpick.

How do I make the frosting thicker or thinner?

If I want thicker frosting, I add a bit more powdered sugar. If I need it thinner, I mix in a small amount of heavy cream, one teaspoon at a time, until I reach the desired consistency.

Conclusion

I love making these grape soda cupcakes whenever I want a dessert that feels both nostalgic and eye-catching. The combination of fluffy grape-infused cake and creamy vanilla buttercream always turns out fun, flavorful, and crowd-pleasing. They are easy to prepare, colorful, and perfect for celebrations or simple sweet cravings.

📖 Recipe:

Grape Soda Cupcakes

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Author: Cheryl
Total Time: 35 minutes
Yield: 12 cupcakes
Diet: Vegetarian

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Description

Fluffy, vibrant purple cupcakes infused with sweet grape soda and topped with smooth vanilla buttercream frosting for a fun, nostalgic dessert.

Instructions

Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large bowl, combine cake mix, grape soda, vegetable oil, egg whites, and vanilla extract. Beat on medium speed for 2 minutes until smooth. Add purple gel food coloring if desired and mix again.
Divide batter evenly into liners, filling each about two-thirds full.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat softened butter until creamy. Gradually add powdered sugar, mixing on low speed.
Add heavy cream and vanilla extract, then beat on medium-high speed for 2–3 minutes until light and fluffy.
Frost completely cooled cupcakes using a piping bag or spatula and garnish with sprinkles if desired.