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

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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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.

Use egg whites for a lighter texture and brighter color.

Add grape extract or soda concentrate for stronger grape flavor.

Store at room temperature for up to 2 days or refrigerate up to 5 days.

Freeze unfrosted cupcakes for up to 2 months.

Adjust frosting consistency with additional powdered sugar or heavy cream as needed.