Ingredients
- For the Cupcake Batter:
- 4 egg whites (room temperature)
- ½ cup vegetable oil
- 1½ cups grape soda (I used Grape Crush)
- 15.25 ounces white cake mix (I used Pillsbury)
- 0.14 ounce packet unsweetened grape-flavored drink mix (I used Kool-Aid)
- 4–6 drops purple gel food color (I used Sunny Side Up Bakery Regal Purple)
- For the 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 Regal Purple)
- Purple sparkling sugar (optional garnish, or you can use purple sanding sugar)
Instructions
- Preheat the oven to 350°F (175°C). Line a regular-sized muffin tin with cupcake liners.
- In a medium-sized mixing bowl (2-3 quarts), add the egg whites, vegetable oil, and grape soda. Mix with a handheld mixer on medium-low speed until well combined.
- Lower the mixer speed to low and add the cake mix and grape drink mix. Mix until just incorporated and the batter is a uniform color. If you want a deeper purple color, add 2-3 drops of purple gel food coloring. Continue mixing until the batter is smooth and streak-free.
- Fill the cupcake liners about ⅔ full with batter. Bake for 15 minutes, or until a toothpick comes out with only a few crumbs. Start checking the cupcakes at the 12-minute mark, as oven times vary.
- Carefully remove the cupcakes from the muffin tin and transfer them to a wire rack to cool completely.
- For the frosting: In a stand mixer (or using a large mixing bowl and handheld mixer), beat together the softened butter, vanilla extract, and almond extract for 1-1½ minutes until light and fluffy.
- Lower the mixer speed to low and gradually add the sifted powdered sugar, one cup at a time, alternating with the heavy cream. Continue mixing until the frosting is smooth and well-combined.
- Increase the mixer speed to medium-high, and mix until the frosting is fully smooth. Add the purple gel food coloring and mix until the color is uniform.
- Fill a disposable piping bag fitted with a shaped tip, or a gallon-size ziplock bag with a corner snipped off, with the frosting.
- Pipe the frosting onto the cooled cupcakes in a spiral pattern, starting from the outer edge.
- Garnish with purple sparkling sugar or sanding sugar for a fun touch.
- Serve and enjoy these delightful grape soda-infused treats!
Notes
- If you want a lighter purple color, use fewer drops of food coloring.
- Make sure to let the cupcakes cool completely before frosting to avoid melting the buttercream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
