Ingredients
Scale
For the cupcakes:
- 1½ cups (190g) all-purpose flour
- 1¼ tsp baking powder
- ¼ tsp salt
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup grape soda (chilled, like Faygo, Welch’s, or store brand)
- Optional: 2–3 drops purple food coloring (for vibrant hue)
For the grape buttercream:
- ½ cup (1 stick / 115g) unsalted butter, softened
- 2½–3 cups (300–360g) powdered sugar
- 2–3 tbsp grape soda
- ½ tsp vanilla extract
- Purple gel food coloring (optional)
- Optional garnish: mini grape gummy candies or edible glitter
Instructions
Cupcakes:
- Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- Mix dry ingredients: Whisk flour, baking powder, and salt.
- Cream butter & sugar: Beat butter and sugar until light and fluffy (~3 min). Add eggs one at a time, then vanilla.
- Alternate additions: Add flour mixture in 2 parts, alternating with grape soda, beginning and ending with flour. Mix just until combined. Stir in food coloring if using.
- Fill liners ⅔ full.
- Bake 18–20 minutes, until a toothpick comes out clean. Cool completely.
Grape Buttercream:
- Beat butter until creamy.
- Gradually add powdered sugar, 1 cup at a time.
- Add grape soda, vanilla, and food coloring; beat 2–3 minutes until fluffy. Adjust consistency as needed.
- Pipe onto cooled cupcakes. Top with grape gummies or a sprinkle of edible glitter for fun!
💡 Pro Tips:
– Use real grape soda—not diet—for best flavor and rise.
– Don’t overmix batter—grape soda loses carbonation quickly!
– For deeper color, use gel-based food coloring (liquid can thin frosting).
Prep Time & Nutrition (per cupcake, makes 12):
Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min
Servings: 12 | Calories: 250 | Net Carbs: 36g | Fats: 12g | Protein: 2g
Servings: 12 | Calories: 250 | Net Carbs: 36g | Fats: 12g | Protein: 2g