Ingredients
Scale
For the cupcakes:
- 1 (12 oz) can grape soda (e.g., Faygo, Welch’s Sparkling Grape)
- 1½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- Optional: ½ tsp vanilla extract or purple food coloring for vibrancy
For the grape buttercream:
- ½ cup (1 stick / 115g) unsalted butter, softened
- 2½ cups (300g) powdered sugar
- 2–3 tbsp grape soda (or milk)
- ½ tsp vanilla extract
- Purple gel food coloring (optional)
Optional garnish:
- Edible glitter
- Mini grape candies
- Fresh grapes
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- Make batter: In a large bowl, whisk flour, sugar, baking soda, and salt. Pour in grape soda (and vanilla if using). Stir until just combined—batter will be thin.
- Fill cups: Divide evenly among liners (about ⅔ full).
- Bake 16–18 minutes, until a toothpick comes out clean. Cool completely.
- Make frosting: Beat butter until creamy. Gradually add powdered sugar, 2 tbsp grape soda, and vanilla. Beat until fluffy, adding more liquid if needed. Tint with food coloring if desired.
- Frost & decorate: Pipe or spread onto cooled cupcakes. Add garnishes if using.
💡 Pro Tips:
– Use chilled grape soda for extra lift.
– For deeper grape flavor, reduce ½ cup soda on the stove to 2 tbsp and cool before adding to frosting.
– Store at room temp up to 2 days or fridge for 5 days.
Prep Time & Nutrition (per cupcake, makes 12):
Prep Time: 15 min | Cook Time: 18 min | Total Time: 33 min (+ cooling)
Servings: 12 | Calories: 220 | Net Carbs: 38g | Fats: 8g | Protein: 1g
Servings: 12 | Calories: 220 | Net Carbs: 38g | Fats: 8g | Protein: 1g