Grape Soda Cupcakes are a fun, nostalgic treat that combines soft, fluffy cake with the bold, fruity flavor of classic grape soda. They’re sweet, playful, and eye-catching—perfect for birthday parties, themed events, or just when I want to bring a little childhood joy to dessert.
Why You’ll Love This Recipe
I love how unique these cupcakes are—grape soda gives them a vibrant pop of flavor and a beautiful light purple hue that makes them stand out. They’re super easy to make using simple ingredients and have a moist, airy texture I can’t get enough of. Whether I’m baking for kids or just tapping into my inner kid, these cupcakes are always a hit.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the cupcakes:
all-purpose flour
baking powder
salt
unsalted butter, softened
granulated sugar
eggs
grape soda
vanilla extract
purple food coloring (optional, for a bolder look)
for the frosting:
butter, softened
powdered sugar
grape soda (or grape extract for stronger flavor)
milk or cream (as needed for texture)
purple food coloring (optional)
sprinkles or small grape candies (optional, for topping)
directions
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I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a bowl, I whisk together the flour, baking powder, and salt.
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In another bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
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I add the vanilla and slowly mix in the grape soda, alternating with the dry ingredients. I add a drop or two of purple food coloring if I want a more vibrant color.
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I divide the batter evenly among the liners, filling them about 2/3 full.
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I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Then I let them cool completely on a wire rack.
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For the frosting, I beat the butter until smooth, then gradually add the powdered sugar. I mix in grape soda a little at a time until it reaches a spreadable consistency.
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I pipe or spread the frosting onto the cooled cupcakes, and top with sprinkles or candy for fun.
Servings and timing
This recipe makes 12 standard cupcakes. Prep time is about 15 minutes, bake time is around 20 minutes, and cooling/frosting adds another 30 minutes.
Variations
Sometimes I use grape extract instead of soda for a more concentrated flavor. I’ve also made a buttercream base with cream cheese for a tangy twist. For a surprise inside, I add a grape jelly filling to the center of the cupcake before frosting. If I’m short on time, I start with a white cake mix and just mix in grape soda and eggs—quick and delicious.
storage/reheating
I store the frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. I let them come to room temp before serving for the best texture. They can be frozen (unfrosted) for up to 2 months—just thaw and frost before serving.
FAQs
Can I use diet grape soda?
Yes, I’ve tried it and it works fine. The flavor might be slightly different, but the texture stays the same.
How do I get a deep purple color in the cupcakes?
I use a few drops of gel food coloring—it gives a vibrant color without changing the texture of the batter.
Can I make these cupcakes ahead of time?
Yes, I often bake them a day in advance and frost them the next day. They stay fresh and soft.
What frosting flavors go well besides grape?
I’ve paired them with vanilla, lemon, and even cream cheese frosting—all great combos that balance the grape flavor.
Can I use a box cake mix?
Absolutely. I use a white or vanilla box mix, swap the water with grape soda, and follow the rest of the package instructions.
Conclusion
Grape Soda Cupcakes are a fun, flavorful dessert that always gets smiles and curious “what’s in these?” reactions. I love how easy they are to make and how much personality they bring to any celebration. With their soft crumb, sweet grape kick, and playful color, these cupcakes are a delicious throwback I never get tired of.
Print
Grape Soda Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (including cooling/frosting)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Grape Soda Cupcakes are a nostalgic, colorful dessert made with the bold, fruity flavor of classic grape soda. These soft, moist cupcakes are topped with a playful purple frosting and are perfect for birthdays, parties, or any time you want a fun and unique sweet treat.
Ingredients
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup grape soda
- 1 tsp vanilla extract
- Purple food coloring (optional, for vibrant color)
- For the Frosting:
- ½ cup unsalted butter, softened
- 2–2½ cups powdered sugar
- 2–3 tbsp grape soda (or ½ tsp grape extract + 1–2 tbsp milk or cream)
- Purple food coloring (optional)
- Sprinkles or small grape candies (optional, for topping)
Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a bowl, whisk together flour, baking powder, and salt.
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In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
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Mix in vanilla extract and slowly alternate adding the dry ingredients and grape soda to the butter mixture. Add food coloring, if using.
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Divide batter evenly among the cupcake liners, filling each about ⅔ full.
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Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
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For the frosting, beat butter until smooth. Gradually add powdered sugar and grape soda (or extract + milk) until desired consistency is reached.
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Pipe or spread frosting on cooled cupcakes. Decorate with sprinkles or candy if desired.
Notes
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For stronger grape flavor, use grape extract in both cake and frosting.
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Add grape jelly to the center before baking for a fun surprise filling.
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A cream cheese frosting variation gives a tangy twist.
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You can use a boxed white cake mix—replace the water with grape soda and bake as directed.
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Store unfrosted cupcakes in the freezer up to 2 months.
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