Ingredients
● For the Cupcakes:
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup grape soda
1 teaspoon vanilla extract
Purple food coloring (optional, for a deeper hue)
● For the Grape Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup grape soda
Purple food coloring (optional)
● For Garnishing:
Purple sprinkles
Striped paper straws (cut in half, for decoration)
Instructions
1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
2: In another bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract. Gradually incorporate the dry ingredients, alternating with the grape soda, until the batter is smooth; add a few drops of purple food coloring if desired for a vibrant hue.
3: Fill cupcake liners about ¾ full with the batter and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean; allow the cupcakes to cool completely before frosting.
4: For the frosting, beat the softened butter until creamy; gradually add the powdered sugar while mixing well. Pour in the grape soda and continue beating until the frosting is light and fluffy, adding purple food coloring if you’d like an extra pop of color.
5: Pipe the frosting onto the cooled cupcakes using a star tip, then garnish with purple sprinkles and a half-cut striped paper straw for that fun, fizzy effect.
Prep Time: 15 minutes | 
Bake Time: 20 minutes | 
Cool Time: 30 minutes | 
Servings: 12 cupcakes | 
Calories: 320 kcal per cupcake
