Name: Grape Soda Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 tsp salt; 1 tsp baking soda; 1/2 cup grape soda (not diet); 1/4 cup plain yogurt (or dairy-free alternative); 1/4 cup neutral oil (like sunflower or canola); 1 tbsp apple cider vinegar; 1 tsp pure vanilla extract; Purple gel food coloring (optional); 1/2 cup butter or vegan butter, softened; 1 3/4 cups powdered sugar; 2 tbsp grape soda; 1/2 tsp pure vanilla extract; Pinch of salt; Purple food coloring (optional)

Fluffy, fruity, and irresistibly nostalgic, these grape soda cupcakes bring the fun of childhood back to the dessert table. Made with real grape soda and finished with a light, grape-infused frosting, each bite is a perfect blend of whimsy and flavor. Whether it’s for a birthday party or just a weekend treat, I like turning to this recipe when I want something playful, colorful, and crowd-pleasing.

Why You’ll Love This Recipe

I love how simple yet unique this recipe is. The grape soda adds a fizzy sweetness and soft texture that makes the cupcakes incredibly fluffy. It’s a fun, unexpected twist on traditional cupcakes, and the vibrant purple hue (with or without food coloring) adds to the charm. With pantry-friendly ingredients and a vegan-friendly option, I find it to be a great go-to for parties or quick dessert cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

1 1/4 cups all-purpose flour

1/2 cup granulated sugar

1/4 tsp salt

1 tsp baking soda

1/2 cup grape soda (not diet)

1/4 cup plain yogurt (or dairy-free alternative)

1/4 cup neutral oil (like sunflower or canola)

1 tbsp apple cider vinegar

1 tsp pure vanilla extract

Purple gel food coloring (optional)

For the Grape Frosting:

1/2 cup butter or vegan butter, softened

1 3/4 cups powdered sugar

2 tbsp grape soda

1/2 tsp pure vanilla extract

Pinch of salt

Purple food coloring (optional)

Directions

I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a large mixing bowl, I whisk together the flour, sugar, salt, and baking soda.

In a separate bowl, I stir together the grape soda, yogurt, oil, vinegar, and vanilla until smooth.

I pour the wet ingredients into the dry mixture and gently stir until just combined. If I’m using food coloring, I add a few drops here.

I divide the batter evenly among the cupcake liners.

I bake them for 18–20 minutes, or until a toothpick comes out clean from the center. Then I let them cool completely.

For the frosting, I beat the softened butter until creamy, then add powdered sugar, grape soda, vanilla, salt, and optional food coloring. I keep beating it until light and fluffy.

Once the cupcakes are cool, I pipe or spread the frosting on top. I like to finish them with sprinkles or grape candies when I want a festive touch.

Servings and timing

This recipe makes 12 cupcakes.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 210 kcal per cupcake

Variations

Vegan Option: I swap in dairy-free yogurt and vegan butter to make these fully plant-based.

Different Sodas: If grape’s not my thing, I’ve tried this with orange soda or strawberry soda for other fruity spins.

Filled Cupcakes: I sometimes hollow out the centers and spoon in a bit of grape jam for a surprise filling.

No Food Coloring: I leave out the food coloring for a more natural look—the soda still gives a subtle purple tint.

Mini Cupcakes: I bake mini versions for parties by reducing the baking time to 10–12 minutes.

Storage/Reheating

I store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If chilled, I let them sit at room temperature for about 20 minutes before serving to soften the frosting. These also freeze well (unfrosted or frosted), and I defrost them overnight in the fridge.

Related Recipes:

Grape Jolly Rancher Moonshine

FAQs

How much grape soda flavor comes through in the cupcakes?

The flavor is subtle but definitely noticeable. I find it gives the cupcakes a sweet, fruity taste and a fun twist on the classic vanilla base.

Can I make these cupcakes ahead of time?

Yes, I often bake the cupcakes a day in advance and store them unfrosted. I make and apply the frosting on the day I plan to serve them for the best texture.

What kind of grape soda should I use?

I always use regular (not diet) grape soda because it has the right sweetness and consistency for baking. Brands like Fanta or Crush work great.

Can I make this recipe without yogurt?

Yes, if I don’t have yogurt on hand, I’ve used sour cream or a thick dairy-free alternative like coconut yogurt, and it works just as well.

How do I keep the frosting from getting too runny?

I make sure the butter is just softened—not melted—and I add the grape soda a little at a time while beating. If it’s still too soft, I mix in a bit more powdered sugar to thicken it up.

Conclusion

These grape soda cupcakes are pure joy in dessert form. I love making them for the color, the nostalgic flavor, and how easy they are to throw together. Whether I’m baking for a party or simply feeling playful, this recipe always hits the sweet spot.

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