Grape Soda Cupcakes
These Grape Soda Cupcakes are light, fluffy, and bursting with nostalgic grape soda flavor. A fun and unique treat perfect for any occasion!
Equipment
- 12-cup muffin tin
- Cupcake liners
- Medium Bowl
- Large Mixing Bowl
- Electric Mixer
- Wire Rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup grape soda
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup grape-flavored frosting
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease the pan lightly to prevent sticking.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside while you prepare the wet ingredients.
Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until fully combined.
Incorporate Liquid Ingredients
- Alternately add the flour mixture and the liquids (grape soda and milk) to the butter mixture, beginning and ending with the flour mixture. Mix just until combined after each addition; avoid overmixing.
Fill Cupcake Liners
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
Bake
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow cupcakes to cool completely on a wire rack before frosting.
Frost and Serve
- Once cooled, generously pipe or spread the grape-flavored frosting on top of each cupcake. Decorate as desired with sprinkles or edible glitter.
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Use the spoon-and-level method to measure flour accurately.
- Always frost cupcakes once they are completely cooled to avoid melting the frosting.