These grape soda cupcakes use fizzy grape soda in place of water for a sweet, fruity cake that tastes like a childhood favorite. A box of vanilla cake mix, a few pantry ingredients, and a swirl of grape jelly are all you need.
The batter mixes in one bowl in about 10 minutes, and the cupcakes bake in 20. They are a hit at kids birthdays, picnics, and school events, and they are easy to frost with vanilla or cream cheese frosting if you want a taller finish.
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Why This Grape Soda Cupcakes Recipe Works
Replacing the water in the cake mix with grape soda adds sweetness and a fruity flavor that carries through the whole crumb. The carbonation also helps the batter stay light as it bakes.
Oil and eggs keep the cupcakes soft and moist for days. A quarter cup of extra sugar helps the tops brown evenly and deepens the sweetness so the grape flavor stays noticeable.
Folding grape jelly into the batter creates small purple swirls with a jammy taste in every bite. Folding gently, rather than stirring hard, keeps the swirls visible and the crumb tender.
Ingredients for Grape Soda Cupcakes
- 1 box (about 15 oz) vanilla cake mix
- 1 cup grape soda
- 1/2 cup vegetable oil
- 3 large eggs, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup grape jelly
Vanilla cake mix. Choose a standard white or vanilla mix so the grape flavor and purple swirls stand out against a light crumb.
Grape soda. Use fresh, fizzy soda straight from a newly opened bottle, since flat soda gives less lift.
Vegetable oil. A neutral oil keeps the cupcakes moist and keeps the grape flavor clean.
Grape jelly. Stir the jelly briefly in the jar so it loosens, which makes it easier to swirl through the batter.
Eggs and sugar. Room temperature eggs blend smoothly, and the extra sugar rounds out the soda and jelly flavors.
How to Make Grape Soda Cupcakes
1. Heat the oven Heat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
2. Mix the batter In a large bowl, combine the cake mix, soda, oil, eggs, sugar, and vanilla, and mix until smooth, about 1 to 2 minutes.
3. Swirl in the jelly Gently fold in the grape jelly with a spatula, using only a few strokes so purple swirls stay visible.
4. Fill the liners Divide the batter among the liners, filling each about two thirds full.
5. Bake Bake 18 to 20 minutes until a toothpick inserted in the center comes out clean.
6. Cool Cool in the pan for 5 minutes, then move the cupcakes to a wire rack and cool completely before frosting.
How to Serve Grape Soda Cupcakes
Frost the cooled cupcakes with vanilla frosting and top with purple sprinkles, or serve them plain. For a birthday dessert table, add a moist vanilla cake, a homemade strawberry cake, and a tall lemon layer cake, and use a chocolate buttercream on a few cupcakes for variety.
How to Store and Reheat Grape Soda Cupcakes
Keep the unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes with cream cheese frosting belong in the refrigerator for up to 4 days. For longer storage, freeze unfrosted cupcakes in a freezer bag for up to 3 months and thaw them on the counter for an hour. To refresh a day old cupcake, warm it for 8 seconds in the microwave.
Tips and Variations for Grape Soda Cupcakes
Open fresh soda. Fizzy soda adds lift, so open the bottle right before measuring and mix the batter immediately.
Do not overmix. Mix just until smooth, because extra mixing can make the cupcakes tough.
Fill two thirds. Filling the liners higher than this makes the tops spill over and bake unevenly.
Swirl lightly. A few folds create pretty purple streaks, while heavy stirring turns the whole batter gray purple.
Frosting idea. Beat a few tablespoons of grape jelly into vanilla buttercream for a flavor match.
Skip the raw batter. Do not taste the batter before baking, since it contains raw egg and flour.
Check early. Ovens vary, so test with a toothpick at 18 minutes to avoid overbaking.
Food safety. Baked goods with eggs should be cooked through, and this Purdue Extension guide to storing leftovers covers general advice on keeping frosted desserts safe.
Frequently Asked Questions About Grape Soda Cupcakes
Which soda works well for grape soda cupcakes?
Any grape flavored soda works, but a fresh, fizzy bottle gives the ideal flavor and lift. Avoid diet soda, which can leave a bitter aftertaste when baked.
Can I make grape soda cupcakes without eggs?
Eggs provide structure in a boxed mix, so it is better to keep them. If you need an egg free version, use an egg free cake mix and follow the package substitutions.
Do grape soda cupcakes taste like grape?
Yes, the soda and jelly give a mild grape flavor that tastes like a grape candy. For a stronger flavor, add a grape flavored frosting.
Can I bake this as a cake?
Yes, pour the batter into two greased 8 inch round pans or one 9×13 pan and bake at 350 degrees F for 25 to 30 minutes.
Why did my cupcakes sink in the middle?
They may have been underbaked or the oven door was opened too early. Wait until the last 5 minutes to check, and test with a toothpick.
Grape Soda Cupcakes
Equipment
- 12-cup muffin tin
- paper liners
- Large mixing bowl
- Hand mixer or whisk
- Wire rack
Ingredients
Main Ingredients
- 1 box vanilla cake mix about 15 oz
- 1 cup grape soda fresh and fizzy
- ½ cup vegetable oil
- 3 large eggs room temperature
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup grape jelly
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and line a muffin tin with paper liners.
- Mix. Beat the cake mix, soda, oil, eggs, sugar, and vanilla until smooth, about 1 to 2 minutes.
- Swirl. Fold the grape jelly into the batter with a few gentle strokes.
- Fill. Spoon the batter into 12 liners until each is two thirds full.
- Bake. Bake 18 to 20 minutes until a toothpick comes out clean.
- Cool. Rest 5 minutes in the pan, then cool completely on a rack.
