Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus extra for dusting the pan
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened, at room temperature
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup (177ml) grape soda, chilled (not flat)
  • ½ cup (1 stick, 113g) unsalted butter, softened, at room temperature
  • 3 cups (360g) powdered sugar, sifted
  • ¼ cup (60ml) grape soda, chilled (not flat)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: Purple food coloring (gel preferred)
  • Optional: Sprinkles, for decoration

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup cupcake tin with liners or grease and flour the tin.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the grape soda. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
  6. Fill cupcake liners about 2/3 full using an ice cream scoop or spoon.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  9. In a large bowl, cream together the softened butter and powdered sugar with an electric mixer until light and fluffy.
  10. Gradually add the grape soda and vanilla extract to the frosting. Beat until smooth and creamy. Add a pinch of salt.
  11. Once the cupcakes are completely cool, frost them with the grape soda buttercream.
  12. If desired, decorate with sprinkles or other toppings.