Grape Crush Cupcakes

Name: Grape Crush Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 box vanilla cake mix (dry mix, no added ingredients); 1 cup Grape Crush soda (room temperature for best mixing); 1/2 cup vegetable oil (can substitute with neutral oil like canola); 3 large eggs (at room temperature for better volume); 1/4 cup granulated sugar; 1 teaspoon vanilla extract (pure or imitation); 1/2 cup purple grape jelly (slightly softened for easier folding)

Grape Crush Cupcakes with grape frosting and vibrant colors

Jump to Recipe Print Recipe

Creamy, fruity, and surprisingly nostalgic — these Grape Crush Cupcakes are a delightful twist on classic vanilla cupcakes that pack a juicy grape punch in every bite. Imagine light, tender cake kissed with grape soda and ribbons of sweet grape jelly folded into the batter for bursts of flavor that make each bite playful and comforting. Fun fact: soda often replaces some liquid in boxed cake mixes to add lift and flavor—bakers have been doing this for decades as a quick trick.

This recipe is perfect for busy bakers who want maximum flavor with minimal fuss. It’s simple, quick to prepare, and ideal for family gatherings or a quick dessert surprise after dinner. If you loved my take on apple pie cupcakes, you’ll enjoy how this recipe swaps warm spices for bright, fizzy grape flavor. Give these a try — you might find they become a new favorite in your rotation.

What is Grape Crush Cupcakes?

What’s in a name? Grape Crush Cupcakes are exactly what they sound like: cupcakes made with Grape Crush soda and grape jelly for a playful, grape-forward dessert. Curious how a soda can make cupcakes so moist and flavorful? It’s like baking with a secret wink — the bubbles help the cake rise and the soda infuses a subtle, juicy sweetness.

Why “Crush”? Maybe because the flavor will make you crush on them, or maybe because someone snuck a soda into the batter and called it magic. Whatever the reason, these cupcakes prove that “the way to a man’s heart is through his stomach.” Ready to be charmed? Grab your mixing bowl and let’s get started.

Why You’ll Love This

Bright grape flavor is the main highlight: fizzy soda and grape jelly combine for an unmistakable fruity punch that’s both nostalgic and modern.
Cost-saving benefits: made with a box mix and pantry staples, this recipe is budget-friendly and faster than a from-scratch version — great for last-minute parties.
Eye-catching toppings: finish with whipped cream or vanilla buttercream and a drizzle of grape jelly for a pretty, flavorful presentation.

Compared to other treats on the blog, these are lighter and quicker than dense cupcakes like my apple pie cupcake version, but just as crowd-pleasing. Make them for family dessert, school events, or anytime you want an unexpected twist on a classic vanilla cupcake. Give them a try — you won’t regret it.

How to Make

Quick Overview

This recipe is easy, delicious, and satisfying. Mixing a boxed vanilla cake mix with Grape Crush soda yields a tender, moist crumb, while folding in purple grape jelly creates soft pockets of jammy sweetness. Prep is simple and most steps are straightforward — total active time is about 10 minutes, with baking taking 18–20 minutes. In about 30 minutes from start to finish, you’ll have a dozen grape-scented cupcakes ready to cool and frost.

Ingredients

1 box vanilla cake mix — dry mix, no added ingredients
1 cup Grape Crush soda — room temperature for best mixing
1/2 cup vegetable oil — can substitute with neutral oil like canola
3 large eggs — at room temperature for better volume
1/4 cup sugar — granulated
1 teaspoon vanilla extract — pure or imitation
1/2 cup purple grape jelly — slightly softened for easier folding

Directions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, combine the vanilla cake mix, Grape Crush soda, vegetable oil, eggs, sugar, and vanilla extract. Mix until smooth, about 1–2 minutes with a hand mixer or vigorous whisking by hand.
Gently fold in the purple grape jelly to distribute evenly. If the jelly is very thick, warm it slightly in the microwave for 5–10 seconds to loosen before folding.
Fill cupcake liners about 2/3 full with batter, using an ice cream scoop or spoon for even portions.
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
Optional: Frost with whipped cream or vanilla buttercream before serving, and brush a tiny bit of warm grape jelly on top for shine.

Grape Crush Cupcakes

What to Serve With

These cupcakes pair well with light, complementary options:

A simple fruit salad or fresh grapes for a refreshing contrast.
A scoop of vanilla ice cream for an extra indulgent treat.
For a southern-inspired spread, serve alongside a chilled Southern Grape Salad to echo the grape theme and round out the dessert table.
A cup of hot coffee or a cold glass of milk to balance the sweetness.

Top Tips for Perfecting

Ingredient substitutions: Use diet grape soda for fewer calories, but note the flavor may be less sweet. For a deeper fruit flavor, try concord grape jelly instead of standard purple jelly.
Timing adjustments: If your oven runs hot, check cupcakes at 16 minutes to avoid overbaking. Rotate the pan halfway through baking if your oven has hot spots.
Flavor enhancements: Stir a teaspoon of lemon zest into the batter for brightness, or mix a tablespoon of grape jelly into your frosting for a cohesive flavor.
Technique: Don’t overmix once you add the jelly — gentle folding keeps the cupcakes tender. Use room-temperature eggs to help batter emulsify and rise evenly.
Common mistakes: Overfilling liners causes doming and spillover; underbaking yields soggy centers. Use the toothpick test for best results.

Storing and Reheating Tips

Room temperature: Store cupcakes in an airtight container at room temperature for up to 2 days.
Refrigeration: If frosted with cream or if you prefer chilled cupcakes, refrigerate in an airtight container for up to 4 days.
Freezing: Freeze unfrosted cupcakes in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting.
Reheating: For a just-baked feel, warm cupcakes in a 300°F oven for 3–5 minutes. Microwave a single cupcake for 8–10 seconds to warm quickly (watch so it doesn’t get soggy).

FAQs

Can I use another grape soda if I don’t have Grape Crush?
Yes. Any grape-flavored soda will work — taste may vary slightly depending on sweetness and flavor profile.

Can I replace grape jelly with fresh grapes?
You can chop seedless grapes and fold them in, but fresh grapes release water and may change texture. Cooked or softened jelly gives the best pockets of flavor.

Do I have to use a boxed cake mix?
No, you can use a homemade vanilla cake batter, but the soda substitution works especially well with box mixes for convenience.

How should I frost these cupcakes?
Vanilla buttercream or stabilized whipped cream both pair beautifully. For extra grape flavor, fold a small amount of jelly into the frosting.

Are these cupcakes kid-friendly and allergy-aware?
They’re kid-friendly, but contain eggs and may contain allergens in the cake mix. For egg-free versions, try an egg replacer and follow box mix directions for adjustments.

Conclusion

Grape Crush Cupcakes are a fun, simple way to bring bright grape flavor to a classic treat — perfect for busy bakers who want big results with minimal fuss. They’re quick to mix, bake up tender and moist, and offer playful pockets of grape jelly that make every bite special. If you enjoy experimenting with soda in baking, check out this inspired riff on grape soda cupcakes for more ideas: Grape Soda Cupcakes – Princess Pinky Girl. Try this recipe, share it with family or friends, and enjoy the smiles it brings.