Grape Crush Cupcakes
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.
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Servings: 12 servings
Calories: 200kcal
Equipment
- Mixing Bowl
- Muffin Tin
- Cupcake Liners
- Hand Mixer
Ingredients
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
Instructions
- 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.
Notes
These cupcakes pair well with light, complementary options like a simple fruit salad or fresh grapes for a refreshing contrast.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 50mg | Sugar: 15g