Grape Crush Cupcakes
Creamy, juicy, and playfully nostalgic, Grape Crush Cupcakes are a delightful twist on the classic boxed-cake shortcut that turns an ordinary bake into something bright and fun.
Servings: 12 cupcakes
Calories: 200kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Cupcake Ingredients
- 1 box Vanilla cake mix Any brand, dry mix
- 1 cup Grape Crush soda Room temperature recommended for easier mixing
- 1/2 cup Vegetable oil Neutral-flavored oil
- 3 large Eggs Room temperature helps even mixing
- 1/4 cup Granulated sugar
- 1 teaspoon Vanilla extract Pure preferred for best flavor
- 1/2 cup Purple grape jelly Slightly softened for easier folding
Instructions
- Preheat your oven to 350°F (175°C). 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 the batter is smooth and well combined.
- Carefully fold in the purple grape jelly, making sure it’s evenly distributed throughout the batter.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can frost them if you like or enjoy them as they are!
Notes
These cupcakes are perfect for backyard parties, school bake sales, or an easy weekend treat. Store in an airtight container in the refrigerator for up to 3-4 days if frosted.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 100mg | Sugar: 15g | Iron: 1mg