Step 1: Preheat & Prep

• Preheat the oven to 350°F (175°C).
• Line a muffin tin with cupcake liners to prevent sticking.
• Lightly spray the liners with non-stick spray for an extra easy release.

Step 2: Mix the Dry Ingredients

• In a medium-sized bowl, whisk together:
  • All-purpose flour (or cake flour)
  • Baking powder
  • Salt
• Mix well to evenly distribute the ingredients. Set aside.

Step 3: Cream the Butter & Sugar

• In a large mixing bowl, beat butter and sugar together using an electric mixer.
• Mix for 2–3 minutes until the mixture is light, fluffy, and pale in color.
• This step helps incorporate air, making the cupcakes light and tender.

Step 4: Add the Eggs

• Beat in one egg at a time, mixing thoroughly after each addition.
• Scrape down the sides of the bowl to ensure even mixing.
• Be careful not to overmix, as this can make the cupcakes dense.

Step 5: Incorporate Grape Crush & Vanilla

• Slowly pour in Grape Crush soda and vanilla extract.
• Mix gently until fully incorporated. (The batter may bubble slightly due to the carbonation—this is normal!)

Step 6: Combine Dry & Wet Ingredients

• Gradually add the dry ingredients to the wet mixture, mixing on low speed.
• Mix until just combined—overmixing can make the cupcakes tough.

Step 7: Add Food Coloring (Optional)

• If you want a more vibrant purple color, add a few drops of purple gel food coloring.
• Gently mix until the color is evenly distributed.

Step 8: Fill the Cupcake Liners

• Spoon the batter into cupcake liners, filling each about ⅔ full.
• Avoid overfilling to prevent overflow while baking.

Step 9: Bake to Perfection

• Bake in the preheated oven for 18–22 minutes.
• Check for doneness by inserting a toothpick in the center—if it comes out clean, they’re ready!

Step 10: Cool Completely

• Remove cupcakes from the tin and transfer to a cooling rack.
• Let them cool completely before frosting to prevent melting.