Light and fluffy cupcakes infused with sweet grape flavor, topped with creamy grape buttercream frosting—a fun twist on a classic treat.

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Preheat oven to 350 °F (175 °C). Line a 12‑cup muffin tin with liners.
In a bowl, whisk together flour, baking powder, and salt; set aside.
In a mixing bowl, cream butter and sugar until pale and fluffy, about 2–3 minutes.
Add eggs one at a time, beating well after each; mix in vanilla.
Alternate adding dry ingredients and milk + grape juice mixture, beginning and ending with dry ingredients. Add a drop of purple food coloring, if using, and mix until just combined.
Divide batter evenly among cupcake liners, filling about ⅔ full.
Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.
For frosting: beat butter until creamy. Gradually add powdered sugar, then vanilla extract and grape juice until desired consistency. Tint with purple food coloring, if desired.
Pipe or spread frosting atop cooled cupcakes. Garnish with grape halves or sprinkles, if desired.

Substitute milk with buttermilk for a tangier taste.
Use concord grape juice for an extra bold grape flavor.
Ensure cupcakes are fully cool before frosting to prevent melting.
Frosting can be made a day ahead and refrigerated; bring to room temperature before piping.
Store cupcakes in an airtight container at room temperature for 2 days, or refrigerate up to 4 days.