Pour 1 cup of Grape Crush into a saucepan and simmer over medium-low heat until reduced to about 3 tablespoons of syrup. Let cool completely.

Preheat oven to 350°F (175°C) and line a cupcake pan with liners.

In a mixing bowl, combine cake mix, eggs, vegetable oil, and 1 1/4 cups of Grape Crush soda. Add grape extract if using. Mix until smooth.

If desired, add a few drops of purple food coloring for a deeper color.

Fill each cupcake liner about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted comes out clean.

Let cupcakes cool completely on a wire rack before frosting.

For the frosting, beat softened butter until creamy. Gradually add powdered sugar, alternating with the cooled Grape Crush reduction.

Add grape extract, a pinch of salt, and mix until light and fluffy. If needed, add a small amount of purple food coloring.

Pipe or spread frosting onto cooled cupcakes.

Sprinkle with purple sanding sugar and top with a halved grape or a small decorative piece of a cleaned Grape Crush soda can.