Preheat your oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.
Combine in a mixing bowl the egg whites, vegetable oil, and grape soda until bubbly.
Mix at a low speed as you add the white cake mix and grape drink mix. Stir until just combined, then add purple gel food coloring.
Fill the cupcake liners about ⅔ full with the batter.
Bake in the preheated oven for about 15 minutes, or until a toothpick comes out with a few crumbs.
Cool the cupcakes completely on a wire rack.
Beat the softened butter, vanilla extract, and almond extract until light and fluffy.
Gradually add the sifted powdered sugar, alternating with heavy cream, until smooth and creamy.
Incorporate a few drops of purple gel food coloring.
Fill a piping bag with the frosting, snip off the tip, and decorate your cupcakes.
Frost the cooled cupcakes generously and sprinkle with purple sparkling sugar.
