Preheat the oven to 350°F. Line a regular sized muffin tin with cupcake liners.
In a medium size mixing bowl, combine the egg whites, vegetable oil, and grape soda. Use a handheld mixer on medium low speed to mix until everything is well combined.
Reduce the mixer speed to low and gradually add the cake mix and grape drink mix. Mix just until the batter is incorporated and has a uniform color. If a deeper purple is desired, you may add 2-3 drops of purple gel food coloring. Continue mixing until the batter is uniform and free of streaks.
Pour the batter into the cupcake liners, filling them ⅔ full. Bake for 15 minutes or until a toothpick inserted in the center comes out with only a few crumbs. Keep an eye on them, starting to check around the 12-minute mark, as oven times may vary. Once baked, carefully remove the cupcakes from the muffin tin and transfer them to a wire cooling rack to cool completely.
In a stand mixer or a large mixing bowl using a handheld mixer, beat the softened butter, vanilla extract, and almond extract on medium high speed for 1 to 1½ minutes until the mixture is light and fluffy.
Lower the mixer speed to low and add the sifted powdered sugar one cup at a time, alternating with the heavy cream until all the powdered sugar is incorporated.
Increase the mixer speed to medium high and continue mixing until the frosting is well mixed and smooth.
Reduce the mixer speed to medium and add the drops of gel food coloring, mixing just until the color is uniform and there are no visible streaks.
Fill a disposable piping bag fitted with a decorative tip, or use a gallon size ziplock bag with a corner snipped off, with the frosting.
Hold the tip of the bag about ½ inch above the surface of the cooled cupcakes. Apply steady, even pressure to gently squeeze the frosting in a spiral pattern over the surface of each cupcake.
Finish by sprinkling the frosted cupcakes with purple sparkling sugar and serve.
