Why These Purple Cupcakes Steal the Show
Ube Cupcakes are my secret weapon when I need a dessert that makes people smile before they even take a bite. Maybe you’ve got a potluck coming up, or you want something brighter than the usual chocolate and vanilla. These are soft, tender, and taste like vanilla met sweet, nutty purple yam at a party. If you’ve never baked with ube before, you’re in for a fun surprise. And if you have, you already know that dreamy color and flavor are total crowd-pleasers. Let’s make a batch you’ll be proud to share. 
Ingredients
What you will need
Here’s everything I use to get a rich purple color, moist crumb, and creamy frosting. Room temperature ingredients help the batter mix smoothly, so pull the butter, cream cheese, and eggs out first.
- All-purpose flour: 1 and 1/2 cups (190 g)
- Baking powder: 1 and 1/2 teaspoons
- Fine salt: 1/2 teaspoon
- Unsalted butter, softened: 1/2 cup (113 g)
- Neutral oil: 2 tablespoons for extra moisture
- Granulated sugar: 3/4 cup (150 g)
- Eggs: 2 large, at room temperature
- Ube halaya (ube jam): 3/4 cup, at room temperature
- Ube extract: 1 to 1 and 1/2 teaspoons, adjust to taste and color
- Vanilla extract: 1 teaspoon
- Buttermilk or whole milk with 1 teaspoon vinegar: 3/4 cup, at room temp
- Optional purple gel coloring: a tiny drop if you want extra vibrancy
For the frosting:
- Cream cheese, softened: 8 oz (225 g)
- Unsalted butter, softened: 1/2 cup (113 g)
- Powdered sugar: 2 and 1/2 to 3 cups, sifted
- Ube extract: 1 teaspoon, more to taste
- Pinch of fine salt
- Milk or heavy cream: 1 to 2 tablespoons as needed
Tip: If you need ube jam in a pinch, make a quick batch using frozen yam with this handy guide for ube halaya from frozen yam. It saves time and still tastes awesome.
Pro tip: Use high-quality ube extract. It boosts flavor without making the batter too heavy.
Make ube batter
Room temp matters
Preheat your oven to 350 F and line a 12-cup muffin pan with paper liners. Whisk flour, baking powder, and salt in a small bowl and set aside. In a large bowl, beat the softened butter and sugar until light and a bit fluffy, about 2 minutes. Mix in the oil until glossy. Add the eggs one at a time, beating well and scraping the bowl after each addition.
Stir in the ube halaya, ube extract, and vanilla until evenly combined. The mixture might look slightly curdled at this point, but it will come together once you add the dry ingredients.
Color and flavor tips
Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry mix. Mix on low just until the flour disappears. The batter should be smooth and gently purple. If you want a bold shade, add a tiny dot of gel color. Go easy though. Too much can end up looking artificial.
Key tip: Do not overmix. Overmixing beats out the air and can make your cupcakes dense. If you like playful purple breakfast treats too, check out these crispy ube waffles for a weekend morning twist.
Rest the batter for 5 minutes while you set up the liners. Then scoop the batter into the cups, filling each about two thirds full. That gives them room to rise without spilling over.
Bake cupcakes
Bake time and doneness
Slide the pan into the oven and bake for 18 to 22 minutes. Every oven runs a little different, so start checking around 17 minutes. A toothpick should come out mostly clean with a moist crumb or two, not wet batter.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a rack to cool completely. This is a must. Frosting warm cupcakes leads to slippery tops and melted frosting, and nobody wants that.
For parties: You can bake these the day before. Once cool, store them in an airtight container at room temp for up to 24 hours, or in the fridge for up to 3 days. Bring to room temp before serving for the best texture and flavor.
If you’re planning a Filipino dessert table, these pair nicely with soft steamed chocolate bites like chocolate puto. The color combo is beautiful, and the textures are different enough to keep the plate exciting.
“I made these for my niece’s birthday and people kept asking where I bought them. The color is stunning, but the flavor is what got everyone coming back for seconds.”
Frost with ube cream
While the cupcakes cool, make the frosting. Beat the cream cheese and butter on medium speed until smooth and fluffy, about 2 to 3 minutes. Add the powdered sugar in three parts, mixing on low to avoid a sugar cloud. Stir in the ube extract, a pinch of salt, and 1 tablespoon of milk or cream. Beat until light and creamy.
Taste and adjust. Want a stronger ube flavor? Add another half teaspoon of extract. Want it thicker for piping? Add a couple more spoonfuls of powdered sugar. Want it looser for a more rustic swirl? Add a splash more milk.
When the cupcakes are fully cool, scoop the frosting into a piping bag fitted with a star tip or just spread it with a small spatula for a casual look. If you love creamy ube treats, you might also like these cozy ube cheesecake bars for an easy square dessert.
Frosting success tips:
– If your kitchen is warm, chill the frosting for 10 minutes before piping.
– If the frosting looks grainy, beat it a little longer until smooth.
– Always frost completely cool cupcakes to prevent sliding.
Decorate
Here’s where you can have fun and make them extra party-ready. The purple is already striking, but a few simple touches go a long way.
- Toasted coconut flakes: add gentle crunch and tropical vibes.
- White chocolate curls: easy to make with a vegetable peeler.
- Macapuno strings or shredded coconut sport: sweet and glossy.
- Sprinkles: gold or pastel look great on purple frosting.
- Fresh berries: a raspberry on top is a simple pop of color.
For a playful party spread, set these next to a bowl of ube ice cream or even go all-out and offer a sweet sandwich bar. Kids love it, and so do grownups. Try these fun treats for inspiration: the ube ice cream sandwich makes a colorful pairing.
Presentation tip: A plain white platter makes the purple really stand out.
Common Questions
Can I make Ube Cupcakes without ube halaya?
Yes, but the flavor and texture won’t be as rich. You can use mashed cooked purple yam and increase ube extract to taste. Add a bit more sugar if your yam is not sweet.
What if I can’t find ube extract?
It’s worth hunting down online or at Asian markets. Without it, the cupcakes taste more like vanilla yam. You can still get a nice purple shade with gel coloring if you like.
How do I store frosted cupcakes?
Refrigerate in a covered container for up to 3 days, since the frosting has cream cheese. Let them sit at room temp for 20 to 30 minutes before serving so the crumb softens again.
Can I freeze them?
Yes. Freeze unfrosted cupcakes for up to 2 months. Thaw at room temp in the container to keep moisture in, then frost before serving.
Can I make mini Ube Cupcakes?
Absolutely. Bake minis at 350 F for about 10 to 12 minutes. Start checking early to avoid drying them out.
Bring These Purple Beauties to Your Party
Ube Cupcakes are the kind of dessert that turns a simple get together into a celebration. The batter comes together easily, the color is totally charming, and the flavor is soft, nutty, and sweet in the best way. Keep the steps simple, focus on room temperature ingredients, and don’t overmix for a tender crumb. If you want another point of view with extra visuals, you’ll like this helpful guide: Ube Cupcakes Recipe (with video and step-by-step photos). Now go bake a batch, decorate with your favorite toppings, and watch them disappear one by one. 
Ube Cupcakes
Ingredients
Cupcake Batter
- 1.5 cups All-purpose flour 190 g
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Fine salt
- 0.5 cups Unsalted butter, softened 113 g
- 2 tablespoons Neutral oil for extra moisture
- 0.75 cups Granulated sugar 150 g
- 2 large Eggs at room temperature
- 0.75 cups Ube halaya (ube jam) at room temperature
- 1-1.5 teaspoons Ube extract adjust to taste and color
- 1 teaspoon Vanilla extract
- 0.75 cups Buttermilk or whole milk with 1 teaspoon vinegar at room temp
- 1 drop Optional purple gel coloring for extra vibrancy
Frosting
- 8 oz Cream cheese, softened 225 g
- 0.5 cups Unsalted butter, softened 113 g
- 2.5-3 cups Powdered sugar, sifted
- 1 teaspoon Ube extract more to taste
- 1 pinch Fine salt
- 1-2 tablespoons Milk or heavy cream as needed
Instructions
Preparation
- Preheat your oven to 350 F and line a 12-cup muffin pan with paper liners.
- Whisk flour, baking powder, and salt in a small bowl and set aside.
- In a large bowl, beat the softened butter and sugar until light and a bit fluffy, about 2 minutes.
- Mix in the oil until glossy.
- Add the eggs one at a time, beating well and scraping the bowl after each addition.
- Stir in the ube halaya, ube extract, and vanilla until evenly combined.
Making the Batter
- Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry mix.
- Mix on low just until the flour disappears. The batter should be smooth and gently purple.
- Rest the batter for 5 minutes while you set up the liners.
- Scoop the batter into the cups, filling each about two thirds full.
Baking
- Slide the pan into the oven and bake for 18 to 22 minutes.
- A toothpick should come out mostly clean with a moist crumb or two.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a rack to cool completely.
Frosting
- Beat the cream cheese and butter on medium speed until smooth and fluffy, about 2 to 3 minutes.
- Add the powdered sugar in three parts, mixing on low to avoid a sugar cloud.
- Stir in the ube extract, a pinch of salt, and 1 tablespoon of milk or cream.
- Taste and adjust the flavor and texture as needed.
Decorating
- Frost the cooled cupcakes using a piping bag fitted with a star tip or a small spatula.
- Decorate with toasted coconut flakes, white chocolate curls, macapuno strings, sprinkles, or fresh berries.