Ube Cupcakes
These soft and colorful ube cupcakes are a delightful treat perfect for parties and gatherings, combining the sweetness of purple yam with creamy frosting.
Servings: 12 servings
Calories: 250kcal
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.
Notes
For best results, use room temperature ingredients and avoid overmixing. Cupcakes can be stored in an airtight container at room temperature for up to 24 hours, or in the fridge for up to 3 days.