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Ube Cupcakes

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Ube cupcakes are a delicious twist on the classic cupcake, infused with the sweet, nutty flavor of ube (purple yam). These soft, moist cupcakes are topped with creamy ube frosting, making them the perfect treat for any occasion. Whether you’re a fan of Filipino desserts or just looking for something unique, these ube cupcakes will become a favorite. Easy to make and bursting with flavor, they are ideal for birthdays, celebrations, or simply as a fun dessert.

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1 cup sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup ube halaya (sweetened ube jam)

  • 1/2 cup milk

  • 1 tablespoon ube extract (optional)

Instructions

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  • In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.

  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

  • Stir in the ube halaya and ube extract (if using), mixing until well combined.

  • Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.

  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

  • Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

  • Allow the cupcakes to cool completely on a wire rack before frosting.

Notes

  • Ube Buttercream Frosting: For a richer topping, use ube halaya combined with butter, powdered sugar, and a bit of milk to create a fluffy ube buttercream frosting.

  • Mini Ube Cupcakes: Make mini versions of these cupcakes by using a mini muffin tin, reducing the baking time to 10-12 minutes.

  • Storage: Store leftover cupcakes in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Reheat them by microwaving for 10-15 seconds.

Find it online: https://thefamilycooking.com/ube-cupcakes/