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ube cupcakes

🍠 Ube Cupcakes Recipe (With Ube Buttercream)

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Prep Time 20 minutes
Cook Time 22 minutes
Servings: 12 cupcakes
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Ube Cupcakes:
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup ube halaya purple yam jam
  • ¼ cup ube extract
  • ½ cup whole milk
For the Ube Buttercream Frosting:
  • 1 cup unsalted butter softened
  • 2½ cups powdered sugar
  • 2 tbsp heavy cream or milk
  • 2 tbsp ube halaya
  • 1 tsp ube extract
Pinch of salt

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy (2–3 minutes).
  4. Add eggs one at a time, beating well after each. Mix in vanilla, ube halaya, and ube extract until fully combined.
  5. Alternate adding the flour mixture and milk to the batter, beginning and ending with the flour. Mix until just combined — don’t overmix.
  6. Divide the batter evenly between cupcake liners (about ¾ full each).
  7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack before frosting.
While cupcakes cool, make the frosting:
  1. Beat butter until creamy, then add powdered sugar gradually. Add heavy cream, ube halaya, ube extract, and a pinch of salt. Beat until fluffy and smooth (about 3–4 minutes).
  2. Pipe or spread frosting onto cooled cupcakes. Optional: Top with toasted coconut flakes or a small dollop of ube halaya.

Notes

Ube halaya can be found in Asian groceries or online. Make sure it’s smooth and not overly sweet.
Ube extract gives that iconic purple color and deep flavor — don’t skip it!
For a stronger ube taste, use more ube halaya and reduce the sugar slightly.
Store frosted cupcakes in the fridge (covered) for up to 3 days. Bring to room temperature before serving.