The first time I baked ube cupcakes, I wasn’t sure what to expect. I’d picked up a jar of ube halaya from a Filipino grocer in Austin, drawn in by the dreamy violet hue and quiet buzz around this purple yam. I folded it into my cupcake batter, added a touch of extract, and crossed my fingers.
What came out? Soft, violet cupcakes with rich flavor, nutty, gently sweet, and just a little floral. No food coloring, no sugar overload. Just real, earthy magic.
Now, these ube cupcakes are one of my favorites. They’re naturally colorful, cozy, and balanced, perfect for brunch, birthdays, or just because.
Table of Contents
How to Make Ube Cupcakes: Soft Texture, Bold Color, No Fuss
The Key Ingredients That Make Ube Cupcakes Shine
The first time I opened a jar of ube halaya (sweet purple yam jam), I expected something candy-sweet. But what I found was deeper: nutty, mellow, earthy. Ube doesn’t shout, it hums. And when you pair it with the right ingredients, it makes cupcakes that are vibrant in color and rich in feeling.
Here’s what I use for the perfect ube cupcakes:
- Ube halaya (purple yam jam): This is the base of your flavor and moisture. It brings color and soft sweetness. Look for it jarred in Filipino groceries or online.
- Ube extract: A few drops intensify both the flavor and color. It turns your batter into a stunning lavender hue, naturally.
- Cake flour or all-purpose flour: Cake flour gives a more tender crumb, but all-purpose works too with a lighter hand.
- Eggs and oil: These give the cupcakes structure and softness. I prefer avocado or neutral oil over butter for extra moistness.
- Sugar: Just enough. Ube is gentle, so you don’t need much to balance the flavor.
- Coconut milk or whole milk: Adds richness and deepens the tropical feel.
When combined, these ingredients make cupcakes that are almost sponge-like, light, springy, and never dry. The flavor? Think subtle vanilla meets sweet potato meets coconut, but somehow better.
You’ll find these cupcakes sit beautifully beside recipes like my almond flour chocolate cookies or gluten-free pistachio cake, vibrant, playful, and feel-good without the fuss.
Tools and Tricks for Better Ube Cupcakes
Making ube cupcakes doesn’t require a stand mixer or any fancy equipment. Here’s what you’ll want:
- A mixing bowl and spatula (or handheld mixer if you prefer)
- Muffin tin + liners
- Cookie scoop for even portions
- Toothpick to test doneness
Pro tips I’ve learned along the way:
- Don’t overmix. Once the flour’s in, fold gently. That keeps them tender.
- Let ingredients come to room temp. Cold milk or eggs will make the batter seize or bake unevenly.
- Fill cups only ¾ full. These rise gently and don’t dome too much, which is great for frosting.
- Cool completely. The crumb sets as it cools. Warm cupcakes can taste gummy.
Ube Cupcake Mistakes to Avoid + What You’re Really Tasting in Ube
Common Ube Cupcake Pitfalls (And How to Bake Past Them)
Ube cupcakes are pretty forgiving, but a few small missteps can turn that soft, springy bite into something dense, dry, or bland. Here are the mistakes I’ve made, and how to avoid them.
Using too little ube extract or halaya
The ube flavor in cupcakes is subtle by nature. If you go light on the extract or skip the jam, you’ll lose what makes them special. For the best result, use both.
Overmixing the batter
This is the number one mistake across all cupcake baking, not just ube. Overmixing overdevelops the gluten, especially with all-purpose flour, and that leads to a tough crumb. Mix until just combined and walk away.
Dry texture
If your ube halaya is dry or grainy, your cupcakes will be too. Choose a jam that’s smooth and rich or add a splash of coconut milk to loosen it up. And never skip the oil, it’s what keeps these cupcakes moist for days.
Skipping the resting time
Letting your cupcakes cool before frosting or eating helps the structure settle and deepens the flavor. I know, it’s hard to wait but you’ll taste the difference.
These small changes make the difference between a decent cupcake and a “you made these?!” moment. Just like in my cottage cheese banana bread or almond flour chocolate cookies, it’s the little things that elevate the bake.
What Is Ube, Really? (And Why It Tastes So Familiar)
What is the flavor of ube?
Ube has a nutty, vanilla-like taste with hints of coconut and white chocolate. It’s earthy but sweet like the best parts of sweet potato, pistachio, and vanilla, all rolled into one. That unique flavor is what gives ube cupcakes their magic.
What does an ube cake taste like?
An ube cake or cupcake tastes subtly sweet, warm, and comforting. The texture is usually fluffy and light, while the flavor is mellow and slightly floral. It pairs beautifully with whipped cream or coconut-based frostings.
What is an ube cupcake made of?
Traditional ube cupcakes are made with ube halaya (purple yam jam), ube extract, flour, sugar, eggs, and oil. Many versions use coconut milk to boost the richness and honor the dessert’s Filipino roots. No artificial coloring needed, the purple glow comes straight from the yam and extract.
What is in an ube cake or cupcake that makes it purple?
That vibrant purple hue comes from the purple yam itself (ube), which naturally has a deep violet color. Most recipes add ube extract to intensify the shade. No dyes required.
The color might draw you in, but it’s the flavor that makes people fall hard for ube. It’s no surprise that it’s popping up in everything from ice cream to pancakes and now, in cupcakes that actually feel like dessert with a little depth.
Ube Cupcake Variations, Toppings & Sweet Pairings
Flavor Twists That Work Beautifully With Ube
Once you’ve nailed the base recipe, it’s easy (and fun) to play. Ube cupcakes are surprisingly versatile, and because the flavor is subtle, they pair well with ingredients that add texture, brightness, or warmth.
Coconut cream frosting
This is a dreamy match. Whip cold coconut cream with a little powdered sugar and vanilla for a topping that’s fluffy and naturally dairy-free.
Toasted coconut
Sprinkle toasted coconut flakes over the frosting for a nutty crunch. The warmth balances ube’s mellow flavor perfectly.
Cream cheese swirl
Drop dollops of lightly sweetened cream cheese into the batter before baking. It creates little pockets of tang that pop against the ube.
Mango purée center
Spoon mango purée into the center before baking, then seal with a little more batter. Ube and mango are a tropical match made in heaven.
Purple yam buttercream
For a bolder color and sweeter flavor, whip softened butter with ube extract and powdered sugar for a silky finish that’s vibrant and fun.
Make-Ahead and Serving Tips That Save You Time
- Bake, then freeze (unfrosted): These cupcakes freeze beautifully. Let them cool completely, wrap tightly, and freeze for up to 1 month. Just thaw overnight and frost fresh.
- Store in the fridge: Because ube halaya is moist, these cupcakes stay tender for days. Just store in an airtight container in the fridge.
- Let the flavor bloom: Like banana bread and other earthy treats, ube cupcakes taste even better the next day.
Whether you’re serving them as part of a healthy dessert spread or sneaking one after yoga, ube cupcakes bring color, joy, and softness to any day.
Conclusion: Earthy, Sweet, and Absolutely Worth Baking
There’s something deeply calming about baking a batch of ube cupcakes. Maybe it’s the rich purple color swirling into the batter, or the way the scent of ube fills the kitchen, sweet, nutty, grounding. Or maybe it’s just that first bite, still warm, when you realize you’ve made something soft and beautiful with your own two hands.
Whether you’re new to purple yam or you’ve loved it forever, this recipe is a warm invitation to try something vibrant, nourishing, and joyful.
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Frequently Asked Questions About Ube Cupcakes
What is the flavor of ube?
Ube has a unique flavor that’s nutty, slightly sweet, and reminiscent of vanilla with hints of coconut. It’s often compared to sweet potato but with a softer, more floral profile. That makes ube cupcakes a flavorful, not-too-sweet treat you can actually enjoy more than one of.
What does an ube cake taste like?
Ube cake and by extension, ube cupcakes tastes warm and earthy, with natural sweetness that doesn’t overwhelm. The flavor sits somewhere between vanilla and pistachio, with a subtle tropical vibe. It’s not candy-sweet, which is what makes it perfect for layered frostings or creamy toppings.
What is an ube cupcake made of?
An ube cupcake typically includes ube halaya (purple yam jam), ube extract, flour, eggs, sugar, oil, and milk or coconut milk. The jam gives body and moisture, while the extract delivers flavor and color. It’s a beautifully balanced recipe that creates fluffy, light cupcakes with deep flavor.
What makes ube cupcakes purple?
The natural pigment of ube, the purple yam itself, gives these cupcakes their signature violet color. Ube extract intensifies both flavor and hue, but no food coloring is needed. It’s a real-food kind of purple, which makes the beauty of these cupcakes even more special.
Soft, Vibrant, and Just Sweet Enough Ube Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Soft, moist ube cupcakes with natural purple color and subtle nutty sweetness. Made with ube halaya and extract, they’re earthy, dreamy, and delicious.
Ingredients
1 cup ube halaya (purple yam jam)
2 tsp ube extract
1 1/4 cups all-purpose flour or cake flour
3/4 cup sugar
1/2 cup neutral oil (avocado or coconut)
2 large eggs
1/2 cup coconut milk
1 1/2 tsp baking powder
1/4 tsp salt
Instructions
1. Preheat oven to 350°F and line a cupcake pan with paper liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, combine ube halaya, sugar, eggs, oil, and ube extract.
4. Add dry ingredients to wet and stir gently until just combined.
5. Stir in coconut milk until smooth and purple.
6. Divide batter among cupcake liners, filling ¾ full.
7. Bake for 18–22 minutes or until a toothpick comes out clean.
8. Cool completely before frosting or serving.
Notes
For bolder color and flavor, use both ube halaya and extract.
Don’t overmix—gentle folding makes for softer cupcakes.
Top with coconut whipped cream or ube buttercream.
These cupcakes freeze well without frosting. Wrap and freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino-Inspired
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg