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