Description
Moist and vibrant purple ube cupcakes made with real ube halaya and extract perfectly fluffy with a rich, nutty flavor and topped with your favorite frosting.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup ube halaya (purple yam jam)
- 1/2 cup whole milk or coconut milk
- 1 tsp vanilla extract
- 1 tsp ube extract
- Frosting of choice (e.g. cream cheese or ube buttercream)
Instructions
- 1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- 2. In a bowl, whisk together flour, baking powder, and salt.
- 3. In a separate large bowl, cream the butter and sugar until light and fluffy.
- 4. Add eggs one at a time, beating well after each addition.
- 5. Mix in the ube halaya, vanilla extract, and ube extract until smooth.
- 6. Alternately add the dry ingredients and milk to the wet ingredients, starting and ending with dry, mixing until just combined.
- 7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- 8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- 9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 10. Frost with your desired frosting once cooled.
Notes
- Make sure to use both ube halaya and ube extract for the best flavor and color.
- You can find ube products in Asian grocery stores or online.
- These cupcakes can be made ahead and stored unfrosted in an airtight container for up to 2 days.
- Top with ube crumbs or toasted coconut for extra flair.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 16g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: ube cupcakes, purple yam dessert, Filipino cupcakes, ube halaya baking