Ube Cupcakes Recipe

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These easy fluffy and soft Ube Cupcakes are perfect for bringing to parties and get-togethers. Each Ube Cupcake is extra soft and fluffy topped with ube whipped cream! What’s great is this eye-popping purple-colored-cupcake is great for making ahead for holidays and last-minute invites to parties.

I’ve been on the hunt looking to find some really yummy cupcakes for my daughter’s birthday and haven’t been able to find anything that is uniquely flavored. I decided to create a lovely purple colored cupcake for her. All their birthdays are towards the end of the year so I’ve made these delicious Ube Cupcakes many times and have perfected the recipe. If you enjoy these cupcakes you’ll love my Ube Cinnamon Roll recipe

Why make this?

Ube whipped cream. The whipped cream will add the light sweetness to the cupcakes without over taking the flavor of the cupcake.

Taste better-than-store-bought. Sorry, but these homemade ube cupcakes are fresh and so fluffy and soft. You also don’t need to head out or drive out if you want to make some freshly baked cupcakes

Less sweet. This recipe uses less sugar than your typical cupcake recipe. Its versatile because the ube whipped cream is less sweet but you can spread as much or as little of the whipped cream as your heart desires.

Why I love this recipe?

Delicious and from scratch. If you love cupcakes these will satisfy any cravings and they are made from scratch! They are so delicious and tasty.

Soft and Fluffy. These rolls with melt in your mouth. The Greek yogurt that is added the batter mixture will make some ultra fluffy cupcakes. It will add extra fluffiness to them.

Visual Appeal. These cupcakes stand out with the purple colored whipping cream frosting.

What is ube?

Ube is a tuber and is commonly used in Filipino desserts. It is known as a purple yam and can be easily mistaken for a purple sweet potato or taro. The color of the yam is a deep purple and is used to bring out a bright purple color in many dishes. I’ve used ube in many of my desserts like ube brownies, ube mochi donuts, ube horchata, ube mochi waffles, ube crinkle cookies, ube cheesecake and ube butter mochi.

Ingredients, variations, adjustments

Ube Cupcake

large eggs. Large eggs and try to get the best quality eggs.

sugar. Adds sweetness but I use less than tradition cupcake recipes. I like my desserts on the less sweet side. If you prefer sweet cupcakes you can increase by ¼ cup. 

oil. Gives the cupcake more moisture.

ube halaya jam. The jam is sweetened and used to mix in with the cupcake batter. I use 1/2 cup for this recipe and it is not super sweet. The cupcake still comes out yet you will get a subtle flavor of ube. Look for this jam in Asian Supermarkets in the aisle where all the Filipino jarred products are. If you are not near an Asian supermarket you can find it here for the brand I use.

ube extract. I’ve used ube extract in many of my recipes. This will add that bright purple color to the cupcake and the whipped cream. I use McCORMICK Ube Flavor Extract or the Ube Extract by Butterfly.

sour cream. Using sour cream is the secret ingredient that will ensure the cupcakes come out moist. If you have lactose intolerant you can substitute with lactose free Greek yogurt.

salt. Elevates all the flavors from the other ingredients.

baking powder. The baking powder is a must and will help rise the cupcake evenly. The batter will expand and help rise so it looks even.

baking soda. Adding baking soda will help the cupcakes rise and give a light and airy texture. 

cake flour (sifted). Cake flour produces a lighter, softer and more tender cake. The lower protein content means there is less gluten formation during mixing. Less gluten results in a softer texture, which is desirable in cakes. 

If you don’t have cake flour on hand and your recipe calls for it, you can make a substitute at home. For every cup of cake flour required, measure out 1 cup of all-purpose flour, remove 2 tablespoons of the flour, and replace them with 2 tablespoons of cornstarch. Sift the mixture several times to ensure thorough blending before using it in your recipe.

Ube Whipped Cream

unflavored gelatin. Is used to help keep the whipped cream structure. It will set and hold the shape. If you are planning to make this for parties it’s important to use gelatin otherwise the whipped cream will start to melt and loose its structure. No one wants deflated whipped cream. Follow the instructions on the package

heavy whipping cream (Cold). Make sure it’s cold. 

powdered sugar. It will sweeten the whipped cream. If you like it more sweet add more powdered sugar.

ube extract. Use to add color and flavor to the whipped cream.

How to make Ube Cupcakes

Ube Cupcakes

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a stand mixer mix on medium high the eggs, sugar, oil. 

Add ube halaya jam and mix until smooth. Add the ube extract and mix until well combined.

Add the sifted cake flour, baking powder and salt and stir on lowest setting. Avoid over mixing.

In the cupcake liners scoop and fill the liners ½ full.

Bake for 20-22 minutes or or until a toothpick inserted into the center of a cupcake comes out clean.

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Ube Whipped Cream

Follow the instructions on the packaging to prepare the gelatine.

While gelatin is sitting, combine heavy cream, powdered sugar and ube extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer or stand mixer to beat until the mixture is thickened, but stop shy of reaching soft peaks.

On low speed, drizzle liquid gelatin into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.

Immediately pipe the cupcakes. 

Success Tips for making the best Ube Cupcake

Consistency in Cupcake Size: Use a standard-sized cupcake pan and liners to ensure uniformity in size. This ensures even baking, and your cupcakes will all be done at the same time.

Avoid Overmixing: Overmixing the batter can lead to dense and dry cupcakes. Mix the ingredients until just combined to maintain a light and fluffy texture.

Proper Baking Time: Do not overbake the cupcakes. Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they are done. Overbaking can result in dry cupcakes.

Decorate Creatively: Take your time to decorate the cupcakes. Use a piping bag with a star tip for a professional-looking finish. You can also garnish with ube or coconut shavings, or even a sprinkle of edible glitter for a festive touch.

Store Properly: If you’re not serving the cupcakes immediately, store them in an airtight container to prevent them from drying out. Cupcakes can also be refrigerated, especially if your frosting contains cream cheese or other perishable ingredients.

Work Quickly. With the gelatin it’s important to work quickly as it does set quickly.

FAQs

What is ube?

Ube is a purple yam commonly used in Filipino cuisine. It has a sweet, nutty flavor and a vibrant purple color, making it a popular ingredient in desserts.

Can I use frozen ube for making cupcakes?

Yes, you can use frozen grated or pureed ube for making cupcakes. Just make sure to thaw it completely and drain any excess moisture before using it in your recipe.

Can I make mini ube cupcakes for parties?

Absolutely! Adjust the baking time accordingly when making mini cupcakes. Bake them for a shorter time, usually around 10-12 minutes, and keep an eye on them to avoid overbaking.

Can I use ube cupcakes as a base for other desserts, like cake pops or trifles?

Yes, ube cupcakes can serve as a delicious base for various desserts. You can crumble the cupcakes to make cake pops or layer them in trifles with whipped cream, fruits, or other fillings for a delightful dessert variation.

How to store

Room Temperature: If you plan to consume the cupcakes within 1-2 days, you can store them at room temperature. Place the cupcakes in an airtight container or cover them with plastic wrap to prevent them from drying out. If your room is particularly warm, it’s advisable to store them in the fridge.

Refrigeration: If your cupcakes have perishable fillings or whipped cream, or if you want to keep them for a longer period (up to a week), it’s best to store them in the refrigerator. Place the cupcakes in an airtight container to prevent them from absorbing odors from the fridge.

Freezing: Cupcakes can also be frozen for longer storage. Here’s how:

1. Cool Completely: Let the cupcakes cool completely to room temperature before freezing.
2. Wrap Individually: Wrap each cupcake individually in plastic wrap to prevent freezer burn.
3. Place in a Container: Place the wrapped cupcakes in an airtight container or a freezer-safe resealable bag. This extra layer of protection helps maintain the cupcakes’ quality.
4. Label and Date: Don’t forget to label the container or bag with the date so you can keep track of how long they’ve been in the freezer.
5. Thawing: To thaw, simply remove the cupcakes from the freezer and let them come to room temperature. It’s best to remove the plastic wrap while they are still frozen to prevent condensation from making the cupcakes soggy.

Remember that while freezing preserves the cupcakes for a longer time, the texture of the frosting might be slightly different after thawing. It’s a good idea to freeze unfrosted cupcakes and add the frosting after thawing for the best taste and texture.

How to serve?

Personally, I love to pair the cupcakes with a Ube Milk Tea

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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