These Ube Cupcakes are moist and fluffy. Made of purple yam jam or ube halaya, coconut milk, vegetable oil, eggs, sugar and cake flour. With stabilized whipped cream frosting then top with coconut string or macapuno and ube cake crumbs.
This amazing and delicious ube cupcake recipe is packed with ube flavour with a perfect balance of sweetness. The creamy-milky taste of this smooth whipped cream frosting goes well with these ube cupcakes.
How to Make Ube Cupcakes
Preheat the oven at 325°F.
Step 1. Make the Ube Cake Batter
Prepare the dry ingredients. Weigh the cake flour or spoon in a measuring cup and level it off with a spatula. Add the baking powder and salt. Mix until blended.
Prepare the wet ingredients. In a liquid measuring cup, add and measure the coconut milk, vegetable oil, ube jam and ube flavour. Mix until well blended.
For the egg mixture. In a medium-sized bowl, beat the eggs with an electric mixer and gradually add sugar. Beat until pale in colour.
Sift the dry ingredients over the egg mixture. Add the dry and wet ingredients alternately in four additions to avoid over mixing the cake batter. Mix just until blended. (Overmixing the cake batter will make the cake denser).
Line the 12-muffin pan with muffin paper liner. Use an ice cream scoop or 1/4 cup measuring cup to scoop and portion evenly.
Step 2. Bake the Ube Cupcakes
Bake in preheated oven to 325°F for about 18 to 20 minutes or until the toothpick inserted comes out clean. Let it cool in the muffin tins for 10 minutes. Then cool completely on a cooling rack.
Step 3. Make the Frosting
While the ube cupcakes are cooling, make the stabilized whipped cream frosting.
In a small bowl with the cold water sprinkle the unflavored gelatin. Let it stand for 5 minutes until it blooms. Microwave for 5 to 10 seconds or until it melted and no granules are visible. Set aside and let it cool but not set.
On high speed, whisk the cold heavy cream, sugar and powdered milk in a bowl over the bowl of ice water. While on medium peaks add the gelatin that has been cooled in two additions. Whisk for 10 seconds in each addition until well blended. Continue whisking for another minute or until stiff peaks.
Transfer the stabilized whipped cream frosting to the piping bag with the Artisan ball tip or use a star tip. Fold the end of the piping bag to seal.
Step 4. Decorate the Ube Cupcakes
Place the tip of the piping bag on the middle of the cupcake in a vertical position. Squeeze the piping bag while twisting at the same time to create the flower petal effect. Top and decorate with the optional toppings. Chill and serve.
Optional toppings
For the cake crumbs. This recipe makes 12 cupcakes, to make cake crumbs, use one cupcake and place in a food processor. You can also scoop half a teaspoon or trim the top of each cupcake, if desired to make cake crumbs.
For the Coconut string or Macapuno. I used the coconut string preserves, you can find it or buy this in most Asian grocery store.
Storing the Ube Cupcakes
Best to serve chilled and keep refrigerated with the frosting. Store in the refrigerator for up 3 days in a sealed container. The cupcakes without the frosting can store at room temperature for up to 2 days. It freezes well and maintain best quality for 2 to 3 months in a sealed container with or without frosting. However, will remain safe beyond that time.
More Cupcake Recipes Ideas.
Ube Cupcakes
This Ube Cupcake recipe is moist and fluffy. Made of purple yam jam or ube halaya, coconut milk, vegetable oil, eggs, sugar and cake flour. With stabilized whipped cream frosting, then topped with coconut string or macapuno and ube cake crumbs.
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Servings: cupcakes
Watch How to Make It
Equipment
- 1 12-cup muffin pan
- 1 electric mixer
Ingredients
Dry Ingredients
- 1 ¼ cup cake flour spoon and level
- 1 ¼ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ⅔ cup coconut milk
- ⅓ cup vegetable oil
- ¼ cup ube jam
- 2 ½ tsp ube flavour
Egg mixture
- 2 eggs large, at room temperature
- ⅔ cup granulated sugar
Stabilized whipped cream Frosting
- 1 cup heavy cream
- ½ tsp pure vanilla extract optional
- ¼ cup fine granulated sugar or powdered sugar
- ¼ cup powdered milk
- 1 tsp unflavored gelatin
- 1 ½ tbsp cold water
Instructions
- Preheat the oven at 325°F
- Prepare the dry ingredients. Weigh the cake flour or spoon in a measuring cup and level it off with a spatula. Add the baking powder and salt. Mix until blended.
- Prepare the wet ingredients. In a liquid measuring cup, add and measure the coconut milk, vegetable oil, ube jam and ube flavour. Mix until well blended.
- For the egg mixture. In a medium-sized bowl, beat the eggs using an electric mixer and gradually add sugar. Beat until pale in colour.
- Sift the dry ingredients over the egg mixture. Add the dry and wet ingredients alternately in four additions to avoid over mixing the cake batter. Mix just until blended.
- Line the 12-muffin pan with muffin paper liner. Use an ice cream scoop or ¼ cup measuring cup to scoop and portion evenly.
- Baking the ube cupcakes. Bake in preheated oven to 325°F for about 18 to 20 minutes or until the toothpick inserted comes out clean. Let it cool in the muffin pan for 10 minutes. Then cool completely on a cooling rack.
- While the ube cupcakes are cooling, make the stabilized whipped cream frosting.
Make the stabilized whipped cream frosting
- In a small bowl with the cold water sprinkle the unflavored gelatin. Let it stand for 5 minutes until it blooms. Microwave for 5 to 10 seconds or until it melted and no granules are visible. Set aside and let it cool but not set.
- On high speed, whisk the cold heavy cream, sugar and powdered milk in a bowl over the bowl of ice water. While on medium peaks add the gelatin that has been cooled in two additions. Whisk for 10 seconds in each addition until well blended. Continue whisking for another minute or until stiff peaks.(Do not overbeat)
- Transfer the stabilized whipped cream frosting to the piping bag with the Artisan ball tip. Fold the end of the piping bag to seal.
- Place the tip of the piping bag on the middle of the cupcake in a vertical position. Squeeze the piping bag while twisting at the same time to create the flower petal effect.
- Decorate with the optional toppings. Chill and serve.
Notes
Overmixing the cake batter will make the cake denser.
This recipe makes 12 cupcakes, to make cake crumbs, use one cupcake and place in a food processor. You can also scoop half a teaspoon or trim the top of each cupcake, if desired to make cake crumbs.
Storing the Ube Cupcakes- Best to serve chilled and keep refrigerated with the frosting. Store in the refrigerator for up 3 days in a sealed container. The cupcakes without the frosting can store at room temperature for up to 2 days. It freezes well and maintain best quality for 2 to 3 months in a sealed container with or without frosting.
Nutrition Facts
Ube Cupcakes
Amount Per Serving
Calories 227
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 52mg17%
Sodium 121mg5%
Potassium 131mg4%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 17g19%
Protein 4g8%
Vitamin A 361IU7%
Vitamin C 1mg1%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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