Ube Cupcakes Recipe

Indulge in the vibrant purple swirls and irresistible sweetness of these Ube Cupcakes! This recipe delivers moist, tender cupcakes with a delightful ube flavor. Don't let the unexpected green color in some batches fool you – the taste is undeniably amazing! Get ready to impress your friends and family with these unique and delicious treats.

Prep Time 25 mins

Cook Time 52 mins

Calories 304 kcal

Protein 8g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Ube Cupcakes

1 pound ube (purple yam)
Coconut
3 large eggs
1 ½ cups granulated sugar
Vegetable Oil
1 teaspoon vanilla extract
All Purpose Flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
Evaporated Milk

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How to Make Ube Cupcakes

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Peel and slice 1 pound of ube (purple yam) into 1-inch thick slices.
Transfer ube slices to a medium saucepan. Rinse, then cover with cool water. Bring to a boil, then reduce heat and simmer until tender (about 15-20 minutes).
Drain the cooked ube and mash thoroughly with a fork until smooth.
In a large bowl, crack 3 large eggs. Beat with a whisk until yolks and whites are fully combined.
Gradually add 1 ½ cups granulated sugar, whisking constantly until fully incorporated.
Add ½ cup vegetable oil and whisk until combined.
Add 1 cup mashed ube, 1 cup chopped macapuno (young coconut), and 1 teaspoon vanilla extract. Stir with a wooden spoon until everything is well combined.
In a separate bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
Gradually add about one-third of the dry ingredients to the wet ingredients, mixing until just combined.
Add about one-half of 1 cup buttermilk, mixing until combined.
Repeat steps 10 and 11, alternating between the remaining dry ingredients and buttermilk, ending with the dry ingredients.
Fill cupcake liners about halfway to two-thirds full.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Frost and enjoy!