Ube Cupcakes
Soft and sweet purple cupcakes filled with rich ube flavor, topped with light ube whipped cream frosting and toasted coconut.
Ingredients
- 2 large eggs (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup canola or vegetable oil
- 1 heaping cup ube jam (make sure it’s the kind you enjoy)
- 3 teaspoons ube extract
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon unflavored gelatin (for frosting)
- 2 tablespoons cold water
- 1 cup chilled heavy cream
- 3 tablespoons granulated sugar (for frosting)
- 1 tablespoon ube extract (for frosting)
Instructions
- Preheat your oven to 325°F (160°C) and line a cupcake pan with cupcake liners.
- In a large mixing bowl, whisk together eggs, sugar, and oil until smooth. Stir in ube jam until no lumps remain, then add ube extract.
- Sift together cake flour, baking powder, and salt, then gently fold into the wet mixture until combined.
- Fill each cupcake liner a little over halfway with batter. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, sprinkle gelatin over cold water and let it bloom. Whip heavy cream with sugar and ube extract until medium peaks form.
- Microwave the gelatin mixture for 10 seconds until dissolved, then temper with a bit of whipped cream before folding back into the whipped cream.
- Whip until stiff peaks form, then frost the cooled cupcakes. Decorate with toasted coconut, if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store unfrosted cupcakes at room temperature for up to 2 days. Frosted cupcakes can be refrigerated but should be brought to room temperature before serving.