Print

Moist Ube Purple Yam Cupcakes with Creamy Coconut Frosting

moist ube purple yam cupcakes - featured image
Print Recipe

Tender and moist ube purple yam cupcakes topped with a silky, rich coconut cream frosting. Perfect for an easy homemade treat with a subtle tropical flavor and vibrant purple color.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar (150 g)
  • ½ cup unsalted butter (113 g), softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup ube halaya (purple yam jam) (about 130 g)
  • 2 tablespoons purple yam powder
  • ⅓ cup whole milk (80 ml), room temperature (can substitute almond milk for dairy-free)
  • 1 cup coconut cream (240 ml), chilled
  • 1 ½ cups powdered sugar (180 g), sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin or cupcake pan with liners and set aside.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and purple yam powder until evenly combined.
  3. In a large bowl, beat the softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in the eggs one at a time, scraping down the sides as you go. Stir in the vanilla extract.
  5. Add the ube halaya and mix until fully blended.
  6. Add the flour mixture in three parts, alternating with the milk in two parts, starting and ending with the flour. Mix gently until just combined.
  7. Spoon the batter evenly into the cupcake liners, filling about ⅔ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Transfer cupcakes to a cooling rack and cool completely for at least 30 minutes before frosting.
  10. For the frosting, scoop the solid part of the chilled coconut cream into a bowl. Beat with a mixer on medium speed for 2-3 minutes until smooth and fluffy.
  11. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until fully combined and creamy.
  12. Frost the cooled cupcakes generously with the creamy coconut frosting. Optionally, sprinkle toasted shredded coconut or purple sprinkles on top.

Notes

Use room temperature ingredients for best results. Do not overmix the batter to avoid dense cupcakes. Chill coconut cream overnight for fluffy frosting. If frosting is too runny, chill longer or add a pinch of cornstarch. For dairy-free, substitute butter with coconut oil and milk with almond or oat milk. Gluten-free option available using 1-to-1 gluten-free baking flour blend.

Nutrition

Keywords: ube cupcakes, purple yam cupcakes, coconut frosting, Filipino dessert, moist cupcakes, tropical dessert, easy cupcakes, homemade treats

Find it online: https://forkifyfun.com/moist-ube-purple-yam-cupcakes-recipe-perfect-for-easy-homemade-treats/