Ube Halaya Cupcakes
These vibrant Ube Halaya Cupcakes are a feast for the eyes AND the taste buds!
Moist, fluffy purple yam cupcakes topped with creamy coconut cream cheese frosting and a sprinkle of toasted coconut flakes—perfect for when you want something sweet, stunning, and oh-so-easy.
How to Make Ube Halaya Cupcakes
Note:Â This is an overview. See the recipe card below for ingredient quantities and full instructions.
1. Prep Your Ingredients
First, gather everything you need—steam or boil the purple sweet potato until fork-tender, then mash it into a smooth puree. Measure out your dry ingredients (flour, baking powder, salt) and whisk them together in a bowl.
2. Mix the Wet Ingredients
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the ube extract, ube halaya (or your mashed purple sweet potato), and coconut milk. The batter should be a gorgeous, vibrant purple!
3. Combine & Bake
Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix! Divide the batter into lined cupcake tins and bake until a toothpick comes out clean. Let them cool completely before frosting.
4. Whip Up the Frosting
Beat cream cheese, butter, and powdered sugar until smooth, then mix in coconut extract for that tropical flair. Pipe or spread onto cooled cupcakes and finish with a sprinkle of toasted coconut flakes.
Pro Tips
- For extra ube flavor, add a teaspoon of ube extract to the frosting.
- Don’t overbake! Ube cupcakes can dry out quickly—check at the 18-minute mark.
- Toast coconut flakes in a dry pan over low heat for 2-3 minutes for maximum crunch and aroma.
- Use gel food coloring if you want an even more vibrant purple hue.
Storage Tips
- Room temp (frosted):Â 1 day in an airtight container.
- Fridge (frosted): Up to 4 days—let sit at room temp for 10 minutes before serving.
- Freeze (unfrosted):Â Wrap tightly and freeze for up to 2 months. Thaw and frost before serving.
Ube Halaya Cupcakes
Description
These eye-catching cupcakes blend the earthy sweetness of ube with creamy coconut frosting for a treat that’s as fun to make as it is to eat.
Ingredients
For the Cupcakes:
For the Frosting:
Instructions
-
Prep:
Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
-
Dry Mix:
Whisk flour, baking powder, and salt in a bowl.
-
Cream Butter & Sugar:
Beat butter and sugar until fluffy (~3 mins). Add eggs one at a time, then mix in ube extract, ube halaya, and coconut milk.
-
Combine:
Fold dry ingredients into wet until just combined.
-
Bake:
Fill liners â…” full. Bake 18-20 mins. Cool completely.
-
Frosting:
Beat cream cheese and butter until smooth. Add powdered sugar and coconut extract. Pipe onto cupcakes and top with toasted coconut.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No ube halaya? Use ½ cup mashed purple sweet potato + 1 extra tsp ube extract.
- Frosting too thin? Chill for 15 mins before piping.
- Vegan option:Â Use plant-based butter, cream cheese, and flax eggs.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
