These ube cupcakes are made with an authentic ube halaya or purple yam jam, creating a moist and fluffy cake packed with a delicious ube flavor! Topped with a swirl of stabilized vanilla and ube whipped cream, and garnished with dried ube crisps for a delicious Filipino dessert.
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What is Ube? What Does it Taste Like?
Ube is a vibrant purple yam native to Southeast Asia and a staple in Filipino desserts. Its naturally starchy flesh has a nutty, vanilla-like sweetness with a hint of coconut aroma, making it perfect for sweets. One of the most popular ways it's prepared is as ube halaya where the yam is boiled, mashed, and slowly cooked with condensed milk, evaporated milk, coconut milk, and butter until it turns into a rich, jammy spread. Halaya can be enjoyed on its own, but it also serves as the base for so many different Filipino treats like ice cream, cakes, breads, and pastries. This time, we’ll be using it to make soft, fluffy ube cupcakes packed with authentic ube halaya!
Want to Know More About Ube?
Want to know the difference between ube, taro, and purple sweet potato, or how to use fresh, frozen, and powdered ube? Read all about it here!
Why You'll Love This Recipe
- Full of real ube flavor. Made with homemade ube halaya and a touch of ube extract for that authentic taste.
- Moist and tender crumb. These cupcakes have a moist, tender crumb that practically melts in your mouth.
- Double swirl whipped cream. A mix of vanilla and ube whipped cream, creating a gorgeous two-toned swirl that's as delicious as it looks.
- Easy, make-ahead recipe. The recipe is simple and perfect for prepping in advance.
- Beautiful inside and out. Vibrant purple and topped with pretty finishes, they look just as good as they taste.
Equipment
- Kitchen scale - Used to accurately weigh all ingredients as my recipe is mainly in grams.
- Stand mixer or hand mixer - Useful for whipping up the whipped cream.
- Cupcake pan - A standard cupcake pan with 12 cups is essential for baking these cupcakes.
- Cookie scoop - A cookie scoop makes it easy to portion batter evenly, ensuring all cupcakes have a consistent size. For standard cupcake tins, a #20 cookie scoop (3 tablespoons) typically fills each cup ¾ full.
- Pastry bags - Used to pipe the whipped cream on top of the cupcakes. If you don't have any, you can use the corner of a ziplock bag.
Ingredients
Ube Crisps
- Fresh ube - You'll need one small, narrow ube to make the crisps. If fresh ube isn't available at your local Asian supermarket, purple sweet potatoes are a great substitute. In fact, when I made this recipe my local store didn't have ube, so the photos you see here use purple sweet potatoes instead. They work beautifully!
- Purple sweet potato powder - Used at the end for dusting each of the crisps.
Ube Cupcakes
- Ube halaya - Also called purple yam jam, it's made with ube, milk, brown sugar, and butter. You can make it from scratch using my recipe or use a store-bought version.
- All-purpose flour
- Baking powder
- Granulated sugar
- Flavorless oil - Some examples include canola oil, sunflower oil, vegetable oil, or corn oil.
- Egg and yolk - Make sure your eggs are at room temperature, or you can leave them in a bowl of warm water for 5 to 10 minutes if you forget to do this beforehand.
- Coconut milk - Coconut milk adds richness and moisture to the cupcakes while adding to the natural nutty, vanilla-like flavor of ube.
- Ube extract - Added for a boost of ube flavor. I prefer the Butterfly brand.
- Kosher salt - I always use Diamond Crystal's kosher salt. But if you're using regular table salt, I recommend halving the amount of salt called for in my recipe.
Stabilized Vanilla and Ube Whipped Cream
- Heavy whipping cream - Keep this in the fridge until you're ready to whip it. It'll whip faster and make a fluffier cream when cold.
- Powdered sugar - I prefer to use this over granulated sugar. It sweetens the whipped cream without the graininess.
- Unflavored gelatin - Stabilizes the whipped cream so it holds its shape longer, making it perfect for piping and decorating. I use Knox unflavored gelatin, which is usually found in the baking aisle of any grocery store.
- Cold water
- Vanilla extract
- Ube extract
- Purple sweet potato powder - Optional for extra color or flavor in the ube whipped cream. It also helps to deepen the purple hue naturally.
How to Make Homemade Ube Halaya
You can find my easy homemade ube halaya recipe here! In it, I walk you through how to tell ube apart from taro and purple sweet potato, where to buy ube in its different forms (fresh, frozen, or powdered), and how to make halaya using each option. The post also includes a detailed step-by-step tutorial with pictures to guide you through the process, so you can make ube halaya easily at home. With a little bit of patience, you'll end up with a delicious purple yam jam that tastes just like the ones from the Philippines (and way better than the store-bought kinds)!
Tips For Making the Best Ube Cupcakes
- Use good-quality ube halaya. The flavor of your cupcakes depends a lot on the halaya you use. You can make your own with my recipe for the freshest taste, or choose a good-quality store-bought brand to get that rich, authentic ube flavor. I would avoid Trader Joe's "ube spread," as it's more of a sweetened spread than true ube halaya, and instead try to find a high-quality one at your local Filipino or Asian supermarket.
- All ingredients should be at room temperature. That includes the ube halaya, eggs, and milk! This will help the ingredients to emulsify well, creating a rich texture in your cupcakes.
- Don't overmix the batter. After adding the wet mixture into the dry ingredients, be gentle and avoid overmixing. Overmixing can lead to a denser texture in the final product. Mix just until the ingredients are combined to maintain a light and fluffy texture.
- Allow proper cooling time. After baking, allow the cupcakes to cool completely before frosting or decorating them. This ensures that the cupcakes set properly and helps the flavors develop.
Tips For Making Stabilized Whipped Cream
- Keep the cream cold. Cold heavy cream whips up faster and holds its volume better, giving you a fluffier, more stable whipped cream.
- Chill your bowls and beaters. For best results, place your mixing bowl and whisk/beaters in the fridge or freezer for 10-15 minutes before whipping. Cold equipment helps the cream whip more efficiently and reach stiff peaks faster.
- Do not skip blooming the gelatin. Let the unflavored gelatin sit in cold water for a few minutes before dissolving. This ensures it fully activates and stabilizes your whipped cream.
- Do not add hot gelatin to your whipped cream. After heating your bloomed gelatin just until fully dissolved, let it cool slightly before adding to the cream. Adding hot gelatin can deflate your whipped cream.
- Do not add gelatin that has already set. It will clump and ruin the cream. If your gelatin sets before you add it to the whipped cream, gently reheat it over low heat or in short 5 second bursts in the microwave until it's fully liquid again. Let it cool slightly so it's warm but not hot before folding it into the whipped cream.
- Whip to stiff peaks, but don't overdo it. After adding the extracts, whip until stiff peaks form so the swirl will hold its shape, but stop here! Overwhipping can cause the cream to break and curdle.
- Pipe or frost immediately. Use the stabilized whipped cream right away for best results, or refrigerate until ready. It will hold up longer than regular whipped cream thanks to the gelatin. Although this stabilized whipped cream can sit at room temperature for a few hours, it's best to keep your dessert chilled and out of heat to maintain its texture and shape.
Storage Instructions
- Storing - Store frosted cupcakes in an airtight container to protect the cupcakes from drying out and keeping them fresh. Leave at room temperature for up to 3 days or place in the refrigerator for up to 4 days. Be sure to take the cupcakes out of the fridge for at least 30-60 minutes so that they come to room temperature before serving.
- Freezing unfrosted cupcakes - Allow them to cool completely and place in an airtight container or freezer bag for up to 2-3 months.
- Freezing frosted cupcakes (without garnishes) - Place the cupcakes on a baking sheet in the freezer until the frosting becomes firm. Once firm, individually wrap each cupcake with plastic wrap, or place them in an airtight container or freezer bag for up to 3 months. When ready to enjoy, thaw the frozen cupcakes in the refrigerator overnight or at room temperature, and if needed, add fresh garnishes. Properly stored and thawed, these frozen treats will still retain their deliciousness!
Frequently Asked Questions
Can I use store-bought ube halaya?
Homemade is always best, but store-bought ube halaya works too. My recipe lists ingredients in grams, so just swap in the same amount. Keep in mind that different brands or styles of halaya can vary in sweetness and texture, so the results may differ slightly.
Can I make these cupcakes without the ube halaya?
Yes, you can! While these cupcakes taste best with ube halaya for added richness and texture, you can substitute it with an extra tablespoon of ube extract if needed.
Why are my cupcakes dense or heavy, and how can I make them fluffier?
Dense or heavy cupcakes usually happen from overmixing the batter, using cold ingredients, or measuring flour incorrectly. To keep them light and fluffy, make sure all your ingredients (especially the ube halaya and eggs) are at room temperature, measure your flour accurately, and mix the batter just until everything is just combined.
How long can the whipped cream sit out?
Stabilized whipped cream can safely stay at room temperature for about 2-3 hours. Beyond that, especially in warm conditions, it may start to soften or lose its structure, so it's best to refrigerate if you're not serving or eating it right away!
Can I bake these cupcakes ahead of time?
Yes, you can bake the cupcakes up to two days ahead. How you can plan:
- Day 1: Make the ube halaya and potato crisps.
- Day 2: Bake the cupcakes, cool, and store unfrosted cupcakes in an airtight container in room temperature.
- Day of event/party: Make the whipped cream and frost cupcakes. Assemble!
Recipe
Ube Cupcakes
These ube cupcakes are made with purple yam jam or ube halaya, creating a moist and fluffy cake packed with ube flavor. Topped with a swirl of vanilla and ube whipped cream frosting, and garnished with dried purple potato crisps for the ultimate Filipino treat.
Ingredients
UBE CRISPS
- 1 fresh ube or purple sweet potato, small and narrow
UBE CUPCAKES
- 135 grams all-purpose flour
- 135 grams granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 egg
- 1 egg yolk
- 65 grams flavorless oil
- 140 grams coconut milk
- 75 grams ube halaya
- 2 teaspoon ube extract
STABILIZED VANILLA AND UBE WHIPPED CREAM
- 240 grams heavy whipping cream
- 30 grams powdered sugar
- 1 teaspoon unflavored gelatin
- 1 ½ tablespoon cold water
- 1 teaspoon vanilla extract
- 1-2 teaspoon ube extract
- 1 teaspoon purple sweet potato powder
Instructions
UBE CRISPS
- Preheat - Preheat the oven to 285°F (140°C).
- Slice - Peel the one small and narrow fresh ube or purple yam and use a mandolin slicer or sharp knife to slice it into very thin chips about 1 to 2 mm thick.
- Arrange on tray - Line a baking tray with parchment paper and arrange the chips flat, keeping them close to one another as they'll shrink when baking.
- Bake and cool - Bake the crisps for 25 minutes or until crispy. Transfer the baked purple sweet potato chips onto a wire rack and let them cool down completely.
UBE CUPCAKES
- Preheat - Preheat the oven to 350°F (180°C). Line a cupcake tin with 12 liners.
- Mix the dry ingredients - In a large bowl, mix together the all-purpose flour, granulated sugar, baking powder and salt.
- Mix the wet ingredients - In a separate medium bowl, mix together the oil, eggs, coconut milk, ube halaya, and ube extract. Whisk well until there are no lumps present.
- Mix together - Make a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk everything together until the batter is smooth and well combined. Do not overmix!
- Fill liners - Spoon the batter evenly into the cupcake liners, filling each about ¾ full. Do not overfill!
- Bake and cool - Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool on a wire cooling rack.
STABILIZED VANILLA AND UBE WHIPPED CREAM
- Bloom the gelatin - Add the cold water to the unflavored gelatin in a microwave-safe bowl. Let it sit for 3-4 minutes to bloom.
- Dissolve the gelatin - Microwave the bloomed gelatin in short bursts of 15 seconds until fully dissolved. Stir, then set aside to cool slightly.
- Whip the cream base - In a stand mixer bowl (or large mixing bowl with a hand mixer), start whipping the heavy whipping cream and slowly add the powdered sugar until soft peaks form.
- Add the gelatin - While mixing on low, slowly pour half of the cooled gelatin (make sure it's not too hot and not set). Then increase to medium speed and whip until medium stiff peaks form (not stiff).
- Split the mixture - Divide the whipped cream evenly into two bowls.
- Flavor each half - Add vanilla extract to one bowl. Add ube extract and purple sweet potato powder to the other. You can add more ube extract until desired color is achieved (the more you add, the stronger the ube flavor will be). Gently whip each base until fully combined and until stiff peaks form.
- Pipe cupcakes - Prepare a piping bag fitted with a tip of choice (I used Ateco #809). Spoon both creams into a piping bag side by side or in layers. Pipe gently for a beautiful purple-and-vanilla swirl that's evenly marbled.
- Dust the ube crisps - Place the rest of the purple sweet potato powder into a small bowl and dust each potato crisp in the powder. Dust off the excess and place two to three pieces on top of each frosted cupcake. Sprinkle on some more powder as desired.
Nutrition Facts
Serving: 1cupcake | Calories: 281kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 281mg | Potassium: 122mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 0.4mg
Did you make this recipe?Please leave a rating, comment below, or tag me @thebakingspoon on Instagram to let me know how it was!
Diane says
Delicious. I had a jar of ube halaya and warmed it up with condensed milk because it already had sugar. Not too sweet just the way i like it.
Anna | The Baking Spoon says
Perfect! Sounds delicious :)
Leta Curtiss says
Hi, I made the chips and the jam this morning. The cupcakes are ready to go into the oven to bake. Everything that I have tasted is delicious!
Anna | The Baking Spoon says
So glad you tried it and loved it Leta!!
Trina says
Do I put all the Ube Halaya in he batter mixture?
Anna | The Baking Spoon says
Yes, all of the ube halaya in the recipe will go in the batter!