Fluffy. Sweet. Purple perfection.
Hello, Sweet Tooth 👋
These ube buttercream frosted cupcakes are the kind of dessert that gets people talking. They’re soft, moist, and that purple ube flavor?
It’s like vanilla and pistachio had a sweet, cozy baby. I’ve made these for birthday parties, potlucks, and even just because it’s a Tuesday. Every time—gone in minutes.
What you’ll love most? The frosting. It’s creamy, buttery, and loaded with ube flavor. You’ll want to eat it with a spoon (and honestly, I won’t stop you).
💜 Why I Love This Recipe
I grew up with ube in every dessert—ice cream, cake, cookies—you name it. These cupcakes are my take on something traditional but playful. They always make me think of my family’s weekend gatherings where dessert was the star.
- Gorgeous natural color (no food coloring needed!)
- Ube flavor is nostalgic, nutty, and super unique
- The cupcakes stay moist for days
- That buttercream? It’s next level
🧁 Makes: 12 cupcakes
⏱️ Total Time: 1 hour (20 min prep, 20 min baking, 20 min cooling/frosting)
🧠 Why This Recipe Works (Quick Science)
- Ube Halaya (jam) adds moisture and flavor. It keeps the cupcakes tender.
- Sour cream makes the crumb softer and balances sweetness.
- Butter and oil together give you both flavor and a moist, fluffy texture.
- Beating the buttercream for a long time makes it extra light and silky.
🍽 Meal Plan Ideas
- Dessert after grilled teriyaki chicken bowls 🍗
- Midweek treat with coffee ☕
- Birthday party centerpiece 🎉
- Serve at brunch with fruit and mimosas 🥂
❌ Common Mistakes
- Overmixing the batter = tough cupcakes. Just mix until combined.
- Skipping the ube extract = dull flavor. You need it for that signature ube punch.
- Not letting the butter soften = lumpy buttercream.
- Using cold eggs = batter won’t mix evenly. Room temp is best!
🎉 What You’ll Need
Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup unsalted butter, softened
- 1/3 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs, room temp
- 1/2 cup ube halaya (ube jam)
- 1 tsp ube extract
- 1/2 cup sour cream
- 1/4 cup whole milk
Ube Buttercream:
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar, sifted
- 2 tbsp ube halaya
- 1/2 tsp ube extract
- 2–3 tbsp heavy cream
👩🍳 Tools You’ll Need
- Cupcake pan + liners
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Wire cooling rack
- Piping bag and tip (optional for frosting)
- Measuring cups + spoons
🔁 Substitutions & Variations
- No sour cream? Use plain Greek yogurt.
- No ube halaya? Try ube powder, but rehydrate it with water.
- Dairy-free? Use coconut cream for frosting and plant milk for cupcakes.
- Want extra flair? Top with toasted coconut or crushed purple yam chips.
⏳ Make Ahead Tips
- Bake the cupcakes a day ahead and keep them in an airtight container.
- Make the buttercream up to 3 days ahead—store in the fridge and re-whip before using.
🧁 Instructions
1. Mix Dry Ingredients
In a bowl, whisk together:
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
2. Cream Butter, Oil & Sugar
In a separate bowl, beat:
- 1/3 cup softened butter
- 1/3 cup vegetable oil
- 3/4 cup sugar
Until light and fluffy.
3. Add Eggs, Ube & Sour Cream
Beat in:
- 2 eggs
- 1/2 cup ube halaya
- 1 tsp ube extract
- 1/2 cup sour cream
4. Add Milk + Dry Ingredients
Alternate adding:
- dry ingredients
- 1/4 cup milk
Mix until just combined.
5. Bake
Fill cupcake liners 2/3 full.
Bake at 350°F (175°C) for 18–20 minutes.
6. Cool Completely
Let cupcakes cool on a wire rack.
7. Make Buttercream
Beat until fluffy:
- 1 cup butter
- 2 1/2 cups powdered sugar (add gradually)
- 2 tbsp ube halaya
- 1/2 tsp ube extract
- 2–3 tbsp heavy cream (adjust for texture)
8. Frost & Serve
Pipe or spread buttercream on cooled cupcakes. Decorate as you like!
🧊 Leftovers & Storage
- Keep cupcakes in an airtight container at room temp for 2 days
- Store in fridge for up to 5 days (bring to room temp before eating)
- You can freeze unfrosted cupcakes for up to 2 months
❓ FAQ
Can I use ube flavoring instead of ube halaya?
Nope! Ube extract alone won’t give you the moist texture—halaya is a must.
Can I double the recipe?
Totally! Just don’t overfill your pans.
Do I need a piping bag?
Not at all. Just use a spoon or butter knife to spread the frosting.
💬 Let’s Wrap It Up
These ube buttercream cupcakes are pretty, tasty, and always a hit. If you love trying new flavors or just want a colorful dessert to impress your friends, these are for you. I’d love to hear how yours turn out—drop a comment below if you try it or have any questions!
💜 Happy baking!
