Ube Coconut Cupcakes
Fluffy Filipino purple yam cupcakes topped with whipped coconut milk frosting. Ready in 43 minutes with a vivid violet crumb that needs no food coloring.
Last updated: May 29, 2026
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 3 tbsp ube halaya (purple yam jam)
- 1 tsp ube extract
- ½ cup full-fat coconut milk, well shaken
- 1 tsp vanilla extract
- FOR THE COCONUT MILK FROSTING:
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup coconut cream (solid part from chilled 13.5 oz can of full-fat coconut milk)
- 2 ½ cups powdered sugar, sifted
- ½ tsp coconut extract
- 1 tbsp full-fat coconut milk (only if frosting needs thinning)
- Pinch of salt
- Toasted shredded coconut and a small pinch of purple sanding sugar, for garnish
Instructions
Preheat your oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners and set aside. Refrigerate your unopened can of full-fat coconut milk overnight if you haven't already, this separates the cream for the frosting.
Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, beat the butter and granulated sugar with a hand mixer on medium-high for 3 minutes until pale. Fluffy. Scrape down the sides.
Add the eggs one at a time, beating well after each addition. Mix in the ube halaya, ube extract, and vanilla extract until fully combined. The batter will look a deep purple-gray at this stage, that's normal.
Alternate adding the flour mixture and coconut milk in three additions, beginning and ending with flour. Mix on low just until each addition disappears, do not overmix or the crumb will tighten up.
Divide the batter evenly among the lined cups, filling each about two-thirds full. Bake for 17, 19 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the frosting: Open the chilled coconut milk can without shaking it. Scoop out the solid coconut cream into a bowl (reserve the liquid for another use). Beat the butter on medium-high for 2 minutes until creamy, then add the coconut cream and beat another minute. Add powdered sugar one cup at a time, then add the coconut extract and pinch of salt. Beat on high for 2 minutes until light and fluffy. If it's too stiff, add coconut milk one teaspoon at a time.
Once cupcakes are fully cooled, pipe or spread frosting on each one. Top with toasted shredded coconut and a pinch of purple sanding sugar. Serve at room temperature.
Pro Tips
- • If you can only find ube extract (not ube halaya). Replace the halaya with 2 tablespoons of sour cream and increase ube extract to 2 teaspoons. The color and flavor will be slightly less intense but it works.
- • Don't skip chilling the coconut milk. Room-temperature coconut milk straight from the can won't separate, and your frosting will be soupy. Plan ahead, the night before is easiest.
- • Ube cupcakes tend to look darker in the oven than they actually are. Trust the toothpick test, not the color, to check doneness.
- • These keep well for up to 2 days at room temperature covered loosely, or 4 days refrigerated. Pull them out 30 minutes before serving, coconut frosting firms up in the fridge.
Recipe Details
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Final Thoughts
If you've never baked with ube halaya before, this is a good starting point. The recipe is forgiving and the results are genuinely striking. The purple crumb surprises people every time. Make sure your coconut milk is chilled overnight. Use real ube halaya if you can find it, and don't rush the cooling before you frost. Let me know how yours turn out.
Frequently Asked Questions
Where can I buy ube halaya for this recipe?
Most Filipino grocery stores carry it in jars, look for brands like Jufran or Roland. Large Asian supermarket chains (H-Mart, 99 Ranch) usually stock it too. Amazon carries it if you don't have a local source. Don't substitute with taro paste, the flavor is noticeably different.
Why did my cupcakes turn brown instead of purple?
Ube's natural purple pigment (anthocyanin) is pH-sensitive and fades with heat. Using baking powder instead of baking soda helps preserve the color, which is already built into this recipe. If you want a more vivid result, add one extra teaspoon of ube extract. Avoid overcooking, pull them at the 17-minute mark and test.
Can I make the coconut frosting without a chilled can of coconut milk?
Technically you can use store-bought coconut cream from a carton, but the results are less stable, it tends to weep. The overnight-chill method gives you the thickest, most pipeable cream. If you're in a pinch, add ½ teaspoon of cream of tartar to help stabilize the frosting.
Can I make these cupcakes ahead of time for a party?
Yes. Bake the cupcake bases up to 24 hours ahead and store unfrosted in an airtight container at room temperature. Make the frosting the morning of the event and pipe just before serving. Frosted cupcakes can sit at room temperature for up to 4 hours without issue.
