Ube cupcakes are a beloved Filipino dessert made with purple yam, giving them a naturally sweet, nutty flavor and a striking violet color. This version adds a playful “eyebrow slit” — a shallow cut across the top of the cupcake before baking that creates a charming crack, reminiscent of a raised eyebrow. The result is a moist, tender crumb with a slightly crisp top, perfect for anyone who loves ube halaya or wants a visually fun twist on a classic.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup (80 ml) ube extract (or ¼ cup ube flavoring plus 1 tbsp water)
- ½ cup (120 ml) whole milk, at room temperature
- ½ cup (120 g) ube halaya (mashed purple yam jam), for extra flavor (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and ube extract. If using ube halaya, add it now and beat until combined.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix just until no streaks of flour remain — do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Using a small sharp knife or a toothpick, make a shallow slit (about ½-inch deep) across the top of each cupcake, from one edge to the other. This is the “eyebrow slit” that will crack open as the cupcake bakes.
- Bake for 18–22 minutes, until a toothpick inserted into the center comes out clean. The tops should be lightly golden and the cracks should have opened up.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Tips
- Use ube extract, not just flavoring: Ube extract gives a deep purple color and authentic flavor. If you only have ube flavoring, add a few drops of purple food coloring to achieve the desired hue.
- Room temperature ingredients matter: Cold eggs or milk can make the batter curdle. Let them sit out for 30 minutes before starting.
- Don’t overmix the batter: Overmixing develops gluten, resulting in dense, tough cupcakes. Mix until just combined.
- Make the slit shallow: If you cut too deep, the cupcake may split unevenly. A ½-inch slit is perfect for a subtle crack.
Serving Suggestions
Serve these ube cupcakes as a sweet treat with coffee or tea, or as a colorful addition to a dessert table. For a festive touch, top with a swirl of cream cheese frosting and a sprinkle of toasted coconut flakes. They’re also delightful when served warm with a scoop of vanilla ice cream.
Variations
- Ube Cupcake with Macapuno: Fold ½ cup of sweetened macapuno (coconut sport) into the batter for a chewy texture.
- Vegan Ube Cupcakes: Substitute the butter with vegan margarine, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use almond or oat milk instead of dairy milk.
- Ube Cupcake with Cream Cheese Filling: After baking, use a piping tip to inject a cream cheese filling into the center of each cupcake.
Storage and Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Frosted cupcakes should be refrigerated. To freeze, wrap unfrosted cupcakes individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature for 1–2 hours. To reheat, microwave a cupcake for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use fresh ube instead of extract? Yes, you can use 1 cup of cooked, mashed purple yam. Reduce the milk to ¼ cup (60 ml) and add the mashed ube along with the wet ingredients. The cupcakes will be denser and less purple, but still delicious.
What is the “eyebrow slit” for? The slit is purely decorative — it creates a charming crack on the top of the cupcake as it bakes, resembling an eyebrow. It also allows the cupcake to rise more evenly.
Can I make these into mini cupcakes? Absolutely. Use a mini muffin tin and reduce the baking time to 10–12 minutes. Check for doneness with a toothpick.
Why did my cupcakes come out dry? Overbaking is the most common cause. Start checking at 18 minutes, and remember that the cupcakes continue to cook slightly after being removed from the oven.
Can I skip the ube halaya? Yes, the halaya adds extra moisture and flavor, but the cupcakes will still be good without it. You may need to add 2 tablespoons more milk to keep the batter moist.
How do I get a deeper purple color? Use a high-quality ube extract and add a tiny drop of purple gel food coloring if needed. Avoid adding too much liquid, as it can thin the batter.
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