Description
These Easy Ube Cupcakes with Coconut Cream Icing are a delightful Filipino-inspired treat featuring the vibrant purple hue and unique flavor of ube. Soft, moist cupcakes are infused with ube jam and extract, then topped with a creamy, luscious coconut cream frosting stabilized with gelatin for perfect texture. Ideal for celebrations or everyday indulgence, this recipe combines classic cake mix convenience with a tropical twist.
Ingredients
Scale
Cupcakes
- 1/4 cup butter, softened
- 12 oz jar ube jam
- 2 eggs
- 1/2 to 1 tsp Wilton’s gel violet icing coloring
- 1 1/2 tsp ube extract
- 1 box white cake mix
Coconut Cream Frosting
- 1/2 to 3/4 cup coconut cream (use only the thick semi-solid part)
- 3/4 cup confectioner’s sugar, sifted (optional)
Frosting Stabilizer
- 1 1/2 tsp unflavored gelatin
- 3 tablespoons hot water
Instructions
- Prepare Cupcake Liners: Place cupcake liners evenly in the baking tin to ensure the cupcakes bake evenly and have a uniform shape.
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while preparing the batter, ensuring it’s ready for baking.
- Cream Butter: In a large mixing bowl, cream the softened butter until it becomes light and fluffy, which will help incorporate air for a tender cupcake texture.
- Mix Ube Ingredients: Combine the ube jam, gel violet icing coloring, and ube extract in a separate bowl; this mixture will give the cupcakes their distinctive flavor and color.
- Add Eggs: Add the eggs to the creamed butter one at a time and mix gently without over-whipping to preserve the batter’s structure.
- Add Cake Mix: Pour in the white cake mix to the combined wet ingredients.
- Fold in Batter: Gently fold the ube mixture into the cake mix until no streaks of cake mix remain, creating a uniform batter.
- Adjust Color: Add more violet coloring if needed to reach your preferred purple shade.
- Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling about 24 cups.
- Bake: Place the tin in the oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and cool the tin on a wire rack completely before frosting.
- Prepare Gelatin: Sprinkle gelatin over hot water, stirring until dissolved completely; let it cool slightly.
- Make Frosting: Whip the thick part of the coconut cream and sifted confectioner’s sugar together, then slowly add the dissolved gelatin to stabilize the frosting so it holds its shape better.
- Frost Cupcakes: Once cupcakes are completely cooled, spread or pipe the coconut cream frosting over each cupcake.
Notes
- Use only the thick, semi-solid part of the coconut cream for frosting to ensure a creamy texture.
- The gelatin is optional but recommended to give the frosting stability, especially in warmer climates.
- You can adjust the violet color to your preference by adding more or less gel icing coloring.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- This recipe produces approximately 24 standard-sized cupcakes.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert/Cupcakes
- Method: Baking
- Cuisine: Filipino
Keywords: Ube cupcakes, coconut cream icing, Filipino dessert, purple cupcakes, ube jam recipe, easy cupcakes, tropical dessert
