Ube Purple Yam Cupcakes with Coconut Cream Cheese Frosting

Alex Carter

These vibrant Ube Purple Yam Cupcakes are naturally colored and flavored with Filipino purple yam, topped with a luscious coconut cream cheese frosting. A tropical, visually stunning dessert that's both gluten-free friendly and perfect for celebrations.

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Prep Time 25

Cook Time 20

Total Time 45

Servings 12 servings

Calories 285 kcal

Ingredients

1.5 cups gluten-free all-purpose flour or regular all-purpose flour
1 cup ube (purple yam) powder pure ube powder for authentic flavor
1 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
0.75 cup granulated sugar
0.5 cup vegetable oil
2 large eggs room temperature
1 tsp vanilla extract
0.75 cup coconut milk full-fat, well shaken
8 oz cream cheese softened, for frosting
0.5 cup unsalted butter softened, for frosting
2 cups powdered sugar for frosting
1 tsp coconut extract for frosting

Notes

Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Frosted cupcakes should be refrigerated due to the cream cheese frosting and will keep for 3-4 days. Make-ahead: Bake cupcakes up to 2 days in advance and frost just before serving. For a dairy-free version, use vegan cream cheese and butter alternatives. Variations: Add ube extract for deeper color, or fold in shredded coconut to the batter for texture. Serving suggestion: Pair with a cup of hot tea or coffee for a delightful afternoon treat.