Easy Ube Cupcakes (GF, DF)
These Filipino inspired ube cupcakes are soft, fluffy, and packed with sweet nutty flavor from purple yam. They are easy to make using ube extract, and stay moist for days. This recipe is gluten-free and dairy-free.
Equipment
- 1 x muffin tin with 12 cups
Ingredients
For cupcakes
- ⅔ cup unsweetened almond milk or any non dairy milk
- 1 tablespoon lemon juice
- ½ cup refined coconut oil melted
- ¾ cup organic cane sugar or granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1½ teaspoon ube extract I use McCormick ube extract
- 1⅓ cup gluten-free all purpose flour I use Bob's Red Mill 1 to 1 GF flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For ube frosting
- ½ cup vegan butter softened
- 1 tablespoon almond milk or more
- 2 cups powdered sugar
- ½ teaspoon ube extract
For topping (optional):
- coconut flakes
Instructions
- Preheat the oven to 350°F/ 176°C. Line a muffin tin with cupcake liners.
- Combine the almond milk and lemon juice together to make vegan buttermilk. Let sit for a few minutes until it starts to curdle slightly.
- In a large bowl, combine the melted coconut oil and sugar together and whisk well. Add in the eggs and whisk again.
- Add in the vanilla extract and ube extract. Mix well.
- Add in the all purpose flour, baking powder and salt. Mix well.
- Fill each cupcake liner ⅔ way full with the batter.
- Bake for 20-22 minutes until an inserted toothpick comes out clean. Let cool completely.
For the ube frosting
- In a large bowl, place the softened butter, 1 cup of powdered sugar, and milk. Using a hand mixer, cream them together until smooth. Add another cup of powdered sugar and taro extract, and whisk until smooth.
- If the frosting is stiff add more milk by 1 teaspoon at a time. If it is too soft, add more powdered sugar.
- Pipe or spread the ube frosting over the cupcakes. Optional: top with coconut flakes.
Notes
If you are spreading the frosting instead of piping, you will need a lot less frosting than what the recipe makes. Save the leftover frosting for next time, or you can also halve the frosting recipe.
Nutrition
Serving: 1cupcakeCalories: 315kcalCarbohydrates: 43gProtein: 3gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 31mgSodium: 174mgPotassium: 16mgFiber: 1gSugar: 33gVitamin A: 45IUVitamin C: 0.5mgCalcium: 52mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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