Ube Cupcakes with Ube Buttercream Frosting Recipe

September 2, 2021Van
Blog post

Prep time: 25 minutes

Cook time: 16 minutes

Serves: 12 Cupcakes

If you haven’t heard of ube (pronounced ooh-bey) yet, just search for the hashtag #ube on Instagram and check out all the gorgeous desserts made from this purple yam. It has a lovely nutty flavor, almost like a cross between vanilla & pistachio

These cupcakes are the ultimate treat for any ube fans! They’re made with ube jam so they turn out very fluffy and tender.  What could make these delicious, moist cupcakes even better? Top them with the creamiest Ube Buttercream Frosting made with butter, sweetened condensed milk & ube flavoring – this buttercream is so simple to make and not overly sweet like American buttercream, it also pipes like a dream ☁️

You can usually find Ube Flavoring and Ube Jam at Filipino and Vietnamese markets (or click on the links to order). You can also substitute the ube jam with ½ Cup Mashed Ube + ¼ Cup Sugar



Ube Buttercream Frosting made with Butter, Sweetened Condensed Milk + Ube Flavoring.  I use the Butterfly brand of Ube Flavoring so it will also add color to the batter and frosting.  You can add a little more flavoring if you prefer a darker purple color. I used an Ateco #846 Closed Star Tip to pipe the buttercreamhttp://foodisafourletterword.com/wp-content/uploads/2021/09/Ube_Cupcakes_with_Ube_Buttercream_Recipe_closeup.jpg

Ube Cupcakes with Ube Buttercream Frosting Recipe

Ube Cupcakes with Ube Buttercream Frosting Recipe

Print Recipe

Ube Cupcakes with Ube Buttercream Frosting Recipe

  • Prep time: 25 minutes
  • Cook time: 16 minutes
  • Serves: 12 Cupcakes



  • 1 Cup + 2 Tablespoons All-Purpose Flour
  • ½ Cup Ube Jam / Halaya
  • ½ Cup Whole Milk
  • ⅓ Cup Vegetable Oil
  • ⅓ Cup Granulated Sugar
  • 1¼ Teaspoons Ube Flavoring
  • 1 Large Eggs
  • ¼ Teaspoon Fine Sea Salt
  • 1¼ Teaspoons Baking Powder
  • ¼ Teaspoon Baking Soda


  • ¾ Cup Unsalted Butter, cubed and room temp ≈70°F
  • ¾ Cup Sweetened Condensed Milk, refrigerated for at least 2 hours
  • ¼ Teaspoon Ube Flavoring


  • 1)

    Pre-heat oven to 350°F. Line a cupcake pan with 12 cupcake liners. In a bowl, add ½ Cup Ube Jam, ⅓ Cup Vegetable Oil, ¼ Cup Granulated Sugar, – stir well with a whisk until the ube jam is completely smooth. Add ½ Cup Whole Milk, 1¼ Teaspoons Ube Flavoring, 1 Large Egg & stir until combined. In a separate bowl, add 1 Cup + 2 Tablespoons All-Purpose Flour, ¼ Teaspoon Fine Sea Salt, 1¼ Teaspoons Baking Powder, ¼ Teaspoon Baking Soda stir with a whisk to combine, then add it to the batter and mix until incorporated.

  • 2)

    Fill each cupcake liner about 60% full. Bake at 350°F for 16-17 mins. A toothpick inserted into the center of the cupcake should come out clean. When cool enough to handle, move them on to a cooling rack and let them cool completely before frosting.

  • 3)

    Make the Ube Buttercream: Place ¾ Cups room temp Unsalted Butter and a pinch of Fine Sea Salt into a mixing bowl. Mix on high speed with the whisk attachment for about 7 minutes, scrape the bowl half way through. It should look fluffy and much lighter in color. Add ¼ Teaspoon Ube Flavoring and mix for another minute.

  • 4)

    Switch to medium speed and slowly drizzle in the cold ¾ Cups of Sweetened Condensed Milk. Once you’ve added it all, scrape the bowl and mix on high speed for another 7 minutes. It should look fluffy and creamy. If it looks separated, the butter might be too warm, place the mixing bowl into the fridge for 15 minutes and mix again until it’s creamy and smooth. Taste and adjust to your liking, you can add ¼-½ cup of powdered sugar if you prefer it sweeter or add a little more Ube Flavoring (frosting will also be more purple). Use the buttercream to frost the cooled cupcakes. The frosted cupcakes should be kept at cool room temp (around 72°F) and they are best enjoyed on the same day you bake them.

↓ Supplies to make this recipe ↓


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