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purple yam cupcake recipe

Purple Yam Cupcake Recipe

Discover a vibrant purple yam cupcake recipe with rich ube flavor and creamy texture. Perfect for beginners, this guide includes tips, FAQs, and creative twists.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 45 minutes
Servings: 12 cupcakes
Calories: 120kcal
Cost: $10

Equipment

  • Cupcake tin
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Food processor (for puree, if needed)

Ingredients

  • 200 g purple yam extract or jam
  • 120 g all-purpose flour
  • 100 g granulated sugar
  • 3 eggs
  • 100 g unsalted butter
  • 100 ml coconut milk (optional) for creaminess
  • 1 tsp vanilla extract (optional)

Instructions

  • Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  • Cream the butter and sugar together until light and fluffy.
  • Beat in the eggs one at a time.
  • Fold in the purple yam puree or extract.
  • Gradually add the dry ingredients, mixing just until combined.
  • Fill each cupcake liner about two-thirds full with batter.
  • Bake for 18–20 minutes or until a toothpick comes out clean.
  • Cool the cupcakes in the tin for a few minutes before transferring them to a wire rack.

Notes

Experiment with different frostings like cream cheese or whipped ube buttercream for variety. Adding chocolate chips or shredded coconut can create exciting flavor contrasts. Store cooled cupcakes in an airtight container at room temperature for up to two days, or refrigerate if frosted. Unfrosted cupcakes can be frozen for up to three months—just thaw and frost when ready to enjoy. Enjoy baking!

Nutrition

Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 50mg | Potassium: 80mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2IU | Calcium: 2mg | Iron: 4mg
Tried this recipe?Let us know how it was!