Easy Rosette Ube Cupcakes with Coconut Buttercream That is So Moist
Super easy ube cupcakes with coconut buttercream that is so moist and a dessert favorite! These purple cupcakes have a unique tropical flavor with just the right amount of smooth coconut buttercream decorated beautifully!
Equipment
- Wilton 1M open star tip
Ingredients
Ube Cupcakes
- 1 cup cake flour sifted
- 2 teaspoons baking powder sifted
- ¼ teaspoon salt
- ¼ cup sugar
- ¼ cup vegetable oil
- ¼ cup condensed milk
- ¼ cup buttermilk
- 2 large eggs
- 1 cup ube halaya
- 2 teaspoons ube extract
Coconut Buttercream
- ½ cup unsalted butter softened
- 1½ cups powdered sugar sifted
- ½ teaspoon vanilla
- ¼ teaspoon salt
- 3 tablespoons canned coconut cream
- coconut extract optional
Instructions
Ube Cupcakes
- Preheat oven to 350°F. Place 12 cupcake liners in cupcake tray.
- Combine sugar, vegetable oil, condensed milk, buttermilk, and 2 large eggs in a large bowl. Whisk until well combined.
- Add the ube halaya to the mixture. Whisk until creamy with no lumps. Add the ube extract and whisk until fully incorporated.
- Sift the cake flour, baking powder, and salt on top of the mixture. Important: Stir gently until just combined. Do not overmix.
- Fill the cupcake liners with the batter until 2/3 full. Do not overfill.
- Bake for 15 minutes until a toothpick inserted in the center pulls out clean. Let the cupcakes cool for 1 minute in the cupcake tray before transferring to a wire rack to cool completely before frosting.
Coconut Buttercream
- In a mixer, whisk the softened unsalted butter for 5 minutes on high speed until fluffy and light in color.
- Add the sifted powdered sugar gradually to the butter and continue whisking. Whisk until the powdered sugar is fully incorporated.
- Add the canned coconut cream, vanilla, and salt. Whisk for another 3 minutes until fluffy and creamy. Note: As the coconut buttercream sets, the coconut flavor will continue to develop.
- Optional: For a more intense coconut flavor, add coconut extract until optimal flavor desired.
Piping the Rosette
- Once the cupcakes are completely cooled, use the Wilton 1M tip to pipe the rosette on top of the cupcakes. See Sam’s Pro Tips for these Ube Cupcakes with Coconut Buttercream for instructions piping the rosette.
Notes
- IMPORTANT: Don’t overmix the flour with the wet ingredients! This will make your cupcakes dry. See Sam’s Pro Tips for these Ube Cupcakes with Coconut Buttercream for further discussion.
- Ensure the wet ingredients used in the cupcake batter are at room temperature for the ingredients to absorb easily in the batter.
- The measurements provided for the coconut buttercream are enough to pipe the 12 cupcakes plus a little extra. I always freeze the extra for use on another dessert, and will thaw in the refrigerator. Be sure to give it a whisk after unthawed to get the right texture.