These vegan ube coconut cupcakes are super tasty and have a beautiful purple color. They have a coconut cake and are topped with a fluffy ube frosting. These filipino-inspired cupcakes are easy to make using ube extract instead of the actual yam.
Ube is one of my most favorite flavors. I was introduced to it many years ago by my husband who is from the Philippines. I loved it from the very first time I tried it.
These cupcakes have that delicious ube flavor but are combined with coconut. It’s a perfect flavor combo!
If you love ube, try my vegan ube cake, vegan ube pancakes, and vegan ube cookies.
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Why You’ll Love This Recipe
- Flavor combination: Ube and coconut are perfect together!
- Texture: The shredded coconut gives these cupcakes a great chew.
- Easy to make: These cupcakes take minutes to put together. Plus, the frosting only uses ube extract which makes it simple to make.
Ingredient Notes
- Oil: You can use any neutral oil you like such as canola, vegetable or avocado oil.
- Non-dairy milk: You can use any kind you like - I use unsweetened soy milk.
- Vegan butter: My favorite brand to bake with is Country Crock Plant Butter.
- Ube extract: It can be difficult to find ube extract outside of an Asian food store. I buy mine online.
- Shredded coconut: Make sure you’re using sweetened coconut.
Please see the recipe card below for the full list of ingredients and amounts needed.
How To Make Vegan Ube Coconut Cupcakes
Step 1: Preheat the oven to 350°. Line a muffin pan with cupcake liners.
Step 2: Combine the apple cider vinegar with the non-dairy milk and set aside. This will make a vegan buttermilk and help make the cupcakes light and fluffy.
Step 3: In a medium bowl, whisk together the flour, sugar, baking powder and salt.
Step 4: Stir in the oil, coconut extract, and milk/vinegar mixture until there aren’t any big lumps.
Step 5: Stir in the shredded coconut.
Step 6: Spoon the cupcake batter into the muffin pan prepared with cupcake liners. Bake for 20-22 minutes.
Step 7: Take the cupcakes out of the oven and let them rest in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Step 8: Meanwhile, in a bowl of a stand mixer (or using a handheld mixer), cream together the softened vegan butter, 1 cup of powdered sugar and 1 teaspoon of non-dairy milk. Start on low until combined and then turn the mixer to high for 30 seconds.
Step 9: Add in ½ cup of powdered sugar and 2 teaspoons of milk. Start on low until combined and then turn to high for about 30 seconds. Repeat with the final ½ cup of powdered sugar and 2 teaspoons of milk.
Step 10: Mix in the ube extract. If the frosting is too thick, add a teaspoon of non-dairy milk. If it's a little thin, add in powdered sugar to get the right consistency.
Step 11: Decorate the completely cooled cupcakes with ube frosting and sprinkle with shredded coconut.
Looking for more amazing cupcake recipes? Try out my vegan Oreo cupcakes, vegan strawberry chocolate chip cupcakes, and my vegan chai spice cupcakes.
Expert Tips
- Don't overmix the cupcake batter or you'll get dense cupcakes. Just mix enough so you don't have clumps of flour.
- Be careful with the ube extract as it contains dyes and can stain.
- Make sure you’re using sweetened coconut flakes.
- For the coconut topping, feel free to lightly toast the coconut flakes for some added flavor.
Recipe and Storage FAQs
Store these vegan cupcakes at room temperature for up to 3-4 days. Make sure they are in an airtight container. You can also store them in the fridge for up to 5 days.
I buy Butterfly brand ube extract on Amazon. You can also find it in an Asian grocery store.
Ube is a bright purple yam that’s from the Philippines. It’s usually used in desserts and has a vanilla-like flavor.
More Vegan Dessert Recipes
If you tried this Vegan Ube Coconut Cupcakes Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Ube Coconut Cupcakes
Equipment
- Electric mixer
- Muffin pan
- cooling rack
Ingredients
Cupcake
- ¾ cup non-dairy milk
- 2 teaspoon apple cider vinegar
- 1½ cup flour
- ¾ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 2 teaspoon coconut extract
- ¼ cup sweetened shredded coconut
Frosting
- 10 tablespoon vegan butter, softened
- 2 cups powdered sugar
- 5 teaspoon non-dairy milk
- ½ teaspoon ube extract
- shredded coconut for topping you can optionally toast it
Instructions
Make the cupcakes
- Preheat the oven to 350°. Line a muffin pan with cupcake liners.
- Combine the ¾ cup non-dairy milk with the 2 teaspoon apple cider vinegar and set aside. This will make a vegan buttermilk.
- In a medium bowl, whisk together the 1½ cup flour, ¾ cup sugar, 1 teaspoon baking soda, and ½ teaspoon salt. Stir in the ⅓ cup vegetable oil, 2 teaspoon coconut extract, and milk/vinegar mixture until combined. Stir in the ¼ cup sweetened shredded coconut.
- Spoon the cupcake batter into the prepared muffin pan. Bake for 20-22 minutes. Let the cupcakes rest in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Make the frosting
- Meanwhile, in a bowl of a stand mixer (or using a handheld mixer), cream together the 10 tablespoon vegan butter, softened, 1 cup of powdered sugar and 1 teaspoon of non-dairy milk. Start on low until combined and then turn the mixer to high for 30 seconds.
- Add in ½ cup of powdered sugar and 2 teaspoons of milk. Start on low until combined and then turn to high for about 30 seconds. Repeat with the final ½ cup of powdered sugar and 2 teaspoons of milk.
- Mix in the ½ teaspoon ube extract. If the frosting is too thick, add a teaspoon of non-dairy milk. If it's a little thin, add in powdered sugar to get the right consistency.
- Decorate the completely cooled cupcakes with ube frosting and sprinkle with shredded coconut.
- Store cupcakes in an airtight container at room temperature for up to 3-4 days. You can also store in the fridge for up to 5 days.
Notes
- Don't overmix the cupcake batter or you'll get dense cupcakes.
- Be careful with the ube extract as it contains dyes and can stain.
Jen says
This is our new favorite cupcake in the house. Even my daughter who doesn't like coconut loves these cupcakes. My favorite part is the coconut shreds on top. And the ube frosting!