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  • 2 large purple yams (ube)
  • 4 large eggs, room temperature
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup evaporated milk


  • Peel and slice the yams into inch thick slices. Transfer into a medium pan, rinse, then cover with cool water. Bring to boil and simmer until tender. Mash with a fork.
  • Crack eggs into a large bowl. Beat with a whisk until yellows and whites are combined.
  • Gradually add sugar and whisk until combined.
  • Add oil and whisk until combined. Add chopped macapuno and vanilla and stir with a wooden spoon to combine.
  • Sift together flour, baking powder, baking soda, and salt in another bowl.
  • Add about a third of the flour mixture to the wet mixture and mix to combine.
  • Add about one half of the buttermilk and mix to combined.
  • Repeat above, alternating flour and buttermilk and ending with the flour mixture.
  • Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will don't shrink. Two-thirds full will result in domed cupcakes.).
  • Bake for 22-25 minutes until a cake tester comes out clean.

Categories: Cupcakes  Dessert 
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