Purple Yam Cupcakes with Purple Yam Cream Cheese Buttercream Frosting (Ube Cupcakes with Ube Butterc

I'm all about comfort food. Mac and Cheese, peanut butter and jelly sandwich, cookies, brownies, cheesecakes, chicken noodle soup... the list is endless. But there's absolutely one thing that really hugs me like an old blanket, purple yam puree. I know that's probably the weirdest comfort food you could probably think of... it's because it reminds me of my mother and how her purple yam or ube is the best i've ever tasted. (and trust me I've tasted many) i'm getting kinda teary eyed just by writing this right now because I could actually picture her in the kitchen making it and how she would always smile with pride knowing that we were all waiting in anticipation for it. Thanks Mom xoxo, you are so forever missed.

Enough sentimental stuff, purple yam puree (ube) is actually so versatile. You can put it in your cupcakes, filling for your cakes, flavor for your frostings, topping for your ice-cream, or just the way it is. I spoon it right out of the jar. For today's blog, I made purple yam cupcakes with its matching frosting. I sure hope you like it. Much love here.

For the cupcakes:

1 and 1/2 cups all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup purple yam puree (ube puree) *store bought is ok

1/2 cup vegetable oil

1/2 cup brown sugar

1/4 cup granulated sugar

2 large eggs

1 tsp vanilla

This purple yam puree is homemade. Will feature this recipe in future blog.

For the frosting:

1/2 cup butter

1 cup cream cheese

4 cups confectioners sugar

1 tsp vanilla

1 cup purple yam puree

Directions:

Preheat oven to 350 degrees fahrenheit. Line a 12 count muffin pan with cupcake liners and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt. Set aside

In a separate mixing bowl, mix together the purple yam puree, oil, sugars, eggs and vanilla until fully combined, make sure not to overmix the batter.

Evenly distribute the batter between the 12 cupcake liners only filling them about 2/3 of the way full and gently smooth out the batter on top. Bake at 350 degrees fahrenheit for 16-20 minutes or until toothpick comes out clean.

Remove from the oven and allow to cool for a few minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.

To make the frosting:

Beat the butter for two minutes then add the cream cheese and beat for another minute. Add the sugar slowly and beat thoroughly, add the vanilla. Mix in 1 cup of purple yam puree until well combined.