Preheat Oven and Prep Pan:

Set oven to 325°F (165°C). Place liners in a cupcake pan and reserve.

Whisk Eggs, Sugar, Oil:

In a large bowl, combine 2 large eggs, 1/2 cup sugar (100 g), and 1/2 cup canola oil (120 ml) with a whisk until smooth.

Mix in Ube Jam:

Mix in 1 cup ube jam, whisking until no lumps persist.

Add Ube Extract:

Add 3 tsp ube extract and whisk thoroughly.

Sift and Fold Dry Ingredients:

Sift 1 cup cake flour (120 g), 1 tsp baking powder, and 1/2 tsp salt into the batter. Fold gently until just combined—do not overmix; stop when no large flour streaks remain.

Fill Cupcake Liners:

Fill each liner slightly over halfway with batter.

Bake Cupcakes:

Bake for 20-25 minutes until a toothpick inserted into the center of a few cupcakes emerges with a few dry crumbs and the tops bounce back when touched.

Cool Cupcakes Completely:

Take cupcakes out of the pan and let them cool completely on a wire rack before applying frosting.

Bloom Gelatin:

For the ube whipped cream frosting: In a small bowl or cup, scatter 1 tsp unflavored gelatin over 2 tbsp cold water. Allow it to bloom for about 2 minutes without stirring.

Whip Cream to Medium Peaks:

While the gelatin blooms, use a hand mixer or stand mixer with whisk attachment to whip 1 cup heavy cream (240 ml), 3 tbsp sugar (38 g), and 1 tbsp ube extract on medium speed until medium peaks develop.

Melt Bloomed Gelatin:

Microwave the bloomed gelatin for 10 seconds until dissolved. Stir and let it cool to room temperature.

Temper and Whip to Stiff Peaks:

Add a spoonful of whipped cream to the gelatin to temper, then pour the tempered gelatin into the cream and continue whipping until stiff peaks form.

Frost and Garnish Cupcakes:

Frost and garnish the cupcakes as desired.