Preheat oven to 375° F.
In a medium bowl, mix together ube puree (rehydrated ube powder), oil, and eggs, Then add sugar and brown sugar and mix again. Then mix in flour, salt, and baking soda. Finally, mix in the ube extract.
In a separate bowl, make the cream cheese swirl by beating cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and mix until fully combined.
In a muffin tin lined with cupcake papers, pour in the cupcake batter. Then top each with cream cheese swirl. I used a piping bag to control the design but the original recipe recommends you can use a toothpick to create a swirl pattern
Bake for 18-20 minutes.
Remove from oven and let cool. Enjoy!