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Banana Chocolate Chip Cupcakes with Cream Cheese Frosting

Banana Chocolate Chip Cupcakes with Cream Cheese Frosting

Moist banana cupcakes studded with chocolate chips, topped with tangy cream cheese frosting. A cozy bake that feels special any day.
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Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 12

Ingredients
 

Cupcakes

  • 1.75 cup all-purpose flour
  • 1 cup mashed ripe bananas about 2 large bananas
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar, packed
  • 0.5 cup neutral oil such as canola or vegetable
  • 0.5 cup sour cream room temperature
  • 3.5 fl oz beaten eggs about 2 large eggs
  • 2 tsp vanilla extract
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.5 tsp ground cinnamon optional
  • 1 cup mini semisweet chocolate chips plus a little extra for topping

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 2.5 cup powdered sugar sift if lumpy
  • 1.5 tsp vanilla extract
  • 0.125 tsp fine salt
  • 1.5 tbsp heavy cream use milk if needed for texture

Instructions

Preparation Steps

  • Heat oven to 350°F. Line a 12-cup muffin pan with liners.
  • Mash bananas in a bowl until mostly smooth with a few small bits.
  • Whisk flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
  • Whisk sugars, oil, sour cream, beaten eggs, vanilla, and mashed banana in another bowl.
  • Fold dry ingredients into wet until just combined; stop when no dry streaks remain.
  • Stir in chocolate chips, reserving a spoonful for garnish.
  • Divide batter evenly among liners, filling each about three-quarters full.
  • Bake 17–20 minutes until tops spring back and a tester comes out clean.
  • Cool 10 minutes in pan, then transfer cupcakes to a rack to cool completely.
  • Beat cream cheese and butter until creamy and fluffy, about 2 minutes.
  • Add powdered sugar, vanilla, and salt. Mix on low, then beat until smooth.
  • Beat in cream a little at a time until spreadable. Frost cupcakes and top with chips.

Notes

Try stirring 1/2 cup chopped toasted walnuts into the batter for crunch, or add a pinch of espresso powder to the frosting for a mocha twist. Store frosted cupcakes covered in the fridge up to 3 days; bring to room temperature before serving.
This recipe is an original creation inspired by classic Banana Chocolate Chip Cupcakes with Cream Cheese Frosting flavors. All ingredient ratios and instructions are independently developed.