Banana Chocolate Chip Cupcakes topped with tangy strawberry cream cheese frosting. Light, moist, flavorful, irresistible!
Banana Chocolate Chip Cupcakes with Strawberry Cream Cheese Frosting - yeah, the longest recipe title EVER. But that’s exactly what these incredible cupcakes are. There’s no way to shorten it without taking away a delicious detail.
PS: Do you notice things look a little different around here? I got a website redesign! The talented Lindsay from Purr Design created this fantastic design and I am so excited about it! Lots of color, sprinkles, and an all-around “fun” atmosphere. I’ll be sure to post about the new changes soon! For now, what do you think of it?
Ok, back to cupcakes.
I’ve never made banana cupcakes before until recently. Sure I have a few banana muffin recipes on my website, but banana cupcakes are worlds different from muffins. Banana cupcakes are light, tender, and springy. They are just as moist and flavorful as banana bread, but not quite as dense.
Oh! And I added chocolate chips for good measure.
These cupcakes are a true crowd pleaser. The combination of chocolate and bananas is beyond irresistible. While they may look fancy, the cupcakes are quite simple to make! You just need two bowls, a mixer, and a spatula (for taste testing, of course). The batter is full of moisture-inducing ingredients like brown sugar, eggs, bananas, and buttermilk. I love to use brown sugar in banana breads, so it just *had* to go into this cupcake batter as well.
Don’t leave out that buttermilk - it is required for this recipe - the lactic acid present is what will allow the baking soda to react and leaven the cupcakes. Don’t have buttermilk? You can make your own. Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup. Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1/2 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.
I can’t imagine a banana dessert without cinnamon, so there’s a tad of the spicy sweet stuff in today’s cupcakes as well.
The combination of cream cheese frosting and banana bread is quite epic for me. However, instead of regular cream cheese frosting for my cupcakes – I went with strawberry. We always have strawberry cream cheese on hand. Kevin loves it on plain bagels – and, well – I love to smear it on my everything bagels. Don’t judge!
This cream cheese frosting is easy. Strawberry cream cheese, butter, and confectioners’ sugar. Common, it has to be good with that ingredient list, right? Tangy, sweet, creamy, and lick-your-lips amazing. Plus, pink frosting is so darn cute!
Slather that frosting on nice and thick! I added a strawberry slice and sprinkled a few chocolate chips on top of the frosting. A cupcake’s gotta have accessories, right?
You are just going to *love* these. There is something to please every single one of your sweet tastebuds. Creamy, moist, cinnamon-spiced, chocolate-y, fruity, tangy, sweet, and everything in between. Now let your bananas ripen and get to baking! You don’t want to skip these.
Banana Chocolate Chip Cupcakes with Strawberry Cream Cheese Frosting
Moist, flavorful banana cupcakes spiced with cinnamon, loaded with chocolate chips, and topped with tangy-sweet strawberry cream cheese frosting.
Yield: 18 cupcakes
- ½ cup (1 stick or 115 grams) unsalted butter, softened to room temperature
- ½ cup (100 grams) light or dark brown sugar
- ¾ cup (150 grams) granulated sugar
- 3 large eggs, room temperature
- 1 and ½ cups mashed banana (about 3 large very ripe bananas)
- 2 teaspoons vanilla extract
- 2 cups (250 grams) all-purpose flour (careful not to overmeasure)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup (120 ml) buttermilk (see tip)
- 1 cup (180 grams) semi-sweet chocolate chips
Strawberry Cream Cheese Frosting
- 4 ounces strawberry cream cheese, softened to room temperature
- 1/4 cup (60 grams) unsalted butter, softened to room temperature
- 1 cup (120 grams) confectioners' sugar
- 1/8 teaspoons salt, or as needed
- strawberry slices and additional chocolate chips to sprinkle on top, optional
Preheat oven to 350F degrees. Line two 12-count muffin pans with 18 cupcake liners. Set aside.
Make the cupcakes. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed. About 2-3 minutes. With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.
Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.
Spoon the batter evenly into 18 cupcake liners. Fill the unused cups one-third full with water to prevent warping. Bake each batch for 17-19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
Make the frosting. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar. Switch to medium speed and beat for 2 minutes until combined and creamy. Taste the frosting and add salt if too sweet. Frost the cupcakes with a knife and decorate with strawberries and chocolate chips, if desired. Serve cupcakes chilled. Cupcakes remain fresh stored in the refrigerator for up to 4 days.
*Don't leave out that buttermilk - it is required for this recipe - the lactic acid present is what will allow the baking soda to react and leaven the cupcakes. Don’t have buttermilk? You can make your own. Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup. Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1/2 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.
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Ladies and gentlemen, my prop assistant.
Always so excited about his job!
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