Addictive Recipes from a Self-Taught Baker

Banana Chocolate Chip Cupcakes with Strawberry Cream Cheese Frosting

Banana Chocolate Chip Cupcakes topped with tangy strawberry cream cheese frosting. Light, moist, flavorful, irresistible!

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.

Moist & flavorful Banana Chocolate Chip Cupcakes. These are amazing! Recipe at

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.

Moist & flavorful Banana Chocolate Chip Cupcakes piled high with creamy Strawberry Cream Cheese Frosting. These are amazing! Recipe at

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!

Banana Chocolate Chip Cupcakes with Strawberry Cream Cheese Frosting-11

Creamy, tangy, and perfectly sweet Strawberry Cream Cheese Frosting. This stuff is amazing!

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. 🙂

Moist & flavorful Banana Chocolate Chip Cupcakes piled high with creamy Strawberry Cream Cheese Frosting. These are amazing! Recipe at

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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.



  • ½ cup (1 stick or 115 grams) unsalted butter, softened to room temperature
  • ½ cup (100 grams) packed 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


  1. Preheat oven to 350F degrees.  Line two 12-count muffin pans with 18 cupcake liners. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes:

*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.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Ladies and gentlemen, my prop assistant.

Always so excited about his job!

Jude the prop helper


Here are a few more recipes you’ll love!

Best-Ever Banana Bread with Cream Cheese Frosting

Best-Ever Banana Bread with Cream Cheese Frosting-7


Caramel Swirl Chocolate Chip Banana Bread

Caramel Swirl Chocolate Chip Banana Bread-6


Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting

Chocolate Gingerbread Bundt Cake by Sallys Baking Addiction


  1. Love the new look and the new pic! Great idea with the strawberry cream cheese.

  2. Hey Sally, love the website redesign – awesome!! And another yummy looking recipe – I need more time to bake these goodies! U star!

  3. Hey Sally! I absolutely LOVE your redesign. It looks so slick and modern–very chic! (: I cannot WAIT to try this recipe. The nurses at my mother’s office always love my creations-and I always let them know they’re from you!! You’re so amazing at making all these new recipes and your knowledge of baking is just astounding! I can’t wait to get through all of your recipes someday! Lol And when your recipe book comes out I’ll buy the first copy! (: Have a nice weekend!

    • Carolina, you are so kind!! I am so happy you lo0ve my blog and recipes. And that you are excited about my book!! I will be sure to post updates about it on my blog. Thank you for the kind comment!

  4. Sally! I am obsessed with your new design! It’s perfect, it’s so you! The sprinkles are seriously the perfect touch…so unique!

  5. I love the simplicity of your new layout! It highlights all the right things like your love for sprinkles 😉

  6. Love the recipe AND the new site! Gorgeous!

  7. Loving the blog redesign–it suits you perfectly, so cheery and sweet! We’re on a parallel cupcake kick…and I love the summeriness of this post 😀

  8. Hi Ms. Sally 🙂 I’m new to baking and I really want to try your recipes. Hmm, I have a question, can i use margarine/canola oil instead of butter? Thank you. Your blog is awesome. And can’t wait to try them ALL 🙂 One more, I’m living somewhere in Asia, is it possible for me to get a copy your project cookbook next year? Hope I can get one. Thanks! ♥♡♥

    • Hi Leigh! You can use margarine in the banana cupcake recipe. You need butter for the frosting, though. Don’t use oil for this recipe. And my cookbook will be available all over the world, so be sure to stay tuned for announcements 🙂

      • I followed the baking time but maybe i really overmixed the batter 🙁 my cupcakes were not moist and soft :'( about the frosting, how long should i beat it? I used anchor cream, i dont know if its really a good cream though. Thank you for you reply 🙂

      • Hi Leigh – try beating the frosting for at least 4-5 minutes on high after you added all of the ingredients.

  9. I love the new design! I can’t wait for Lindsey to get her hands on my blog! And the cupcakes?!! WANT!

    • Oh Stephanie! You are going to LOVE working with Lindsay! She is amazing and so creative, talented, and professional.

  10. New website looks great! I’m not getting my email notifications anymore. Not sure why, but I’ll just sign up again. Don’t want to miss a thing!

  11. Oh my Sally, you really outdid yourself yet again! Both strawberry and banana in the same dessert? That’s one of my favorite fruit combinations! And adding in chocolate — simply brilliant! (At least to this chocoholic.)

    Thought of you today while we were at the Baltimore Orioles game! 🙂

  12. Hi! I have recently stumbled upon your page and I LOVE everything I see. I just made these cupcakes today and they turned out AMAZING. The flavors are all such a perfect combination. The strawberry cream cheese frosting was such a genius idea! Thank you!!

  13. Congratulations on the website redesign! It looks beautiful. Love the icon, ‘dusting’ of sprinkles, and organization. I’m currently on the Purr waiting list and cannot wait!

    Also–these cupcakes look superb. Love the combination of banana and strawberry. I can never resist a cream cheese frosting 🙂

    • Thanks so much Laura, I’m glad you love my website design! And you will love working with Lindsay. She’s a creative genius.

  14. Pretty cool and colorful website. Congratulations. When I type in your website URL, it still takes me to the previous website and the latest post that shows up is the Cake Batter Sandwich cookies. However, when I clicked on the ebook giveaway post, then your new website design came up. I tried again, but the same thing is happening. I don’t know if something is wrong on my hand or what

  15. I don’t care how long the title is, every word in that title made me wish I could jump through and snag some of these! 😀 Bananas, chocolate, strawberries, cream cheese….AWESOME FLAVOR OVERLOAD!

    • Thanks Jess! I thought *maybe* it was too many flavors to pack into a cupcake but then I remembered – no. Chocolate, bananas, strawberry – what would you even want to leave out?! Thanks girl!

  16. I am definitely going to have to try that strawberry cream cheese frosting! I don’t really care for icing, but if cream cheese is involved all bets are off!

  17. Oh man, I need this right now. This frosting is amazing!!!

  18. Hey Sally! I just made these yesterday and they are soooo good! My family and I were extremely happy with this labor day treat 🙂 Can’t wait to try out your skinny peanut butter frosting!

    • Teresa, so happy you made these! And that they were a huge hit. These cupcakes are truly one of my favorites! Thanks so much for reporting back about them.

  19. I made these cupcakes yesterday and took them with me to the restaurant where I work. I got so many compliments! I opted to frost them with a dark chocolate cream cheese frosting, but the cake was phenomenal!

  20. These gorgeous creations just came out of the oven and theyre delicious! Thanks for a great recipe!

  21. What if they don’t sell strawberry cream cheese here? Can I sub anything?

  22. Just wanted to let you know… I made these and topped them with peanut butter frosting, more chocolate chips and a banana chip, and OMG. So delicious. I got a request to make them again for someone’s birthday!

    The cake is light and moist (using SUPER ripe bananas is the key!), and the chocolate and peanut butter was a great addition. Although, the strawberry cream cheese thing sounds delish too (can’t ever have enough of that stuff)!

    Thanks Sally!!

  23. I haven’t tried strawberry cream cheese but it sounds like a must-try, especially for cream-cheese-frosting-lovers like me!

  24. Hi Sally! Let me tell you that your cupcakes are so amazing, my husband is not a cupcake fanatic like me, and he ate 3 of them, can you imagine? I just have a few questions, what happen if I use cake flour instead all purpose flour? And would you recommend me to use wholemeal flour? It could work Too? Thank you very much and regards from Cancun, México.

    • Hi Ariana – cake flour would be fine, actually. Add 2 tbsp of cake flour for every cup of flour. Wholemeal is not a good option.

  25. I made these yesterday for my sis-in-law’s birthday party celebration! YUMMY! I ate 2.5 of them before getting to the party. Whoops! Thanks for providing such fun, and delicious recipes- I LOVE your website!! And congratulations on your wedding! Very exciting time for you and your family.

  26. Hi! I instantly loved your website and the recipes. I will definitely give this a try. 🙂

  27. These cupcakes sound amazing! I was curious about how long the batter will last in the refrigerator? Thank you!

  28. These sound fantastic and so easy. I’m going to make them for my daughter’s birthday. She loves banana.

  29. Hi sally ! ,
    Can I substitute the strawberry cream cheese with regular cream cheese and put strawberry juice instead because it’s not available in my country?

    And about your book ,
    It will be in America only or all over the world because i want to buy it so badly!!

    • About the frosting– I’m unsure. That might work, but I am not positive. I’m so glad you’d like to buy my book. I believe it is all over the world at this point. Check your local bookstore, perhaps?

  30. I love the website. I just was wondering could i leave out the chocolate chips perhaps?

Leave a Reply

Your email address will not be published. Required fields are marked *