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 strawberry cream cheese frosting, chocolate chips, and strawberry slices on a white plate

banana chocolate chip 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.

banana chocolate chip cupcakes topped with strawberry cream cheese frosting and strawberry slices on a green plate

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!

container of strawberry cream cheese

spreading strawberry cream cheese frosting onto banana chocolate chip cupcake

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 topped with strawberry cream cheese frosting, chocolate chips, and strawberry slices

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banana chocolate chip cupcakes topped with strawberry cream cheese frosting, chocolate chips, and strawberry slices on a white plate

Banana Chocolate Chip Cupcakes with Strawberry Cream Cheese Frosting

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 3 hours
  • Yield: 18 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


Banana chocolate chip cupcakes topped with tangy strawberry cream cheese frosting. Light, moist, flavorful, irresistible!



  • 1/2 cup (1 stick or 115 grams) unsalted butter, softened to room temperature
  • 1/2 cup (100 grams) packed light or dark brown sugar
  • 3/4 cup (150 grams) granulated sugar
  • 3 large eggs, room temperature
  • 1 and 1/2 cups mashed banana (about 3 large very ripe bananas)
  • 2 teaspoons pure vanilla extract
  • 2 cups (250 grams) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup (120 ml) buttermilk*
  • 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, to taste
  • optional: strawberry slices and additional chocolate chips to sprinkle on top


  1. Preheat oven to 350°F (177°C). 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.
  6. Cover and store leftovers in the refrigerator for up to 5 days.


  1. Make Ahead & Freezing Instructions: Prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
  2. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  3. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: banana chocolate chip cupcakes

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Always so excited about his job!

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Comments are closed.

  1. 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!

    1. SO glad they were a hit Lizzy, thanks for sharing with me!

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

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

    1. Try making is with regular cream cheese and then beat in some strawberry jam. Enjoy!

      1. So would that be 4 ounces of regular cream cheese? How much strawberry jam would you recommend? 🙂

      2. Yep, 4 ounces. And maybe 2 Tablespoons of jam.

      3. Awesome! Thank you!

  4. Sarah Pearce says:

    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!!

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

  6. 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.

    1. 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.

  7. 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.

    1. Thanks for the congrats and for reporting back, Suzanne!

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

    1. The cupcakes should be baked right away.

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

  10. 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!!

    1. 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?

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

    1. Yep, you can leave them out Faith.

  12. Rizalie de Jesus says:

    Hi, Sally. I’m new to baking and this is just the 2nd time il be making cupcakes. I’m just wondering what other frosting would be use for banana chocolate chip cupcakes aside from strawberry cream cheese? I can’t find one in my area. Thanks.

    1. How about this milk chocolate frosting?

  13. Hi Sally,
    I made these cupcakes yesterday and they were fabulous! Great banana flavor and so moist! I did use some mashed fresh strawberries and regular cream cheese in frosting. The extra liquid required more powdered sugar, but they were yummy.

  14. The cup cakes were pretty delicious but I wouldn’t exactly call them cup cakes, they tasted and had the consistency of muffins.

  15. Hi Sally

    We don’t have strawberry cream cheese in Australia so I have to use fresh strawberries (I used 1/4 cup of strawberries to puree it first) in order to make the frosting. They are unfortunately too runny due to the water from the strawberry puree. Could you please recommend what I can do to thicken it? I have tried adding more cream cheese, more icing sugar (confectioners’ sugar), corn starch, tapioca starch, and lastly refrigerate it. It still didn’t get to the consistency I could work on! Would love to see how you would modify your recipe if using fresh strawberries.

    1. Instead of puree, I would simply use chopped strawberries next time. That should keep the frosting thicker– and are you using brick-style cream cheese?

      1. Yes I used Philadelphia’s cream cheese. Thanks for the tips. I will try that next time and will report back. 

  16. I have been asked to make banana nut cupcakes for Thanksgiving. Have you ever made these before or have a go to recipe? I found this banana cupcake recipe on your website and was wondering if could substitute for walnuts?

    I always love your recipes! 


    1. Hey Brooke, thank you so much. And yes, you could absolutely add some chopped walnuts! I’d say 3/4 – 1 cup.

  17. Hello! I am wanting to bake a banana chocolate chip cake for my son’s birthday (ultimately it will be a s’mores banana cake!) and was wondering how you might alter this recipe to work in a round cake pan instead? Thanks!

  18. Hi! Sorry if this has been asked I’m on mobile so I can’t search easily. How long would you bake these for minis? Thanks!

    1. Hi Lindsay! About 10-12 minutes or until a toothpick comes out clean.

  19. Can this be made as a sheet cake, or is it a cupcake recipe for a specific reason? If so, how long should I have the cake in for?

    1. Hi Emily! You can certainly turn this recipe into a cake, but I suggest my banana cake recipe as that’s posted as a cake and easier to follow 🙂 You can add 1 cup of chocolate chips to the batter.

  20. Hi Sally
    I absolutely adored this recipe, the cupcakes were delicious and my husband was raving about them! Thank you so much for sharing

    1. Hi Lucky! Thanks for trying them and reporting back!

  21. I’ve made these cupcakes many times!! They are delicious!! All of my family members want me to make these at every occasion. I used your chocolate buttercream instead of the strawberry cream cheese, but I’m sure it tastes equally delicious. Just wanted to say thank you!!

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