Banana Chocolate Chip Cupcakes with Cream Cheese Frosting

Banana chocolate chip cupcakes with cream cheese frosting…sounds like Heaven to me! 

They’re the delicious hybrid of banana bread and chocolate chip muffins, combining several of my favorite things into one moist, sweet, and tangy treat. 

Indulgent and decadent, they’re an irresistible dessert for any occasion – especially with the silky cream cheese frosting.

Your friends and family will love them. Plus, they’ll help you use those overripe bananas sitting on your counter! 

Why You’ll Love These Banana Chocolate Chip Cupcakes with Cream Cheese Frosting

Moist & Fluffy Texture: The ripe bananas, sour cream, and buttermilk make these cupcakes ultra-soft and tender.

Perfect Flavor Combo: Sweet banana meets rich chocolate chips for a match made in cupcake heaven. And the tangy frosting is literally the icing on the cake.

Easy to Make (Ahead): The recipe requires simple pantry staples and features straightforward steps. Plus, you can bake the cupcakes up to a day in advance. Simply wait until right before serving to frost them. 

Customizable Toppings: Garnish with mini chocolate chips, banana slices, or your favorite nuts. You can personalize the frosting and garnishes to suit any occasion, too. 

Ingredients

• Ripe Bananas: Overripe bananas with plenty of brown spots are best for this recipe. They provide natural sweetness, moisture, and the signature banana flavor. 

• Unsalted Butter: For a tender crumb and rich flavor. 

• Sugars: Granulated sugar sweetens the cupcakes. Light brown sugar adds moisture and subtle notes of molasses to every bite. 

• Egg: You’ll need one whole egg and one yolk to bind the batter and provide structure and tenderness.

• Buttermilk & Sour Cream: Add a slight tanginess and activate the leavening agents.

• Mini Chocolate Chips: For a bittersweet chocolate flavor to complement the banana. 

• All-Purpose Flour: The cupcakes’ basic foundation. 

• Baking Soda & Baking Powder: A double dose of leavening power to help the cupcakes rise properly. 

• Salt & Vanilla Extract: Add just a little to enhance all the ingredients. 

• Cream Cheese Frosting: Make it yourself with cream cheese, butter, powdered sugar, and vanilla. Yum!

How to Make Banana Chocolate Chip Cupcakes with Cream Cheese Frosting

Made with real bananas and studded with chocolate chips, these cupcakes elevate the humble banana bread into something truly special.

But as impressive as they are, I promise they’re a cinch to recreate at home!

1. PREHEAT the oven to 350°F. Line a 12-cup muffin tin with liners.

2. BEAT the butter, granulated sugar, and brown sugar until light and fluffy. Scrape the bowl, then beat again until smooth.

3. MIX in the egg, yolk, mashed banana, and vanilla on low speed until combined.

4. WHISK the flour, baking soda, baking powder, cinnamon (if using), and salt in a separate bowl.

5. ADD the flour mixture to the wet ingredients in 3 parts, alternating with buttermilk and sour cream. Stir gently by hand. Add the chocolate chips with the final flour addition.

6. FILL the liners ¾ full. BAKE for 18–23 minutes, or until a toothpick comes out clean. Cool for 5 minutes, then transfer to a wire rack.

7. BLEND the cream cheese and butter until smooth. Mix in the vanilla, salt, and powdered sugar on low, then beat on high until fluffy.

8. FROST the cooled cupcakes. Garnish with banana slices and extra chocolate chips, if desired, and enjoy!

Tips for the Best Banana Chocolate Chip Cupcakes with Cream Cheese Frosting

These banana cupcakes are the perfect mix of cozy and indulgent.

I love how the ripe bananas keep the cupcakes moist and flavorful, while the chocolate chips add little bursts of sweetness in every bite.

And then there’s the frosting—rich, creamy, and just the right amount of tang to balance it all out.

Honestly, it’s hard to decide whether these are more of a snack, a dessert, or just an anytime treat (I vote all of the above)!

And with these tips, they’ll be perfect every time!

• Use overripe bananas. The riper the bananas, the sweeter and more flavorful your cupcakes will be. Look for ones with more brown spots than not. They may not look pretty on the peel, but they’ll taste amazing. 

• Select high-quality chocolate. Brands like Ghirardelli and Guittard are my favorites. Hershey’s and Nestle Toll House are also good options. 

• Thoroughly mash the bananas. Keep mashing until no lumps remain. Doing so will ensure an even texture throughout the cupcakes. 

• Don’t overmix! Mix the wet and dry ingredients until they’re just barely combined. Anything more and you risk turning out dense, dry cupcakes. 

• No buttermilk? That’s okay! Make your own with 1 tablespoon of vinegar or lemon juice and 1 cup of whole milk. Don’t skip it, though. It’s the magical ingredient in this recipe. 

• Chill the frosting. If it seems too runny or soft, pop it in the fridge. Chilling for 15-20 minutes will help it firm up. 

• Try variations. Add cinnamon or nutmeg to the batter for extra warmth. Or substitute milk or white chocolate chips to change the flavor profile. You can also top the cupcakes with chocolate glaze or ganache for a more decadent treat. 

How to Store

Due to the cream cheese in the frosting, the best place to store leftover cupcakes is in the refrigerator. Here’s how: 

To Store: Place the cupcakes in an airtight container and refrigerate for 3-4 days. Let them sit at room temperature for 30-60 minutes before serving for the best taste.

To Freeze: Wrap the unfrosted cupcakes in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to serve, thaw completely at room temperature before frosting. 

Note: You can store the cupcakes and frosting separately if making ahead. But do not freeze the frosting. It won’t thaw well.

More Delicious Banana Desserts to Try

Magnolia Bakery Banana Pudding
Banana Icebox Cake
Baked Bananas
Banana Lumpia