Banana Chocolate Chip Cupcakes with Cream Cheese Frosting

Soft banana chocolate chip cupcakes topped with a fluffy cream cheese frosting—made with ripe bananas, butter, and a pinch of nostalgia.

this Recipe

So, the bananas were going brown. Again. I’d bought them with such good intentions too—“I’ll have a smoothie every morning this week!” I told myself. Yeah… no.

Fast-forward four days, and they’re giving off that deeply sweet banana smell that either means bake something or accept defeat. And I don’t like to lose to fruit.

I thought about banana bread (again), but I was craving something I could frost. Something I could eat while standing barefoot in my kitchen in the middle of a weekday and pretend was a reward for making it through a meeting that could’ve been an email.

That’s how these Banana Chocolate Chip Cupcakes with Cream Cheese Frosting came to be. I brought a few to work the next day, and I kid you not—someone I barely speak to said, “You MADE these?” Like I had baked the Sistine Chapel. I didn’t even frost them that well. One looked like it had a bad hair day. Still, they disappeared faster than I expected. And now? I make them anytime I need a little joy that comes in cupcake form.

Why You’ll Love This Banana Chocolate Chip Cupcakes with Cream Cheese Frosting Recipe?

I know. Banana in desserts can be hit or miss for some folks. But these? These are the exception. They’re banana, but make it bakery-worthy. Here’s what I love about them:

• They’re soft without being too dense. You know how banana bread sometimes feels a little heavy? These don’t. They’ve got a gentle crumb and just the right fluffiness.

• They’ve got chocolate. Not too much, but enough that every few bites you hit that melty chip and go, “Ohh, yep. That’s good.”

• The frosting is a mood. Cream cheese frosting is basically therapy in edible form. Especially when you swirl it on thick.

• They’re surprisingly easy. You don’t need fancy tools, and honestly, they’re pretty forgiving. (Mine weren’t all the same height, and nobody cared.)

And real talk? These get better the next day. Something about the banana flavor settling into itself, mingling with the chocolate and the frosting. It just works.

Ingredient Notes:

• All-purpose flour (1¼ cups): The regular stuff. Nothing fancy. Don’t overthink it.

• Baking soda + baking powder: Trust the combo. It gives just the right rise.

• Salt (pinch): Makes everything else taste more like itself. Don’t skip.

• White sugar (½ cup) + Brown sugar (6 tbsp): Brown sugar gives it depth. Like your favorite rom-com lead.

• Unsalted butter (¼ cup + 3 tbsp): For batter and frosting. Don’t microwave it until it’s melted—softened is where the magic happens.

• Egg (1): Room temp if you remember. Straight from the fridge if you don’t. You’ll be fine.

• Ripe bananas (2): The browner, the better. Those weird-looking ones make the best cupcakes.

• Buttermilk (⅓ cup): Adds moisture and tang. If you don’t have it, milk + a splash of vinegar works too.

• Chocolate chips (½ cup, optional): “Optional” but, c’mon. Live a little.

• Cream cheese (3 oz): Not low-fat. Not whipped. Just the classic block. It matters.

• Vanilla extract (1 tsp): A must in both cupcake and frosting.

• Powdered sugar (2 cups or more): Depending on how sweet you like your frosting.

How To Make Banana Chocolate Chip Cupcakes with Cream Cheese Frosting?

Step 1: Preheat the oven
350°F. Line your muffin tin with paper liners. Or skip ‘em and grease the pan—no one’s judging.

Step 2: Mix the dry stuff
In one bowl: flour, baking soda, baking powder, and salt. Give it a whisk and set it aside.

Step 3: Cream the butter and sugars
Use a mixer if you want, or just beat them together until they look fluffy. It’s okay if it’s not perfect. This isn’t a pastry exam.

Step 4: Add egg and bananas
Crack in your egg. Add the mashed bananas. The batter might look a little curdled. Totally normal.

Step 5: Add dry mix and buttermilk
Add your dry ingredients in three parts, alternating with the buttermilk. Stir after each addition. If it smells amazing already, you’re on the right track.

Step 6: Fold in chocolate chips
This is your chance to taste the batter. (I always do.) Gently stir in the chocolate chips.

Step 7: Fill the cups + bake
Spoon the batter in until each cup is about ⅔ full. Bake for 20-ish minutes. When the tops are golden and a toothpick comes out clean(ish), you’re good.

Step 8: Cool completely
Listen, I know they smell incredible. But if you try to frost warm cupcakes, the frosting will melt and slide off like it’s quitting a bad job. Be patient.

Step 9: Make frosting
Beat cream cheese and butter until smooth. Add vanilla. Then slowly add the powdered sugar until the frosting looks like something you’d happily face-plant into.

Step 10: Frost and admire
Pile it on however you like. Neat swirl? Rustic dollop? Knife-spread chaos? Whatever makes you smile.

Storage Options:

After frosting, store these in an airtight container in the fridge. They’ll last about 4 days—if they’re not devoured before that.

Pro tip? Let them sit at room temp for 10–15 minutes before eating. The frosting softens just enough to feel dreamy.

You can also freeze the unfrosted cupcakes. Just wrap tightly, freeze, thaw, and frost fresh.

Variations and Substitutions:

• Add nuts: Walnuts or pecans would be amazing in the batter.

• No chocolate chips? Sub raisins, or go chip-less. The banana and frosting can stand alone.

• Frosting twist: Add a pinch of cinnamon or a drizzle of maple syrup to the frosting.

• Make it a cake: Pour the batter into a greased 8-inch pan and bake 25–30 minutes.

• Gluten-free? Use a 1:1 gluten-free flour blend. No one will know the difference.

What to Serve with Banana Chocolate Chip Cupcakes with Cream Cheese Frosting?

• Hot coffee. These and a strong cup? Match made in heaven.

• Vanilla ice cream. Like a cupcake sundae. Trust me.

• A cozy blanket + your favorite show. Ideal snack for solo binge-watching.

• People you like. Or just… you. These are good solo company.

Frequently Asked Questions:

Can I use frozen bananas?
Totally. Just thaw them first and drain off any extra liquid.

How do I get the frosting super smooth?
Room temp cream cheese + patience. Also, beat the butter and cream cheese before adding sugar.

Do I really need to chill them?
Yes, if they’re frosted. The cream cheese needs a cool nap.

These Banana Chocolate Chip Cupcakes with Cream Cheese Frosting are equal parts comfort and celebration. They’re what you bake when you want something that feels a little special—but also like a hug from someone who gets it.

And if you mess them up a little? That’s okay. Bake them anyway. Frost ‘em thick. Share them (or don’t). Life’s short, and bananas ripen fast.

If you make these, let me know. Did you swap the chips? Go wild with the frosting? Bake in your pajamas at 11 p.m.? I wanna hear it all.

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Banana Chocolate Chip Cupcakes with Cream Cheese Frosting

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Additional Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

These Banana Chocolate Chip Cupcakes with Cream Cheese Frosting are soft, moist, and sweet—with ripe bananas, chocolate chips, and a rich cream cheese frosting perfect for any occasion.

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12 Servings

Ingredients

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Cupcakes:

• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 pinch salt
• ½ cup white sugar
• 6 tablespoons light brown sugar lightly packed
• ¼ cup unsalted butter softened
• 1 large egg
• 2 ripe bananas mashed
• ⅓ cup buttermilk
• ½ cup semi-sweet chocolate chips optional

Cream Cheese Frosting:

• 3 ounces cream cheese softened
• 3 tablespoons unsalted butter softened
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar or more to taste

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Instructions

 

Prepare Oven and Pan

1. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.

Mix Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Cream Butter and Sugars

1. In a large bowl, combine the white sugar, brown sugar, and softened butter. Beat with an electric mixer on medium speed until the mixture is light and creamy.

Add Egg and Bananas

1. Add the egg to the butter-sugar mixture and beat until well incorporated. Stir in the mashed bananas until evenly combined.

Combine Wet and Dry Ingredients

1. Add the flour mixture to the banana mixture in three additions, alternating with the buttermilk. Stir gently after each addition until just combined.

Add Chocolate Chips

1. If using, fold in the chocolate chips until evenly distributed.

Fill and Bake

1. Spoon the batter into the prepared muffin cups, filling each approximately two-thirds full. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Cool Cupcakes

1. Transfer the baked cupcakes to a wire rack and allow them to cool completely, approximately 30 minutes, before frosting.

Prepare the Frosting

1. In a medium bowl, beat the softened cream cheese and butter together until smooth. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar, 1 cup at a time, until the frosting is light and fluffy. Adjust sweetness as desired.

Frost the Cupcakes

1. Once the cupcakes have fully cooled, spread the cream cheese frosting generously over each one using a spatula or piping bag. Serve immediately or refrigerate until ready to serve.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum or another binding agent. Ensure the baking powder and chocolate chips used are certified gluten-free, as some may contain gluten or be processed in shared facilities. Always check product labels for allergen information.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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