Banana Chocolate Chip Cupcakes with Cream Cheese Frosting
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.
12 Servings
Ingredients
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
Instructions
Prepare Oven and Pan
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugars
- 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
- 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
- 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
- If using, fold in the chocolate chips until evenly distributed.
Fill and Bake
- 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
- Transfer the baked cupcakes to a wire rack and allow them to cool completely, approximately 30 minutes, before frosting.
Prepare the Frosting
- 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
- 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.