Banana chocolate chip cupcakes topped with cream cheese frosting might just be the sweetest dream come true! These delightful treats combine the comforting flavors of banana bread and chocolate chip muffins into one incredibly moist and sweet cupcake, enriched by the tang of creamy frosting. With a perfect blend of flavors and textures, they’re an indulgent dessert that’ll have everyone coming back for seconds. Plus, they’re a fantastic way to make use of those overripe bananas sitting around your kitchen!

Moist & Fluffy Texture: Thanks to ripe bananas, sour cream, and buttermilk, these cupcakes are ultra-soft and tender.

Perfect Flavor Combo: Experience the wonderful combination of sweet bananas complemented by rich chocolate chips, topped off with silky cream cheese frosting that’s just divine.

Easy to Make Ahead: Featuring straightforward steps and simple ingredients you probably already have at home, you can whip these up a day in advance—just frosted them right before serving!

Customizable Toppings: Feel free to personalize your cupcakes with mini chocolate chips, fresh banana slices, or even your favorite nuts. It’s a blank canvas for your creativity!

Ready to elevate your banana baking game? These cupcakes transform everyday ingredients into something extraordinary!

1. Preheat

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. Beat the Sugars and Butter

In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Scrape down the sides of the bowl, then mix again until smooth.

3. Mix in the Wet Ingredients

Add in the egg, egg yolk, mashed bananas, and vanilla extract. Mix on low speed until everything is comfortably combined.

4. Combine the Dry Ingredients

In a separate bowl, whisk together your all-purpose flour, baking soda, baking powder, and salt.

5. Combine Wet and Dry Mixtures

Gradually add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk and sour cream. Gently stir with a spatula and fold in the mini chocolate chips with the last addition of flour.

6. Fill and Bake

Fill the cupcake liners about ¾ full. Bake in the preheated oven for 18-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

7. Prepare the Cream Cheese Frosting

In a mixing bowl, blend together the cream cheese and butter until it’s nice and smooth. Gradually add the powdered sugar, salt, and vanilla extract. Beat on low until combined, then increase the speed to high and whip until fluffy and creamy.

8. Frost and Enjoy

Once the cupcakes have cooled, frost them generously with the cream cheese frosting. For an extra touch, you can garnish with banana slices or sprinkle some chocolate chips on top.

With these tips, your banana cupcakes will turn out perfect every time!

• Choose Overripe Bananas: The sweeter and riper the banana, the better! Look for bananas with plenty of brown spots.
• Use High-Quality Chocolate: Brands like Ghirardelli or Guittard work wonderfully, but Hershey’s is a great choice too.
• Mash the Bananas Well: Make sure to mash until smooth to ensure a consistent texture throughout the cupcakes.
• Avoid Overmixing: Stir just until combined. This helps keep the cupcakes light and fluffy.
• No Buttermilk? No Problem!: Substitute with a mix of one tablespoon of vinegar or lemon juice with one cup of whole milk. Don’t skip this step; it’s key!
• Chill the Frosting if Needed: If your cream cheese frosting is too soft, refrigerate it for about 15-20 minutes to firm it up a bit.
• Play with Variations: Add spices like cinnamon or nutmeg for additional warmth, or switch out the chocolate chips for white chocolate or butterscotch.

Since the frosting contains cream cheese, it’s best to store these cupcakes in the fridge:

To Store

Place your cupcakes in an airtight container and refrigerate for 3-4 days. Prior to serving, let them sit at room temperature for about 30-60 minutes to regain their delightful texture.

To Freeze

If you want to make these in advance, wrap unfrosted cupcakes tightly in plastic wrap and store them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw completely at room temperature before frosting.

Note: It’s best to store cupcakes and frosting separately if preparing ahead of time. However, do not freeze the frosting as it does not thaw well.

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