How To Make Banana Chocolate Chip Cupcakes
Enjoy a sweet treat loaded with fruity flavors with these delectable banana chocolate chip cupcakes, topped with a tangy strawberry cream cheese frosting!
- ½cupunsalted butter,(1 stick), softened to room temperature
- ½cuplight sugar,or dark brown, packed
- ¾cupgranulated sugar
- 3large eggs,room temperature
- 1½cupsbanana,(about 3 large), very ripe, mashed
- 2tsppure vanilla extract
- 2cupsall-purpose flour,spooned and leveled
- 1tspbaking soda
- ½tspground cinnamon
- 1cupsemi-sweet chocolate chips
For Strawberry Cream Cheese Frosting:
- 4ozstrawberry cream cheese,softened to room temperature
- ¼cupunsalted butter,softened to room temperature
- 1cupconfectioners’ sugar
- ⅛tspsalt,to taste
- strawberry slices
- chocolate chips,additional to sprinkle on top, optional
Preheat the oven to 350 degrees F. Line two 12-count muffin pans with 18 cupcake liners. Set aside.
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 for about 2 to 3 minutes until creamed.
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 at low speed for about 1 minute.
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.
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 to 19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
Strawberry Cream Cheese 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 needed.
Frost the cupcakes with a knife and decorate with strawberries and chocolate chips. Enjoy!
Cover and store leftovers in the refrigerator for up to 5 days.
- Calories: 298.58kcal
- Fat: 13.76g
- Saturated Fat: 8.12g
- Trans Fat: 0.31g
- Monounsaturated Fat: 3.83g
- Polyunsaturated Fat: 0.70g
- Carbohydrates: 42.33g
- Fiber: 1.47g
- Sugar: 28.58g
- Protein: 3.77g
- Cholesterol: 58.54mg
- Sodium: 219.75mg
- Calcium: 28.14mg
- Potassium: 151.24mg
- Iron: 1.19mg
- Vitamin A: 102.61µg
- Vitamin C: 1.70mg
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