Best Banana Chocolate Chip Cupcakes With Cream Cheese Frosting Recipes

BANANA CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING

Banana Chocolate Chip Cupcakes with Cream Cheese Frosting image

I was inspired by a few different banana cupcake recipes before settling on this one. The cream cheese frosting is probably my favorite part; it's just wonderfully decadent on a banana cupcake. Refrigerate cupcakes after frosting. P.S. They taste much better the next day!

Provided by merlfish

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 15

Ingredients

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
1 pinch salt
½ cup white sugar
6 tablespoons lightly packed brown sugar
¼ cup unsalted butter, softened
1 egg
2 ripe bananas, mashed
⅓ cup buttermilk
½ cup chocolate chips, or to taste
1 (3 ounce) package cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Whisk flour, baking soda, baking powder, and salt together in a bowl.
Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
Spoon batter into the prepared muffin tin.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
Spread frosting over cupcakes.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 55.3 g, Cholesterol 41.4 mg, Fat 12 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 7.3 g, Sodium 133.8 mg, Sugar 42 g

BANANA CUPCAKES WITH CREAM CHEESE FROSTING

Banana Cupcakes With Cream Cheese Frosting image

Adapted from Cooking Light (Sept. 1999). Original recipe uses plain fat-free yogurt, but I prefer powdered buttermilk, reconstituted. This allegedly yields 12 standard-sized cupcakes, but I like to make 24 mini ones for parties. Nutmeg adds that special something.

Provided by May M

Categories Dessert

Time 45m

Yield 24 mini cupcakes

Number Of Ingredients 13

Ingredients

3/4 cup sugar, divided
1/2 cup banana, ripe and mashed well
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 eggs
1 cup all-purpose flour (1 cup weighs 4.5 oz)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup buttermilk (I use Saco brand powdered buttermilk, reconstituted.) or 1/4 cup plain fat-free yogurt (I use Saco brand powdered buttermilk, reconstituted.)
1 3/4 cups powdered sugar
1/2 cup reduced-fat cream cheese, 1/3-less-fat, chilled (0.5 cup weighs 4 oz. I use Philadelphia regular.)
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F., and spray a 12-cup standard or 24-cup mini muffin tin with non-stick spray. IMPORTANT: If you use paper liners, be sure to spray the insides of the liners or the cupcakes will stick!
CUPCAKES: Mix the mashed banana and 1/4 cup sugar and set aside.
Beat 1/2 cup sugar, butter and 1 tsp vanilla extract at medium speed of a mixer until well blended. Add eggs one at a time, beating well after each addition. Now add banana mixture and beat well.
In separate bowl, whisk together flour, baking soda, salt and nutmeg. Add flour mixture to wet mixture alternately with buttermilk, mixing after each addition.
Bake at 350 deg. for about 25 minutes (mini cupcakes, 12 to 15 minutes) or until a cake tester inserted in center comes out clean. Cool completely on a wire rack.
FROSTING: Beat powdered sugar, chilled cream cheese and 1/2 tsp vanilla extract at medium speed just until blended (do not overbeat). Use the back of a spoon to spread over cupcakes.
Store frosted cupcakes and any leftover frosting in the refrigerator, although these cupcakes don't last long enough to worry about that!

CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING

Chocolate Chip Cupcakes With Cream Cheese Frosting image

These puppies have tons of chocolate chips in them, so you are sure to get a little chocolae with evey bite.

Provided by SkinnyMinnie

Categories Dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 15

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup miniature chocolate chip
3 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1 1/4 cups powdered sugar
1/4 cup miniature chocolate chip

Steps:

Preheat oven to 350ºF.
Line 12 muffing cups with paper liners.
In medium bowl, whisk together the flour, baking powder and salt.
In a large bowl, beat the sugar and 1/2 cup of butter at medium speed for 2 min or until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Beat in 1 tsp vanilla.
At low speed, alternately beat in four mixture with milk until incorporated, beginning and ending with flour mixture.
Stir in 1 cup chocolate chips.
Fill paper liners about 3/4 full with the batter.
Bake for 23-28 min or until a toothpick inserted in center comes out with just a few crumbs attached. If the toothpick penetrates a chocolate chip, test another spot.
Cool in pan on wire rack for 15 minute.
Remove from pan and cool completely.
In a large bowl, beat the cream cheese and 2 Tbs butter at medium speed until blended and smooth.
Beat in 1/2 tsp vanilla and almond extract.
At low speed, beat in powdered sugar until well blended and smooth.
Spread cupcakes with frosting and sprinkle with the remaining 1/4 cup chocolate chips.