Banana Cupcakes with Chocolate Cream Cheese Frosting

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This month we’re eating down the pantry. What this means is that we are focusing on the ingredients we have in order to prepare meals and buying only what we need to supplement our stores.

I say “we” because the boys are responsible to cook one meal every night. Whoohoo!

Obviously, the success of a pantry challenge rests on what you normally keep in the pantry and what you’ve been stockpiling. Not all cupboards are created equal.

But, most of us have simple baking ingredients, a block of cream cheese, and some bananas that are about to go bad, right? We almost always have bananas ready to go off or stored in the freezer. These Banana Cupcakes with Chocolate Cream Cheese Frosting are super-duper yummy. Love them!

They taste best chilled, so store them in the refrigerator before serving. If you’re on a Pantry Challenge, you should have room.

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Banana Cupcakes with Chocolate Cream Cheese Frosting
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Dessert
Cuisine: American
Keyword: banana cupcakes, chocolate cream cheese frosting, chocolate frosting, cream cheese frosting, cupcake recipe, cupcakes, frosting
Servings: 12
Calories: 318 kcal
Author: Jessica Fisher
  • 3 ripe bananas mashed
  • 1/4 cup oil
  • 1/2 cup brown sugar I prefer dark
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 cups unbleached, all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup butter softened
  • 4 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350°. Line a 12-cup muffin tin with baking papers.
  2. In a large mixing bowl, combine bananas, oil, brown sugar, vanilla extract, and egg.
  3. In another mixing bowl, sift together flour, baking powder, cinnamon and salt.
  4. Stir flour mixture into banana mixture in two additions, alternating with milk in between. Fold to blend well.
  5. Spoon into prepared baking cups and bake for 25 to 30 minutes or until tester comes out with a few crumbs attached. Cool completely on a rack.
  6. In another bowl whip together the butter and cream cheese until light and fluffy. Beat in powdered sugar, cocoa, and vanilla extract.
  7. Frost cooled cupcakes.
  8. Chill before serving.
Recipe Notes

Nutritional values are approximate and are based on making 12 cupcakes from the recipe. Refrigerate leftovers promptly and use within 4 days.

Nutrition Facts
Banana Cupcakes with Chocolate Cream Cheese Frosting
Amount Per Serving
Calories 318 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 35mg12%
Sodium 125mg5%
Potassium 254mg7%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 33g37%
Protein 4g8%
Vitamin A 292IU6%
Vitamin C 3mg4%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Thank you for hosting. I shared my cinnamon swirl bread. You can always add raisins if you like them. This is a quick bread that you can make in the morning for breakfast.

  2. Those look great! And I do have all the ingredients on hand so it fits well with the pantry challenge.

  3. Those look so adorable and delish! I linked up, this is my first time linking to this linky… hope I did it right. Thanks for the opportunity!

  4. Elizabeth Kane says

    These look amazing. I can’t resist a good cupcake 🙂

  5. Emily says

    We just made these. Right after I slid them into the oven, I realized we forgot to add the oil! 🙁 Hopefully the bananas provide enough moisture to keep them from being too dry. And if not, frosting covers a multitude of culinary sins.

    • You will probably be fine, especially with the frosting.

      • Emily says

        They are sticking to the wrappers, but fine other than that. But I think I’ll freeze that batch, call them muffins and save them for my kids. 🙂 I’ll make another batch (with oil. And frosting) for tomorrow.

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