Pupcakes (Dog Cupcakes with Frosting)
Treat your dog to these easy pupcakes with frosting! Made with pumpkin, peanut butter and carrots, these dog cupcakes are perfect for your pup’s birthday. They will love the yogurt frosting and biscuit decoration too!
I can’t believe Hudson is one year old! It feels like I brought his little fur butt home just yesterday and now we’re celebrating his first birthday with some pumpkin peanut butter pupcakes. Huddybear as I lovingly call him is always full of cuddles, kisses and excitement so he deserves a special treat on his birthday.
This was my first time baking pupcakes and I wanted to make sure I was using ingredients that Hudson would love and keep his tummy happy. When I first got Hudson I baked pumpkin peanut butter treats and he loved them. I figured the flavor combo would be fitting for dog cupcakes too! The pumpkin is really easy on puppy tummies while the peanut butter adds a flavor that dogs can’t resist.
Why You and Your Dog Will Love This Recipe
- One bowl recipe. Just mix the ingredients together and scoop them into the muffin tin to bake. How easy is that?
- Simple ingredients. The recipe calls for common ingredients that are safe for your dog to eat.
- Delicious flavors. These pupcakes are irresistible to dogs. They love the peanut butter taste!
- Nutritional benefits. The whole ingredients provide plenty of vitamins for your pup.
- Perfect for celebrating. Whether it’s their birthday, gotcha day or adoption day, this treat is the best way to make your dog feel special.
Ingredient Notes
- Peanut butter: This is the flavor that dogs love! Use all natural peanut butter without any added sugars or xylitol. The ingredients should only be peanuts and salt.
- Pumpkin: Use 100% pure pumpkin purée. This provides moisture as well as fiber and Vitamin A.
- Carrots: Some shredded carrots adds flavor and nutritional benefits. I prefer to shred the carrots myself since there is more moisture.
- Maple syrup: For a touch of sweetness, add just a tablespoon of 100% pure maple syrup (not pancake syrup). Honey is a good substitution if your dog is over a year old.
- Whole wheat flour: Use whole wheat flour for the base. It has more fiber and proteins than all purpose flour. You can also use gluten-free oat flour for a grain-free alternative.
- Cinnamon: In small amounts, cinnamon is non-toxic to dogs and can provide anti-inflammatory benefits.
- Baking powder: Make sure the baking powder is not expired for best results. This helps the batter rise.
- Greek yogurt: Use plain, unflavored yogurt (check the ingredients for no added sugar or sugar substitutes). This is mixed with the peanut butter to make the pupcake frosting!
Refer to recipe card for ingredient measurements and substitutions.
Recipe Variations
Make it into a cake! I adapted this same recipe to make a dog cake for Hudson’s 2nd birthday. You can also make mini pupcakes by using a mini muffin tin and baking for 15 to 20 minutes.
Add some mix-ins. I opted for carrots in this recipe, but you can also mix in chopped apples, banana slices, blueberries or chopped vegetables, such as broccoli.
Decorate! I like using biscuits for garnish, but you can also add a sprinkle of finely chopped peanuts, shredded carrots or cheese. If it’s your dog’s birthday, make it a photo op and add a candle (just make sure they don’t eat it!)
How to Make Pupcakes
- Combine the ingredients. Place the flour, cinnamon, baking powder, peanut butter, pumpkin, shredded carrot, egg, maple syrup and greek yogurt into a bowl. Mix until well combined.
- Bake pupcakes. Divide batter evenly into 6 muffin tin cups. Bake at 350 F for 30 to 35 minutes. Cool completely.
- Make the frosting. Mix together the Greek yogurt, peanut butter and maple syrup until smooth.
- Frost the cupcakes. Use a frosting bag (or a knife) to frost the cupcakes. Garnish with biscuits and share with your dog.
Expert Tips
Check your ingredients. It’s super important that the peanut butter have no xylitol or added sweeteners. The only ingredients should be peanuts and salt. I also recommend checking the yogurt ingredients too.
Let the cupcakes cool before frosting. Your dog may be super eager to try the cupcakes, but make sure they are completely cool! This prevents the frosting from melting too.
Dogs can have allergies just like humans! I always recommend consult your pet’s veterinarian regarding possible allergies your dog may have. If you’re unsure about an ingredient, let your pup try a little taste and wait until letting him or her enjoy more.
Make Ahead and Storage Tips
Make ahead: Pupcakes may be baked and stored in an airtight container at room temperature for up to 2 days in advance. Frosting may be stored in an airtight container in the refrigerator for 3 days.
Storage: Once assembled, the cupcakes will keep in the refrigerator for up to 3 days. I recommend covering them or keeping them in a container to prevent them from drying out.
Freezing: Wrap the cupcakes in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 3 months. I suggest freezing the frosting separately and giving it a stir before frosting the pupcakes.
Frequently Asked Questions
Yes, all purpose flour may be used. I personally prefer whole wheat flour for the added nutrients.
Yes, substitute the flour with rice flour or gluten-free oat flour.
Yes, they is perfectly safe for humans to consume. However, it won’t be anywhere near as sweet or moist as the cupcakes we typically enjoy.
It depends. Dog cupcakes with whole ingredients are perfectly safe to share with your pup. Regular cupcakes humans enjoy are high in sugar and can contain ingredients, such as chocolate, that are not safe for dogs to consume.
Yes. Replace it with pumpkin purée in the cupcake batter and in the frosting.
Related Recipes
Do you love baking for your pup? Try these recipes next!
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Get the Recipe: Pupcakes (Dog Cupcakes with Frosting)
Ingredients
Pumpkin Pupcakes
- ½ cup (63 g) whole wheat flour, (all purpose flour works too)
- ½ teaspoon ground cinnamon, optional
- ½ teaspoon baking powder
- 1 large egg, room temperature
- 1 tablespoon maple syrup
- 1 tablespoon (28 g) all natural peanut butter
- ½ cup (113 g) 100% pure pumpkin pureé
- ½ cup (50 g) shredded carrot
- ¼ cup (57 g) unsweetened plain Greek yogurt
Peanut Butter Frosting
- ½ cup (114 g) greek yogurt, cold
- ¼ cup (2 oz or 57 g) peanut butter
- ½ tablespoon maple syrup
Instructions
- Preheat oven to 350° F. Grease a muffin tin with butter or olive oil. Set aside.
- In a medium bowl, whisk together the flour, baking powder and cinnamon. Add the remaining ingredients—peanut butter, pumpkin, carrots, yogurt, egg and maple syrup. Mix until well combined.
- Scoop batter evenly into prepared tin. Bake for 30 to 35 minutes until firm. Cool completely.
- Place all of the frosting ingredients in a bowl and mix until smooth. If a thinner consistency is desired, add a tablespoon or water or milk.
- Transfer mixture to a frosting bag with desired tip. Pipe frosting onto cooled cupcakes and garnish with a biscuit.
