Carrot Peanut Butter Pupcakes are dog-friendly cupcakes frosted with yogurt peanut butter frosting and topped with bone-shaped dog biscuits. These healthy homemade dog cupcakes are made with whole wheat flour, peanut butter, applesauce, carrots, and yogurt and have no oil, no butter, and no cream cheese. Easy, simple, and perfect treats to celebrate your dog's birthday!
I make these Carrot Peanut Butter Pupcakes for Sasha's (my dog) birthday and they are a huge hit.
Love how cute these pupcakes look! They are really easy to make and turn out with the perfect texture too. Plus they are full of all Sasha's favorite ingredients!!
What are Pupcakes?
Pupcakes are dog-friendly cupcakes that are much healthier than our human version of the delicious treat.
I baked these Carrot Peanut Butter Pupcakes for my fur baby, Sasha (our yellow Labrador), and frosted them with this yummy and super easy frosting of peanut butter, yogurt (she loves yogurt), and honey.
Last but not least, I topped them with her favorite bone-shaped treat biscuits. They were a huge hit!
Sasha loves these dog cupcakes and wants to eat them right away. It's so difficult to get a picture of her and the cupcake together. Somehow managed to get one click of my pretty girl.
Honestly, it's hard to tell these are cupcakes for dogs without the doggie treats. They are that good. Humans can eat them too just that they are less sweet and that's what keeps my kids from finishing them all and of course the bone treats.
These are all dog-friendly ingredients and won’t upset your dog's stomach.
Peanut butter - I prefer all-natural creamy peanut butter for both the cupcakes and frosting. It doesn’t have any added ingredients and is made with just peanuts. Avoid peanut butter containing Xylitol (an artificial sweetener) since it is not good/safe for dogs.
Applesauce - I use unsweetened applesauce instead of oil/butter. The pupcakes come out perfectly moist and delicious!!
Carrots - I like adding finely shredded carrots to boost the nutritious value of these pupcakes but feel free to skip carrots if you don't have/like them.
Yogurt - Sasha loves yogurt so I use it as the base to make her frosting. Use plain green yogurt or strained/hung yogurt (see notes) for a thicker frosting. In addition, I also add yogurt to the cupcakes to make them soft and moist.
Egg - for binding.
Dry Ingredients - you will need whole wheat flour (all-purpose flour can be used too but wheat flour has more nutrition than white flour, so I prefer that), and baking soda (make sure it's fresh, not expired).
Sweetener - I use honey just to sweeten the frosting, you can use it for the cupcakes, I just prefer to keep her treat mildy sweet.
Treats - you will also need some dog biscuits to top the cupcakes. I have used the mini milk bone treat biscuits.
Please refer to the recipe card for exact measurements of ingredients.
How To Make Peanut Butter Pupcakes (Step by Step Method)
Preheat the oven to 350°F. Line the standard muffin tin with cupcake liners. keep aside.
1 - In a medium mixing bowl, add the peanut butter, applesauce, and yogurt. Whisk until well combined.
2 - Now add one egg and whisk until smooth.
3 and 4- Add the shredded carrots and mix until well combined.
5 - Sift the wheat flour and baking soda into the bowl.
6- Mix using a spatula until the batter is just mixed. Do not over-mix the batter.
7 - Divide the batter equally into 6-7 Pupcakes.
8 - Bake at 350°F for 25-30 mins or until a toothpick inserted at the center of the cupcake comes out clean.
Let them rest in the pan for 10 minutes, then transfer them to a cooling rack. Allow cooling completely before frosting.
9 and 10 - To make the peanut butter frosting, whisk honey, yogurt (see notes), and peanut butter until well combined.
11 - Transfer to a piping bag fitted with a nozzle of choice and frost the pupcakes. You can even skip the piping bag and directly spread the frosting over the pupcakes using a spoon or spatula.
12 - Finally, top with their favorite treat. I am using the mini bone-shaped dog biscuits.
Yummy and healthy Carrot Peanut Butter Pupcakes are ready. Serve with lots of love and hugs and see them disappear in seconds.
Use peanut butter that doesn't contain Xylitol (an artificial sweetener) since it is not good/safe for dogs. I personally prefer all-natural peanut butter which is just pure peanuts.
Go for cold plain greek yogurt for thick creamy frosting. You can use regular plain yogurt too. Avoid any flavored kind.
If you are using regular yogurt. Strain it to remove the water/whey and then use it. If you use the yogurt as is, the frosting will be a bit runnier but still delicious, and promise your fur baby won't be upset about it!!
I prefer to keep the cupcakes mildy sweet so I add honey just while making the frosting. You can also add 1-2 tablespoons of honey (or to taste) to cupcakes based on how sweet you prefer your dog cupcakes.
Before serving the pupcakes to your dog, remove the paper liners.
These dog cupcakes are made with dog-friendly ingredients and will not upset your dog's stomach but please consult your pet’s veterinarian in case your dog has any allergies.
Frequently Asked Questions
These peanut butter dog cupcakes can be stored for up to a week in the refrigerator when stored air-tight. I usually spread these throughout the week, and give my fur baby one each day during the birthday week.
Yes, you can freeze these peanut butter pupcakes without frosting. Allow to cool completely and then wrap individually in plastic wrap and then store in a freezer-safe ziplock bag or container. Thaw, frost and serve.
You can use any brand of peanut butter as long as it is xylitol-free/sugar-free and as clean as possible i.e. without vegetable oils with just plain peanuts. All-natural peanut butter is usually the best since they contain only one ingredient - peanuts.
Hope your fur baby enjoys these Carrot Peanut Butter Pupcakes as much as Sasha did!! !! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
Carrot Peanut Butter Pupcakes
For Peanut Butter Pupcakes:
Making Peanut Butter Pupcakes
- Preheat the oven to 350°F and line the standard muffin tin with cupcake liners and keep aside.
- In a medium mixing bowl, add the peanut butter, applesauce, and yogurt. Whisk until well combined.
- Now add one egg and whisk until smooth followed by shredded carrots. Mix until well combined.
- Sift the wheat flour and baking soda and mix using a spatula until the batter is just mixed. Do not over mix the batter.
- Divide the batter equally into 6 or 7 pupcakes.
- Bake at 350°F for 25-30 mins or until a toothpick inserted at the center of the cupcake comes out clean.
- Let them rest in the pan for 10 mins then transfer them to a cooling rack. Once they have completely cooled down they are ready to be frosted.
Making Peanut Butter Yogurt Frosting
- To make the frosting, whisk honey, yogurt (see notes), and peanut butter until well combined.
- Transfer to a piping bag fitted with a nozzle of choice and frost the pupcakes. You can even skip the piping bag and directly spread the frosting over the pupcakes using a spoon or spatula.
- Finally, top with their favorite treat. I topped mine with mini bone-shaped dog biscuits
- Yummy and healthy Carrot Peanut Butter Pupcakes are ready. Serve with lots of love and hugs
Update Notes: This post was originally published on Apr 7, 2016, but was republished with, step-by-step instructions, tips, and a video in July of 2022.