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Carrot Peanut Butter Pupcakes

Carrot Peanut Butter Pupcakes

Shweta Arora
Carrot Peanut Butter Pupcakes are dog-friendly cupcakes frosted with peanut butter yogurt frosting and topped with bone shaped treat biscuits. 
5 from 4 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 pupcakes


For Pupcakes:

  • ¼ cup peanut butter
  • ¼ cup applesauce heaped cup
  • ¼ cup yogurt
  • ½ cup finely shredded carrots
  • 1 egg
  • ½ tsp baking soda
  • ¾ cup whole wheat flour
  • Honey optional and to taste I skipped it since I added it to frosting

For Frosting:

  • ½ cup peanut butter
  • 1 cup yogurt
  • 2 tbsp honey
  • Some bone shaped Dog biscuits for decoration (optional)


  • Preheat the oven to 350F and line the cupcake tin with liners and keep aside.
  • In a bowl mix the peanut butter, applesauce, yogurt until well combined. To this add one egg followed by shredded carrots and mix well.
  • Next add the wheat flour and baking soda and mix all using a spatula until the batter is well formed.
  • Divide the batter equally into 6 or 7 Pupcakes.
  • Bake at 350 for 25-30 mins or until a toothpick inserted at the centre of the pupcake comes out clean.
  • Let them rest in the pan for 10 mins after which transfer them to a cooling rack. Once they have completely cooled down they are ready to be frosted.
  • For the frosting – mix honey, yogurt 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.
  • Finally top with their favorite treat and serve with lots of love and hugs.
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