Dog Cupcake Recipe: These Pretty Pup-Cakes Are a Delicious Springtime Treat

Spring is a time of new beginnings and growth. It’s also the perfect time to whip up pastel-hued cupcakes for the entire family—including the pups! And we have just the recipe for your furry friends: delicious, pink cupcakes for dogs.

This springtime “pup-cake” dog treat recipe calls for simple, safe-for-dogs ingredients, like carrots, pure canned pumpkin and all-natural, xylitol-free peanut butter. And the best part? These dog cupcakes are decorated with a tasty frosting dogs are sure to drool over.

Yield:
36 Servings

Serving size:
One mini pup-cake

Prep time:
10 minutes

Frosting time:
15 minutes

Baking time:
25 minutes

Cool time:
15 minutes

Total time:
80 minutes

2-3 medium size carrots

1/3 cup of all-natural peanut butter

1/2 cup of pure canned pumpkin

1 large egg

1 cup of quick oats

1 cup of whole wheat flour

¼ cup of melted coconut oil

Frosting

1/4 cup of beet juice

1/2 cup of cranberry juice

3/4 cup of plain Greek yogurt

3/4 cup of tapioca starch

3 packets (approximately 3 tbsp.) of unflavored gelatin

Any brand of bite sized dog treat (like Blue Buffalo)

Mini muffin tin

Measuring spoons

Measuring cup

3 small mixing bowls

Large mixing bowl

Whisk

Rubber scraper

Spoon

Grater

Pastry or basting brush

Piping bag

Rose piping tip

Ice-cream scoop (approximately 1 tbsp.)

1. Preheat oven to 350 degrees Fahrenheit.

2. Grate enough carrots to yield 1 cup of shredded carrot.

3. Lightly grease the mini muffin tin by brushing it with coconut oil.

4. In the large mixing bowl, combine the remaining coconut oil with the shredded carrots, peanut butter, pumpkin and egg.

5. In the small mixing bowl, combine the oats and whole wheat flour.

6. Gradually mix the oats and whole wheat flour mixture into the large mixing bowl.

7. Using the ice-cream scoop, spoon the mixture into the lightly greased mini muffin tin.

8. Bake for 25 minutes.

9. Cool for 30 minutes.

1. To make frosting, whisk the unflavored gelatin with the beet and cranberry juice at room temperature in a small mixing bowl.

2. Set it aside for 5 minutes.

3. In another small mixing bowl, combine the Greek yogurt with the tapioca starch.

4. Combine the juice mixture with the yogurt mixture until it has an even consistency.

5. Using a spoon, fill the piping bag and pipe rose shapes onto the cooled pupcakes.

6. Top with a training treat.

And serve to your little ray of sunshine.

To ensure proper food safety, refrigerate prepared cookies and consume within 3-4 days or transfer to a freeze-safe container and store for up to 1 month.

As you would with any other treat, serve your pooch a small amount. Treats should only constitute a small percentage of your pet’s daily dog food.We’retalking no more than 10 percent of your pet’s diet (and if your pet is overweight, even less than that).

For example, if your pet needs600 caloriesper day, they should have no more than60 caloriesfrom treats. Feeding too many treats can lead to nutrient deficiencies.

A dog-friendly spin on traditional cupcakes, these tiny treats feature ingredients that provide the following health benefits, according to Dr. Victoria Carmella, DVM, and director of veterinary services at Blue Buffalo Co. Ltd. in Wilton, Connecticut:

• Peanut butter and egg are high-quality protein sources.
• Carrots and pumpkin serve as antioxidants.
• Pumpkin is a good source of fiber.
• Yogurt contains probiotics to support your pup’s digestive health.
• And should you opt for Blue Buffalo Blue Bits training treats, they contain DHA to help support cognitive development in puppies.

This dog cupcake recipe was dog-tested and dog-approved to received two paws up!