Want a recipe for dog cupcakes that looks fancy, bakes easy, and makes dogs go wild? This is it, dog people.
The natural pumpkin sweetness of this very forgiving cake recipe pairs beautifully with our peanut butter flavored cream cheese frosting.
If you’re not about that piping bag life, no worries! Slather the tops of your cooled cupcakes with plain Greek yogurt, natural peanut butter, or fat-free plain cream cheese and call it a day. Your dog is gonna love it.Print
This easy birthday cupcake recipe will make your dog feel so special on her big day. We use oat flour, which is gluten free and easy for most dogs to digest, as is the pumpkin and yogurt. The last thing your dog needs on her birthday is an upset tummy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 mini cupcakes 1x
- Category: Special ccasion
- Method: Baking
For the cake
- 2 cups oat flour (grind rolled oats in your food processor to make your own)
- 1 tsp baking soda
- pinch salt (you can skip it if your dog is sensitive to it)
- 1/2 cup of plain pureed pumpkin (not pie filling)
- 1/2 cup Greek yogurt (we used non-fat)
- 1 Tbsp vanilla extract
- 1/2 cup water
- 2 eggs
For the frosting
- 1 block fat free cream cheese
- 1/4 cup natural peanut butter (look for no added oil or xylitol)
- 3 Tbsp cornstarch or tapioca flour ( add more as necessary to get the perfect piping consistency)
Preheat oven to 350º
In a large bowl, measure in the dry ingredients and stir to combine.
Add the yogurt, pumpkin, and vanilla and stir until just incorporated.
Add the water and eggs and stir to combine.
Grease two mini muffin pans and place them on cookie sheets for easy transportation in and out of the oven.
Spoon in the batter, smoothing the tops as you go. The batter is firmer than people cake and will hold the shape it’s in when it goes into the oven.
Bake 25 minutes or until cooked through and just starting to lightly brown on the bottoms.
Cool completely before frosting, slathering, or serving.
For the frosting
Whip the cream cheese in your stand mixer until it is light and fluffy
Add the peanut butter and continue stirring.
Sprinkle in the cornstarch or tapioca flour while mixing on low, then turn it up when everything is incorporated.
Check the texture of your frosting.
If you need to thin it out, add some milk or water. If you need it thicken it more, add a little more cornstarch or tapioca flour.
Your ideal texture is whatever you will be comfortable piping, but if you’re not sure, go for a texture that holds a good peak, but still has a little flow to it.
Frost your cupcakes with an offset spatula or piping bag and don’t stress about perfection. You can always scrape off and refrost if things really go off the rails!
Keywords: pumpkin, gluten free, birthday cake
Bea gives this recipe two paws up and a puddle of drool.
Homemade treat storage and safety
Cakes have a lot of moisture to them so they can mold or spoil if left out too long. Store your cupcakes in the fridge for maximum freshness and use them up within five days (sharing is caring)
Dog treats are not a replacement for nutritionally balanced dog food. Treats should never make up more than 10% of your dog’s diet (though they might be the best part.)
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