Whip up a batch of these tasty (and healthy!) red velvet pupcakes with cream cheese frosting to share with your dog and all his furry friends this Valentine’s Day.
Our just-for-dogs recipe doesn’t include chocolate, added sugar, or fats—so you can feel good about giving them to your best friend.
This recipe makes 48 mini pupcakes. You can halve the recipe, or bake the whole batch and freeze half for later. Wait to frost until thawed.
Special Equipment
- 24-Cup Silicone Mini Muffin Pans ($13.99 for two)
- 2 Baking Sheets
- 1 Pastry Bag
- Open Star or French Tip for Piping (we chose this 9-piece starter set for $7.99)
- Food Processor
You can do without any of this equipment if you choose. Note that if you use a full-size muffin tin, your baking time will just be a little longer. You can frost the pupcakes with an offset spatula if you prefer. You can also grate the beets using the finest grater you have, but if the pieces are too big, they may not release enough juice to color your batter.
Red Velvet Pupcake Ingredients
Why is the liquid pink? The magic of beet juice.
Dry Ingredients
- 1 1/2 Cups Flour (any type or mix of types)
- 1/2 Cup Oatmeal (We used Bob’s Red Mill 10-Grain Hot Cereal)
- 1 tsp Cinnamon
- 1 tsp Baking Soda
- 1 tsp Baking Powder
Wet Ingredients
- 1 1/2 Cups Finely Shredded Raw Beets (peel if you choose)
- 1/4 Cup Strawberries (optional)
- 1/2 Cup Yogurt
- 1/2 Cup Unsweetened Applesauce
- 2 Eggs
Cream Cheese Pupcake Frosting Ingredients
- 3 Tbsp Yogurt (We used non-fat)
- 1 tsp Cornstarch
- 1/4 Cup Strawberries (We used frozen)
- 1 Block Neufchatel Reduced Fat Cream Cheese
Method
Preheat the oven to 350º F, taking care to adjust 2 shelves near the middle of the oven.
Grease your silicone mini cupcake molds for easy cleanup, and then place the molds onto baking sheets.
Assemble dry ingredients and set aside.
Use the grater attachment to grate your beets into the food processor. Swap the grater out for the blade (it’s not messy, as there’s no liquid in the bowl). Add the remaining wet ingredients, pulsing to mix and scraping down the bowl as needed.
Add the dry ingredients to the wet ingredients in 3-4 stages, pulsing to incorporate and scrape down as you go. You don’t want to over-mix.
Drop dough into silicone molds, filling cups generously.
Before and after
Bake for 10 minutes, then swap and rotate pans for an even bake. The guideline for this recipe is 20 total minutes baking time, but depending on your oven, a little more or less time may be required. A toothpick should come out clean when done. The cakes will sound hollow when tapped and shouldn’t be jiggly.
Cool completely before frosting.
Cream Cheese Pupcake Frosting Recipe
- 1/4 cup Strawberries
- 3 Tbsp Yogurt
- 1 tsp Cornstarch
- 1 8oz Package Neufchatel or Low Fat Cream Cheese (room temp)
Method
Add the strawberries to the food processor and pulse the blades, adding the yogurt when the strawberries are broken into small pieces. Once the yogurt and strawberries are incorporated, sprinkle the cornstarch in, being careful to avoid sprinkling on top of the blade or on the sides of the bowls. Pulse to combine, scraping down to ensure all the cornstarch is incorporated into the wet ingredients. Add the softened cream cheese, pulsing and scraping until you attain a well-mixed, evenly colored frosting.
You may be tempted to taste the frosting at this juncture. Be warned, it will not taste like human frosting, as there is no sugar! It has a tangy, almost sour flavor, with just a hint of strawberry. Let your dog lick the spoon instead!
Frost your cooled cupcakes, piping from the outside in a mesmerizing swirl.
That’s it!
You’re now a legitimate pupcake pastry chef.
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