Peanut Butter Pupcakes
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Peanut Butter Pupcakes are cupcakes for dogs! These easy cupcakes have no yucky ingredients are perfect for dogs, filled with peanut butter and banana complete with a peanut butter frosting.
You can make these pupcakes a few different ways for different sized dogs. Both my pups have had these on their birthday and loved them!
The original publication date of these cupcakes was in 2013. As of June 2018, I’ve updated the photos and recipe (and content).
I was never a dog person and I never thought I would be. I had cats growing up and was solidly on Team Cat. When Mel and I got married his first birthday present to me was a kitten…and I never expected to get a dog.
When Jordan was about 3 we started thinking about getting a dog. I don’t know why, but it seemed like the very middle-class-suburban-American thing to do. Have a kid, buy a house, get a dog. That’s when we rescued Ginger. She was five when we got her and she was with us until last year, when she was 14.
Every year we had Ginger we would celebrate her birthday in January. On her 10th birthday I made her the original version of these peanut butter pupcakes and she loved every single bite.
That’s our Ginger, on her 10th birthday. That girl knew when a treat was for her the second I walked into the kitchen, before I’d even started baking. Without me saying anything she knew when that can of pumpkin was for a pie or for her.
Ginger loved these cupcakes, BTW. Like, loved them so much she’d have eaten my arm if I didn’t move fast enough.
Last August we brought home our newest addition: Abby. Abby took my heart the second I first held her and she kept ahold of it. The only way I can describe my relationship with Abby is a Twilight reference: we imprinted on each other, hard. If I’m out of her sight for even a minute she freaks out.
Abby turned one on June 27, so of course we had to celebrate her birthday with PUPCAKES!
Making your own cupcakes for dogs are EASY. I see now that even Target sells cake mixes for dogs but it’s so easy to make them yourself. Plus: you really only need a few. They don’t last long without pasteurization and dogs can only eat so much before their tummies get upset.
For a special occasion a small batch of peanut butter pupcakes is just right!
How do you make dogs cupcakes?
Like I said: it’s easy. You don’t need any fancy ingredients. These pupcakes are made with peanut butter and banana and a little honey for sweetness. They even have a frosting!
I have two variations of these pupcakes because Ginger was a bit sturdier than Abby. At 68 pounds that girl had an iron stomach and could eat 6 cupcakes without batting an eye. Abby, however, is a bit more dainty and under 20 pounds, and she has a sensitive stomach.
When you’re making these cupcakes, take into consideration how and what your dog eats, and how many cupcakes you need.
- For a big dog without eating issues, you can make large cupcakes. The recipe as written makes 3 regular sized cupcakes. Double the recipe to get 6.
- For a smaller dog, make mini cupcakes. Then they can eat a full one or two.
- When it comes to frosting, you can use cream cheese or banana to mix with the peanut butter. Ginger could handle cream cheese, Abby can’t. Know your dog before feeding them too much of anything new.
Make your puppy Peanut Butter Pupcakes on it’s birthday; everyone needs a cupcake on their birthday!
For the Cupcake
- 1/2 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons peanut butter
- 2 tablespoons oil
- 1 medium banana, mashed
- 2 tablespoons honey
For the Frosting
- 2 ounces cream cheese, (OR BANANA)
- 1/2 medium banana, mashed, (OR CREAM CHEESE)
- 2 tablespoons peanut butter
- Preheat oven to 350°F. Spray a (regular or mini) muffin pan with cooking spray. You can also use liners, if you want. (Makes 3 regular size or 10 minis)
- Stir flour, baking soda, baking powder, peanut butter, oil, banana, and honey. Scoop into cupcake pans. Bake 15-20 minutes, until browned and a toothpick inserted in the center comes out clean. Cool completely before frosting.
- For mini muffins: use 1 tablespoon of batter. Bake 8-10 minutes or until a toothpick comes out clean.
- For regular muffins: fill cavities 2/3 full. Bake 15-20 minutes, until browned and a toothpick inserted in the center comes out clean. Cool completely before frosting.
- To make frosting: beat peanut butter with cream cheese OR mashed banana. Frost cupcakes.
- Store covered in refrigerator for up to 3 days.
Nutrition Information:Yield: 10 Serving Size: 1 cupcake
Amount Per Serving:Calories: 93 Total Fat: 6g Saturated Fat: 1g Sodium: 93mg Fiber: 1g Sugar: 6g Protein: 2g