Peanut Butter Delight Pupcakes

It’s been one year since we adopted our little Pomeranian, Lucy and we simply had to celebrate the occasion, which meant baking some kind of doggie birthday treat for her, of course.  But what kind of cake to bake?  I didn’t know the first thing about dog-friendly cakes other than the ones I could buy from our local doggie bakery.

A quick Google search returned some very simple, easy to follow dog-friendly and people-friendly recipes.   Many sites said to avoid anything with butter, chocolate or sugar and if your dog has a wheat allergy, rice flour can be used as an alternative ingredient.

My mini-chef, Emmalynn, assisted me because she loves to bake.  After reviewing the selection of recipes, we decided to bake Peanut Butter Delight Pupcakes because I had all of the ingredients on hand.

As you can imagine, Lucy loved it.

Chowed down on the Milk Bone, licked all the icing off of it and ran outside to gobble down the rest of her pupcake in her favorite spot kind of love.  That’s how much she loved it.

If you most know, yes, we tried the pupcakes too.  They were tasty, like a bran muffin without sugar, but our brains were expecting something sweet.  So, the kids and I nibbled one between the four of us, just to try it.

At least Lucy enjoyed it and that’s all that mattered.  After all, it was her day.


Peanut Butter Delight Pupcakes

(Yields six pupcakes)


1 cup white or whole wheat flour (I used white wheat flour.)
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp vanilla
1/3 cup honey
1 egg


Preheat oven to 350°F.

Prepare a muffin pan with paper muffin liners.

In one bowl, whisk together flour and baking soda.   Then, in another larger bowl, add the remaining wet ingredients and mix well. Slowly add the flour mixture to the wet ingredients and mix well to combine.

Spoon batter into prepared muffin tin.  Fill each cup about ¾ full. Bake for 25-30 minutes.  Cool on rack.

Once completely cool, decorate the pupcakes with dog-safe peanut butter icing (recipe follows below) and top each with a Milk Bone or dog-safe treat, like jerky.


Peanut Butter Icing 


4 oz low-fat cream cheese

2 oz all natural creamy peanut butter

1 Tbsp canola oil


Combine all ingredients with a hand-held mixer until well blended.


  1. Natural Mothers (@naturalmothers) says:

    Hi and thanks for the reminder!
    I have posted my article on the top 10 superfoods you should be eating this spring, I hope you enjoy reading it as much as I did writing it! Some of you may know I also host a linky,-although still in its early days- and am seeking even more wonderful creative women to come and share their beautiful posts there too! It’s called Seasonal Celebration and can be found at Natural Mothers Network
    Rebecca x

  2. Sophia says:

    I have a five month old goldendoodle and can’t wait to try these! One question: i didn’t know dogs could have honey. Is it safe?

    • Denise says:

      Yes, honey is safe for dogs. I hope your goldendoodle loves the pupcakes! Thanks for stopping by!

    • Denise says:

      I would just to be on the safe side and to avoid mold. Store them in a sealed container in the fridge.

  3. Shannon Sarver says:

    My dog turned two today so I made him these treats and then boxed up the extras and delivered to some of his buddies. They are so cute and a huge hit with all of the pups!!!

    • Denise says:

      I would just to be on the safe side and to avoid mold. Store them in a sealed container in the fridge.

  4. Zoe says:

    I love this recipe! I woke up this morning to a reminder that said it was my dog’s birthday. In a panic, I searched the web prepared for a 2 hour search, but I quickly came upon your page. i am very glad that it has safe ingredients for my doberman and it is simple to make 🙂 Thank you for all the help!

    • Denise says:

      Thank you so much for stopping by! I hope your dog enjoyed the pupcakes and had a wonderful birthday! 🙂

  5. Rachael says:

    I made these and they didn’t puff up they were more like dog biscuits. What did I do wrong??? Having to make a cake for my doggy nephew and I don’t want to screw it up.

  6. Julia says:

    Thanks for the recipe! My dog turns six on Friday, and I’m gonna make these for him! 🙂 Can canola oil in the icing be substituted with anything?

    • Denise says:

      Yes. I freeze everything! Just be sure to use a freezer storage quart size bag or double bag sandwich size ZipLoc bags to preserve the freshness. I also wouldn’t keep them longer than 3 months.

    • Denise says:

      Yes, the pupcakes can be frozen. If you intend to store them in the freezer for some time, I would double bag the pupcakes in two freezer storage for an extra barrier and I would not save them longer than six months. Or, you could freeze them in a Hefty foil pan with lid or a freezer safe plastic container, but be sure to wrap the container in cling film for an extra barrier to preserve the freshness. Hope your pup enjoys them!

    • Denise says:

      No, I was not aware, but I thank you for bringing it to my attention. I will edit the recipe accordingly. Thank you!

    • Denise says:

      Hi Vanessa. I wouldn’t keep them past a few days because they may mold. You could freeze the pupcakes, though.

  7. Nat says:

    Today marks one year since we adopted our puppy! I had to make these. I used pumpkin puree instead of carrots, because pumpkin is her absolute favorite (carving pumpkins in the fall is a blast because she always wants to eat all the guts and she gets so excited), and the batter turned out a little thick, but good all the same, and the density allowed us to make nine instead of six! They’re in the oven now and I can’t wait to give them to my girl. Thank you so much for posting this!

    • Denise says:

      Pumpkin puree is a GREAT substitute! I am going to totally try that next time. Thanks for the tip! I hope your puppy loved them!

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