Go Back
+ servings

Doggie Pupcakes with Peanut Butter-Yogurt Frosting

Print Recipe
A special homemade treat for my buddy's 7th birthday!
Course Dog Food
Cuisine American
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6 pupcakes
Calories 204
Author Michelle


For the Pupcakes:

  • ½ cup whole wheat flour can substitute other if wheat sensitive
  • 1 teaspoon baking powder
  • cup vegetable oil
  • cup unsweetened applesauce
  • 1 egg
  • 2 tablespoons honey

For the Frosting:

  • 3 tablespoons Greek yogurt
  • 1.5 tablespoons creamy peanut butter


  • 1. Preheat oven to 350 degrees F. Line 6 wells of a standard muffin tin with paper liners, or spray with non-stick cooking spray; set aside.
  • 2. In a medium bowl, whisk together the flour and baking powder. Add the vegetable oil, applesauce, egg and honey, and whisk gently to combine. Divide the batter between the prepared muffin cups and bake until a toothpick inserted into the center comes out clean, 10 to 15 minutes. All the pupcakes to cool completely before frosting and serving.
  • 3. To make the frosting, stir together the yogurt and peanut butter, then spread on top of each pupcake before serving. The pupcakes can be kept for up to 3 days in the refrigerator.


Nutritional values are based on one serving


Calories: 204kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 32mg | Potassium: 160mg | Fiber: 1g | Sugar: 7g | Vitamin A: 40IU | Calcium: 46mg | Iron: 0.6mg