Pupcakes Dog Cupcakes
User Reviews
5
Pupcakes Dog Cupcakes
Description
Pupcakes Dog Cupcakes blend whole wheat flour, baking soda, peanut butter free of xylitol, applesauce, pumpkin puree, and egg to create a thick batter that produces dense, moist cupcakes with minimal rise. The preparation involves mixing dry and wet ingredients separately before combining and baking the batter in muffin tins at 350°F for 20-25 minutes until firm and a toothpick comes out clean. Cooling on a wire rack prevents sogginess. An optional frosting made of plain Greek yogurt and peanut butter adds a creamy topping dogs may enjoy.
The texture is dense yet tender, holding together well without excessive crumb. These cupcakes make suitable celebratory or occasional treats for dogs, with ingredients considered safe in trained use. The natural sweetness from applesauce and pumpkin complements the peanut butter flavor.
Storing the cupcakes in the refrigerator keeps them fresh for about a week, and they can be frozen unfrosted for longer preservation. Confirm ingredient safety with your veterinarian before feeding, especially regarding peanut butter labels.
Ingredients
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/4 cup neutral cooking oil some options on sunflower or olive oil, but check with your vet, generic cooking oil
- 1/4 cup peanut butter make sure it does NOT contain Xylitol (also called birch sugar, organic, natural
- 1/2 cup applesauce organic, unsweetened
- 1/2 cup pumpkin puree pure
- 1 large egg
Frosting (optional)
- 1 cup yogurt plain, Greek
- 1/2 cup peanut butter organic, natural
Instructions
- Preheat oven to 350 degrees. In a large bowl, combine wheat flour and baking soda
- In a separate bowl mix together sunflower oil, peanut butter, applesauce, and pumpkin puree. Once combined, mix in egg until incorporated well. Add your wet ingredients to your dry ingredients and stir until combined.
- Spoon out your batter(it will be decently thick) evenly between the muffin tins. You can fill them up to the top, because the batter is so dense, the cupcakes will not rise a great deal. Also, you may want to smooth out the top of the batter in each tin with the back of a clean spoon to make them nice and rounded.
- Bake for 20-25 minutes or until a toothpick comes out clean and the cupcake springs back when lightly pressed.Place the cupcakes on a wire rack to cool and frost if desired! My pup liked the frosted cupcakes and the plain ones!
- If you plan to frost your cupcakes, combine Greek yogurt and peanut butter in a medium sized bowl and mix together using a spatula. Frost by piping or spreading on with a offset spatula or butter knife. Lastly, top your pupcakes with a cute dog treat!
Notes
- Freeze the cupcakes without frosting to maintain texture and freshness.
- Store refrigerated cupcakes for up to one week in a covered container.
- Confirm peanut butter contains no xylitol or harmful additives before use.
- Frosting with Greek yogurt and peanut butter is optional and should be served fresh.
- Use muffin tins and fill them to the top to achieve rounded, well-formed cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 132mg | 6% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1616IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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