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Pupcakes! (dog cupcakes with "frosting")
5 from 111 votes

Pupcakes! (dog cupcakes with "frosting")

Pupcakes are dog-friendly banana and peanut butter cupcakes topped with a fluffy potato-based frosting made from cooked potato, yogurt, and honey. The cupcake batter includes mashed bananas, peanut butter, honey, eggs, flour, baking powder, oil, and water, creating tender, sweet treats safe for dogs without harmful ingredients. The frosting uses soft-cooked potato whipped with yogurt and honey to a smooth consistency, adding a creamy topping suitable for canine consumption.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12
Calories: 40 kcal
Cuisine: American

Ingredients

Pupcakes:
  • 2 banana 150g/5oz after peeling, ~2/3 cup mashed, ripe
  • 1/2 cup peanut butter , smooth or creamy (Note 1)
  • 1/3 cup honey
  • 2 egg
  • 1 1/2 cups flour , all purpose/plain OR wholewheat/wholemeal (Note 2)
  • 2 1/2 tsp baking powder
  • 1/4 cup neutral cooking oil vegetable, canola, peanut or olive oil, generic cooking oil
  • 3/4 cup water
Fluffy dog friendly "frosting":
  • 500g / 1lb potato peeled and cut into 2 cm/1" pieces
  • 2 tbsp honey
  • 1/2 cup yogurt any unsweetened type) OR sour cream, plain low fat
  • 2 - 4 tbsp water
  • 12 small dog bone biscuits , for decorating (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 180°C/350°F (160°C fan). Line a 12 hole muffin tin with cupcake liners.
  2. Place bananas in a bowl and mash with a potato masher until smooth as you can get it.
  3. Add peanut butter, honey and eggs. Whisk well until smooth.
  4. Add flour, baking powder, oil and water. Whisk until smooth.
  5. Divide between cupcakes until 3/4 full. Bake 22 minutes until the top is golden, or skewer comes out clean.
  6. Transfer to cooling rack and cool for 30 minutes before topping with "frosting"
Frosting
  1. Place potato in a large pot of water. Bring to boil, then cook potato for 20 minutes until very, very soft and starting to crumble on the edges.
  2. Drain, then return into empty pot. Add yogurt, honey and water (starting with 2 tbsp). Beat with electric beater for 1 minute on speed 3, increasing to speed 5, for 1 minute or until smooth and creamy. Add more water if needed - it should have a soft consistency like frosting.
  3. Transfer to piping bag fitted with a 1.5cm / 3/5" round nozzle (Note 3 for other nozzles). Pipe in swirling motion onto cupcakes, top with dog biscuit.

Notes

  • Use peanut butter without xylitol to ensure dog safety; natural peanut butter with only peanuts is a safe option.
  • Wholemeal flour adds nutrition but white flour works if unavailable.
  • The potato-based frosting should be piped with a round nozzle, as star-shaped tips do not hold the shape well.
  • Store pupcakes in an airtight container in the fridge; they keep fresh for up to one week.

Nutrition Information

Calories 40cal (2%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 27mg (9%) Sodium 12mg (1%) Potassium 165mg (4%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 52IU (1%) Vitamin C 2mg (2%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 40

% Daily Value*

Calories 40cal 2%
Carbohydrates 8g 3%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 27mg 9%
Sodium 12mg 1%
Potassium 165mg 4%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 52IU 1%
Vitamin C 2mg 2%
Calcium 41mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.