Peanut Butter and Carrot Pupcakes

Peanut Butter Pupcakes, 7
On Saturday our Rileybear had his second birthday. Now let me set the record straight, Riley is not technically my dog. He’s my boyfriend’s dog. But I love him like my dog, and I watch him at my house any time the cop works a 12 hour shift.. Or even a 10 hour shift. And I quite frankly adore him. So when I learned that Riley was turning two I knew I wanted to surprise him with something special. You know, even though he’s a dog and can’t really feel surprised.
Peanut Butter Pupcakes, 1
Enter the pupcake! I’d seen recipes online for pupcakes before though I’d never made them myself, and I figured how hard could it be? After doing a little research it seemed as though the most popular recipes for pupcakes were made out of either peanut butter, pumpkin, sweet potatoes or apples. The cop is a little particular about what he feeds his baby, and he has accused me pretty much since the day we started dating of fattening Riley up. So I give him as scrap from the table every once in a while… Sue me! I can’t resist his puppy dog eyes.
Peanut Butter Pupcakes, 2
I wanted a recipe that was semi healthy and would be easy on his tummy. Riley already gets peanut butter and carrot sticks occasionally so I figured a recipe with both would be perfect. The recipe below is adapted from Food + Words. I cut the recipe in half (6 pupcakes for 1 dog are more than enough) and I also changed up the frosting in the recipe. This recipe called for frosting out of cream cheese, but instead I swapped out a basic 1:1 ratio of peanut butter and plain yogurt. Yogurt is a food that is recommended for dogs and like I said I wanted to keep this recipe as simple as possible on Riley’s stomach. I also found that my cupcakes were perfectly baked in 20 minutes (the recipe calls for 35-40 minutes). Not sure how I made that happen but I’d advise you to check your pupcakes after about 20-25 minutes in the oven.
Peanut Butter Pupcakes, 4
Peanut Butter Pupcakes, 5
Peanut Butter Pupcakes, 6


Adapted from: Food+Words

Yield: 6 pupcakes          Prep Time: 10 minutes          Bake Time: 20-25 minutes

  • 1/4 cup creamy peanut butter (try finding no sugar no salt added peanut butter)
  • 2 Tbsp vegetable oil
  • 1/2 teaspoon vanilla
  • 3 Tbsp honey
  • 1 large egg
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 heaping cup shredded carrots
  • 4 Tbsp peanut butter
  • 4 Tbsp plain yogurt
  1. Preheat oven to 350 degrees
  2. Line a muffin tin with paper cupcake liners, spray each with nonstick cooking spray and set too the side.
  3. Shred about a cup of carrots in food processor (or in my case, magic bullet). Set aside.
  4. In your stand mixer, combine peanut butter, vegetable oil, vanilla, honey and eggs. Mix on medium speed until combined and smooth.
  5. Slowly add in flour and baking soda, mix on low until combined.
  6. Fold in shredded carrots. Your mixture will be very wet and sticky.
  7. Spoon mixture evenly into 6 lined muffin tins.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center of the pupcake comes out clean.
  9. Remove from oven and allow to cool completely on a wire baking rack.
  10. To make frosting, mix together peanut butter and plain yogurt in about a 1 to 1 ratio until you reach the desired consistency.
  11. Once pupcakes have cooled pipe ‘frosting’ onto each. Garnish each with a dog treat!


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