peanut butter & carrot pupcakes.
our puppy Winston had his first birthday this past Saturday. it’s hard to believe our little rambunctious bundle of fur is already a year old.
i’m the first to admit that i am obsessed with my dogs. i love them to pieces. i call them my tiny gentlemen bears. i’m weird, i know.
our dogs are a huge part of my fiance and i’s lives. so much so that they’re going to be in our wedding this december. they’ll be our ring bearers, though i’m partial to instead call them our ring bears.
so anyhow, we have two wonderful dogs, Paddington Bear and Winston. they’re both shorkies, or yorkie/shih tzu mixes, otherwise known as the most adorable creatures ever to walk the earth. true story.
that’s Paddington in the picture above. he is four years old, and is one of the smartest pups i’ve ever known, and i promise i’m not just saying that because he’s my dog. he can do tons of great tricks (his favorites are high-fiving and dancing!), he loves other dogs and people, and he is an expert at napping. everyone that meets P. Bear falls in love with him and tries to steal him from us. he’s popular.
Winston, on the other hand, is a bit less popular than his older brother. he’s hyperactive, wild, rowdy and loud. in other words, he’s still very much a puppy. Winston loves to run, play fetch, have his belly scratched, and his most favorite thing to do is destroy any toy we give him within about 5 minutes of having it.
he’s also a bit of a bed hog.
despite his eccentricities, Winston is growing up to be a really great dog. he’s already starting to calm down a teeny tiny bit, and he’s learning lots of tricks!
plus, he’s really damn adorable, so it’s hard to stay mad at him for long if he does something bad. who can resist puppy dog eyes from an actual puppy? nobody.
so when Winston’s birthday came around this past weekend, i wanted to make him a scrumptious birthday treat. almost everyone has a cupcake on their first birthday to enjoy and destroy, so why shouldn’t Winston have the same?
when you make cupcakes for a dog, they’re called pupcakes. cute word, huh?
these pupcakes are filled with delicious things that Winston and Paddington both love: peanut butter, carrots, and cream cheese! i swear, these dogs would be in heaven if they could just sit around eating carrots all day long. they dash into the kitchen anytime they hear me peeling them! it’s the cutest.
i love making homemade treats for my dogs, because i know exactly what’s going into them. there are no questionable fillers or strange animal parts, just wholesome, natural ingredients.
i think Winston had a great first birthday. he got a few new toys, and true to form, he destroyed them in record time. if you know of a company that makes durable, strong stuffed animal dog toys, please let me know!
Winston loved his birthday pupcake, and when he wasn’t looking, Paddington couldn’t resist sneaking over and stealing a few bites. i’m sure your pup will love them, too!
peanut butter & carrot pupcakes
Yield: 15 pupcakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
your dog will absolutely love these pupcakes, guaranteed!
for the pupcakes
1/2 cup creamy peanut butter (i would recommend using all-natural peanut butter with no sugar added!)
1/4 cup vegetable oil
1 teaspoon vanilla
1/3 cup honey
2 large eggs
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 heaping cup shredded carrots
for the cream cheese frosting
12 ounces cream cheese, softened (i leave mine out overnight
2 tablespoons whole wheat flour
3 tablespoons honey
shredded carrots, for topping
for the pupcakes
preheat the oven to 350 degrees F.
line standard muffin tins with cupcake liners, spray with nonstick cooking spray and set aside.
in a medium bowl, combine the peanut butter, vegetable oil, vanilla, honey, and eggs. beat together with a whisk until smooth and uniform.
sift in the flour and baking soda, switch to a spatula and fold in until the flour is dissolved and the mixture just comes together. it will probably be thick, wet and slightly sticky: that's okay!
fold in the shredded carrots until dispersed fairly evenly through the batter.
using a standard ice cream scoop, deposit the batter into the lined muffin tins. once full, give the pans a light tap on the edge of the counter.
bake for 35-40 minutes at 350 degrees F, or until a toothpick inserted in the center of the pupcakes comes out clean.
remove from oven and allow to cool in the muffin pans about 5 minutes, then transfer to a wire baking rack to cool completely.
pupcakes can be made up to three days in advance, store in an airtight container in the fridge.
you can also wrap each pupcake in plastic wrap and store in a freezer-safe zip top bag in the freezer for up to six months. when ready to use, transfer to the fridge for a day or two to thaw out before frosting.
for the frosting
put the softened cream cheese into a medium sized bowl. using a rubber spatula, beat until smooth and fluffy, about 1-2 minutes.
add the flour and honey, and stir together until uniform. frosting will be on the thick side.
assembling the pupcakes
if you like, you can transfer the frosting to a pastry bag with any tip you like attached and pipe the frosting onto the pupcakes, or you can simply spread the frosting on with a butter knife or an offset spatula.
sprinkle the pupcakes with the extra shredded carrots, and serve immediately!
you can store these in the fridge for up to a week, if stored in an airtight container.
you could also place the frosted pupcakes on a baking sheet and place in the freezer for about an hour or so, until they're frozen. then, transfer them to a freezer-safe zip top bag and store in the freezer for up to 2 months.
the frozen pupcakes are great treats for hot days!
pupcake recipe adapted from dog birthday cake recipes