I am a Honey Bee

All about my adventures with cooking, crafts, and travel

For Dogs

Peanut Butter Pupcakes with Peanut Butter Frosting

PEANUT BUTTER PUPCAKES

Maybe you didn’t know but our 2 Boston Terriers are super cool. Super, super cool. They are way cooler than me.

How do I know?

Well, they have crossed the 40K follower mark on Instagram. They have more than 2x the number of followers than me. (yay!/ugh!)

PEANUT BUTTER PUPCAKES

I have been having tons of fun with them and building their account. Thankfully, they don’t know how successful it has become or they would be even more demanding of treats, bacon, and belly rubs.

They were super spoiled when I made Pup-cakes for Brinkley’s 2nd birthday.

PEANUT BUTTER PUPCAKES

Our sweet, derpy dog just turned 2 years old. She is such a peanut, although she is fully grown, so everyone thinks she is a puppy. She might be small but she has a mighty appetite. I think she would have eaten them all had I let her.

But she  just gobbled up 1 and shared another with Kemper. They both really enjoyed their extra special treat.

 

I swear our dogs know the moment when we open a jar of peanut butter. They can sniff out peanut butter in a 1/4 mile. So they were in their glory with the peanut butter in the cupcake and in the frosting.

PEANUT BUTTER PUPCAKES

So this yummy pupcake recipe is the first in a new series of features from our dogs Kemper and Brinkley! Hope you and your dogs will enjoy them as much as we enjoy the treats and adventures that we will be sharing.

PEANUT BUTTER PUPCAKES

Peanut Butter Pupcakes with Peanut Butter Frosting

Makes 6 Pupcakes

Ingredients

For the pupcakes

  • 1 Cup flour
  • 1 teaspoon baking soda
  • 1/4 Cup peanut butter
  • 1/4 Cup vegetable oil
  • 1 Cup shredded zucchini/carrots
  • 1/3 Cup honey
  • 1 egg

For the frosting

  • 4 ounces cream cheese, softened
  • 1/2 cup peanut butter
  • 6 small dog bone biscuits

Process

  1. Preheat oven to 350F degrees. Line 6 muffin cups with paper liners.
  2. In a mixing bowl, whisk together the flour and baking soda. Set aside.
  3. In a separate bowl, beat the peanut butter and vegetable oil with an electric mixer until smooth. Add in the zucchini, honey, and the egg; beat well. Add the flour mixture and mix until just combined.
  4. Divide the batter into the 6 prepared muffin cups.
  5. Bake for 22 – 25 minutes or until cooked through. Cool completely before frosting.
  6. To make the frosting, beat the cream cheese and peanut butter until smooth. Top the cooled cupcakes with the frosting. Decorate with a dog bones.

Slightly Adapted from Fake Ginger