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

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Happy 2nd Birthday Brinkley

Hey, Mom… this hat… not cool…

Yeah, I couldn’t resist this for Brinkley’s 2nd Birthday.

In fact, it was from Autumn’s 1st birthday. ha!

 

Our sweet Brink turned 2 on the 30th. Autumn and I wanted to celebrate the occasion with a fun treat for her. We made pupcakes for her and Kemper to chow down on.

I think that Brink just tolerated dressing her up with the hat since the big jar of PB was out and she was looking forward to some. They can’t resist pea nut butter!

I mean, how can a sweet little doggo not love a Peanut Butter filled and frosted pupcake?! And a tiny treat to top it off, perfect!

 

Both Brink and Kemper enjoyed the pupcakes. They were a wonderful treat for them. Brink basically dove for it (see how her foot is off the ground!?) and Kemper was licking his chops waiting for me to give him his pupcake.

We are so thankful that our derpy little Brink is in our lives. Love her affection, spunk, silliness, and kisses so much!

Recipe for those scrumptious Peanut Butter Pupcakes will be on the blog soon!