Description
What better way to show your pup some birthday love than with homemade dog cupcakes? These “pupcakes” are loaded with veggies, then topped with a peanut butter frosting that’s sure to be a hit with all of your fur baby friends!
Ingredients
Cupcakes
- 1 chia egg (1 tablespoon chia seeds seed + 3 tablespoons water)
- 1/2 cup mashed ripe banana
- 1/4 cup unsalted peanut butter
- 1/4 cup grated carrot
- 1/4 cup shredded zucchini
- 1/4 cup unsweetened almond milk
- 1/2 tablespoon apple cider vinegar
- 1/2 cup oat flour
- 1/4 cup chickpea flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
Frosting (Optional)
- 1/2 cup plain vegan coconut yogurt
- 1/4 cup unsalted peanut butter
- 2 tablespoons chickpea flour
Equipment
Instructions
- Preheat the oven. Preheat your oven to 350°F and line a cupcake pan with cupcake molds, or lightly grease the pan with coconut or avocado oil. Set aside.
- Prepare the chia egg. In a large bowl, mix the chia seeds with water and set aside for 10 minutes to thicken.
- Mix wet ingredients. Once the chia seeds have thickened, add the mashed banana, peanut butter, shredded carrots, zucchini, almond milk, and apple cider vinegar. Stir until the mixture is uniform.
- Add the dry ingredients. Add the oat flour, chickpea flour, baking powder, baking soda, and ground cinnamon to the wet ingredients. Mix well to combine.
- Fill cupcake molds. Using a tablespoon-sized cookie scooper, evenly distribute the batter into the silicone cupcake molds or paper liners, filling each about 2/3 to 3/4 full. We only filled 8 cupcake molds.
- Bake. Tap the pan on the counter to remove any air bubbles. Place the pan in the oven on the middle rack and bake these dog-friendly cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes. Remove the pan from the oven and place it on a cooling rack for 15 minutes. Then, remove the cupcakes from the pan and let them cool completely before frosting.
- Prepare frosting (optional). In a medium bowl, whisk together the vegan yogurt and peanut butter until smooth. Gradually add the chickpea flour, mixing until the frosting is thick and creamy. Transfer to a piping bag with a star tip if desired.
- Frost cupcakes. Once the peanut butter cupcakes have cooled, frost them using the piping bag or butter knife.
- Serve. Finish with a sprinkle of cinnamon, coconut flakes, or crumbled dog treats, if desired, then serve! Happy birthday to your furry friends!
Notes
- Chia seeds: Ground flaxseed works in place of the chia seeds.
- If your dogs are small, like Berry and Louie, we recommend cutting up the cupcake and putting it in a bowl for them. Larger dogs could probably gobble these up in one go!
- Storage: These cupcakes will keep for up to 3 days in an airtight container at room temperature or in the refrigerator for up to 7 days.
- Freezing: Unfrosted cupcakes can also be frozen for up to 3 months. To keep them as moist as possible, wrap each cooled cupcake individually in plastic wrap then place the cupcakes together in a large, freezer-safe bag. Thaw at room temperature when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dog Recipes, Dessert
- Method: Oven
- Cuisine: Vegan, Gluten-free, Oil-free
