Easy dog cupcakes use on-hand ingredients, have no added sugar and can be made dairy free. They’re a great way to celebrate a birthday or just spoil your pup!

Last week I shared with you my homemade dog food recipe that I’ve been using for my older dog, a 15-year-old chocolate lab who is amazingly in great shape.

I thought I’d continue with the dog theme today and share the easy dog cupcakes I make for both of my dogs! 

Dixie, the 15 year old, was the dog I tested this with and perfected it with over the years. She’s had a version of these cupcakes for almost every birthday, including last week's.

Sadie is my pup, just 2 years old now, and she loves them just as much as her big sister!

So let’s dive in and you can spoil your dog, too!

Now, I’ve got some notes, tips and FAQs coming up below on how to make doggy cupcakes. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

• Flour: I usually use whole wheat flour since I keep some on hand, but all purpose flour is just fine, too. 
• Peanut butter: There’s peanut butter in the cupcake batter and it’s also used as the frosting.
• Banana: The more ripe your banana, the better. It’ll mash easier and sweeten the cupcakes. (There is no other sweetener; dogs don't need sugar.) You can substitute ¼ to ⅓ cup of unsweetened applesauce in place of the banana if you prefer.
• Milk: I tend to use soy milk to keep these dairy free. Another milk alternative, like oat milk or almond milk, would work, and skim milk is fine to use if you prefer.

I use just plain peanut butter smeared on the baked cupcakes as a frosting.

Dogs love peanut butter and it smells good to them, too.

You could also use whipped cream for a frosting/topping if you’d rather.

Speaking of, just a quick note about dairy:

Most dogs are fine with dairy in moderation. If your pet is sensitive, or you’re not sure, just use a milk alternative in the batter and skip any whipped cream on top.

Also, while I do tend to make pupcakes with this recipe - and you get 6 nice, big cupcakes out of it - you can also make a mini cake.

I’ve baked this recipe in tiny loaf pans - they are about 5.75 x 3.25 - and that worked great, too. You’ll get 2 large or 3 small pans out of the recipe.

You’ll also need to adjust the baking time, they take about 20-22 minutes to cook through.

I have not tested this, but I think you could probably also use a mini round cake pan, like a 6” one. Just keep an eye on the time and make sure the cake bakes through and a toothpick comes out clean.

Also, because the recipe makes 6 big cupcakes and because most of us probably only want our dog to have one at a time, let’s talk about how to store leftovers.

Storage Tips:

• Once cooled, store the cupcakes in a covered container at room temperature for up to 2-3 days or in the refrigerator for up to 4-5 days.
• You can also freeze the cupcakes. Wrap each one in a strip of aluminum foil, place them in a freezer safe bag and freeze for up to 5-6 months. (Be sure to label and date your bag.)
• It helps to store these without the frosting, since that gets messy. Plus, it’s easy enough to slather them with peanut butter when getting ready to serve.

And I have to give the heads up to please talk to your veterinarian before offering these. Especially if you are unsure about feeding your dog something that’s not dog food, or if your dog has any allergies or sensitivities.

I really hope you give this a try with your pet for their next birthday or holiday!

(And if you happen to get a photo, please, please tag me on Instagram so I can see your sweet doggie!)

XO,

Kathryn