Birthday Pupcakes
The short version
Dog-safe birthday pupcakes with cream cheese frosting — zero xylitol, zero raisins, zero chocolate. Banana and peanut butter base, vanilla-scented cream cheese topping. Bake at 350°F for 18 minutes. Makes 12 pupcakes.
K Birthday Pupcakes
Ingredients
Batch
- 1 cupwhole wheat flour
- 1ripe bananamashed
- ¼ cupxylitol-free peanut butter
- 1large egg
- 4 ounceplain cream cheesesoftened, for frosting
Method
- PreheatPreheat oven to 350°F (175°C). Line a 12-cup mini muffin tin with liners.
- Mix batterMash banana, stir in peanut butter and egg, then fold in flour until just combined.
- BakeFill liners two-thirds full. Bake 18 minutes until a toothpick comes out clean. Cool completely.
- FrostBeat cream cheese until smooth. Pipe or spread onto cooled cupcakes.
Rate this recipe
4.9
143 cooks rated this
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Transcript
0:00It's Biscuit's birthday and we're making pupcakes — banana peanut butter mini muffins with cream cheese frosting.
0:40Mash one ripe banana until smooth. Stir in two tablespoons xylitol-free peanut butter and one egg.
1:30Fold in half a cup of whole wheat flour until just combined. Lumpy is fine — you're not making cake for humans.
2:15Mini muffin tin, liners, two-thirds full. Eighteen minutes at 350. Cool completely before frosting — this is non-negotiable.
3:20Beat plain cream cheese until smooth. Pipe or spread onto the cooled pupcakes. Happy birthday, good dog.
Tips
- Never use human frosting — most contain xylitol which is toxic to dogs.
- Refrigerate frosted pupcakes and use within 3 days.
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