Each of these dog cupcakes has about 290 calories. You can offset these additional calories by making substitutions and choosing less calorie dense ingredients, reducing your dog’s meal portions or you could increase his daily exercise. You could also cut the cupcakes into smaller pieces instead of feeding your dog an entire cake for a snack.
Preheat your oven to 350˚.
Whisk the flower and baking soda together in a small bowl. In a separate bowl, beat the peanut butter and oil until smooth. Add the carrots, honey and egg to the peanut butter mixture and beat until well combined.
While the cupcakes are baking, you can prepare the frosting. You do not have to frost the cupcakes. Keep in mind that adding the frosting will about 190 calories to each cupcake.
To make the frosting, combine 4 ounces of cream cheese and 1/2 cup of peanut butter. I warm the ingredients in the microwave to make them easier to stir together. Once mixed, set the frosting aside until the cupcakes have cooled.
Add the flour mixture and stir until the batter is thoroughly mixed. Divide the batter into 6 cupcake cups. Bake at 350˚ for 20-25 minutes. You will know when this healthy dog cupcake recipe is finished baking when you can insert a toothpick and it comes out clean.
Once cooled, you can frost the cupcakes. Leftover cakes can be stored in an airtight container at room temperature for about 3 days. You can also store them in an airtight container in the refrigerator for up to 7 days.