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Peanut Butter Banana Pupcakes
Cake

Peanut Butter Banana Pupcakes

By September 29, 2022December 27th, 2022No Comments

Peanut Butter Banana Pupcakes

Peanut Butter Banana Pupcakes are the perfect way to spoil your pup for a birthday or special occasion. The frosting holds its shape when piped and becomes firm when refrigerated.
Pro Tip
Always check all of the ingredients for additives that can be toxic to dogs (xylitol or other artificial sweeteners in peanut butter and yogurt, artificial colors, chocolate). For food coloring and sprinkles, use only those with natural, plant-based dyes.
Zoey and her peanut butter banana pupcake.

Zoey Truffles is 1 and we couldn’t think of a better way to celebrate than with a peanut butter and banana pupcake!

Zoey playing with two dog friends.

…and some of her best friends.

Peanut butter banana pupcake with pink frosting on a glass platter.

The cake as pictured is a double layer 6-inch cake that was made using 2x the cake and frosting recipes. We gave Zoey a slice about 1/12th of the cake then cut the rest and stored the slices in the freezer.

Peanut butter banana mini pupcakes with frosting and sprinkles on a plate.

This recipe can also be made into 10 mini cupcakes with a shorter baking time of about 10-12 minutes.

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Peanut Butter Banana Pupcakes
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Peanut Butter Banana Pupcakes

Yield

10

mini cupcakes
Prep time

20

minutes
Cooking time

10

minutes
Total time

45

minutes

Peanut butter and banana cake dog treat with a fluffy cream cheese and yogurt frosting.

Ingredients

  • For the Cake:

  • 1/2 cup wheat flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1 tablespoon creamy peanut butter

  • 1 tablespoon coconut oil, melted

  • 1 egg

  • 1 banana, pureed

  • For the Frosting:

  • 2 oz cream cheese, softened

  • 1 teaspoon honey

  • 1 teaspoon creamy peanut butter

  • 1/2 cup non-fat, plain Greek yogurt

  • 1 1/2 tablespoons coconut flour

  • Optional: plant-based food coloring

Directions

  • For the Cake:
  • Preheat oven to 350 F. Grease 10 mini muffin wells or a 6-inch round cake pan.
  • In a medium bowl, add all ingredients and stir until smooth. Pour into the prepared pan.
  • Bake 10-12 minutes for mini cupcakes or 16-18 minutes for a 6-inch cake, until a toothpick inserted into the center comes out clean.
  • Cool in the baking pan for about 5 minutes then transfer to a wire rack to cool completely before frosting.
  • For the Frosting:
  • In a medium bowl, add cream cheese, honey, and peanut butter then beat until well combined and fluffy, about 1-2 minutes.
  • Slowly add in yogurt, about ¼ of the amount at a time, beating after each addition.
  • Scrape down the sides of the bowl with a rubber spatula then add coconut flour and food coloring, if using, and beat until just combined.
  • Pipe or spread frosting onto the cooled pupcakes and keep refrigerated until serving.

Notes

  • The cake lasts up to 5 days in the refrigerator but can also be cut into slices and frozen.

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