RECIPE – Puppy Friendly Cupcake

Puppy Cupcake

The story of our rescue pup is quite special as we first laid eyes on this little one in August when we were just opening up Urban Kitchen + Bar. He was raised in the parking lot by the attendants and then he was moved to the street security station. During this time, our friends and I would fondly give him treats and play with him when we saw him. Around October, one of our friends noticed he was nowhere to be seen. When she asked the security attendants, they said that he recently got ran over by a motorcycle bike and broke his leg. Inside the security station, there was the puppy unable to move trembling with pain. She immediately requested to give the puppy to her and took him to the veterinary hospital.

On the way to the hospital, Si texted her, out of the blue, asking where he could find a puppy to gift for my birthday. Our friend snapped a pic of the puppy who was laying on her lap at that very moment. After two major surgeries on his leg and six weeks of recovery in the hospital, the puppy came home to us. We named him, Truffle.


Since we don’t know the exact date of when he was born, we decided to celebrate his first birthday in June. I made him a birthday hat that he absolutely hated, and a puppy friendly cupcake he devoured. All ingredients are okay for dogs to consume as a special treat. The cake consistency is more like a very healthy muffin.

Puppy Friendly Cupcakes
Adapted from this recipe here.
(Makes 4 tall cupcakes)

1 Egg
1/4 cup Peanut Butter
1/4 cup Coconut Oil
1 tsp Vanilla Extract
1/3 cup Honey
1/2 cup Shredded Carrot
1/2 cup Shredded Zucchini
1/4 cup of Instant Oatmeal
1 cup of White Flour
1 tsp Baking Soda

1/4 cup Plain Yogurt
2 Tbs of Peanut Butter

Shredded carrot for topping

Heat oven to 350 degrees. Combine egg, peanut butter, coconut oil, vanilla extract, and honey in a bowl. Stir in the carrot and zucchini. In a separate bowl, mix the dry ingredients together. Add the dry ingredients to the wet ingredient. Fold until incorporated. Spoon the batter into cupcake tins and bake in oven for 40 minutes. Let the cupcakes cool completely before frosting.

Combine the yogurt and peanut butter together. You can add more peanut butter, if you want a thicker consistency. Top with shredded carrots.

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