Today is Twinkies 8th birthday and he is super excited… ok, he had no idea that today was any different than any other day, until I started baking him a batch of his favorite sweet potato pupcakes. As soon as that pan was pulled from the oven, he knew something was up.
These sweet potato pupcakes are so cute and dogs go absolutely crazy for them. They are also a healthy treat full of sweet potatoes, oats, egg and coconut oil and to complete the special birthday feel, I topped them with a sweet potato “frosting” that is quite tasty (it smelled so good that I had to give it a taste) and dog friendly.
So if you happen to have a canine buddy with a special day coming up or maybe you just want to blow your dogs mind with a sweet surprise, I would highly suggest whipping up a batch of these fun little treats.
Let’s get them started!
The ingredients needed are simple and all dog friendly. Of course, every dog is different and can have allergies or can be sensitive to certain ingredients, these ingredients have all been researched to be safe for most dogs within moderation.
To get started, gather 3/4 cup of mashed sweet potato, 1/4 cup of coconut oil, 1/4 cup of peanut butter, 1 large egg, 1/2 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt and 1 1/8 cup of oat flour. If you do not have oat flour on hand, it is actually super easy to make! Just pulse 1 1/8 cup of old fashioned oats in a food processor until you have a fine flour like texture and you are in business.
Combine all of the ingredients except the oat flour in a medium bowl. Mix until everything is fully incorporated and then fold in the oat flour. The texture of the batter will be a bit thick. Prepare a mini cupcake tin by lightly greasing 20 of the cavities. Fill each cavity full of batter.
Bake at 350 degrees for 14-16 minutes. Once they feel set to the touch, transfer the cupcake tin onto a cooling rack and let it cool for 10 minutes.
While the pupcakes are cooling, let’s make the frosting!
Combine 1 cup of mashed sweet potato with 1/4 cup of plain greek yogurt and 2 tablespoons of a pudding mix without artificial sweeteners. Once the ingredients are combined, cream them together using an electric handheld mixer. Once you have a smooth frosting-like texture, transfer the “frosting” into a pastry bag.
Now, of course, the pastry bag is optional, but it makes them look so cute and like you went to buy them from a little doggy bakery. Your dog deserves it…
Whether you go the fancy route or choose to smear the frosting on the old fashion way, chill the frosting in the refrigerator until the pupcakes are fully cooled.
Once the pupcakes are cool, add your sweet potato frosting…
See how cute they are?? They look good enough to eat! I like to finish them off by pressing one of Twinkies teeny dog bones into the frosting just to make them as cute as they could possibly be. Just look at them….
Twinkie was super disappointed when I told him that he couldn’t eat ALL of them in one sitting, but boy did he enjoy the ones he was allowed to scarf down.
I hope that you and your furry pal (or pals) love these sweet potato pupcakes as much as Twinkie did. He thinks they made his birthday perfect… but then again, he think they would make any day perfect…
Sweet Potato PupCakes
Ingredients
Sweet Potato PupCakes
- 3/4 cup of sweet potato, mashed
- 1 1/8 cup of old fashioned oats
- 1/4 cup of coconut oil, melted
- 1/4 cup of peanut butter, melted
- 1 egg
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
Sweet Potato "Frosting"
- 1 cup of sweet potato, mashed
- 1/4 cup of plain greek yogurt
- 2 tablespoons of pudding mix (without artificial sweeteners)
Garnish
- 20 tiny dog bones (optional garnish)
Instructions
- Preheat your oven to 350 degrees
- Combine 3/4 cup of mashed sweet potato, 1/4 cup of coconut oil, 1/4 cup of peanut butter, 1 large egg, 1/2 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of baking soda and 1/4 teaspoon of salt in a large bowl
- Pulse 1 1/8 cup of old fashioned oats in a food processor until they are flour like in texture
- Add the oat flour into the remaining ingredients and mix until fully combined
- Lightly grease mini cupcake tins
- Fill each cavity full (approximately 20 mini cupcakes)
- Bake at 350 degrees for 14-16 minutes
- Allow the pan to cool for 10 minutes on a cooling rack and then transfer the pupcakes directly onto the cooling rack to cool fully
- While the pupcakes are cooling, make the "frosting" by combining 1 cup of mashed sweet potato, 1/4 cup of plain greek yogurt and 2 tablespoons of pudding mix in a medium bowl
- Cream the "frosting" ingredients together using an electric handheld mixer until a smooth creamy frosting-like texture is achieved
- Transfer the "frosting" into a pastry bag and frost the pupcakes
- Garnish with tiny bones
