Who doesn't love a cupcake?

If you pup loves carrots, they will love this carrot cake dog cupcake with cheese cream icing. Can we get a ruff ruff!


Cupcake Ingredients:
• 2 cups shredded carrots
• 3 eggs
• 1/2 cup applesauce, unsweetened
• 2 tsp cinnamon
• 3 cups whole wheat flour

Cupcake Instructions:
• Preheat oven to 350° F
• Lightly spray cups of muffin tin.
• In a large bowl stir together the carrots, eggs and applesauce. Set aside.
• In another medium bowl whisk together the cinnamon, oats and flour.
• Slowly mix in the dry ingredients. Stir until well blended.
• Spoon mixture into muffin tin. The dough will be thick, so you may wet your fingers to press the dough into place.
• The dog cupcake will not rise very much, so do not worry about over filling the muffin tin.
• Bake for 25 minutes.
• Cool completely on a wire rack before frosting or serving.

Frosting Ingredients:
• 8 oz low fat cream cheese, softened
• 1/4 cup applesauce, unsweetened

Frosting Instructions:
• Blend both ingredients with a hand mixer until well blended.
• Spoon into a pastry bag for easy decorating.

Storing: These dog cupcakes will keep fresh in your refrigerator for 2 weeks. You can freeze them for up to 2 months. If you are going to freeze them, do not decorate with the frosting until they have thawed.

(This free receipt is from Dog Treat Kitchen.)