To say that Jon and I love dogs, especially our own, is an understatement. We have three, all rescues, and honestly, I don't know what we would do without them. Kane is a Shepherd/Lab mix, Brody is a Basenji mix and then there's Daisy…oh, Daisy…She is our 95lb yellow Lab that thinks shes a 3lb Chihuahua. They definitely keep us busy, but I wouldn't trade them for the world. Jon and I adopted Kane & Brody when we were first married and he was stationed at Fort Carson, Colorado. They were our first babies and have been there through everything with us. I've been using this pupcake recipe since we lived in Colorado. We celebrate every birthday and adoptiversary with them, and our dogs just love how good they are.

Our sweet Kaner turned SIX today…not going to lie, and I hate myself for saying this because I love these dogs so much, but I almost forgot…Life has been crazy and with New York being in quarantine I haven't known what day of the week it is let alone the date. As soon as I realized that it was March 29 I ran into the kitchen to see if I had the ingredients to whip these bad boys up for the birthday pup. Thank God they're easy and don't require a lot!

I could go on and on about how much I love my dogs, but you're here for the recipe…so here it is! We provided recipe cards below for you to print so you can always have these on hand! Let us know if you use it to celebrate your dog's birthday, adoptiversary, a just because you're the best boy/girl treat. We'd love to see how they came out and how much your pups loved them, so tag us on Instagram @daffodilandco.

Daffodil & Co. Pupcakes
prep: under 10 minutes | bake: 15-20 minutes | cool: 5 minutes


1 cup flour

1/4 cup oats
2 tsp baking powder
1/2 cup unsweetened apple sauce
1/4 cup vegetable oil
2 large eggs
2 carrots, peeled and shredded


8 oz. cream cheese (room temperature)
1 cup creamy peanut butter
9-12 Milk-Bone biscuits, small


1. Preheat oven to 350 degrees F. Line a 12-cup tray with paper liners; set aside.
2. In a large bowl, combine flour, oats, baking powder, apple sauce, vegetable oil, and eggs. Stir in carrots.

3. Scoop the batter evenly into the cupcake tray. Place into oven and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack before frosting.

4. In a medium bowl, combine cream cheese and peanut butter.

5. Use a butter knife or a pastry bag to frost the pupcakes, garnished with crushed and/or whole Milk-Bone, if desired.

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