Squash Pupcakes Recipe Your Dog Will Love

Spoil your dog with this squash pupcake recipe for a homemade treat they will love.

This post contains affiliate links. See my Disclosure Policy for details.

Do you make homemade treats for your dog? We love to make homemade dog cookies as everyday treats, but for special occasions I like to do a little more.

This year my dogs are celebrating their 11th birthday (we celebrate them on the same day so I jokingly refer to them as my first set of twins) and they deserve a super special treat for their big day. Since yellow squash is in abundance right now, I knew these squash pupcakes would be the perfect recipe to make.

Your dogs will love this squash pupcake recipe, which includes cream cheese and peanut butter frosting and a crunchy cookie topper. It's the perfect choice for your pup's special day, or just because!

Squash Pupcakes Recipe

These squash pupcakes are the perfect way to spoil your pup with a homemade treat (and use up all that summer squash from the garden!).

Ingredients:

Makes About 15 Mini Pupcakes

For the Pupcake:

1 Ripe Banana
½ Cup Yellow Squash, minced
½ Cup Whole Wheat Flour
2 Tablespoons Peanut Butter
2 Tablespoons Coconut Oil
2 Tablespoons Honey
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
⅓ Cup Water

For the Frosting:

4 Ounces Cream Cheese
½ Cup Yellow Squash, minced
⅓ Cup Peanut Butter

For the Topper:

1 Cup Whole Wheat Flour
½ Cup Yellow Squash, minced
⅓ Cup Peanut Butter

Directions:

Make the Pupcakes

In a large bowl, combine all your ingredients for the pupcakes. Mix well.

Preheat oven to 350 degrees.
Grease a mini muffin pan or use liners and fill each cup ¾ of the way full.

Bake for 12-18 minutes or until a toothpick comes out clean.
Remove from oven and let cool.

Make the Frosting

While your cupcakes are baking, you can make the frosting. Place all your ingredients in a bowl and mix well.

Once your pupcakes have cooled you can frost them. Using a frosting bag and a tip (I used a normal one with a small round hole, no fancy shapes), squeeze your frosting onto the top of each pupcake in a circular motion until you have a small peak.

Make the Toppers

Place all your ingredients in a bowl and mix well.

Sprinkle a flat surface with a little extra whole wheat flour and using a rolling pin, roll out your dough.

Since these are smaller toppers, you can’t use a giant cookie cutter, I used a smaller one that you can find in this set.

Cut out as many toppers as you want and place them on a cookie sheet covered in parchment paper. Bake for 10-12 minutes at 350 degrees or until baked through/browned.

Let cool and then place in your frosting on top of the pupcakes.

Feed to your pup as a treat you know they will love!

Notes: 

Be sure your cream cheese is cold and not room temperature. It forms on the cupcake better this way.

For the toppers, I used a triangle shaped cookie cutter because it gave me a point to push down into the frosting, but any shape will work. The topper mixture will make more than enough and I used the extra dough to make extra dog treats since this recipe stands as a treat all on its own.

Store these pupcakes in an air tight container for 3-4 days.

More Dog Treat Recipes

Love making homemade treats for your dogs? Try these pup approved recipes too!

Peanut Butter Bacon Dog Donuts

Easy Peanut Butter Oatmeal Dog Cookies

Peanut Butter Pupsicles Frozen Treat

3 Ingredient Homemade Pill Pockets

Love this? Pin it here!