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Peanut Butter Apple Pupcake

Yield: 3-inch layer cake

Author Maryanne Cabrera


  • 1 cup whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 2 large eggs, whisked
  • 1/4 cup vegetable oil
  • 1/3 cup apple sauce, unsweetened
  • 1/3 cup smooth peanut butter, preferably unsalted and unsweeted
  • 1 cup shredded or grated apple, peeled and cored I used Granny Smith apple
  • 2 Tablespoons honey
  • additional smooth peanut butter to frost cake, if desired
  • dog biscuit, to garnish


  1. Preheat oven to 350 degrees F. Line 3-inch round cake pan (5-inch tall) with parchment paper. Lightly grease and set aside.

  2. In a large bowl whisk together flour and baking powder. Add whisked eggs, oil and apple sauce. Stir to combine. Once there are no longer any streaks of dry flour, add peanut butter. Stir to mix in. Follow with shredded apples and honey. Fold to combine.

  3. Transfer batter to prepared cake pan. Bake for 35-40 minutes until toothpick inserted in center of cake comes out clean. Allow to cool in pan for 3-5 minutes before unmolding. Let cool to room temperature on wire rack.

  4. If desired, slice cool cake into four layers. Stack layers together using a thin layer of peanut butter. Top with dog biscuit. Serve immediately.

Recipe Notes

This is a very large and rich cake for small dogs. If possible, use unsweetened and unsalted smooth peanut butter. I served Charlie and Taylor a very small slice each. It's quite decadent. Humans can obviously eat this cake as well...it just doesn't have the sweetness humans associate with cake and treats.

All images and text ┬ęThe Little Epicurean