Today my little princess is 2.

So I decided to make her some dog friendly cupcakes. (Yes, I’m THAT girl)

She was a BIG fan. 🙂

Happy Saturday folks!

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Peanut Butter & Carrot Pupcakes

Make 20 mini cupcakes

Ingredients:

1 cup all purpose flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp vanilla
1/3 cup honey
1 egg

Frosting:
8 oz Low fat cream cheese plus 1 TBS honey
3/4 cup creamy peanut butter
Shredded Carrots

Directions:

Preheat oven to 350º.

In a medium sized bowl, mix together the flour and baking soda. Add the rest of the ingredients and mix well until combined. Put liners in a mini cupcake pan. Using a small cookie dough scoop, scoop a rounded teaspoon of batter into each cupcake cup. Bake for 12-15 minutes (until firm and beginning to brown).

Remove from oven and allow to cool completely. Pipe frosting of choice onto cupcakes and top with shredded carrots.

Your doggies will FLIP! 🙂