Ingredients
Method
- Preheat oven to 350°F.
- In a bowl, mix flour and baking soda.
- In another bowl, whisk applesauce, honey, egg, and peanut butter until smooth.
- Combine wet and dry ingredients, stirring until just mixed.
- Divide batter into a greased mini muffin tin, filling two-thirds full.
- Bake for 12 minutes, until a toothpick comes out clean.
- Cool on a wire rack before serving or frosting.
Notes
- **Never use xylitol—it’s toxic to dogs!**
- Store unfrosted cupcakes in an airtight container for up to 2 days.
- Freeze individually wrapped cupcakes for up to 2 months.
- Store unfrosted cupcakes in an airtight container for up to 2 days.
- Freeze individually wrapped cupcakes for up to 2 months.
