This research aims to study the effect of replacing fat with avocado puree or powder on the sensory, rheological, physical and chemical properties of the cup cake. Results of sensory evaluation of cup cake samples which prepared from avocado puree or powder showed no significant differences at (P<0.5) compared to the control sample. The results showed that there no different changes in physical properties of all cup cake samples. The results of the rheological tests (Farinograph and Extensograph) also showed an improvement in the characteristics of the resulting flour, such as the values ​​of dough development, elasticity and energy intensity.In addition to an observed decrease in water absorption and the degree of softening compared to the control sample. Total phenolics, flavonoids and scavenging ability of cup cake samples containing 100% avocado puree or 50% avocado powder recorded high score being  (2.177, 0.133 mg/g and 80.2%) or (3.096, 2.667 mg/g and 57%) in compared with  control sample (1.536, 4.933 mg/g and 41.9%). Chemical evaluation showed a lower content in fat of cup cake samples and higher protein content compared to the control sample. Therefore, it is advised to add avocado puree or powder to the cup cake to improve its functional and rheological properties.