Nowadays, there is a growing need for gluten-free bakery products. So, the aim of this study was to develop acceptable gluten-free cupcakes using pearl millet, rice and corn flours for patients with celiac disease. Gluten free cupcakes (with or without cocoa) were evaluated chemical, antioxidant, physical and sensorial properties. The results showed that sample (2) (100% millet flour) had the highest values of protein, fat, ash, Ca, Fe, Zn, vitamins (A, E, B1, B3 and B6) and antioxidants. cupcakes with cocoa showed similar trend in their nutrient values with slightly increases. The highest cakes volume and specific volume were noticed in sample 6 (34g millet flour +34g rice flour + 32g rice starch) and sample 12  (34g millet flour +34g rice flour + 32g rice starch+ 2g cocoa). These increases could be attributed to those samples containing rice starch which exhibited an important role for the gelatinization process that led to high volume. Regarding the color values (crust and crumb) of cupcakes without and with cocoa, data showed that samples 2 and 8 (100 % millet flour) decreased in lightness and  increased  redness  and  yellowness  of
cakes. This may be due to the addition of cocoa that distinctive in dark color. Similarity of preference of mothers and children with celiac disease for the same cupcake samples. Therefore, this work achieved the goal by making acceptable gluten-free cupcakes using available raw materials with appropriate nutritional value for celiac disease patients.