TThis study was carried out to develop cupcakes with an innovative recipe having nutrient density and other functional and nutraceutical properties. By studying of chemical composition for raw material ,The highest protein content was for whey protein concentrate (77%) compared to other ingredients. Substitution of skimmed milk by whey protein concentrate resulted in cupcake F1to an increase in protein content (7.9 to 9.5%). Further substitution of wheat flour by chickpea flour in F2 results in a further increase in protein (11.25%). while substitution of wheat flour by chickpea flour almond flour and whey protein concentrate powder results in a further increase in protein (15.0%) . The substitution led to doubling of the fiber, iron and zinc contain and good score in calcium % in cupcake samples. Physical properties (Height), there was no significant difference in height between control and F1,F2,and F3 cupcake. But the height of cupcake decreased significantly from 5.24 cm for control to 4.08 cm for F5 as chickpea and almond flour concentration increased, Volume and Specific Volume in cupcake samples were same direction . replacement led to a slight decrease in the texture properties, but it is good and acceptable . Sensory evaluation responses recorded control cupcake to have the highest scores among all parameters. crust color and crumb color ,F1,F,and F3 showed no significant difference compared to control, while all other treatments had lower, but good and acceptable scores. The substitution of wheat by flours as chickpea, defatted almond and whey protein concentrate powder with high nutritional value in protein and mineral led to improve the nutritional value and quality of cupcake samples by doubling both the content of protein ,crud fiber and essential minerals. It can achieve a high percentage of daily needs of children in primary stage of essential nutrients through a child-friendly product.