We have seen significant developments over the past ten years in our knowledge of how food contributes to human health promotion. The basic function of food as a source of energy and body-forming chemicals has given way to the more subtle effects of biologically active dietary components on human health as the first frontier of scientific research. Consumer interest in the active function of food in health and life extension, as well as in the prevention of the onset, promotion, and development of cancer, cardiovascular diseases, and osteoporosis, has exploded throughout the industrialized world. Consequently, the phrase "functional food" was coined. Since ancient times, spices and herbs have been utilized as dietary supplements to enhance food flavor as well as in traditional medicine in various nations, where they have a variety of medicinal and preventative benefits, including acting as diuretics. Additionally, medicinal plants are well known for their phytochemical and antioxidant qualities. The present study was initiated to investigate the possibility of producing functional cupcake based mainly on wheat flour of 72% extraction enriched with some plant supplements such as (Barley, Fennel, Parsley, Nigella Sativa, Arabic gum and Halfa bar) at different levels (6%, 2% ,6 %,4% ,1.5%, and 2.5%), respectively (These ratios are based on the published data by Amira (2023)) which would serve as dietetic food for kidney patients. then a biological experiment was done. The results indicated that the selected herbs have an effective role in reducing or preventing kidney diseases.