Cup-cakes are enjoyed by all age people and hence they can act as a very good source for providing nutrients. Beetroot is high in betanin and fiber. Wheat grass is traditionally used to treat various diseases. The present investigation was evaluated for preparation of healthy and nutritious cupcakes retaining the beneficial properties of beetroot and wheatgrass. Studies were carried out for the effects of beetroot and wheatgrass powder incorporation on physiochemical, sensory and microbiological properties of cupcakes. Treatment were T₀: control with 100g of wheat flour,T₁: 90g wheat flour, 5g beetroot powder, and 5g wheatgrass powder,T₂: 90g wheat flour, 6g Beetroot powder, 4g wheatgrass powder, T₃: 90g wheat flour, 7g beetroot powder, and 3g wheatgrass powder. Results show that high quality beetroot and wheatgrass cupcake, with good taste and appearance. The indicative optimal formulation for this cupcake was T_1, wheat flour 90%, beetroot 5% and wheat grass 5% and its validation was made with a larger panel.