This research study was primarily conducted for the purpose to examine the Jojoba and Moringa protein concentrate as a fat mimetic on physical and sensory properties of cupcake. Fat replacers can be used to help decrease the amount of fats used in cooking; therefore, these health risks can be reduced. This study showed that Sensory quality was assessed by ten experienced panelists from Desert Research center, using attributes such as bread taste, flavor, firmness, softness, crumb and crust colors, appearance and overall acceptability. Principal components and cluster analyses confirmed two groupings of treatments with Jojoba and Moringa protein concentrate as a fat mimetic. It is concluded that treatments with 25% and 50% fat replacement were tastier and more acceptable. Finally, Jojoba and M. olifeira protein concentrate presented good functionality for utilization in food formulations.