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In this study, we compared the content of nutritional indicators including lipid, moisture, pH, protein, and ash between original and Butterfly Pea cupcake baked at 170°C for 20 minutes. Moreover, the sensory properties of Butterfly Pea cupcake favorite also are determined. There was an increase in the content of moisture, protein compared with those of the control cupcake, reaching 22.12 ± 1.87 and 3.69 ± 0.51, respectively. In contrast, the level of pH, ash, and lipid witnessed marginal decreases, reaching 7.08 ± 0.54, 1.01 ± 0.21, 12.10 ± 2.77 respectively. Notably, the Butterfly Pea cupcake had anthocyanin content of 2.58 ± 0.06 mg/L, which accounted for 41.82 ± 0.92% retention. The ability to decompose anthocyanin biological compounds is lower than 60%. The slight green color is determined to be influenced by the pH factor in the dough environment.