The rising trend of vegetarian food has led to the use of plant proteins as an alternative to animal-based proteins such as eggs in food systems for consumers with a vegetarian diet or those with an egg allergy to fulfill their body nutrition requirements. In this study, the cooking liquid of chickpea (Cicer arietinum) and yellow pea (Lathyrus aphaca), known as aquafaba, was used as an egg replacer in cupcake production. Aquafaba
was prepared by cooking the legumes for 60 min at a 1:4 water-to-legume ratio in a pressure cooker. Three cupcake samples have been developed: a traditional cupcake with egg, chickpea aquafaba as an egg replacer, and yellow pea aquafaba as an egg replacer. Sensory evaluation and preference test revealed that aquafaba from chickpeas and yellow peas were acceptable as egg replacers in this vanilla cupcake production.