shows the entire rice cupcakes and the cross sections with different PSDs. The particle size of rice flour affected the size of air cell and homogeneity of crumbs. The crumb of cupcake with large sized rice flour formed irregular and inhomogeneous air cells, and the size of air cells in the crumb decreased consistently compared to that in the crumb prepared from large sized rice flour. Therefore, it is predicted that smaller particle sized rice flour with high starch fractions could form small sized air cells with increasing compactness in the crumb of rice cupcake after baking