The aim of this work was to obtain and characterise coconut mesocarp bran and add it to the nutritional enrichment of cupcakes in different proportions. The cupcakes were made in three different formulations (standard, 1% and 3%). The samples were subjected to physico-chemical analyses of moisture, ash, pH, acidity, protein, lipids, fibre and total soluble sugars. They were also subjected to hygiene and health assessment (coliform at 45 ?C, coagulase positive staphylococcus, Salmonella sp, moulds and yeasts, Escherichia coli). The sensory analysis was carried out with 146 untrained tasters, samples were presented in individual booths, in a monadic and randomised manner, checking the attributes appearance, colour, flavour, aroma, texture, overall acceptance by the affective method, using the product acceptance test. The cupcake samples showed satisfactory sanitary conditions in relation to the hygiene and health assessment, while in relation to their chemical composition they showed protein (4.90%), lipid (5.93%) and fibre (1.13%) levels, which could make them a food rich in fibre and protein.