Oatmeal-raisin Cookie Cupcakes

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 30
• 3 3/4 cups old fashioned oats
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup oat bran
• 2 teaspoons ground cinnamon
• 1 1/2 cups unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light-brown sugar, packed
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup sour cream
• 1 1/2 cups raisins
• 1 cup sweetened flaked coconut

Recipe

• 1 preheat oven to 375 degrees. line 3 standard 12-cup muffin tins with paper liners; set aside. whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.
• 2 put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. mix in eggs, 1 at a time, and vanilla. reduce speed to low. add flour mixture, and mix until just combined. mix in sour cream. stir in raisins with a rubber spatula.
• 3 transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oatcoconut batter. bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. transfer to wire racks; let cool completely. cupcakes can be stored in airtight containers at room temperature up to 3 days.