Recipe information
Yield
makes about 30
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon to combine.
Step 2
With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Beat in sour cream. Stir in raisins by hand. Transfer 2 3/4 cups batter to another bowl, and stir in remaining 1 3/4 cups oats and the coconut; reserve for topping.
Step 3
Fill each lined cup with 2 to 3 tablespoons plain batter; top with 1 to 2 tablespoons reserved oat-coconut batter. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, 18 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
