Oatmeal-Raisin Cookie Cupcakes

• cups old fashioned oats↗3 3⁄4
• cups all-purpose flour↗2 1⁄2
• teaspoons baking powder↗1 1⁄2
• teaspoon baking soda↗1⁄2
• teaspoon salt↗1
• cup oat bran2⁄3
• teaspoons ground cinnamon↗2
• cups unsalted butter, softened↗1 1⁄2
• cup granulated sugar↗1
• cup light-brown sugar, packed↗1
• large eggs↗4
• teaspoons pure vanilla extract↗2
• cup sour cream↗1
• cups raisins↗1 1⁄2
• cup sweetened flaked coconut↗1

Step-by-step instructions

1. 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. 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. 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.