Oatmeal-Raisin Cookie Cupcakes Recipe

Name: Oatmeal-Raisin Cookie Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

1888

kcal

Calories

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Oatmeal-Raisin Cookie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal-Raisin Cookie Cupcakes

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