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1
Preheat the oven to 375 degrees F. Line standard cupcake pans with 36 cupcake liners.
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2
Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon in a medium bowl.
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3
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until pale and fluffy.
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4
Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed.
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5
Beat in the vanilla.
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6
Turn the speed to low, add the flour mixture, and beat until combined.
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7
Beat in the sour cream.
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8
Stir in the raisins by hand.
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9
Transfer 2 3/4 cups batter to a small bowl, and then stir the coconut and the remaining 1 3/4 cups oats.
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10
Divide the plain batter among the cupcake liners, and then top each with 1 tablespoon oat-coconut batter.
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11
Bake until golden, rotating the pans halfway though, 18 to 20 minutes.
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12
Transfer the pans to wire racks to cool completely before removing the cupcakes.
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13
To assemble: Frost the cooled cupcakes with Orange Cream Cheese Icing.
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14
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until creamy.
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15
Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time.
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16
Increase the speed to medium-high and beat until light and fluffy.
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17
Add the orange zest and liqueur, beating steadily until mixed.
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18
Refrigerate the frosting for 30 to 60 minutes to firm.
