Oatmeal Raisin Cookie Cupcakes Recipe

Reviews (2)

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74 Ratings

5 star values:

                                  6

4 star values:

                                  26

3 star values:

                                  24

2 star values:

                                  13

1 star values:

                                  5

Martha Stewart Member

Rating: Unrated

03/28/2017

                What's wrong with your links? Please, fix broken links. Thank you.  

Martha Stewart Member

Rating: Unrated

06/08/2015

                Even though this recipe is not whip-it-up-in-a-jiffy, the effort is well worth it because these turned out great!  The time-consuming part was dividing the batter and mixing additional ingredients to make two different batters, then layering the batters in the muffin cups.  I subbed wheat bran for oat bran and part of the raisins with dried cherries.  After filling 24 muffin cups, I ran out of one of the batters,  so I combined the last bits of batter, filled 18 mini-muffins and baked at 350 deg  

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Oatmeal-Raisin Cookie Cupcakes

Recipe Summary

Yield: Makes about 2 1/2 dozen

Ingredients

Ingredient Checklist

3 3/4 cups old-fashioned rolled 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 (3 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed light-brown sugar

4 large eggs

2 teaspoons pure vanilla extract

1 cup sour cream

1 1/2 cups raisins

1 cup sweetened flaked coconut

      Cook's Notes

Cupcakes can be stored in airtight containers at room temperature up to 3 days.

Gallery

Oatmeal-Raisin Cookie Cupcakes

Recipe Summary

Yield: Makes about 2 1/2 dozen

Gallery

Oatmeal-Raisin Cookie Cupcakes

Oatmeal-Raisin Cookie Cupcakes

Oatmeal-Raisin Cookie Cupcakes

Recipe Summary

Yield: Makes about 2 1/2 dozen

Recipe Summary

Yield: Makes about 2 1/2 dozen

Yield: Makes about 2 1/2 dozen

Makes about 2 1/2 dozen

Ingredients

Ingredients

• 3 3/4 cups old-fashioned rolled 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 (3 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup sour cream
• 1 1/2 cups raisins
• 1 cup sweetened flaked coconut

Directions

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.

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.

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 oat coconut 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.

      Cook's Notes

Cupcakes can be stored in airtight containers at room temperature up to 3 days.

Cook’s Notes

Cupcakes can be stored in airtight containers at room temperature up to 3 days.

Reviews (2)

Add Rating & Review

74 Ratings

5 star values:

                                  6

4 star values:

                                  26

3 star values:

                                  24

2 star values:

                                  13

1 star values:

                                  5

Martha Stewart Member

Rating: Unrated

03/28/2017

                What's wrong with your links? Please, fix broken links. Thank you.  

Martha Stewart Member

Rating: Unrated

06/08/2015

                Even though this recipe is not whip-it-up-in-a-jiffy, the effort is well worth it because these turned out great!  The time-consuming part was dividing the batter and mixing additional ingredients to make two different batters, then layering the batters in the muffin cups.  I subbed wheat bran for oat bran and part of the raisins with dried cherries.  After filling 24 muffin cups, I ran out of one of the batters,  so I combined the last bits of batter, filled 18 mini-muffins and baked at 350 deg  

Reviews (2)

Add Rating & Review

74 Ratings

5 star values:

                                  6

4 star values:

                                  26

3 star values:

                                  24

2 star values:

                                  13

1 star values:

                                  5

Add Rating & Review

74 Ratings

5 star values:

                                  6

4 star values:

                                  26

3 star values:

                                  24

2 star values:

                                  13

1 star values:

                                  5

74 Ratings

5 star values:

                                  6

4 star values:

                                  26

3 star values:

                                  24

2 star values:

                                  13

1 star values:

                                  5

74 Ratings

5 star values:

                                  6

4 star values:

                                  26

3 star values:

                                  24

2 star values:

                                  13

1 star values:

                                  5

• 5 star values:
• 6
• 4 star values:
• 26
• 3 star values:
• 24
• 2 star values:
• 13
• 1 star values:
• 5

Martha Stewart Member

Rating: Unrated

03/28/2017

                What's wrong with your links? Please, fix broken links. Thank you.  

Martha Stewart Member

Rating: Unrated

06/08/2015

                Even though this recipe is not whip-it-up-in-a-jiffy, the effort is well worth it because these turned out great!  The time-consuming part was dividing the batter and mixing additional ingredients to make two different batters, then layering the batters in the muffin cups.  I subbed wheat bran for oat bran and part of the raisins with dried cherries.  After filling 24 muffin cups, I ran out of one of the batters,  so I combined the last bits of batter, filled 18 mini-muffins and baked at 350 deg  

Martha Stewart Member

Rating: Unrated

03/28/2017

                What's wrong with your links? Please, fix broken links. Thank you.  

Rating: Unrated

Rating: Unrated

06/08/2015

                Even though this recipe is not whip-it-up-in-a-jiffy, the effort is well worth it because these turned out great!  The time-consuming part was dividing the batter and mixing additional ingredients to make two different batters, then layering the batters in the muffin cups.  I subbed wheat bran for oat bran and part of the raisins with dried cherries.  After filling 24 muffin cups, I ran out of one of the batters,  so I combined the last bits of batter, filled 18 mini-muffins and baked at 350 deg  

All Reviews for Oatmeal-Raisin Cookie Cupcakes

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Oatmeal-Raisin Cookie Cupcakes

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest