Coconut, Oatmeal, and Raisin Flower Cupcakes

K-boggs was at it again, busy in the kitchen whipping up these adorable little cupcakes for our Store Merchandiser’s birthday. Because he has a secondary degree in botany and loves plants, she wanted to do something nature themed. These beauties not only look good, they taste amazing as well.


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

Pinch of allspice

6 oz of semi-sweet chocolate chips


For the Whipped Cream Cheese Frosting:

1 (8 ounce) package cream cheese

1 cup white sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

Pinch of cinnamon


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.

For the Frosting:

In a small bowl beat whipping cream until stiff peaks form; set aside.

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.


Starting at the outer edges, pipe strips of frosting, crulring up slightly at the ends to look like petals.


Add on chocolate chip morsales to look like seeds at the center of the flower.


Or you can simply spread frosting on as you regularly would, and then stick in flowers from the garden as garnish!


How cute do they look all together! Thanks K-boggs!


0 0 vote
Article Rating
Notify of
Newest Most Voted
Inline Feedbacks
View all comments
11 years ago

These are so cute!! I just don’t like oatmeal and raisin mixed together..maybe coconut and chocolate chip :)

11 years ago

These cup cakes are delicious!! I decided to make them a little healthier and substituted non-fat plain greek yogurt for the sour cream, whole wheat flour, and cut the butter amount in half by using half butter and half unsweetened apple sauce! They still tasted amazing! enjoy :)