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