Tender Oatmal Cups

link to website of recipe shared by Eva

• 2 large eggs
• 1 1/2 cups 

  milk (any kind)

• 1/2 cup 

  unsweetened applesauce (or other fruit purée, such as mashed banana or canned pumpkin)

• 1/4 cup 

  nut butter or 2 tablespoons melted unsalted butter or coconut oil

• 1/4 cup 

  maple syrup or honey, or 3 tablespoons packed brown sugar

• 1 teaspoon 

  vanilla extract

• 3 cups 

  old-fashioned oats

• 1 teaspoon 

  baking powder

• 1 teaspoon 

  ground cinnamon

• 1/2 teaspoon 

  fine salt

• 1/2 cup 

  chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)

• 1/2 cup 

  raisins or other chopped dried fruit (optional)

INSTRUCTIONS

1. Heat the oven and grease muffin pan: Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-well muffin tin very well with cooking spray.
2. Mix the wet ingredients: Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.
3. Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.
4. Fill the muffin tin: Divide the oatmeal mixture among the muffin wells, filling each one up to the top.
5. Top the muffins: Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.
6. Bake until golden: Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.
7. Cool for 5 minutes: Cool in the pan on a wire rack for 5 minutes. Run a knife around each muffin and remove to a cooling rack to cool completely.

Notes for Tender Baked Oatmeal Cups

It’s hard to overstate how adaptable this recipe is. Keep the number of eggs, the amount of

liquid, and the measure of oats the same, and you can tinker with the other ingredients,

making these an ideal vehicle for using up small amounts of pantry ingredients.

Here are some of my favorite combinations.

 Use pumpkin purée and top with chopped dried apples and pumpkin seeds.

 Use mashed banana and top with dried blueberries and chopped walnuts.

 Top the oatmeal cup with mini chocolate chips and plump dried cherries.

 Swap the almond butter for cashew butter and top with chopped cashews and dried

mango.

 Just made some with apple sauce, maple syrup, and topped with chopped unsalted

nuts (peanuts, cashews, almonds), dried apples and dried sweetened cranberries. I

used salt-free peanut butter, salt-free baking soda, and only a 1/4 tsp. salt to meet our

low-sodium needs.

 These are good--tender & chewy. Nice alternative to cooked oats. I used coconut oil

and a mix of dried blueberries and pumpkin seeds as my add-in.

 I made these. Very yummy. I mixed in slivered almonds and dried tart cherries. I also

made half in a muffin top pan because......well, more crispy edge of course. Next time I'll

make them all in the muffin top pan.

 I omitted the sugar as ee64I also increased the baking powder (I use aluminium free

baking powder) to two teaspoons to increase the rise. I saved some of the nut butter to

drizzle on top over nuts and toppings to give the a roasted/toasted feel. Turned out very

good.

 Made these with mashed banana, walnuts and dried dates.

 I have tried many different oatmeal cup recipes. I really liked this one. I love how it's

more tender and not dry at all. I used brown sugar, applesauce, almond milk, chocolate

chips, and chia "eggs". If you find them bland, I would just add a bit more sweetener

• and a bit more salt.

Blondies

Blend together (you can warm these up a bit to help with blending, but make sure not hot before adding eggs):

2 C. Brown Sugar

2/3 C. Butter

Add to Brown Sugar & Butter:

2 Eggs

2 t. Vanilla

2 C. flour

1 t. baking powder

1/4 t. baking soda

6 oz. SemiSweet Choc. Chips

(1 C. chopped nuts, optional)

Cook in 9x13 greased pan

Bake at 350 deg. for 25-30 min (should be golden brown on top)

Grandmom's best easy bake cheesecake

1 ready crust graham cracker pie crust
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
Dash of salt
2 eggs
1 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

In medium bowl, beat cream cheese until light and fluffy. Gradually blend in sugar, lemon juice, vanilla, and salt. Add eggs one at a time, beating well after each addition. Place crust on baking sheet and pour in filling. Bake on baking sheet in preheated 325 degree oven for 25-30 minutes or until knife inserted one inch from edge comes out clean.To prepare topping combine remaining ingredients. Spread over top of cheesecake. Bake 10 minutes longer. Cool on wire rack. Chill at least 3 hours

No Bake Nutella Cheesecakes

Yield: 4-6 servings         Prep Time: 15 minutes

For the Crust

12 OREO COOKIES, CRUSHED INTO CRUMBS3 TABLESPOONS UNSALTED BUTTER, MELTED

For the Filling
1 (8 ounce) package cream cheese,softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish

whipped topping, optional

chocolate shavings, optional

toasted, chopped hazelnuts, optional
1

In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Notes

- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.

Source: My Baking Addiction  http://www.mybakingaddiction.com/no-bake-nutella-cheesecake-recipe

candy corn cookies

I can't use her recipe without permission, and I'm too lazy for that.  So instead, here is the link to the Pinterest page. candy corn cookie

Sara's granola dough

1  cup dry oatmeal

2/3 cup toasted coconut flakes

½ cup peanut butter

½ cup ground flaxseed or wheat germ

½ cup chocolate chips

1/3 cup honey

1 tsp vanilla extract

Stir all ingredient together until thoroughly combined. Let chill in refrigerator for half an hour.

Roll into balls. Store in an airtight container in the refrigerator for up to a week.

Pavlova with Lemon Curd Pudding and Berries-Elysianna Ashcraft

 Low Carb Lemon Chiffon

Ingredients
3 eggs, separated
3 oz Splenda, Stevia, etc
juice of 1 lemon
grated rind of ¹/₂ lemon
Beat the egg yolks and Splenda together until creamy, then gradually add the lemon juice and rind. Heat gently in a thick-based pan or the top of a double boiler, stirring all the time, until the mixture thickens - do not overheat or it will curdle.
Allow to cool. Whisk the egg whites stiffly and fold into the lemon cream mixture. Pile into individual glasses and chill before serving. Eat the same day.
Instead of adding egg whites, I added heavy whipped cream, whipped with 1/3 c powdered sugar. It helped a lot with the bitter aftertaste of the Stevia.

MERINGUE NESTS:

 1 teaspoon vanilla extract OR 1 vanilla bean (seeds only)
juice of half a lemon
1/2 teaspoon cream of tartar
1 1/2 tablespoons cornstarch
1 1/4 cups sugar
6 ounces egg white, about 5-6 large eggs

I did 1 cup sugar and 1/4 cup Stevia, to cut down a little on the carbs. :)

Divide the egg whites from the yolks. Save the yolks for a later use, such as Citrus Curd or another favorite recipe that requires egg yolks. Bring the egg whites to room temperature for 30 minutes before beginning the recipe.
Prepare by preheating your oven to 250 degrees F and lining a large baking sheet with parchment paper. Set aside. Whisk the cornstarch and sugar together in a small bowl. Set aside.
Add the egg whites and cream of tartar to the bowl of a stand mixer. Using the whisk attachment, turn the speed on to low. Mix for 1 minute, then gradually increase the speed to medium-low.
Continue to beat at medium-low for another minute, then increase mixer's speed to medium. Continue until the mixture has small bubbles and soft peaks start to develop, about 2 minutes.
Slowly add the sugar mixture into the bowl as the mixture continues to beat. Increase the speed to medium-high. Beat for 2 minutes.
Add the vanilla and lemon juice. Increase the speed to high and beat for an additional 2-3 minutes. It is ready when the meringue is shiny and has developed stiff peaks.
For individual pavlovas, you can spoon little nests (6-8 total) of meringue onto the prepared baking sheet. Then, bake at 250 degrees F for 45 – 65 minutes. Rotate the pan(s) halfway through baking.
Finished meringue should be crisp and dry, but not cracked. The insides will have a marshmallow-like consistency. Cool baked meringue on a wire rack.
Tip: Form a dip in the center of each pavlova with the back of the spoon before baking to act as a dish to hold the lemon curd and berries.
After pavlova has cooled, top with lemon curd and fresh berries. Best served immediately. If you assemble the dessert too soon then the lemon curd with begin to dissolve the meringue.

Basbousa Semolina Cake

Basbousa Semolina Cake with Lime Syrup and Lime Curd

Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt. Cut in rounds, this version is topped with lime curd, whipped cream, and berries.
Recipe created by Susan Feniger

Recipe created by Susan Fenige

Servings: Serves 8

Ingredients

• 1 cup sugar
• 1/2 cup lime juice (3 limes)
• 8 Tbsp. (1 stick) butter , melted
• 2 eggs

• 1 cup and 2 Tbsp. sugar
• 6 Tbsp. lime juice (2 to 3 limes)

• 1 1/4 cups buttermilk
• 12 Tbsp. (1 1/2 sticks) butter , melted
• 1 Tbsp. lime zest
• 1 1/2 tsp. vanilla extract
• 2 cups semolina semolina flour
• 3/4 cup sugar
• 1 Tbsp. baking powder
• 1 1/2 tsp. baking soda
• 1/4 tsp. salt
• Whipped cream , for garnish
• Fresh Fresh berries , for garnish

Directions

Note: The lime curd and lime syrup can both be made ahead and refrigerated.

To make lime curd: Fill a medium pot with 1 1/2 inches water; bring to a simmer. In a medium, heatproof bowl, whisk together sugar, lime juice, butter, and eggs for 1 minute. Arrange bowl over simmering water and stir mixture constantly until thick, 8 to 10 minutes; let cool 20 minutes; cover and refrigerate.

To make lime syrup: Combine 2 cups water, sugar, and lime juice in a small saucepan and bring to a boil. Reduce heat to medium-low and cook gently until reduced to approximately 2 cups syrup, about 20 minutes; set aside.

To make cake: Preheat oven to 350°. Spray a 9" square cake pan with cooking spray; set aside. Whisk together buttermilk, butter, lime zest, and vanilla in a large bowl. In a second large bowl, stir together semolina flour, sugar, baking powder, baking soda, and salt. Add buttermilk mixture to flour mixture and stir until combined. Transfer to prepared pan and smooth the batter. Bake until golden brown, 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. While cake is hot, pour lime syrup evenly over surface.

Serve cake warm or at room temperature, topped with spoonfuls of lime curd, berries, and whipped cream.

Marshmallow Dressing

Ingredients

2 cup sugar
2/3 cup light corn syrup
1/2 cup hot water
2 egg whites
dash of salt
1/4 teaspoon vanilla
1/4 cup mayonnaise
1 tablespoon grated orange rind
2-4 tablespoons orange concentrate (to taste) (straight from the can before water is added to make juice)

Directions

In heavy pan, combine sugar, corn syrup, hot water.  Heat slowly, stirring until sugar dissolves.  Then boil without stirring to firm ball or thread stage. (248° F.)  Beat egg whites with salt.  When stiff gradually beat in the hot syrup, beating until thick and fluffy. Add vanilla and fold in mayonnaise, orange rind and orange concentrate.

Makes 3-1/2 cups.  (I store it in a quart jar)

Serve with fruit

J'Deanne Rackham (originally called Nut Tree Marshmallow Dressing - but adapted with a couple of slight changes) now a holiday tradition in the Larry Rackham household!

Chocolate Syrup

Ingredients

1-1/2 cups water

1-1/2 cups white sugar

1 cup cocoa powder

1 dash salt

1 teaspoon vanilla extract

Directions

1.      Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

Candy Cane Kiss Cookies

1 1/2 cups powdered sugar
1 1/4 cups butter, room temperature
1 tsp peppermint extract (optional)
1 tsp vanilla extract
1 large egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup finely chopped Candy Cane flavored Hershey’s Kisses
Granulated Sugar
About 30 unwrapped Candy Cane Kisses

1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.

2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.

3. Shape dough into ¾-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They’ll crack a little around the edges, so just use your fingers to hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator, so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften… so if you can get them into the freezer then they will keep their Kiss shape.

4. Store in a covered container- at room temperature for up to a week. In the freezer they should be  good for a couple of weeks.

Walnut Bread (Cozonac cu Nuca)

Prep Time: 3 hours
Cook Time: 35 minutes
Yield: 3 loaves

60 grams fresh yeast
250 grams chopped walnuts or pecans
1 kilogram all purpose flour
300 grams white sugar
5 eggs
500 milliliters milk
250 grams butter melted
2 teaspoon vanilla extract
2 tablespoons cocoa powder
1/2 cup raisins
1/4 cup vegetable oil
zest from one lemon

Instructions:
In a sauce pan add the sugar, milk, butter and lemon zest then warm it up. Do not boil it, it just needs to be hot.

Meanwhile, take the yeast and mix it with 2 tbsp of warm milk, 2 tbsp of sugar and 1 tbsp of flour and mix it well. Let it rest, if the yeast is fresh you will see the mixture rise. Leave it for about ten minutes. In a big bowl add the flour and if you're using vanilla powder add it to the flour otherwise add it to the milk mixture. Add 5 egg yolks (the whites will be used for the pecan cream) to the milk mixture and mix well. Next I usually use my kitchen aid mixer with the dough or paddle attachment. Add the flour to the bowl of the mixer, the milk mixture and the yeast mixture as well. Mix well for a few minutes. In the old days you'd have to knead this by hand for at least half hour. The more it mixes the fluffier the dough will be. Add the raisins and mix well.

Let the dough rise for an hour or two until it doubles in size.

In the meantime, in a food processor add the pecans or walnuts, add 5 more tablespoons of sugar and the 2 tablespoons of cocoa powder and mix. In the mixer put the egg whites and mix until stiff then add the pecan mixture and mix. Put this mixture in the fridge.

After the dough has risen, divide it in 3 pieces. On a big surface where you can work the dough, oil the surface, we will not use flour here, oil or butter works better. Take one piece and roll it out and then add a third of the pecan mixture to the dough and roll it out. Put each roll in a buttered bread pan and let rise again until doubled in size. Next make an egg wash and wash each bread with egg then sprinkle some sugar over each loaf.

Bake at 350 degrees for about 35-45 minutes. Let cool completely before cutting into this.

Divinity

2-1/2 cups granulated sugar
1/2 cup light corn syrup
2 egg whites
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup water
1 teaspoon powdered sugar

In a 2-quart saucepan, combine sugar, corn syrup, salt and water. Cook to a hard ball stage (260 degrees), stirring only until sugar dissolves.

Meanwhile, beat egg whites in a large mixer bowl/ beat to stiff peaks.
Gradually pour hot syrup over egg whites, beating at high speed of electric mixer. Add powdered sugar and vanilla and beat until candy holds its shape, 4 to 5 minutes. (this is the trickiest part – watch it carefully, it will start to lose its gloss. Check it often to see if it is holding its shape.)

Quickly drop from a teaspoon onto waxed paper. (If it cools too quickly and starts to harden, spread on waxed paper and cut into squares with pizza cutter.) Makes about 40 pieces.

(this recipe can be cut in half for easier handling)

Sticky Buns

photo from America's Test Kitchen Family Cookbook

Makes 12 rolls
Prep time: 2 hours 30 minutes (includes dough making and rising time)
Total Time: 4 hours 20 minutes plus cooling time

Nut Topping
¼ cup packed light brown sugar
½ cup light corn syrup
4 tablespoons unsalted butter
1/8 teaspoon salt
½ teaspoon vanilla extract
2 cups pecans, toasted and chopped coarse

Buns
¾ cup packed light brown sugar
2 teaspoons cinnamon
¼ teaspoon cloves
Pinch salt
Flour for the counter
1 recipe Basic Sweet Dough
1 tablespoon unsalted butter, melted, plus extra for the pan

1. For the nut topping: Bring the brown sugar, corn syrup, butter, and salt to a simmer in a small saucepan over medium heat. Stir in the vanilla and pecans. Spread the mixture over the bottom of a greased 9 by 13-inch metal baking dish

2. For the buns: mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Turn the dough out onto a lightly floured counter and press it into a 12 by 16-inch rectangle. Brush the dough with the butter. Sprinkle the filling over the dough, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.

3. Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over so that it is seam-side down. Gently stretch the cylinder until it is 18 inches in length with an even diameter. Pat at the ends of the cylinder to even them.

4. Slice the cylinder into 12 evenly sized buns using a serrated knife. Arrange the buns cut-side down on top of the nut topping in the baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.

5. Adjust an oven rack to the lowest position and heat the oven to 350 degrees. Bake until the buns are golden and puffed, 25 to 30 minutes. Let the buns cool in the pan for 5 minutes before flipping them out onto a large serving platter. Scrape any glaze from the pan and drizzle it over the buns before serving.

To Make Ahead
after arranging the rolls in the baking dish in step 4, cover the baking dish tightly with greased plastic wrap and refrigerate the rolls for up to 16 hours. Before baking in step 5, let the rolls sit at room temperature until they have nearly doubled in size and are pressed against one another, 1 to 1-1/2 hours.

Coconut Macaroons

Recipe courtesy Ina Garten

Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

original recipe

Salted Caramel Budino

In clear cups -layer chocolate crumbs, pudding, salted caramel, whipping cream and sprinkle with remaining chocolate crumbs.

Chocolate crust and topping

1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)

2 tablespoons unsalted butter, melted

1/8 teaspoon kosher salt

 

Pudding

1 4-serving size box of instant chocolate or vanilla pudding

1 cup cold water

1 14-oz. can sweetened condensed milk

1 pint whipping cream

1/3 cup powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 cup of whipping cream until soft peaks form.  Gently fold the whipped cream into the pudding mixture until well-combined. 

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 cup of powdered sugar and place on top of caramel sauce in cup.

 

Salted Caramel Sauce

Ingredients:

1 cup sugar

1 1/4 cups heavy cream

1/2-3/4 teaspoons sea salt

1 1/2 teaspoon vanilla

Directions:

1. In a large heavy pot, spread sugar in a thin, even layer. Turn burner to medium and heat until parts of the sugar begin to bubble and liquefy.

2. Gently stir, making sure un-melted sugar comes in contact with the greatest heat source. Continue, stirring occasionally   until all the sugar is melted.

3. Meanwhile, heat cream in the microwave or over the stove.

4. When the sugar is completely melted and has turned an amber color, remove from heat. Whisk in 1/2 the warmed cream. The mixture will bubble. Whisk in remaining cream until smooth.

5. Stir in salt and vanilla. If any caramel has hardened, simply place over heat and re-melt until smooth.

6. Store in an airtight container in the fridge indefinitely.

Sopapilla Cheesecake

2 cans Pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
1/4 cup melted butter
Cinnamon & sugar

Unroll and spread 1 can crescent rolls on bottom of ungreased 9 x13 pan. Combine softened cream cheese, sugar, and vanilla.  Spread mixture over crescent rolls. Unroll and spread remaining rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20 - 30 minutes.

Honey Cloud Pancakes

To make a single serving pancake you will need:
1 large egg and 1 egg white
1/4 cup of warmed milk
1/4 cup of flour (plain will do, I used 00, or you can use GF)
1 pinch of salt
2 teaspoons of honey
1 dash of vanilla extract
1 tablespoon of butter
Soft fruits
Honey
How to make them:

Heat the oven to 200°C (which I gather is around 392°F)
Heat a small 6″ oven proof frying pan
In one bowl whisk one egg white until it is white and peaky
To make the main batter, in another bowl, mix the the other whole egg with flour, salt, honey, and vanilla then whisk in the warm milk
Gently fold the egg white into the batter with a metal spoon
Melt one tablespoon of butter in the hot pan
Pour the batter in and cook on the hob (stove top) for a few minutes until starting to set at the very edge
Sprinkle some fruit on top
Bake the whole lot in the hot oven for 7 minutes until puffed up and golden
Drizzle with honey

 

Double it all up and use a full size pan if you want to share.

French Toast Cupcakes

Ingredients

FOR THE STREUSEL
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into chunks
FOR THE CUPCAKES
3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup sour cream
4 eggs
1 tablespoon vanilla extract
To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
Cover and freeze while you prepare the cupcakes.
If you're not using the streusel right away, refrigerate it until ready to use.
To make the cupcakes: Pre heat oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.
Place two tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle each it on one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Frost with Maple Syrup Butter cream Frosting

Maple Butter Cream Frosting

Ingredients
1 cup unsalted butter softened
1 lb. confectioners' sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/3 cup maple syrup
2 tablespoons heavy cream
Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, sugar, and syrup. Add the heavy cream and whisk on high for 4 minutes.