Raspberry Cream Cheese Buns

I made these the weekend of Mother's Day for my raspberry lovin' Mom who was visiting that weekend from NC. Whenever I see raspberries they make me think of my mom.  So it was a given that these would make an appearance during her visit home after I had seen them on Bake or Break.

Both my Mom and Dad loved these!  I thought they were very good as well but I might have gone a little overboard with the jam, dolloping a few more times than the recipe stated to.  :)

Raspberry Cream Cheese Buns

Recipe from The Buttercup Bake Shop Cookbook.

• 1 cup + 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup milk
• 1/4 to 1/3 cup raspberry preserves

Preheat oven to 350°. Grease and flour a large (1-cup capacity) 12-cup muffin tin.*

Combine 1 cup flour, baking soda, baking powder, and salt.

Beat cream cheese, butter, and sugar on low speed of an electric mixer until fluffy, about 2-3 minutes. Beat in eggs, one at a time. Mix in vanilla. Add dry ingredients, alternating with milk. Add remaining 3/4 cup flour and mix until combined.

Spoon batter into muffin cups. Top with 3 small dollops of preserves and swirl into the batter using a small knife.

Bake for 20-25 minutes,* or until a pick inserted into the center comes out clean. Do not overbake.

Makes 12 buns.*

*For regular sized muffin tins, decrease baking time by 2-3 minutes. Makes about 20 buns. (I made 18 and had just a wee bit of batter left over.)

Don’t ask me why I didn’t pop out one of the buns and take a photo of it and its yummy jam filled belly.  :(

Katie from Salt and Chocolate made a blueberry version of these.

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