Raspberry Cream Cheese Buns Recipes

Steps:

• Grease and lightly flour 9 large muffin cups.
• In a mixing bowl, combine the flour and next 3 ingredients; set aside.
• In a large mixing bowl, beat the cream cheese, butter, and sugar together, using an electric mixer on medium speed, for 3 minutes.
• Add in the eggs; beat well.
• Add the dry ingredients in two parts, alternating with the milk and vanilla; mix to combine after each addition.
• Spoon batter into muffin cups, filling 2/3 full.
• Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun.
• Using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern.
• Bake in a 350° oven for 25-30 minutes or until pick comes out clean.
• Allow buns to cool for about 30 minutes before sprinkling with confectioners' sugar and serving.

Steps:

• Preheat oven to 350°F.
• Grease and flour a large (1 cup capacity) 12-cup muffin tin.
• In a medium bowl, combine 1 cup of the flour, soda, baking powder and salt; set aside.
• In a large bowl, beat the cream cheese, butter and sugar until fluffy, about 2 to 3 minutes.
• Beat in the eggs, one at a time.
• Stir in the vanilla.
• Add the dry ingredients alternating with the milk.
• Add the additional 3/4 cup flour until well combined.
• Spoon the batter into muffin cups.
• Spoon 3 small dollops of raspberry preserves on top of each bun.
• Using a small knife, swirl the preserves into the batter to make a marbled effect.
• Bake for 20 to 25 minutes.
• Do not over bake!