Raspberry Cream Cheese Buns

Today is our last official day of Spring Break. Starting tomorrow we have to get back on the regular routine. Baseball practices, chores, piano, bedtime, the works. So today I am going to bake! With reckless abandon. Because It is back to my gym routine tomorrow too.

While looking for yummy things to make I found these:


This recipe is for Raspberry Cream Cheese Buns. The recipe is supposed to be a Magnolia Bakery recipe, but I have never been to Magnolia and that really doesn't matter. What matters is that they look YUMMY!

What you need:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 pound (one 8-ounce package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 cup raspberry preserves
confectioners’ sugar

What you do:

Preheat oven to 350 degrees.

Grease and lightly flour 9 large muffin cups.

In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat together (on medium) the cream cheese, butter, until smooth and sugar until smooth (about 3 minutes) Add the eggs and beat well.

Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern. Bake for 25–30 minutes, or until a cake tester inserted in the center of the bun comes out clean.

Allow the buns to cool for about 30 minutes before sprinkling with confectioners’ sugar and serving.

Yum!