yield- 10-12 cupcake sized buns, or 9 over sized buns
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8oz 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 preserves (recommended: raspberry, blackberry, strawberry)
Preheat oven to 350 degrees. Grease and lightly flour bun pans or muffin cups.
In a small bowl, combine the flour, baking power, baking soda, and salt. Set aside.
In a Large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter 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 bun pans or muffin cups, filling them about 2/3rds full. Drop a dollop of preserves onto the top of each bun and using the tip of a knife swirl the preserves into the batter. Bake for 25-30 minutes, or until a toothpick inserted in the center of the bun comes out clean.
*optional- allow the buns to cool for about 30 minutes and sprinkle with confectioners' sugar.
