Raspberry-Cream Cheese "Muffins"

In honor of raspberry season and Berry Patch Farm, we will be making these muffins tomorrow. This year, though, I am going to top them with a cream cheese frosting because, who are we kidding anyway--these are cupcakes, not muffins.

2/3 Cup cream cheese

1/3 Cup butter, softened

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

2 large egg whites

1 large egg

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

2 cups fresh raspberries

1. Preheat over to 350 degrees.

2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add flour mixture and buttermilk alternately to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries. Sneak lots of batter at this point.

4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack. Yield: 2 dozen.