Preheat oven to 425 degrees. Lightly spray 15 muffin cups with nonstick cooking spray or use paper or foil liners (I spray these too.)
In a large bowl, using electric mixer, beat butter,and cream cheese until light and creamy, about 3 minutes. Add the sugar and beat well. Add eggs and beat until creamy.
Beat in vanilla and buttermilk.
In a small bowl stir together flour, baking powder, salt and baking soda.
Add flour mixture to batter and stir well. Carefully stir in raspberries.
Spoon batter evenly into prepared muffin tins, filling to the top.
Bake at 425 degrees for 5 minutes. Lower heat to 375 degrees and bake for another 15-17 minutes or until toothpick inserted comes out clean. Cool for 5 minutes before removing to a wire rack.