Lemon Raspberry Muffins

1 1/4 cup sugar divided 2 cups all purpose flour 2 1/2 teaspoons baking powder 1 teaspoon of baking soda 3/4 teaspoons salt 1/2 cup (1 stick) butter at room temperature 1 large egg 1/2 cup whipping cream (optional) but I highly recommend it 2 teaspoons vanilla extract 2 teaspoons lemon extract 2 cups raspberries (fresh or frozen) Preheat oven to 350 Use cupcake liners or spray muffin pan with pam mash a 1/4 cup sugar and add 1/2 teaspoon of the lemon extract and mix (set aside) Whisk flour, baking powder, soda and salt in a bowl and mix In a separate bowl using and electric mixer beat remaining 1 cup sugar and butter until smooth Beat in egg. Beat in whipping cream then add the vanilla and lemon extract and add 1 cup raspberries.  Beat in flour mixture.  Divide into the muffin pan and top with remaining raspberries and sprinkle with the lemon sugar mixture.  Bake for 35 minutes or until the fork comes out clean. -Amy