Heat oven to 350°F. Line muffin tins with paper liners. Using an electric mixer, beat cream cheese, egg, 1/3 cup of the sugar and 1/4 tsp of the salt in a large bowl until creamy. Fold in raspberries; set aside. In a second large bowl, whisk together flour, baking soda, remaining cup of sugar and remaining 1/2 tsp salt. Add the oil, vinegar, vanilla, and water; mix until fully incorporated. Spoon enough of the muffin batter into each cup so that they are filled halfway (about 2 level tsp each). Top each with a rounded tsp of the cream cheese mixture, gently spreading it over the muffin mixture. Bake until the muffins are puffed and barely golden, 15 to 20 minutes.