Preheat oven to 350°, and line a muffin tin with paper liners.

In a large mixing bowl, beat together the eggs and sugar with an electric mixer until light and fluffy, 3 to 4 minutes. Gradually beat in the oil, buttermilk, lemon zest and extract; combine well.

In a medium-size bowl, whisk together the flour, baking powder and salt. Add the dry mixture to the egg mixture, and combine well. Be sure not to overmix the batter.

Using a portion scoop, divide the batter between the paper liners.

Bake for 15 to 20 minutes or until springy in the center. Allow to cool completely.

6. Frost each cupcake with Vanilla Buttercream, and top with raspberries and blueberries in any decorative pattern you like.