Preheat oven to 325 degrees F and prepare your cupcake tin with liners.
Beat eggs and sugar until batter is pale, fluffy, and holds its shape in ribbons just slightly when dripping off the beater.
Beat in oil until completely homogenous.
In a separate bowl, mix citrus juices, zest, and extract together.
In another bowl, mix dry ingredients together until well combined (flour, baking soda, salt).
Alternate adding citrus liquids and dry ingredients into your batter, mixing or folding very gently to preserve the air bubbles.
Fill your cupcake liners about 2/3 of the way full; this cupcake batter will rise but NOT dome up on top, baking flat instead.
Bake in preheated oven for about 18 minutes, or until a toothpick inserted in the center comes out clean and the cake is springy to the touch. Allow to cool completely and top with your favorite frosting!