Cupcakes with berries and lemon

This is a universal recipe - you can do with any fresh or frozen
berries or fruits. It turns out delicate fragrant and not too sweet
cupcakes.

1/2 cup natural yogurt
3 tablespoons vegetable oil
1 tbsp. lemon juice
2 egg whites
1/2 tsp. lemon extract (optional)
1 1/2 cups of flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp grated lemon peel
1 glass of frozen raspberries
2 tablespoons sugar for decoration

Preheat the oven to 200 ° C. Oil the form for 12 muffins, or lay it
with paper inserts.

In a large bowl, mix the yogurt, butter, lemon juice, squirrels and,
if used, lemon extract. In another bowl, mix the flour, 3/4 cup sugar,
baking powder, salt and lemon zest. Add the liquid ingredients to the
dry and gently mix. Add the frozen raspberries and mix gently. Do not
knead too actively. Spoon the dough equally in the prepared molds for
the muffins. If you want, sprinkle the tops with the remaining sugar
to decorate.

Bake for 15 to 17 minutes in a preheated oven, or until the tips
spring up when pressed with your finger. Allow to cool slightly in the
form, then remove from the mold and cool.