Preheat the oven to 350 degrees. Line 2 muffin pans with cupcake liners.

In a medium bowl combine the flour and baking powder. Set aside.

In a large bowl cream together the butter and sugar.

Add in the eggs and mix well.

Stir in the lemon juice and zest and mix well.

Add half of the flour mixture to the butter mixture and mix well.

Pour in the milk and mix until combined.

Add the remaining flour and mix until well combined.

Add a few drops of pink food coloring and mix.

Divide the cupcake batter between the prepared muffin tins filling each muffin cup 3/4 of the way full.

Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.

Remove from the pan and cool completely on a wire rack.

To make the frosting place the butter in a large bowl and mix on medium high speed until creamy.

Stir in the powdered sugar a half cup at a time until the frosting is well combined.

Add the lemon juice, milk, and a few drops of yellow food coloring and mix until combined.

Pipe the frosting onto each of the cupcakes then sprinkles with pink and yellow sprinkles.

Cut the paper straws in half and stick a half in each one if desired.