Mix together the dry ingredients flour, salt, and baking soda - set aside.
Add liners to the muffin pan - set aside.
Using the paddle attachment on your mixer, cream the yogurt, butter, sugar and vanilla in a large mixing bowl. Mix on low speed until combined.
Add the eggs one at a time, mixing well after each addition.
Next, add the flour mixture and lemon juice, a little bit at a time, alternating and in a couple of batches. Scrape the bowl of your stand mixer with each addition. Mix until completely combined.
Using an ice cream scoop, fill the liners with cupcake batter ¾ of the way full.
Bake 18-22 minutes, until a toothpick inserted into the middle comes out clean. Allow to cool completely before frosting.
For the pink lemonade buttercream
Add the butter to the blender, cream well for two minutes, scraping down the sides once.
Next add the powdered sugar, salt and lemon juice and begin mixing slowly. If you're using food dye, add it now along with the cream a tablespoon at a time until the frosting is the correct consistency.
Add the pink lemonade frosting to a piping bag and frost the cupcakes.
To decorate, slice a lemon and quarter it. I used a toothpick to secure to the side of the cupcake. A straw cut into thirds finishes the decorations
Notes
Using an ice cream scoop makes it easier to fill the cupcake liners and ensures all of the cupcakes are about the same size. This will help them bake evenly.