Mix together the dry ingredients flour, salt, and baking soda - set aside.
Add liners to the muffin pan - set aside.
Start by creaming together the butter, sugar and vanilla.
Add the eggs one at a time, mixing well after each addition.
Next add the dry ingredients and lemon juice, alternating and in a couple of batches.
*Using an ice cream scoop, fill the cupcakes liners and bake 18-22 minutes, until a toothpick inserted into the middle comes out clean. Allow to cool completely before frosting.
For the frosting
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.
Frost the cupcakes! 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
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.