Preheat oven to 350 degrees F.
Line a muffin pan with cupcake liners and set aside.
In a small bowl, whisk together your dry ingredients: flour, baking powder and salt.
In a large bowl, whisk together eggs and sugar.
Add butter to egg and sugar mixture and whisk some more. Add vanilla.
Slowly add your dry ingredients to your egg and sugar mixture, alternating with the milk. Whisk and mix until completely combined.
Fill each muffin section with approx. ¼ cup of batter.
Bake for 15 to 18 minutes. Allow to cool on a wire rack before decorating.
Using a knife, carve out the top center of each cupcake, about ½ an inch deep. Fill with lemon curd.
In a large bowl, use an electric mixer to beat butter, confectioners’ sugar, milk and lemon juice. Start on slow and gradually increase the speed to high.
The buttercream is done once all ingredients are well-combined, smooth and form semi-stiff peaks.
Divide into two separate bowls.
Color one bowl of buttercream with pink gel food coloring and the other, yellow. You only need a small drop of each color. Mix until completely tinted.
Set up a piping bag with Wilton tip #1Scoop both your buttercreams into the same bag, keeping them on their own sides.
Frost each cupcake.
Top with colorful paper straws - serve and enjoy!